Anthony Todd

The sprawling food hall announces more restaurant partners, including the chefs behind Funkenhausen and Fat Rice.

Last fall, CH Distillery bought the rights to the mouth-puckering liqueur. But die-hards, fear not: The only changes to the recipe are purely aesthetic.

An idyllic childhood memory inspired a Wicker Park restaurant 20 years in the making.

A word of advice: You'll want to buy your tickets before the leaves change.

The restaurant landed in Western Springs practically by accident. It's since become a local stalwart — and kicked off chef Paul Virant's mini-empire.

The duo behind Parachute are bringing a try-anything ethos to their new restaurant.

The spot, which opens August 5 and runs for seven months, will also serve "a new genre of drink" made by mixing Segal's famous hot chocolate in a soft serve...

The Logan Square venture is the result of five years of collaboration between chefs Yoshi Yamada and Zeeshan Shah.

"Farm to table" takes on a whole new meaning when you've shadowed your meal start to finish.

The sophisticated brewing outfit is incorporating a sit-down concept into its new base at the old Baderbräu taproom.