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Highlights

A collection of news and information related to Graham Elliot published by this site and its partners.

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    May 15, 2013 |Story| Chicago Tribune

  1. Andrew Brochu leaving The Monarch to head up The Aviary kitchen

    Tribune critic
    Those of you who had "before June" in the when-will-Andrew-Brochu-leave-The-Monarch pool, collect your winnings. The highly regarded chef, whose resume includes three years with Grant Achatz at Alinea and who earned two Michelin stars for his work at...

    Tags: Michelin Group, EL Ideas, The Aviary, Alinea

    2. May 2, 2013 |Column| Chicago Tribune

  2. Significant sequels

    In the last six months, three highly regarded restaurant chef/operators — Stephanie Izard of Girl & the Goat, Graham Elliot of his eponymous restaurant, and David Flom and Matt Moore of Chicago Cut Steakhouse — have opened sequel restaurants, each a more casual, more affordable version of their high-end originals.
    In the last six months, three highly regarded restaurant chef/operators — Stephanie Izard of Girl & the Goat, Graham Elliot of his eponymous restaurant, and David Flom and Matt Moore of Chicago Cut Steakhouse — have opened sequel restaurants,...

    Tags: Foods and Beverages, Breads, Pancakes, Shrimp, Chicago Restaurants

    3. Apr 25, 2013 |Story| Chicago Tribune

  3. The Monarch

    <strong>The Monarch</strong>.<strong> </strong>Opened in January, The Monarch is a single, narrow room whose front half is given over to bar space and whose back half contains a handful of tall tables. (An undeveloped backyard holds the promise of outdoor dining someday.) The cool thing is that Andrew Brochu, a highly talented chef whose cooking landed him a job at Alinea and secured two Michelin stars at Graham Elliot restaurant, is running the kitchen here. The vibe here is very laid back and mellow, but the high quality of the kitchen output is undeniable. Silky smooth foie gras mousse ($13), served with strawberry jam and toasted brioche, was so good we begged for extra bread (we were in No Foie Left Behind mode). Duck confit chilaquiles ($14) are surprisingly prim, stacked neatly (at least on arrival) with crisp tortilla layers under a sunny-side-up roof. Blackening spices kick the shrimp and grits with cheddar cheese ($13) into high gear, and brioche French toast slices are topped with precisely diced roasted apples and a surfeit of Chantilly cream ($9). The "box of cereal and milk" is a cute $2.50 touch (it's an actual box of cereal from a variety pack), as is the sweet-spicy supersoft pretzel, served with raisin cream cheese ($7).
    The Monarch. Opened in January, The Monarch is a single, narrow room whose front half is given over to bar space and whose back half contains a handful of tall tables. (An undeveloped backyard holds the promise of outdoor dining someday.) The cool thing...

    Tags: Michelin Group, French Toast, Cheddar Cheese, Alinea, Vlad the Impaler

    4. Apr 18, 2013 |Column| Chicago Tribune

  4. Bring on brunch

    Though Sunday brunch is a year-round option, warm and sunny weather is what brings out the crowds. I can attest to that, having spent most of the last 10 fairly miserable (weatherwise) weekends hitting one brunch after another; I don't think I found a single crowded dining room during all of February and March (Easter excepted), and reservations certainly were no problem. Brunch-friendly temperatures will be with us soon enough, and when they arrive, here are a few brunch spots, old and new, that will be worth checking out. Better still, visit them now, when tables are still easy to secure (Mother's Day excepted).
    Though Sunday brunch is a year-round option, warm and sunny weather is what brings out the crowds. I can attest to that, having spent most of the last 10 fairly miserable (weatherwise) weekends hitting one brunch after another; I don't think I found a...

    Tags: Foods and Beverages, Breads, Pancakes, Shrimp, Irving Park

    5. Jan 10, 2013 |Story| Chicago Tribune

  5. Chef Andrew Brochu returns with The Monarch

    Chef Andrew Brochu was hired at Graham Elliot restaurant last January with an explicit directive: Take the keys to the kitchen, and elevate the restaurant from one Michelin star to two.
    Chef Andrew Brochu was hired at Graham Elliot restaurant last January with an explicit directive: Take the keys to the kitchen, and elevate the restaurant from one Michelin star to two. In November, when the Chicago Michelin Guide came out, Graham Elliot...

    Tags: Foods and Beverages, Wicker Park, Ice Cream, Pickles, L2O

    6. Jan 3, 2013 |Story| Chicago Tribune

  6. A potluck kind of year

    If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25 years ago closed its doors. Doughnuts became "a thing." Digging up mushrooms from the forest preserve took on high status.
    If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25...

    Tags: L2O, Dining and Drinking, Auction Service, Au Cheval, Chicago Hotels

    7. Nov 29, 2012 |Column| Chicago Tribune

  7. Rare treats

    Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare ingredients is about 40 percent of what he does. He locates tough-to-acquire things for chefs who, being chefs, want something especially bad when they are told it will be impossible to get. Rare vegetables, salts, oils, spices, nuts, fish eggs &mdash; he finds the guy who locates the guy who heard of the guy who knows the guy who knows about, say, a place in the Pacific Northwest where, with the right permit at the right time, you can forage for a rare pine bark that grows 25 feet in the air.
    Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare...

    Tags: Restaurant and Catering Industry, Caviar, Chicago Restaurants, EL Ideas, Blackbird

    8. Nov 16, 2012 |Column| Chicago Tribune

  8. Pain, praise for celebrity chefs

    Maybe when you're a grown man with frosted bangs, criticism shouldn't come as a surprise? On the other hand, maybe when you're the restaurant critic for the New York Times, reviewing the Times Square tourist trap of a celebrity chef best known as the...

    Tags: The New York Times, Guy Fieri, Chicago Restaurants, Dining and Drinking, New York City

    9. Nov 8, 2012 |Column| Chicago Tribune

  9. Let's break out the old crystal ball

    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.
    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...

    Tags: Boka, Chicago Restaurants, Blackbird, Ria, L2O

    10. Aug 30, 2012 |Column| Chicago Tribune

  10. Charlie Trotter gets ready to hang it up

    Charlie Trotter says he first thought of closing his namesake restaurant after his plane sat on the tarmac at LaGuardia Airport on the morning of Sept. 11, 2001.
    Charlie Trotter says he first thought of closing his namesake restaurant after his plane sat on the tarmac at LaGuardia Airport on the morning of Sept. 11, 2001. “I realized really how fragile the world is,” he reflects. “I love what...

    Tags: Restaurant and Catering Industry, Boka, New Year's Day, Salt, Yusho

    11. Aug 30, 2012 |Column| Chicago Tribune

  11. '03 lawsuit challenged work conditions

    <em>There are so many opportunities here of rare, rich experiences which I need to thank Chef Trotter for. From the housewives, doctors, and others who come to work as guest chefs to famous chefs like Tetsuya, Toque and Alain Ducasse. I've always learned and appreciated from these people who have a great passion for food. Cooking for inner-city students, talking to them &hellip; it's been a fulfilling experience to share and hopefully inspire. The recent trip to the Fancy Food Show in New York showed me how to reach excellence at every level &mdash; I think meeting The Red Hot Chili Peppers at Mercer's Lounge was the highlight of that trip!</em>
    There are so many opportunities here of rare, rich experiences which I need to thank Chef Trotter for. From the housewives, doctors, and others who come to work as guest chefs to famous chefs like Tetsuya, Toque and Alain Ducasse. I've always learned...

    Tags: Boka, Yusho, Crime, Law and Justice, Travel, Judges

    12. Aug 29, 2012 |Column| Chicago Tribune

  12. Charlie Trotter's pressure cooker

    Everyone knows Charlie Trotter as the chef of Charlie Trotter's. It's his name, his restaurant, and he's the boss. But that title &ldquo;chef&rdquo; has many meanings, and Trotter has embodied just about all of them during his 25 years at Charlie Trotter's.
    Everyone knows Charlie Trotter as the chef of Charlie Trotter's. It's his name, his restaurant, and he's the boss. But that title “chef” has many meanings, and Trotter has embodied just about all of them during his 25 years at Charlie Trotter'...

    Tags: Restaurant and Catering Industry, Foods and Beverages, Breads, Boka, Yusho

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Graham Elliot Photos
Andrew Brochu, the former executive chef at Graham Elli...
(November 13, 2012)
Graham Elliot
Andrew Brochu, an alumnus of Alinea and Kith & Kin, wil...
(January 18, 2012)
Andrew Brochu
Graham Elliot, one of Chicago's top restaurants, passed...
(December 29, 2011)