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Grace now taking reservations
Tribune criticUpdate: Call volume to Grace has been overwhelming; the three reservationists can't keep up with the traffic. It may be very difficult to get through. Grace's reservationists want you to know they're doing their best. Limber up those fingers, fancy...Tags: Lifestyle and Leisure, Restaurants, Avenues, Dining and Drinking
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RIA restaurant to close in late July
Tribune criticRIA, the four-star restaurant inside the Waldorf Astoria (11 E. Walton Place), is closing. In what the hotel is terming "a repositioning of its food and beverage options," the Waldorf is pulling the plug on RIA, as of July 27. Balsan, the hotel's...Tags: Lifestyle and Leisure, Restaurants, Dining and Drinking
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Bistro Blanc 'pop-up' dinner with Tae Strain
The Baltimore SunThree Bistro Blanc alumni, including Tae Strain, will return to Marc Dixon's Glenelg restaurant for a 'pop-up' dinner on Nov. 7. Strain was the chef at Demi, the lower-level restaurant within Crush at Belvedere Square, which closed in May after a...Tags: Lifestyle and Leisure, Restaurants, Belvedere Square, Dining and Drinking
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The Fast and the Curious: 2013 Chevy Corvette 427 convertible
The car: 2013 Chevy Corvette 427 Convertible The power: 505 horsepower and 470 pound-feet of torque coming from a 7-liter V-8 engine routing power to the rear wheels via a six-speed manual transmission. The photos: 2013 Chevy Corvette 427 Convertible...
Tags: PlayStation, Passenger Cars, Chevrolet, Car Engine Repair, Automotive Equipment
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Critic's Choice: Lively gastropubs for fun that can go late
Los Angeles Times Restaurant CriticWhen Ben Ford introduced his Ford's Filling Station in 2006, the fledgling gastropub was mobbed. The right idea at the right time: moderately priced comfort food in a rustic, no-frills setting. Big portions and hearty dishes — in other words, fuel....Tags: Father's Office, Lifestyle and Leisure, Hamburgers, Restaurants, Alcoholic Beverages
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London goes for the gold in luring more business
— As long as I was going to be here for a few days, I thought I would call ahead to see if I could visit Gregory Case, president and chief executive officer of Aon PLC, the insurance giant born and based in Chicago until Case moved its global...Tags: Investments, Edward M. Burke, Credit and Debt, Aon PLC, American Enterprise Institute
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Grand-Am, American Le Mans to merge in 2014
DAYTONA BEACH — The merger of two motor-sports empires began on a golf course about seven months ago.
A couple of power brokers wagered a dollar on their friendly match, sealing a deal that will see Grand-Am and American Le Mans morph into one...Tags: Business, France, 12 Hours of Sebring, Restructuring and Recapitalization, Daytona International Speedway
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As gaming grows more casual and mobile, developers scramble to adapt
CNNIn 2012, when people build farms on Facebook, kill pigs on their phones and gun down mutant space aliens on their home consoles, how do you define the word "gamer"? It's not so easy, is it? The evolution of that question factors deeply in the plans of...Tags: Bethesda Softworks, LLC, Customs and Tradition, Science and Technology, Sony Corp., Microsoft Corporation
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With foie gras ban, chefs say state is force-feeding morality
Los Angeles Times Restaurant CriticIf you want to eat foie gras in California before July 1, especially at a feast dedicated to the smooth, super-fatted duck liver, your pâté may be seasoned with a grain or two of political theater. Outside Santa Monica's Mélisse earlier this month, there...Tags: Sea Bass, Sushi and Sashimi, Foods and Beverages, Foie Gras, Antonin Scalia
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Stop the splash! Respect the power of vinegar
Chefs, cooks, foodies: Put down the balsamic vinegar. Stop splashing it on everything. Stop the madness. It has become, we fear, the most overused ingredient in America's kitchens.
How did balsamic vinegar become so ubiquitous? Chef Massimo Bottura, a... -
Balsamic vinegar: We can't seem to get enough
Tribune reporterA few weeks ago, legendary Italian cookbook author Marcella Hazan, irked by a food writer’s suggestion to splash balsamic vinegar on fresh-picked tomatoes, took to Facebook: “There is no taste more exciting than that of a good tomato, and...Tags: Tomatoes, Italy, Bacon, Salt
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At Katsu, a quarter century of sushi as theater
Of the few remaining ways to get your mind blown nowadays, my preferred manner of inserting the TNT is to sit three feet away from Katsu Imamura.
The fuse lit once appetizer plates were cleared, when Katsu asked: "Are you ready for sushi now?"
And...Tags: Personal Service, Alinea, Shrimp, Sushi and Sashimi, Foods and Beverages
Nov 6, 2012
|Story| Chicago Tribune
Jul 9, 2012
|Story| Chicago Tribune
Oct 30, 2012
|Story| Baltimore Sun
Oct 27, 2012
|Story| Los Angeles Times
Oct 27, 2012
|Story| Los Angeles Times
Oct 21, 2012
|Column| Chicago Tribune
Sep 5, 2012
|Story| Orlando Sentinel
Jun 4, 2012
|Story| KIAH-LTV
Jun 27, 2012
|Story| Los Angeles Times
Sep 5, 2012
|Story| Chicago Tribune
Sep 4, 2012
|Story| Chicago Tribune
Oct 4, 2012
|Story| Chicago Tribune
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