Glazed and Infused is about to take donuts in Chicago to a whole new level. more ›

Don't worry about the paper on the windows at Francesca Forno in Wicker Park. It's just getting a remodeling (and a name change). more ›

Bon Appétit magazine released its list of the country's best new restaurants today and Chicago is represented by the Purple Pig. The magazine said of the Pig: more ›

Francesca's restaurants are becoming as ubiquitous as owner/chef Scott Harris can find locations to open them. If you've got $8 to spare, then the special today only at Francesca's Forno (1576 N. Milwaukee; 773-770-0184) might be worth stepping in. more ›

Former 312 Chicago chef Dean Zanella returns to action Thursday with the opening of his Aldino's, in the former Caffe La Scala space in the UIC Hospital District/Little Italy. Zanella has partnered on Aldino's with Scott Harris, who is seemingly opening restaurants everywhere these days. With a big assist from Chef de Cuisine Ray Stanis (Blackbird, Avec, Osteria di Tramonto), Zanella will be serving a menu of local and seasonally-driven Italian fare. Not content to open just a restaurant, Zanella will also be opening a companion market to Aldino's in a couple weeks. more ›

I'm a big proponent of the social aspects of dining in groups: talking, breaking bread together, sharing plates and laughs with both friends and strangers. It's no coincidence that some of my favorite restaurants encourage communal or family-style dining — the Publican, mado, the Bristol and Urban Belly, to name a few. All these restaurants tap into an emotional well that make me feel better about myself and the world around me, if just for an evening. It's probably naive to feel that way, but it is sincere. more ›

One of the hottest restaurant openings in the past two months has been The Purple Pig. The comfort food palace, a collaboration between Heaven on Seven's Jimmy Bannos, his son Jimmy Bannos, Jr. and Scott Harris of the Francesca restaurant empire has drawn favorable receptions and packed tables since its opening. Steve Dolinsky wrote on his Vocalo blog that he hasn't been this excited about a restaurant opening since avec. more ›