There are kitchens, and then there are KITCHENS. The kitchen at Travelle restaurant in the Langham Hotel is a sight to behold, a true theater for the diners to experience as the chefs create their dishes each side of the line that projects into the restaurant.
We've all been there: sitting at a restaurant with a plate of food we don't want, pondering whether to send it back. On the one hand, you want what you ordered. But there are many legit reasons to send food back, reasons that won't draw your server's vengeance.
At the memorial service on Monday, there were at least 400 people and an estimated 50 of them were wearing white chef jackets. The pastor likened eating with Charlie Trotter to the sacrament of breaking bread.
Jared Wentworth just might be the hardest working chef in Chicago. He recently told me that he has been working 18 hours days opening his newest restaurant, Dusek's, and drinking with his team the following four. I sort of believe him.
The problem with the concept of farm to table is that it leaves out a major ingredient: the chef. I interviewed chef Jason Vincent of Pilsen's Nightwood Restaurant and it was quickly apparent that he was included in the Food and Wine list of "Best New Chefs in America" of 2013 for a reason.