’Cue Ball
Imagine what it would look like if the Wrigleyville standbys Chen’s and John Barleycorn had a barbecue restaurant baby. That’s probably a pretty accurate picture of the unnamed project planned for next summer…
We were elated to hear that Beer Hoptacular, one of our favorite beer fests from 2011, was returning for an encore. With the promise of more space, more food, and yes, more beer than last year…
One Chicago man’s tireless campaign to resurrect Baderbräu, the beer of his collegiate glory days, is a tale that involves cryogenic yeast strains, an obituary for a guy named Michael Jackson, and a heap of nostalgia.
Lawless Frontier
The forthcoming restaurant from Billy Lawless will have three bars—upstairs, downstairs, outside—and 160 to 170 seats…
Chicago’s most-buzzed-about restaurants this month
The Grid, a sleek, below-grade lounge, hit the scene last month, shortly after Baume & Brix opened upstairs. We were curious to see if it has what it takes…
Up in Smoke
At Wrigley BBQ, now open a week, Jones serves ribs, chicken, pork, and brisket cooked in a Southern Pride smoker fired with cherry, oak, and apple wood…
Five Questions for Thomas Keller
Keller, the chef at some of the world’s great restaurants, including Napa Valley’s French Laundry and New York’s Per Se, comes to town this weekend for a (sold out) dinner at the Bristol and a book-signing event at Balena for Bouchon Bakery…
SIR MIX-A-LOT: With the help of an expert mixologist, a casual tippler learns to become a jiggernaut
We could think of no better way to spend a dreary Friday night than by scoping out the lively scene at Headquarters…
