Takashi Yagihashi cut his culinary teeth right here in Chicago at Yoshi Café and Ambria before moving off to become executive chef at a restaurant outside Detroit. After a short stint in Las Vegas, and after winning the James Beard award for Best Chef in the Midwest 2003, Yagihashi returned to Chicago yesterday with the opening of a noodle stand on the seventh floor of the State Street Macy’s. Contrary to how that may sound (we don’t think Yagihashi has serious financial problems and is slinging noodles to anyone who’ll buy ‘em) this appears to be a well-calculated move for the chef who is scouting West Loop and River North locations for a possible restaurant opening next year. more ›

Because we're all not talking about Marshall Field's enough this week, Chicagoist would like to remind everyone that there is way more to the Chicago institution that just green shopping bags, holiday windows and memories of when Chicagoist's friend from high school totally got busted by a dressing room attendant at the Joliet location for stealing a belt off of a pair of Guess? Jeans. more ›