With a $5 entrance fee, the first Fête, from 6 to 10 p.m. Incidentally, it is pretty good eating.” - Ambrose Bierce (1842–1913), American journalist, author, and satirist, in The Devil’s DictionaryĪfter a partnership split, three of the four founders of the monthly food-and-fashion Dose Market have organized a nocturnal food-and-design pop-up, Fête Chicago. A large bird whose flesh when eaten on certain religious anniversaries has the peculiar property of attesting piety and gratitude.
CHEF CHEN MENU KENDALL CODE
You know, combining the Morse code L from this item’s headline with recent coverage of the Logan Square wine bar Telegraph and Paul McGee’s upcoming bar Three Dots and a Dash, Dish seems to be in the midst of a telegraphy minitrend. An “upscale-style restaurant,” according to the floor manager, Ron Sweet, the 181-seat MorseL serves entrées ranging from orecchiette ($12) to roast lamb chops ($25) and daily specials, including all-you-can-eat mussels and fries on Thursdays and fried chicken on Mondays.
Morse Ave., 77), a dinner and brunch spot from the owners of T’s, Sidecar, and the Glenwood, opened on Halloween a stone’s throw from the Morse Red Line stop. Could be a problem for me in the long run. On dessert: “I have seen the plans, and I know there is a soft-serve yogurt machine. Eliminate creams and butters and showcase proteins or vegetables or whatever it is.” On his personal style, which shows Trotter’s influence: “My style is clean. We are talking lots of fresh pastas and pizzas. On the menu at the forthcoming restaurant: “It’s going to center around the food indigenous to southern France and northern Italy.
On the chef Art Smith, his boss at Table Fifty-Two: “He looked at me one day and said, ‘I’m going to lose 100 pounds and get on the cover of People magazine.’ And he did. On working at Charlie Trotter’s takeout business, Trotter’s to Go: “On face value, it was just a fancy grocery store. Here are a few highlights from our wide-ranging conversation. John Vermiglio, 28, has been selected to head the kitchen at Matthias Merges’s unnamed Hyde Park project at 1301 East 53rd Street, scheduled for next summer.
Serious wine program.įor the dishes we liked best, click here. Six- and eight-course tasting menus ($95, $120). And such pretty plates! Food doesn’t get much lovelier than this. But humbler tastes-mustard seeds here, pickled cherries there-also shine, with supertasty accessorizing morsels pushing the main events in interesting directions, all coherent. Ryan McCaskey, the Saigon-born chef, pulls out all the stops with lobster, truffles, foie gras, and other luxurious foodstuffs. Just when it seems that culinarily ambitious, unabashedly formal special occasion dining might be a dying art, out of sync with the Zeitgeist, along comes this elegant place, breathing new life into the genre. $$$$ ($50-plus per person for a meal, without tax, tip, or alcohol) Acadia previously was not listed.Īcadia ( 1639 S. Listed restaurants are rated from one to four stars, where one is good, two is very good, three is excellent, and four is superlative. “I told my staff, ‘Let’s have a glass of Champagne,’” McCaskey says, “‘but now it’s about getting two.’” Coincidentally, Chicago magazine’s December issue, on newsstands tomorrow, contains a new review of Acadia. Sixteen earned one star in 2011, but did not make the guide in 2012 because of a pending chef change.Īcadia’s chef/owner, Ryan McCaskey, got the call from Michelin yesterday, receiving one star.
Graham Elliot and L2O, each previously one-star awardees, were promoted to two stars.įour of 2012’s one-star restaurants do not appear: Bonsoirée and Seasons, which closed, and Courtright’s and Vie (demoted).įour restaurants are new to the one-star list: Acadia, Goosefoot, Mexique, and Sixteen.Michelin released its 2013 guide to Chicago yesterday, which brought these star changes: All right, now what if the Billy Goat and the Purple Pig had a restaurant baby. Chen’s will remain open through the construction. “The Chinese use the same equipment.” The new barbecue restaurant will encompass what is now Chen’s and also serve the current Chen’s menu. “Most people think just Japanese barbecue,” Zhou says. The chef/owner of Chen’s, Bing Zhou, created the Asian recipes, some of which will be prepared on a robata grill. Kinzie St., 77), incidentally, opens today-says the pit master and MasterChef contestant Tony Scruggs will run a Southern Pride smoker for the American ’cue. Sam Sanchez-whose latest John Barleycorn (149 W. That’s probably a pretty accurate picture of the unnamed project planned for next summer at 3506 North Clark Street, a Chinese, Korean, and American barbecue joint with 6,000 square feet indoors and 5,000 outdoors under a retractable roof. Imagine what it would look like if the Wrigleyville standbys Chen’s and John Barleycorn had a barbecue restaurant baby.
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