Jeff Ruby
By Penny Pollack & Jeff Ruby
Playing the Piano
Pollack and one of her favorite Dish spies couldn’t resist checking out lunch at Terzo Piano a few short weeks after the long awaited spot—touting a Tony Mantuano (Spiaggia) menu—opened its doors. A full review will appear in... Read more
Pollack and one of her favorite Dish spies couldn’t resist checking out lunch at Terzo Piano a few short weeks after the long awaited spot—touting a Tony Mantuano (Spiaggia) menu—opened its doors. A full review will appear in... Read more
By Penny Pollack & Jeff Ruby
Little Italy, Big Oven
Nella Grassano, Spacca Napoli’s former pizzaiolo, is now working with Scott Harris (Mia Francesca) on a second Nella Pizzeria Napoletana at 1359 West Taylor Street (the old La Vita space)—and the pair haven’t even opened the first one yet. “I have so much trust in her golden fingers,” says Harris, who plans to open... Read more
Nella Grassano, Spacca Napoli’s former pizzaiolo, is now working with Scott Harris (Mia Francesca) on a second Nella Pizzeria Napoletana at 1359 West Taylor Street (the old La Vita space)—and the pair haven’t even opened the first one yet. “I have so much trust in her golden fingers,” says Harris, who plans to open... Read more
By Penny Pollack & Jeff Ruby
Ten Reasons We’re Excited About the New Whole Foods, Opening on May 20th
- The new 75,000-square-foot space at 1550 North Kingsbury Street (312-587-0648) is the third-largest WF in the world. (London and Austin, that’s where.)
- More than 400 free parking spaces for customers.
- Fresh food venues—which Lettuce Entertain You consulted on—line the store, including The Pilsen Taquería, Wicker Park Subs, Chicago Smokehouse, and Taylor Street Italian... Read more
By Penny Pollack & Jeff Ruby
Of Dust and Dough
The partners at Mod Pizza (1222 W. Madison St.; 312-666-1222), an upcoming pizzeria/smoothie bar in the West Loop, are obviously optimists. The 68-seat spot with an outdoor café is still under construction, but they plan to open on May 20th. “The plumbing is in, and we are hanging ductwork as I speak,” says Madison Drake, former partner at Phil & Lou’s. “The kitchen flooring will be in by end of next week.” Mod’s executive chef, Marco Aguirre (recently of Maggiano’s), has been working with Old California Pizza Dough, a San Francisco–based company, to develop the mix that will go into the sourdough-based flour for his predominantly thin pizzas. But the food is the least of Drake’s worries... Read more
The partners at Mod Pizza (1222 W. Madison St.; 312-666-1222), an upcoming pizzeria/smoothie bar in the West Loop, are obviously optimists. The 68-seat spot with an outdoor café is still under construction, but they plan to open on May 20th. “The plumbing is in, and we are hanging ductwork as I speak,” says Madison Drake, former partner at Phil & Lou’s. “The kitchen flooring will be in by end of next week.” Mod’s executive chef, Marco Aguirre (recently of Maggiano’s), has been working with Old California Pizza Dough, a San Francisco–based company, to develop the mix that will go into the sourdough-based flour for his predominantly thin pizzas. But the food is the least of Drake’s worries... Read more
By Penny Pollack & Jeff Ruby
Bahena Goes to the Well
Geno Bahena, who launched Real Tenochtitlán (2451 N. Milwaukee Ave.; 773-227-1050), plans to open Los Moles (3140 N. Lincoln Ave.; 773-935-9620), an 80-seat Mexican restaurant, on May 4th. The specialty will be—surprise!—mole. “Three moles every day: Red, green, and black,” says Bahena, who will split his time between Real Tenochtitlán and Los Moles, and has been at so many restaurants we won’t bother to... Read more
Geno Bahena, who launched Real Tenochtitlán (2451 N. Milwaukee Ave.; 773-227-1050), plans to open Los Moles (3140 N. Lincoln Ave.; 773-935-9620), an 80-seat Mexican restaurant, on May 4th. The specialty will be—surprise!—mole. “Three moles every day: Red, green, and black,” says Bahena, who will split his time between Real Tenochtitlán and Los Moles, and has been at so many restaurants we won’t bother to... Read more
By Penny Pollack & Jeff Ruby
Beef, Actually
Laura Piper, a veteran of Gibsons and Hugo’s Frog Bar, is partnering with Scott Harris (Mia Francesca) and Jimmy Bannos (Heaven on Seven) to open T-Bone’s Steakhouse (1890 W. Main St., St. Charles), a casual 130-seat spot in the ill-fated former Fahrenheit space. “We want solid, good quality food, but prime beef is not always affordable,” says Piper. “We will hunt the market to bring in the best quality and the best value.” T-Bone’s, when it opens in... Read more
Laura Piper, a veteran of Gibsons and Hugo’s Frog Bar, is partnering with Scott Harris (Mia Francesca) and Jimmy Bannos (Heaven on Seven) to open T-Bone’s Steakhouse (1890 W. Main St., St. Charles), a casual 130-seat spot in the ill-fated former Fahrenheit space. “We want solid, good quality food, but prime beef is not always affordable,” says Piper. “We will hunt the market to bring in the best quality and the best value.” T-Bone’s, when it opens in... Read more
By Penny Pollack & Jeff Ruby
Into Africa
“Iyanzé is my mother’s nickname,” says Emmanuel Abidemi, partner of Iyanzé (4623 N. Broadway; 773-944-1417), a West African spinoff of Bolat (3346 N. Clark St.) that opened on April 13th. “Iyanzé is very hard to translate because it is a rich word, but it’s like, ‘Man, that lady can cook.’” And cook she does. The restaurant’s chef/mom, Remi Abidemi, attempts to cover four West African countries, with dishes such as... Read more
“Iyanzé is my mother’s nickname,” says Emmanuel Abidemi, partner of Iyanzé (4623 N. Broadway; 773-944-1417), a West African spinoff of Bolat (3346 N. Clark St.) that opened on April 13th. “Iyanzé is very hard to translate because it is a rich word, but it’s like, ‘Man, that lady can cook.’” And cook she does. The restaurant’s chef/mom, Remi Abidemi, attempts to cover four West African countries, with dishes such as... Read more
By Jeff Ruby
Diners and waiters: Can’t we all just get along? The age-old answer: No. Read more