La Fournette, a Bakery from a Fourth-Generation French Baker, to Open in July in Old Town

By Penny Pollack, Graham Meyer, and Carly Boers

That’s Their Baguette, Baby
“I was four generations of a family business. This bakery was 110 years. And I sold it,” says Pierre Zimmermann. Although Zimmermann’s father felt sad at first about the end of Bakery Zimmermann, he came around... Read more

Elysian Hotel Alumni to Open Progressive Asian Restaurant Embeya on Randolph Street

By Penny Pollack, Graham Meyer, and Carly Boers

Sprouting from Elysian’s Fields
The gravitational pull from the mass of restaurants on Randolph Street has drawn in another upcoming project... Read more

Japonais Alum Gene Kato to Open Sumi Robata Bar, Among Other (Still-Secret) Things

By Penny Pollack, Graham Meyer, Carly Boers, and Jeff Ruby

Gene Kato has big plans. “I want to introduce five concepts in the next five years in Chicago,” he says... Read more

Massive, Labyrinthine Restaurant, Bar, and Live-Music Venue Called Untitled to Open in River North

By Penny Pollack, Graham Meyer, and Carly Boers

Partner Marc Bushala describes the many different parts of Untitled and its speakeasy concept... Read more

X-Marx Underground Supper Club to Open Flour and Bones, a Storefront in Logan Square

By Penny Pollack, Graham Meyers, and Carly Boers

Brand X-Tension
Eliminating an inherent irony, the underground and pop-up operation X-Marx is getting a spot. X-Marx’s owners, Abraham Conlon and Adrienne Lo, hope for a July opening of Flour and Bones (2957 W. Diversey Ave.; no phone yet), a 30-seat restaurant named for staples of everyday cuisine in different parts of the world—“flour” for noodles, breads, and dumplings, and “bones” for proteins and stocks... Read more

Carrie Nahabedian’s New Project Is French-Inspired American in River North

By Penny Pollack, Graham Meyer, and Carly Boers

Stay Classic, Chicago
Naha’s Carrie Nahabedian tells us she’s not jumping onto the latest bandwagons... Read more

A Q&A with Brian Runge, the Chef at Premise, a New Restaurant in Andersonville

By Penny Pollack, Graham Meyer, and Carly Boers

Six Questions for Brian Runge
Runge is the chef at Premise, the new restaurant that replaced the wine-bar half of In Fine Spirits... Read more

Dish Flash: New Pizzeria, Flour & Stone, to Open in Streeterville This Summer

By Penny Pollack and Graham Meyer

When we talked to Shawn DeAmicis, one of the partners in Flour & Stone, he told us, “We settled on Brooklyn-style. We like it, and no one is really doing it here...” Read more

Horse Thief Hollow, a New Brewpub, Plans for a Fall Opening in Beverly

By Penny Pollack, Graham Meyer, and Carly Boers

One Moment in Crime
In a pre-Mob, precorruption chapter of Chicago history, horse thieves used to hide in the woods of what is now Beverly in the mid-19th century, giving the area a name that a brewpub will resurrect... Read more

Dish Flash: The Post–Chuy Valencia Chilam Balam

By Penny Pollack and Graham Meyer

The top chef’s position at Chilam Balam has been filled by the promotion of another young cook: the 25-year-old Toledo, Ohio, native Natalie Oswald... Read more

Sections

Magazine

More

Follow Us

Get Our Newsletters

Follow Us

Get Our Newsletters