Last night, five of Chicago's best chefs got together to show what creative things could be done with whole heritage pigs. There was blood, organ meats, bacon and enough pork fat to submerge a Volkswagen. more ›

Cochon 555, the national touring competition where competing chefs are given an heritage pig and told to use it to make as many dishes as they can, returns to the Four Seasons Hotel Sunday with a loaded lineup of local chefs vying for the title of Chicago's "Prince of Porc." more ›

Chicago restaurants received seven of the 10 nominations and some of our best chefs are among the nominees. more ›

My dinner companions have been insistent: "It's not Lula, don't you agree?" more ›

News that Nightwood (2119 S. Halsted, 312-526-3385) opened last night spread like widlfire throughout twitter feeds and other blogs almost as soon as Jason Hammel announced it on his Facebook page. Since it's only a bridge over the south fork of the Chicago River away from home, we decided to check it out. more ›

We really, really, wish we'd come up with the phrase "amuse-douche." Nicely done, Menupages. Chef Frank Brunacci is going to be at the helm of the restaurant in the yet-to-be-completed Trump tower. Michael Nagrant interviewed him and says he's "more of a haute comfort food purveyor than a food scientist," even though he likes to sling "shark bacon and olive oil ice cream." Check out the podcast here. File this under things we are pumped... more ›