Through February, the exec chef of the popular Lincoln Park resto offers a budget-friendly feast of dishes that creatively showcases the truffle in all its glory.
When it comes to the battle of the local restaurant empires, who comes out on top?
Christmas is right around the corner, and you've been pulling out your hair over what you're going to get your favorite foodie friend or family member.
Whew. Sprout Executive Chef Dale Levitski made it through the first episode of Bravo's Top Chef All Stars, and man was it a nail-biter!
The hard-working staff of Alinea worked their a#@es off to get those three coveted Michelin stars.
(Photo: Michelin Guides) A Yelp user is claiming to have the scoop on the Michelin stars that will be awarded to Chicago's top re...
When Meals on Wheels had its annual Celebrity Chef Ball at Macy's on State earlier this fall, it was the first time chefs stood side by side with mixologists during the prestigious Chef's Table Dinner.
Boston-based celebrity chef Todd English is the next big name to mark his territory on Chicago's exciting dining scene.
Gold Coast luxury retailer Barneys New York just unveiled its Christmas window display, and guess who got his mug in the mix?!
This year, inspired by President Obama, I decided to head to Chicago for the perfect birthday that would make anyone very happy.
Alinea is Grant Achatz's modern masterpiece in the windy city. This was my experience at what many others and I consider the best restaurant in this country. There is nothing else even close to it.
I bring you a non-exhaustive round-up of my favorite vegetarian restaurant options in Chicago, organized by 100% arbitrary categories that I just made up. Add your own in the comments!
Shouldering in a restaurant in the City of Big Shoulders is never easy, but the Sandoval brothers have not only found some space on Kinzie Street for Mercadito -- they're widening their stance.
Jobs and opportunity are shifting away from giant corporations to small and mid-sized companies, where there is a growing commitment to "culture" -- the spirit of the place.
I had the opportunity to try out the new restaurant in the Modern Wing of the Art Institute, Terzo Piano. And, for what it's worth, I pronounce it an...
"I attribute our success here by doing things with food that are unusual and unexpected, while keeping in mind the most important thing we all love about food: taste."