Rodelio Aglibot, whom Chicagoans know as the chef at Sunda, has moved to New York to take the position of executive corporate chef of the BLT Restaurant Group. Aglibot will oversee the menus of the group’s 18 restaurants, including the 11 BLT Steaks, the many-starred steak houses that launched the chain. He will remain associated with Sunda as a consulting chef…
Bienvenue, Maude
Into the restaurant-rich Randolph Street area, the owner of Gilt Bar, Brendan Sodikoff, is bringing Maude’s Liquor Bar (840 W. Randolph St.; no phone yet), which we first heard about from the 312 Dining Diva…
NOTES FROM THE UNDERGROUND: Secret dining clubs? Just surf the net for blogs by foodie blabbermouths. Now one chef tells what it’s like to host a dinner club in her home.
The barbecuing of Chicago continues, and we’re not talking about the weather. Tomorrow at 11 a.m., Rub BBQ Company (2407 W. Lunt Ave.; 773-675-1410) opens its doors for business…
In 2005, Christophe David came to Chicago. His wife had died, and he was raising their young son on his own. Hyatt relocated him here to serve as the executive chef at NoMI (Park Hyatt Chicago, 800 N. Michigan Ave.; 312-239-4030)...
A full house of 500-plus—some concertgoers, some curious fans who simply came to ogle—showed up Friday at Crimson Lounge, where Kid Rock relaxed following his busy evening schedule: After throwing out the first pitch for Mullet Night at the Cell, Rock opened for Bon Jovi at Soldier Field…
BAR EXAM: Getting schooled in trivia about Chicago pubs, inns, and lounges by the city’s greatest barfly
This morning my friend Jenny IM’d me on Facebook to ask, “I wonder if there’s any vodka left at Lillie’s Q?” Yep, it was that kind of night. More on Lillie’s Q in a minute. Our spree began with cocktail hour on the patio at Eno, the InterContinental Hotel’s wine, cheese and chocolate lounge…
The Bar 10 Doors—say it out loud, faster now; that’s right: “the bar-ten-ders”—opened last week in Little Italy (1259 W. Taylor St.; 312-226-1611) next door to its slightly older sibling, the eclectic global-tapas spot and eccentrically punctuated One. Six One. “We’re looking to get American craft beers and…
