Dining Archive

  • Back in 1968, her father, Chris Liakouras, and uncle, Bill Liakouras, founded The Parthenon, a Greektown dining staple. Today it’s Yanna Liakouras who handles the day-to-day operations: payroll, scheduling, balancing...

    Yanna Liakouras

    Back in 1968, her father, Chris Liakouras, and uncle, Bill Liakouras, founded The Parthenon, a Greektown dining staple. Today it’s Yanna Liakouras who handles the day-to-day operations: payroll, scheduling, balancing...

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  • The CEO of Harry Caray’s Restaurant Group could be called Chicago’s Man About Town Grant DePorter grew up living at the Hyatt Regency Chicago. His father, Donald DePorter, ran the...

    Grant DePorter

    The CEO of Harry Caray’s Restaurant Group could be called Chicago’s Man About Town Grant DePorter grew up living at the Hyatt Regency Chicago. His father, Donald DePorter, ran the...

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  • Four-grain whiskey, millet bourbon, rose hip liqueur, apple brandy. Chicago is on the threshold of a craft spirit revolution, with several craft distilleries popping up in the past few years....

    Trending: Local Craft Spirits

    Four-grain whiskey, millet bourbon, rose hip liqueur, apple brandy. Chicago is on the threshold of a craft spirit revolution, with several craft distilleries popping up in the past few years....

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  • Any child enjoys a trip to the bakery. But children will love visiting the new multi-sensory dining experience inspired by Lewis Carroll’s Alice’s Adventures in Wonderland. Baker’s Tale, is a...

    New Bakery Mixes Good Food and Storytelling

    Any child enjoys a trip to the bakery. But children will love visiting the new multi-sensory dining experience inspired by Lewis Carroll’s Alice’s Adventures in Wonderland. Baker’s Tale, is a...

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  • Brunch on Sunday mornings – so many choices, so little time. The options are plenty, ranging from casual to fanciful and located all over Chicago. The food is diverse and delectable....

    Chicago’s Unforgettable Brunches

    Brunch on Sunday mornings – so many choices, so little time. The options are plenty, ranging from casual to fanciful and located all over Chicago. The food is diverse and delectable....

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  • With over 90 years of candy-making experience, business is still booming for Morkes Chocolates. The third-generation, family-owned business has specialized in handmade confections since 1920, making everything from scratch with...

    Morkes Chocolates

    With over 90 years of candy-making experience, business is still booming for Morkes Chocolates. The third-generation, family-owned business has specialized in handmade confections since 1920, making everything from scratch with...

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  • Two brothers and a high school buddy disrupt the system that leaves out the little guys. A long-lasting friendship that started at New Trier Township High School in Northfield about...

    Winestyr.com

    Two brothers and a high school buddy disrupt the system that leaves out the little guys. A long-lasting friendship that started at New Trier Township High School in Northfield about...

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  • The Hearty Boys and Gale Gand collide to make the world a tastier place. A few blocks away from Wrigley Field, you’ll find chef Dan Smith and mixologist Steve McDonagh...

    SpritzBurger

    The Hearty Boys and Gale Gand collide to make the world a tastier place. A few blocks away from Wrigley Field, you’ll find chef Dan Smith and mixologist Steve McDonagh...

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  • Giuseppe Lavazza, vice chairman of Lavazza, teamed up with Chef Ferran Adria of el Bulli to celebrate 10 Years of Coffee at Il Gran Bar Lavazza inside Eataly Chicago. Mr. Lavazza’s...

    A Taste of Eataly

    Giuseppe Lavazza, vice chairman of Lavazza, teamed up with Chef Ferran Adria of el Bulli to celebrate 10 Years of Coffee at Il Gran Bar Lavazza inside Eataly Chicago. Mr. Lavazza’s...

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  • It was a brutally cold day when Chef Jacquy Pfeiffer and I made Bostock Brioche (aka twice-baked brioche) together. The French Pastry School was closed due to subzero temps and,...

    Baking with Chef Pfeiffer

    It was a brutally cold day when Chef Jacquy Pfeiffer and I made Bostock Brioche (aka twice-baked brioche) together. The French Pastry School was closed due to subzero temps and,...

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