Story highlights from the May/June 2011 issue of Chicago Home + Garden magazine, including getaway homes designed for relaxing, tips for outdoor entertaining, and the latest in modern wallcoverings.
The ReBuilding Exchange was cited as a great DIY resource in two of the stories I wrote for the May/June issue of our mag (on newsstands in a couple of days), so I had to check it out…
“It’s called The Ace Bar, like the bandage, because the place was broken, and I came in and fixed it,” says Brad Cousens, the owner of a new bar-slash-live-music-venue in the Lincoln Park address formerly home to Hoghead McDunna’s (1505 W. Fullerton Ave.; 312-970-1505)…
I imagine having a famous actress, comedian, and monologuist for a mom would be pretty weird, but it makes “the talk” a lot better.
BEST NEW CHEF » The charming new restaurant in the former Eve space is Paris native Noguier’s dream come true. The chef-partner tells us Bistronomic’s backstory, his favorite dishes, what surprised him most about his customers, and more. How did Bistronomic come to be? It’s been my dream since I was in France. When I … Read more
« BEST NEW BARTENDER Related: BEST NEW RESTAURANTS 2011 » 22 great places to eat right now MOST PERFECTLY BRÛLÉED CRÈME BRÛLÉE PRIX FIXE 4835 N. Western Ave.; 773-681-0651 The lovely textured vanilla crème hits the not-too-sweet spot, but the thick, crunchy scorched crust on this brûlée makes each bite truly memorable. MOST … Read more
Our picks for favorite new dish, dessert, chef, and more
List Price: $2.85 million
Sale Price: $2.3 million
The Property: Andy Bluhm, the son of JMB Realty’s Neil Bluhm and an investor in his father’s three casino projects, has sold his contemporary-styled ranch house in Glencoe…
« BEST NEW RESTAURANT BEST NEW DISH » The 27-year-old Atlanta native is getting rave reviews for his Italian fare at Davanti Enoteca, one of our picks for best new restaurants. Here, he shares how got his start in the business, where he sees himself in ten years, his mother's favorite dish at the restaurant, … Read more
« BEST NEW CHEF BEST NEW DESSERT » Chef Doug D’Avico gives us the scoop on his perfectly seared swordfish—including the key ingredient and his secret technique What was your inspiration for the dish? My basic idea was that I wanted to do a shore lunch, so I kind of took the simple concept and … Read more
