dining profiles Archive

  • “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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  • 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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  • Once you’ve read TCW’s May article featuring Naha Co-Owner Carrie Nahabedian, you’ll want to see her in action. Luckily Mariano’s Fresh Market has named her one of their ‘tastemakers,’ and...

    Mariano’s Tastemaker: Carrie Nahabedian

    Once you’ve read TCW’s May article featuring Naha Co-Owner Carrie Nahabedian, you’ll want to see her in action. Luckily Mariano’s Fresh Market has named her one of their ‘tastemakers,’ and...

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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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  • “Where wine is cheaper than water.” Neapolitan thin-crust pizza. Small plates menu. True Italian vibe. No wonder Chicagoans have fallen in love with this Italian restaurant and wine bar. Quartino...

    Quartino’s John Coletta

    “Where wine is cheaper than water.” Neapolitan thin-crust pizza. Small plates menu. True Italian vibe. No wonder Chicagoans have fallen in love with this Italian restaurant and wine bar. Quartino...

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  • April showers bring…creativity to the kitchen on days you’d rather stay in? Fortunately, Shelley Young, founder/CEO, The Chopping Block, can help you cook delicious dishes using whatever’s usually in the...

    Rainy Day Recipes

    April showers bring…creativity to the kitchen on days you’d rather stay in? Fortunately, Shelley Young, founder/CEO, The Chopping Block, can help you cook delicious dishes using whatever’s usually in the...

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  • We love getting to know Chicago foodies. And in this TCWmag.com exclusive, The Squared Circle’s Lisa Marie Varon and Coco Pazzo/Coco Pazzo Cafe/Tre Soldie’s Jack Weiss tell us about their...

    A Toast to Foodie Favorites

    We love getting to know Chicago foodies. And in this TCWmag.com exclusive, The Squared Circle’s Lisa Marie Varon and Coco Pazzo/Coco Pazzo Cafe/Tre Soldie’s Jack Weiss tell us about their...

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