Dining Archive

  • Mimosas have long been a Sunday morning brunch staple, but local restaurant Theory and Owner Joel Sorinsky are taking the bubbly beverage one step further. “Our sorbet mimosas combine the...

    Sorbet Mimosas at Theory

    Mimosas have long been a Sunday morning brunch staple, but local restaurant Theory and Owner Joel Sorinsky are taking the bubbly beverage one step further. “Our sorbet mimosas combine the...

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  • “Don’t sweat the small stuff.” After proving her skill set and work ethic at Southern Wine & Spirits, Josephine Terlato became the fourth generation family member to work at Terlato...

    Josephine Terlato

    “Don’t sweat the small stuff.” After proving her skill set and work ethic at Southern Wine & Spirits, Josephine Terlato became the fourth generation family member to work at Terlato...

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  • Mom may have said, “Don’t play with your food.” But we’re rule breakers experimenting with new recipes from restaurateur Karyn Calabrese’s Soak Your Nuts (Book Publishing Company, $19.95). This double-sided,...

    No-Bake Chocolate Peanut Butter Pie

    Mom may have said, “Don’t play with your food.” But we’re rule breakers experimenting with new recipes from restaurateur Karyn Calabrese’s Soak Your Nuts (Book Publishing Company, $19.95). This double-sided,...

    Continue Reading...

  • “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

    Rick Bayless

    “Bring more than just food to the table.” Rick Bayless. The man needs no introduction. With just those two words, you’re probably thinking about the beloved tortas at XOCO (Mexican...

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  • Did you know? The last working farm in the city limits is located in Mount Greenwood at the Chicago High School for Agricultural Sciences (CHSAS). Opened in 1985, CHSAS offers...

    Farmers’ Markets

    Did you know? The last working farm in the city limits is located in Mount Greenwood at the Chicago High School for Agricultural Sciences (CHSAS). Opened in 1985, CHSAS offers...

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  • Raising the bar on Mexican Cuisine. Foodies held their collective breath when David Dworshak, former executive chef of Carnivale, announced his departure from the lively West Loop eatery to focus...

    Takito Kitchen

    Raising the bar on Mexican Cuisine. Foodies held their collective breath when David Dworshak, former executive chef of Carnivale, announced his departure from the lively West Loop eatery to focus...

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  • “You have to start with great food.” Mark Levy is a restaurant guru, food pioneer, CEO of Mastro’s Steakhouse and my dad —  the world’s best dad. His career began...

    Mark Levy

    “You have to start with great food.” Mark Levy is a restaurant guru, food pioneer, CEO of Mastro’s Steakhouse and my dad —  the world’s best dad. His career began...

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  • The owner/sommelier of The Boarding House takes us through a typically hectic day. 8AM Depending on how late I was at the restaurant the night before, I wake up sometime...

    A Day with Alpana Singh

    The owner/sommelier of The Boarding House takes us through a typically hectic day. 8AM Depending on how late I was at the restaurant the night before, I wake up sometime...

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  • “Success is in the details.” When I walked into Naha, Chef Carrie Nahabedian was sitting a few feet away, but I didn’t recognize her because she recently shed 160 pounds....

    Naha’s Carrie Nahabedian

    “Success is in the details.” When I walked into Naha, Chef Carrie Nahabedian was sitting a few feet away, but I didn’t recognize her because she recently shed 160 pounds....

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  • Ask Siena Tavern Owner Fabio Viviani how one of his mother’s favorite recipes got its rather unique moniker, Pissed Off Eggs, and he’ll tell you: “My grandma loved the dish...

    Fabio Viviani’s Cookbook

    Ask Siena Tavern Owner Fabio Viviani how one of his mother’s favorite recipes got its rather unique moniker, Pissed Off Eggs, and he’ll tell you: “My grandma loved the dish...

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