Results tagged “executivechef”

The Greater North Michigan Avenue Association wants us all to “Feel Magnificent,” and this month apparently that means knocking back the bubbly. Throughout February, businesses on the Magnificent Mile and its surrounding area have been serving champagne to diners and shoppers all along the Avenue, which means we have T minus 7 days to score some free (or reduced) sparkling goodness. The Mag Mile web site can fill you in on everywhere that’s filling flutes, but here are our suggestions on where to stop along your own personal “Champagne Crawl.”

Drinking wine can be an experience to savor and that experience is heightened when paired with some great cheeses. BIN 36 offers a nice atmosphere to do both these things. Chicagoist dined at the downtown location and not only enjoyed wine and cheese, but indulged in some of Executive Chef John Caputo’s cooking.

Chef Geno Bahena (Tepatulco) is nothing if not audacious. The mole master is the new “Executive Chef, Mentor, and General Manager” behind an ambitious but odd restaurant concept in the part of the city that spawned our own Kevin Robinson. After paying a visit to Delicioso y Sabroso (10468 S. Indianapolis Blvd., 773-374-6089) we wonder if Bahena fully thought this restaurant through. However, our reservations with Delicioso y Sabroso go way beyond the usual...

This Friday, December 9, Sara Moulton is going to be at Pastoral and you're invited to stop by and meet her. If her name sounds familiar, there's a good reason. Sara is the Executive Chef of Gourmet Magazine; hosts a popular show on the Food Network, Sara's Secrets; has written several books; and has a pretty cool blog. From 5pm - 7pm stop by to grab a copy of her new book Sara's Secrets for...

Admittedly, Chicagoist tends to be on the jaded side when it comes to ...

When Chicagoist heard that Moxie, the Wrigleyville restaurant previously noted more for its garage door facade and dark décor than its food, was re-opening, we shrugged. A friend of Chicagoist succintly worded it in an e-mail exchange last week, “Does Wrigleyville really need another tapas restaurant?”

Really, for a dish most of us rarely eat, not to mention rarely can afford, Chicagoist cannot believe all of the recent quacking about foie gras.

With an upscale, small-plate menu designed by Executive Chef Bob Zrenner (North Pond, Tru) complimented with a wine list complied by sommelier Amy Lewis (MK, Zealous) and a lush decor designed by Jeremiah Johnson and Francois Frossard, X/O Chicago is a new restaurant neatly tucked into the strip of nightlife that makes up Halsted Avenue in the heart of Boystown. Upon arrival, X/O Chicago feels purposely part-restaurant, part -lounge. While the dining rooms take up...

Last night Chicagoist headed over to Salud Tequila Lounge for a tasting of Executive Chef Jose Gonzalez's new fall menu. We admit it.. we've passed by Salud about 3 billion times and have never gone in. We didn't really even know they served food. And boy-oh-boy were we pleasantly surprised!

After 3 years as Executive Chef at Trio, the 5-star restaurant in Evanston, Grant Achatz is leaving to open his own restaurant. Grant, who has worked in the kitchens of many of the country's top restaurants such as French Laundry and Charlie Trotter's, was the recipient last year of the esteemed James Beard Foundation Rising Star Chef Award. The Chicago location of the new restaurant hasn't been set yet but the name has. Alinea, which Achatz says is an ancient typographical symbol stating the beginning of a new train of thought, is hoped to be open by the beginning of the year. Achatz says the food there will be an "evolution" of the culinary style he developed at Trio.