Tre Dita Lands in the St. Regis Chicago
The new Tuscan spot from Lettuce Entertain You and Evan Funke has a pasta lab and a wood-fired kitchen.
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Best New Restaurants
Centered more on great ingredients than on chef egos, these 12 newcomers add up to one fantastic year for dining.
The Menu Items of the Year
Breaking down the dishes and ingredients we’re seeing everywhere.
The Predinner Drinking Spot the West Loop Needed
Bisous takes inspiration from 1960s France, offering a lounge-y bar and great drinks.
Are Wine Pairings Worth It?
As pairings have taken over wine service, three top sommeliers share their takes.
This Month’s Obsession: Grilled Shellfish Parrillada at El Che Steakhouse & Bar
It’s dramatic, delicious, and great for a group.
Mindy Segal Now Has a Custom Chocolate
The renowned pastry chef will use Lait Extraordinaire, her personalized mix of milk and dark chocolates, in her programs.
Martin Sorge’s Black Emmer Carrot Cake
Seasonal ingredients like Midwestern rhubarb and exotic citrus have long inspired Chicago’s own Great American Baking Show winner, Martin Sorge. But as his skills flourished, he began exploring beyond the produce department. “I discovered the array of grains and flours that could add flavor to my creations,” he says. “I also discovered Janie’s Mill, a … Read more
Island Time
Hit this all-day café and coffee shop for lattes made with ube or pandan, or snag some Filipino comfort food.
Rodolfo Cuadros Builds a Latin Restaurant Empire
With his fresh take on plant-based dining, Cuadros has built a string of Latin American restaurants.