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…
Poli Position
“It’s about time we start spreading our horizons beyond Latin and Spanish cuisine. It’s the right step for the future, for us,” says the chef Ryan Poli about Little Market Brasserie…
VEGAN: There’s nary an animal product in sight, but it’s a parade of fit folks
