Phil Vettel – Page 32

The Ham & Eggs, with a poached quail egg, a square of pan de mie, coins of breakfast sausage and dots of maple-vinegar gel, all in a country-ham consomme decanted tableside.

No. 43: Brass Heart, an intimate fine-dining outpost

November 26, 2019 at 3:01 p.m.

(New) Chef Matt Kerney showed considerable courage when he made the leap from Longman & Eagle to the no-room-for-error realm of $100-plus, nine- and 12-course tasting menus (including all-vegan tastings)....

Crudite becomes art in a florist-worthy arrangement, served with green goddess dressing.

No. 42: Boeufhaus, the ultimate laid-back steakhouse

May 1, 2019 at 1:26 a.m.

(New) Hard to believe this restaurant just turned 4, given its gentle flouting of steakhouse norms. Its 34-seat space is tiny by steakhouse standards, and the Western Avenue location might...

Phil’s 50 shuffle: 13 new faces among Chicago’s top restaurants

June 17, 2019 at 3:35 p.m.

Welcome back to Phil's 50, my twice-yearly list of the most intriguing and interesting restaurants in Chicago. This newest iteration is a little tardy; my last Phil's 50 was in...

No. 28: Les Nomades, remarkable after all these years

November 26, 2019 at 3:06 p.m.

(New) Les Nomades opened under original owner Jovan Trbojevic as a private club, whose rules of decorum — strictly enforced — ensured a refined and quiet evening. Now open to...

No. 45: Tied House, home to a very belated homecoming

November 26, 2019 at 2:56 p.m.

(Down from 34) Call this restaurant Debbie Gold 2.0; the one-time Chicago chef worked in Kansas City for many years (winning a James Beard Award in the process) before launching...

The pasta dish sortallini got its name because the pockets are rectangles instead of the traditional round tortellini shape. They are filled with cheese and served with guanciale, pine nuts and a light sauce with basil and tomatoes.

No. 39: Giant, the little restaurant that could

November 26, 2019 at 3:04 p.m.

(Down from 22) Chefs Jason Vincent and Ben Lustbader pack a lot of subversive humor into their pleasantly cramped, 44-seat Logan Square spot, where a little more than a dozen...

No. 41: Big Jones, a delicious history lesson in Southern food

November 26, 2019 at 3:02 p.m.

(Down from 32) Chef/owner Paul Fehribach takes a scholarly approach to his cooking, delving deep into Southern cooking (into its African and Caribbean roots) for his exemplary menu. Not that...

No. 21: Parachute, a medley of invention, fun and affordability

November 26, 2019 at 2:50 p.m.

(Up from 27) A feel-good success story. Chef couple Beverly Kim and Johnny Clark sunk what little money they could scrape together to open, on a shoestring, this highly personal...

Pastry chef Sarah Mispagel does a terrific job with desserts like the avocado mousse, served in an insulated cup and topped with tapioca pearls, nuggets of pandan-leaf and toasted-coconut gelee, and grapefruit bits.

No. 32: Proxi, a superior sequel

November 26, 2019 at 2:49 p.m.

(Down from 21) Much as I love Sepia, which has been an outstanding restaurant for more than 10 years, I'm smitten with its not-quite-2-year-old-sibling which shares chefs (chef/partner Andrew Zimmerman,...

Robert’s Pizza makes its return, opens May 17 in Streeterville

May 31, 2019 at 4:02 p.m.

In news that will gladden the hearts of pizza aficionados everywhere — well, at least Streeterville and those willing to visit there — Robert's Pizza is making its triumphant return....

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