It might be best to think of this experience as the “B-side” of Maxwells Trading…
Wine
One of the recurring themes I engage with in these shorter pieces is that of the “neighborhood restaurant”…
If Cellar Door surprises and delights me as it did back in April, I can only affirm that the concept is doing something really special…
Does Elske live up to the lofty status I have assigned it in my imagination?
At the risk of repeating what has recently (and rather convincingly) been said, I must write this piece…
I have learned over many years and many tasting menus to be suspicious of any meal that seems like “too much of a good thing.”
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?
After more than five years and 1,000,000 words published, it is time for a change in format…
Galit has entered 2023 with wind in its sails and the kind of trophy cabinet that reflects its maturity as a concept. Thus, the time seems ripe for you to engage with the restaurant and see if it has fulfilled all its early potential. Bibendum has had his say, but just what does it take to be “iconic”?
With your hundredth visit looming in early 2023, the time seems ripe to step back, reflect, and review the creative output that has flowed ceaselessly from Ada Street’s colossus of seasonal American cuisine.