| Mar 20, 2014
It has been a brutal three months for Chicago's restaurants. Beyond the Facebook Chiberia photos and scientifically illiterate global warming jokes lies the grim reality that the cold and snow of 2014 have kept Chicagoans in their homes and out of...
| Dec 19, 2013
It's getting to be crunch time for holiday shopping, so you can expect massive crowds in our area malls and shop-heavy neighborhoods. Which doesn't concern me, frankly, but dining out after a day of retail madness does.
So I decided to pay a visit to...
| Oct 9, 2013
| 8:37 AM
This has been the worst year of Jason Chan's life, and the best.
Fifty-one weeks ago, the restaurateur behind the late, great Butter (an exceedingly sophisticated restaurant where I first got to taste Ryan Poli's food) and Urban Union (which had an...
| Feb 6, 2014
There was more than one Italian restaurant to debut in December by a veteran restaurateur and a culinary dream team. I wrote about Nico Osteria, in the Gold Coast, a few weeks ago; now let's regard Cicchetti, a Streeterville restaurant that is doing...
| Feb 5, 2014
| 11:10 AM
Love is in the air. In Chicago, love looks a lot like snow, but, trust me, there's love in the air. And when Valentine's Day rolls around next week, Chicago's restaurants will be ready.
Ada St.: A three-course menu ($40) will be served, with seatings at...
| Jan 22, 2014
| 11:24 AM
Chicago Restaurant Week is back — bigger and extended.
Running a full 14 days (Friday through Feb. 6), this seventh annual rendition is officially the longest ever. In practice, though, the promotion, in which participating restaurants offer...
| Oct 16, 2013
| 7:54 AM
Wood is a restaurant that delivers more than it promises. The menu lists simple-sounding dishes composed of familiar ingredients, but the excitement starts when the dishes hit the table. The executive chef, Alinea alumnus Ashlee Aubin, abides by the...
| Sep 26, 2013
The happy truth about Buffalo (and other style) chicken wings: Respectable to very good wings aren't hard to make. Fry 'em right (that is, until the skin is good and crispy), douse them in sauce (hot sauce, butter and vinegar are the base components of...
| Oct 2, 2013
| 9:29 AM
"Bocuse d'Or," the latest menu from the ever-changing Next restaurant, takes its inspiration from the biennial culinary competition named for the visionary Paul Bocuse. But the restaurant's tribute is as much to Bocuse the chef as it is to Bocuse the...
| Dec 18, 2013
| 8:50 AM
Bowling and movies aside, there's not a lot to do outside the home on Christmas Day. But a good number of restaurants stand ready and willing to serve that day:
Ann Sather. Three Ann Sather locations will be open Christmas Day, serving breakfast items...
| Nov 6, 2013
| 8:18 AM
The best sushi restaurant you never heard of sits just east of the Hancock Center, coddles customers in whisper-quiet surroundings and seats all of 22 bodies when full, which it almost never is.
A restaurant this accomplished, especially one so small,...
| Mar 13, 2014
There are hidden gems, and then there are hidden gems. Waterleaf restaurant, for instance, isn't a good restaurant where one wouldn't expect to find it; it's a good restaurant tucked away where you'd never think to look for it.
Waterleaf sits on the...