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Dove's Luncheonette

  Dove’s Luncheonette Wicker Park 1545 N. Damen Ave. 773-645-4060 Website Mexican soul food $12 to $20 Chef de cuisine: Dennis Bernard Chef-driven diners exploded onto the scene in 2012, and since then two—Au Cheval and Little Goat Diner—have made this annual list. And now One Off Hospitality Group (Violet Hour, Big Star) has opened … Read more

Tête Charcuterie

  Tête Charcuterie West Loop 1114 W. Randolph St. 312-733-1178 Website Charcuterie $30 to $40 Chef-partners: Kurt Guzowski and Thomas Rice Anyone can do charcuterie. Tête, though, inhabits a world where animal parts aren’t some trendy abstraction—they’re the main currency. In sight of diners, Kurt Guzowski and Thomas Rice’s team cures meats and makes sausages … Read more

Critics’ Challenge: Match the Perch to the Place

When judging a restaurant, our dining experts pay keen attention to food and service, of course. But surroundings matter, too—and no element may be more important than the one just under your bum. Which new spot does each chair call home? ↑ Momotaro↑ Parachute↑ MFK↑ Salero↑ Intro↑ RPM Steak↑ Community Tavern↑ Boltwood↑ Dove’s Luncheonette↑ Tête CharcuterieRead more about Boltwood ↑ Momotaro↑ Parachute↑ MFK↑ Salero↑ Intro↑ RPM Steak↑ Community Tavern↑ Boltwood↑ Dove’s Luncheonette↑ Tête CharcuterieRead more … Read more

4 Chefs You Should Know

Photo: Jeff Marini John Clark, 34, and Beverly Kim, 35 Chef-owners, Parachute At age seven, Clark landed his first job: cleaning toilets at a bowling alley near Cincinnati. He trained in Korea and Paris, working with chefs who inspired him to do his own thing. In 2008, he sent his résumé to Kim, who was … Read more

Momotaro

Named for a Japanese folk hero who came to Earth in a giant peach, Momotaro represents a major step for the Boka Restaurant Group (a.k.a. Kevin Boehm and Rob Katz). It’s larger than Girl & the Goat, louder than GT Fish & Oyster, and pricier than Balena—and more modern than any of them. The hot … Read more

Parachute

Not much of it makes sense on paper. Pineapple and a hen egg on a mung bean pancake? Coffee-cured cobia with grapefruit purée and heirloom radishes? Dolsot bibimbap with barbecued tripe and Brussels sprouts, for the love of all that’s holy? This is what we used to call “fusion,” and if that word has deteriorated … Read more

MFK

When a chef leaves a restaurant in its first year, eyebrows usually shoot up. Whispers echo. Biases harden. But when Joey Schwab replaced departing executive chef Nick Lacasse in February, the event barely qualified as a hiccup. Nothing has dimmed the bright flavors emerging from this little slice of the Mediterranean or the enthusiasm of … Read more