After spending some time discussing PIZZ’AMICI, it seems serendipitous that I can sample, compare, and contrast the same product from some of Chicago’s most interminable restaurateurs.
Author: Grimod
Mariscos San Pedro’s “Taco Omakase” is not just a relocation of what Chingón did before, but an expansion and evolution of the same idea: a crown jewel offering within a bustling restaurant that, indeed, may be looking to win Bibendum’s favor once more.
As much as I have enjoyed my visits here, any temptation to label PIZZ’AMICI “the best” in its craft really runs contrary to what makes the restaurant exceptional.
Kyōten has nothing left to prove, yet it remains a mystery for many Chicagoans who have misgivings about a pricey restaurant missing Michelin’s endorsement. What is this “chef of the year” up to at the moment?
If Next has done anything well, it has been to demonstrate that there is an appetite for more of Charlie Trotter. Through this residency, the restaurant has also affirmed that effectively imitating this old master is anything but a foregone conclusion.
John’s Food and Wine took its time building a foundation that could reliably support a tasting menu rather than going all-in, from the start, in pursuit of glory. The slow, steady, and sustainable route has yielded something spectacular.
After more than five years and 1,000,000 words published, it is time for a change in format…
For those open to its charms, Smyth remains the signature, most singular restaurant of its generation. The third Michelin star only confirms its spot in Chicago’s pantheon.
An investigation of Feld: one of the Chicago dining scene’s most engaging (whether you find yourself enamored or averse) culinary expressions to date.
Without any novelty factor from the food hall setting to help round its rough edges, Valhalla “2.0” must deliver across every dimension: reflecting the lessons learned and dreams dreamt during the prior iteration…