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 ›

John Bubala, chef/owner of the popular Timo restaurant on an industrial strip along Halsted Street near Milwaukee Avenue gets it right there. And now, with his recently opened Baccala in Wicker Park, he gets it right again. Shocker. When you use super-fresh ingredients, many from local farmers and ranchers, coupled with rich, velvety butters, creams and olivey olive oil, how can food not taste darn good? Baccala’s menu doesn’t stray far from the type... more ›