| Mar 3, 2011
Chicago’s cocktail scene has reached a crucial crossroads.
Thanks to the classic cocktail revival that intoxicated New York and San Francisco before landing in Chicago five years back, drink enthusiasts have options. Classics (martinis, fizzes,...
| Mar 9, 2011
A good restaurant runs on hunger — not just that of its customers, but also of its owners, who put in 18-hour days obsessing that every single detail must be as perfect as possible. But although the hunger of the diners is pretty simple to figure...
| Mar 10, 2011
Recipe 695 in Auguste Escoffier's "Le Guide Culinaire" is Puree Palestine, a sunchoke and roasted hazelnut soup. The five-sentence recipe, much like the 5,011 others in the book, is rather vague. Few recipes even call for salt. Dubbed "Escoffier" for...
| Feb 22, 2012
Next is, without doubt, a unique restaurant. And it requires, for better and for worse, a unique approach to review.
Because Next changes its concept every 13 weeks or so (exception: the El Bulli menu, which launched in February, continues through May...
| Mar 11, 2012
The first rule of business — any business — is this: Do what you do well.
And what Chicago does well is drink.
Oh, there are other things to be sure (architecture! comedy! baseball!), but in this city, booze is as much a business as it is...
| Apr 22, 2012
Will the final chapters of the Afghan war be written in Chicago? It's possible. At next month's NATO summit here, Afghan President Hamid Karzai and global leaders will discuss an exit strategy for foreign troops fighting the Taliban, a task no doubt...
| Apr 30, 2012
| 2:12 PM
To the extent that being named one of the 10 best restaurants in the world can possibly be disappointing, Monday's announcement that Alinea was number seven on the list was a bit of a letdown.
Alinea, you see, was number six on the 2011 list, having...
| May 10, 2012
| 7:07 AM
The first time I had steak tartare was at Maude's Liquor Bar.
Hardly a late bloomer when it comes to the wonder of raw beef and runny egg -- I was only 24.
But if it hadn't been for the drinks, the crushing crowd at the bar, the desperate rush for late...
| May 15, 2012
| 12:57 PM
K, e, double-L, oh, double-Good Grief, what are you people thinking?
Today on Facebook, Alinea partner Nick Kokonas posted a link to snackpicks.com, a recipe website owned by Kellogg's, listing "Chef Grant Actatz' Sweet Potato Toppers."
| Mar 30, 2012
| 8:45 AM
Alinea (1723 N. Halsted St., 312-867-0110) has just been named the World's Top Restaurant by Elite Traveler magazine.
Like this place wasn't tough enough to get into before.
In a clear attempt to upstage Restaurant Magazine's annual "World's 50 Best...
| May 18, 2012
| 10:45 PM
We know more about the minor flap that ensued when a couple of recipes attributed to Alinea chef Grant Achatz (one was credited to a chef Grant Actatz) surfaced on a Kellogg-owned website. The recipes, which called for the use of Keebler Town House...
| Jun 7, 2012
| 7:23 PM
Cookbook writing is in its heyday and writing about food and cooking and families has never been more popular. Books such as "Julia and Julia: 365 Days, 534 Recipes and 1 Tiny Apartment Kitchen" have even been made into mainstream movies. Cooking and food...