Having long distinguished itself with extraordinary food, Chicago has given birth to restaurants that set standards, rather than simply follow them. Here we explore some of the latest dining trends showing up in Chicago and the cutting-edge chefs who are creating the next ones.
A most tempting invitation to the divine fare of Chef Brian Jupiter offered in the intimate, classical ambiance of La Pomme Rouge. The River North restaurant and lounge resurrects the clandestine and dynamic atmosphere of turn-of-the-century Parisian salons. In...
Overflowing with food and family, Chef David DiGregorio’s Italian heritage inspired him to become a chef, studying at Johnson & Wales University and apprenticing at the Mobil four-star Swiss Chalet Restaurant. For 30 years, his genuine, passionate approach...
The Gage’s Executive Chef Dirk Flanigan has garnered local and national accolades for his creative, contemporary American cuisine. Having established a loyal following from his previous tenures at Blue Water Grill, Meritage and Echo, Chef Flanigan has continued...
Recently named one of Food and Wine’s Best New Chefs 2008, Giuseppe Tentori has received many accolades since taking over as Boka’s executive chef. Both The Chicago Tribune and Chicago Magazine awarded the restaurant three stars. Tribune dining critic...
Oceanique, celebrating its 19th year in business, continues to be the place where Chicago’s Northshore residents go for exquisite seafood. Chef and Owner Mark Grosz offers a seamless fusion of traditional French cuisine and modern American fare with just a...
Executive Chef Beverly Kim, a Chicago native, is an award-winning culinary school graduate of Kendall College. She has cooked for The Dining Room at The Ritz Carlton, Le Titi de Paris, Charlie Trotter’s, Prairie Grass Café and Red Light. Chef Kim...
Growing up in the Midwest, Executive Chef Matt Tobin celebrates the simpler ways of cooking, yet he studied classical French cuisine at CHIC-Le Cordon Bleu. Here, he fell in love with the style, honing his craft of taking classic preparations to a contemporary...
Christophe David’s passion to become a chef was first kindled while growing up in Lyon, France. It was from his boyhood idol, Chef Paul Bocuse, that David procured his first stint at La Tour Rose. He went on to work for some of Europe’s most celebrated...
When Priscila Satkoff was growing up in Mexico City, she never dreamed that someday she would own one of the top Mexican restaurants in the U.S. She married her husband Vincent and came to Chicago where she dazzles guests with contemporary interpretations of Mexican...
Combining a little of his southern roots with an education in some of Chicago’s finest kitchens, Chef Cary Taylor brings new culinary life to Bucktown’s most breathtaking lounge. Chef Taylor melds the lessons learned at Avenues, Blackbird and Ambria...
Imaginative and youthful, Executive Chef Chris Macchia is passionate about Tuscan Italian cuisine and brings the Coco Pazzo menu to life with the finest local and organic ingredients the season has to offer. Born and raised in New York, Chef Chris’s creative flair...
With its casual sophistication and gracious approachability, one sixtyblue has established itself as an integral part of Chicago’s dining community. Selected as “2006 Restaurant of the Year” by Chicago Sun-Times, and as one of the country’s “Best...
graham elliot, located in an 19th century printing warehouse in the River North Gallery District of Chicago, will be the city’s first bistronomic restaurant, juxtaposing the four-star cuisine of Chef Graham Elliot Bowles, a three time James Beard Award nominee,...
Chef Mariano Aguirre has reinvented the original Avenue M menu, combining the classic steakhouse favorites and eclectic American cuisine with innovative, new dishes. Chef Aguirre’s new menu includes ten prime cuts cooked to perfection, as well as a variety of...
At Vice & Vivo, our philosophy is to create an experience that will leave each and every guest unable to resist the temptation to come back for more. For instance, our philosophy on food can be summed up with these three words: simplicity, quality and consistency....
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