Review: Siena Tavern
Review: Siena Tavern51 W. Kinzie St. 312-595-1322Rating: 3 (out of four) Off to a good start Fabio Viviani was a fan favorite on the fifth season of "Top Chef," but...
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Pizza review: Flour & Stone
Pizza review: Flour & Stone355 E. Ohio St. 312-822-8998Rating: 3.5 (out of 4) When Flour & Stone opened in Streeterville last week touting "Chicago's Brooklyn-style pizza," I wasn't sure quite...
Review: Sumi Robata Bar
Review: Sumi Robata Bar702 N. Wells St. 312-988-7864 Rating: 3 (out of 4) Off to a good startTen years ago, all eyes were on chef Gene Kato when he and...
Review: Little Goat
Review: Little Goat820 W. Randolph St. 312-888-3455Rating: 3.5 (out of 4) Heating up Stephanie Izard earned a loyal following when she brought home a "Top Chef" title in 2008. When...
Pizza review: Jet’s Pizza
Pizza review: Jet's Pizza2811 N. Ashland Ave. 773-857-2080Rating: !!! 1/2 (out of 4) In 1978, two brothers used their grandmother's recipe for Sicilian-style pizza, and Jet's Pizza was born in...
Chicago welcomes first Poutine Fest
Poutine may be a Canadian invention, but Chicago certainly has embraced the gravy-and-cheese-topped French fry dish. So much so, in fact, that the city is welcoming its first Poutine Fest...
Review: Grace
Review: Grace652 W. Randolph St. 312-234-9494Rating: !!! 1/2 (out of 4) Heating up Some chefs spend their careers working in the upper echelon of fine-dining restaurants, only to throw their...
2012 bar and restaurant review: Highs, lows and delicious trends
When it comes to adventures in dining and drinking, Chicago definitely delivered this year. Hot chefs expanded their empires with new restaurants. New words made their way into our nightlife...
7 new brunches at Chicago restaurants
This time of year, a good brunch goes a long way. There's the post-holiday-gift-shopping brunch. The visiting-with-relatives brunch. And of course, the brunch with out-of-town friends, during which way too...
Review: Bel 50
Review: Bel 50738 N. Clark St. 312-496-3948Rating: !!! (out of 4) Off to a good start Timothy Jandovitz was having lunch in France two years ago when the idea hit...