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As the second Michelin Guide for Chicago prepares to hit bookstores next week, one thing is for sure: There will be change. There has to be. Among the 23 restaurants that received one or more stars, Sixteen (one star) saw chef Frank Brunacci depart,...
NEW YORK — Rarely smiling or saying more than was necessary as he created a twisting column of chocolate ganache or turned peanut butter into powder, Alex Stupak was an intense figure in Grant Achatz's intense kitchen as Alinea's opening pastry...
Most Chicago actors do not bring their own Bunsen burners to the rehearsal room. But then, Rick Bayless — the creator of the phenomenally popular Chicago restaurants Topolobampo and Frontera Grill and a chef who embraced celebrity long before it...
Time once again for my annual exercise in humiliation, as I try to predict the star recipients in the 2013 Michelin Chicago Guide, which hits bookstores Wednesday. This is the third year that Michelin has published a Chicago guide, and if there's one...
Phil VettelMan, I wish I'd gotten this assignment two years ago. The task of matching Oscar-nominated films to appropriate restaurants is challenge enough, but it's even harder these days, thanks to the Academy's esteem-building decision to expand the number of...
Out to lunch: Topolobampo, 445 N. Clark St.Who eats: Businesspeople, out-of-towners and, this time of year, lots of end-of-year revelers. Why eat: The most decorated Mexican restaurant in America; Rick Bayless' Topolobampo and Frontera Grill (the...
Food writing's tough. To paint contemporary food writing in admittedly broad strokes: Every charred tomato is "smoky," every childhood meal a revelation, every chef recounts the inspiration for their parsnip soup as though they collided atoms. On the...
Back for a fifth year, Chicago Restaurant Week kicks off Friday with 10 straight days of discounted dining, lunch and dinner, at some of Chicago's best restaurants. Launched in 2008 with 35 pioneering participants, Chicago Restaurant Week, produced by...
Tags: Dining and Drinking, Nightwood, Salads, Appetizers, Tomatoes
New Year's Eve is a time for drama, but chef Charlie Trotter outdid himself Sunday. Shortly after midnight, in front of some 100 guests in his eponymous restaurant, Trotter dropped a bomb: At the end of August, after the acclaimed restaurant celebrates...
Rick Bayless is adding another leaf to his already formidable repertoire of celebrity chef, researcher, author, TV host and all-around culinary entrepreneur focused on the cuisine of Mexico. Next spring, Bayless will be the live-and-in-person star of a...
Daily DishYears ago, I used to make up errands that would take me near Ginger Island, Bruce Cost’s then-restaurant in Berkeley. I was after a glass of the ginger ale he made from fresh ginger root, completely irresistible on a hot......
Lincoln ParkI have this thing when it comes to food and restaurants. Once I find something that is delicious, I'm talking spot-on satisfying, I have a hard time straying from that food or place. For example – if I'm going to eat Mexican food, you have to do...
Nov 10, 2011 |Column| Chicago Tribune
Jun 13, 2013 |Column| Chicago Tribune
Mar 15, 2012 |Column| Chicago Tribune
Nov 8, 2012 |Column| Chicago Tribune
Feb 24, 2011 |Column| Chicago Tribune
Dec 26, 2011 |Column| Chicago Tribune
May 30, 2013 |Column| Chicago Tribune
Feb 16, 2012 |Column| Chicago Tribune
Jan 1, 2012 |Column| Chicago Tribune
Sep 20, 2011 |Column| Chicago Tribune
Dec 3, 2011 | Los Angeles Times
Oct 23, 2011 | RedEye
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