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Highlights

A collection of news and information related to L2O published by this site and its partners.

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    Jul 28, 2011 |Story| Los Angeles Times

  1. Some up-and-coming chefs are skipping culinary school

    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.
    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

    2. Nov 18, 2011 | Los Angeles Times

  2. At home with Carla Corona, M Street Kitchen's pastry chef

    L.A. at Home
    Carla 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...
    3. Mar 27, 2013 |Column| Chicago Tribune

  3. Phil Vettel: Four stars for L2O

    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.
    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 —...

    Tags: Chicago Tribune Columnists, St. Patrick's Day, Dining and Drinking, Summer Squash, Michelin Group

    4. Mar 25, 2013 |Story| Chicago Tribune

  4. Zagat names Chicago's 30 Under 30

    Zagat, 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.
    Tribune critic
    Zagat, 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

    5. Jan 10, 2013 |Column| Chicago Tribune

  5. Phil Vettel: Two stars for Embeya; One for Jellyfish

    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 offers chef-driven focus, and Jellyfish is such a party-ready, eye-candy spot, it ought to be wearing heels.
    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

    6. Nov 29, 2012 |Column| Chicago Tribune

  6. Rare treats

    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 ingredients is about 40 percent of what he does. He locates tough-to-acquire things for chefs who, being chefs, want something especially bad when they are told it will be impossible to get. Rare vegetables, salts, oils, spices, nuts, fish eggs — he finds the guy who locates the guy who heard of the guy who knows the guy who knows about, say, a place in the Pacific Northwest where, with the right permit at the right time, you can forage for a rare pine bark that grows 25 feet in the air.
    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...

    Tags: Graham Elliot, Chicago Hotels, Charlie Trotter, Restaurant and Catering Industry, Verrier

    7. Jan 23, 2013 |Story| RedEye

  7. Division Street bathhouse reopens as Red Square

    If 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 Division Street Russian and Turkish Baths.
    For RedEye
    If 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...

    Tags: Jesse Jackson, Dining and Drinking, Russia, Bars and Clubs, Recreational and Sporting Goods Industry

    8. Jan 10, 2013 |Story| Chicago Tribune

  8. Chef Andrew Brochu returns with The Monarch

    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.
    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...

    Tags: Graham Elliot, Pickles, Chicken Wings, Dining and Drinking, Ice Cream

    9. Jan 3, 2013 |Story| Chicago Tribune

  9. A potluck kind of year

    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 years ago closed its doors. Doughnuts became "a thing." Digging up mushrooms from the forest preserve took on high status.
    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

    10. Dec 27, 2012 |Column| Chicago Tribune

  10. Ready, reserved

    I have this problem. I made more New Year's Eve reservations than I can use. More than 100 of them, actually.
    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....

    Tags: Atwood Cafe, Hotel and Accommodation Industry, Henri, Dining and Drinking, Tapas

    11. Jun 7, 2012 |Column| Chicago Tribune

  11. Hole Foods

    Cupcakes are cool. But doughnuts are hot.
    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...

    Tags: Jams and Jellies, Dining and Drinking, The Purple Pig, Bacon, Gilt Bar

    12. Nov 8, 2012 |Column| Chicago Tribune

  12. Let's break out the old crystal ball

    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.
    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

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L2O Photos
Tuna tartare excites almost nobody these days, until yo...
(March 27, 2013)
Ahi tuna tartare
"For the first half of my menus, I try to use as many n...
(March 27, 2013)
Chef Matthew Kirkley
Balena's Peter Becker and Amanda Rockman are two faces...
(January 16, 2013)
Pastry chef and Baker of the year
 » All 4 L2O photos