It may be time to take a new look at Luxbar (18 E. Bellvue Place, 312-642-3400); the Gold Coast restaurant just acquired some major talent by bringing in Michael McDonald as executive chef.
McDonald was last seen cooking (and extremely well) at one sixtyblue, before that restaurant was reconcepted into BellyQ last year. Prior to that he worked under Charlie Trotter, first as executive chef at C, Trotter's former restaurant in Los Cabos, Mexico, and then as executive chef at Restaurant Charlie in Las Vegas (which has since closed).
Already, McDonald has added a number of seasonal, locally sourced dishes to the Luxbar menu. Like I said, it might be time to give this place a serious look.Copyright © 2014, The Baltimore Sun