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Sable Kitchen & Bar mini-review

You may recognize the chef heading up the open kitchen in this new 158-seat “gastro lounge”: It’s Heather Terhune, the former pastry chef at 312 Chicago and longtime executive chef at Atwood Cafe. “I’m really excited to show Chicago the other side of me,” says Terhune, who spent her childhood in Vermont picking mushrooms and … Read more

Bagel on Damen—Chicago magazine mini-review

”I wanted to do a little gourmet bagel shop that would utilize all these unique cream cheeses I came up with,” says Dion Antic, a partner at Wicker Park’s new bagel place. Cream cheese flavored with white truffle oil and pine nuts or with horseradish, Cheddar, and dill may sound gimmicky, but BoD also shakes … Read more

Free-corkage nights at Chicago BYOs

The concept of a corkage fee began as a small convenience payment. Restaurants are within their rights to charge for opening a bottle that isn’t their own, but with the fees that some restaurants charge for the service, it feels more like legalized extortion. We asked around about the going rate, and, much to our … Read more

Chicago Restaurant Week 2010 Recommendations and Reservation Availability

UPDATED 03.03.10 From February 19th to 28th, The Chicago Convention & Tourism Bureau presented its 3rd annual Chicago Restaurant Week. Did you miss out on your top choice? Don’t pout for long. Based on the week’s wild popularity, several restaurants have granted us an encore performance of their three-course prix fixe menu—$22 at lunch and … Read more

The Cookie Bar (Lincoln Park) mini-review

Joe Bova and Jeff Steinberg, formerly in the entertainment industry and most recently the men behind the chocolate chip cookies at DMK, are expanding the biz. In late January, they plan to open Cookie Bar, a bakery in Lincoln Park that specializes in . . . well, cookies. Think potato-chip chocolate chip and at least … Read more

Scene: Epic

“I never went to cooking school,” says Stephen Wambach, but for someone without formal training, he’s managed to build an impressive resumé: The guy is the former corporate chef for Laurent Tourondel’s BLT Restaurant Group and has opened restaurants everywhere from Hong Kong to Miami Beach. As for his new venture, Epic, the 190-seat industrial … Read more