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Cole Dickinson, the chef de cuisine at Michael Voltaggio's soon-to-open West Hollywood restaurant, Ink, got his culinary education the old-fashioned way: in the kitchen. That might sound obvious, but it makes him something of an anomaly as the number...
Tags: Politics, Crimes, Companies and Corporations, Recipes, Sports
L.A. at HomeCarla Corona: Pastry chef Carla Corona’s home kitchen is not particularly large, nor refined in its finishes, nor loaded with gonzo equipment. It’s humble. And to Corona, it’s perfect. A look at a modest kitchen that serves as a symbol...
A lot of words have been used to describe L2O — minimalist, compelling, any superlative you care to name — but until recently, playful was not among them. But the ascendancy of chef Matthew Kirkley at this highly regarded restaurant —...
Tribune criticZagat, publishers of the reader-review based Zagat Guides, has released its second-annual “30 Under 30” list of Chicagoans in the restaurant and hospitality business. The list, intended to recognize up-and-coming talents rather than...
Tags: Pump Room, Vie, Billy Sunday, Wines, Atwood Cafe
Two Asian restaurants with impressive credentials opened exactly one day apart: Embeya, a West Loop Vietnamese restaurant made its debut Sept. 11; and Jellyfish, a Gold Coast pan-Asian opened on the 12th. They're ideal for their neighborhoods; Embeya...
Tags: Artists, Salads, Chicago Tribune Columnists, Tacos, Fine Artists
Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare...
For RedEyeIf there's something Chicago and Russia have in common, it might be the January forecasts. Enter a cure for the tundra-like weather: Red Square Russian Bathhouse (1914 W. Division St., 773-227-2284), housed in the historic building that used to be...
Chef Andrew Brochu was hired at Graham Elliot restaurant last January with an explicit directive: Take the keys to the kitchen, and elevate the restaurant from one Michelin star to two. In November, when the Chicago Michelin Guide came out, Graham Elliot...
If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25...
Tags: Graham Elliot, Chicago Hotels, Au Cheval, Goosefoot, Beverly Kim
I have this problem. I made more New Year's Eve reservations than I can use. More than 100 of them, actually. Which is why, for the 12th straight year (and the 17th time in the past 19 years), I'll be giving them away to nimble-fingered readers who ask....
Cupcakes are cool. But doughnuts are hot. A handful of new and relatively new shops are producing the kind of high-quality, limited-quantity, chef-driven doughnuts that truly can be called artisanal products. Much as cupcake specialists revolutionized...
Time once again for my annual exercise in humiliation, as I try to predict the star recipients in the 2013 Michelin Chicago Guide, which hits bookstores Wednesday. This is the third year that Michelin has published a Chicago guide, and if there's one...
Tags: Graham Elliot, Vie, Goosefoot, Bonsoiree, Dining and Drinking
Jul 28, 2011 |Story| Los Angeles Times
Nov 18, 2011 | Los Angeles Times
Mar 27, 2013 |Column| Chicago Tribune
Mar 25, 2013 |Story| Chicago Tribune
Jan 10, 2013 |Column| Chicago Tribune
Nov 29, 2012 |Column| Chicago Tribune
Jan 23, 2013 |Story| RedEye
Jan 10, 2013 |Story| Chicago Tribune
Jan 3, 2013 |Story| Chicago Tribune
Dec 27, 2012 |Column| Chicago Tribune
Jun 7, 2012 |Column| Chicago Tribune
Nov 8, 2012 |Column| Chicago Tribune
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