Category: Chicago Restaurants

One Off Hospitality's New Pastry Chef is Slaying the Dessert Game

It hasn’t even been two years since Erika Chan first came to work at Paul Kahan’s renowned The Publican under the tutelage of James Beard award-winning pastry chef Dana Cree. Now, Chan is running the entire pastry program for all of One Off Hospitality Group’s Publican restaurants (The Publican, Publican Quality Meats, Publican Tavern, Publican... Read more »

The Best Steakhouse in Chicago is Not What You Think

Steakhouses in Chicago are a dime a dozen. More so, it’s always the same experience—pricey, chain-esque, and usually guaranteed to provide a decent filling meal. Enter Benny’s Chop House… “We’re the only Benny’s in the country,” states Mitchell Schmieding, Director of Operations. Mitchell’s resume reads like a who’s who of the culinary world, including Eleven... Read more »

The Kung Fu Competition That’s Revolutionizing the Kitchen at Blackbird

Every cook in the kitchen at Blackbird is in the fiercest competition of their lives—against themselves. “The cooks that come in here are very hungry,” executive chef Ryan Pfeiffer comments. “There is a large format of fundamental knowledge with an opportunity to put food on the menu at this restaurant. These competitions give us a... Read more »

Eat Dessert. Run Marathons.

That’s what Sarah Mispagel, rising star pastry chef of famed Proxi and Sepia restaurants, does. Known for her fantastic desserts, Sarah embraces her sweet tooth and still manages to live a healthy lifestyle. A runner in last year’s Chicago marathon, Sarah has already signed up for the 2018 race and still eats the way she... Read more »

“You Shouldn’t Get a F*cking Medal for Not Being a Terrible Person” and Other Teachings from Giant’s Award-Winning Chef

Jason Vincent—executive chef and partner of Giant—has had accolades rain down upon him by some of the most notable publications in the business. And yet, in an interview with Thrillist in 2016, he refers to himself by saying, “No one cares what a washed-up chef in a tiny neighborhood joint is doing.” Thrillist agreed to... Read more »

Chicago's Restaurant Industry in Hot Mess

You know how sometimes you take reading material to the gym in the hopes that it will make the time fly by as you slog your way through your cardio workout? That was me roughly two weeks ago. I was about 40% done with an advanced reading copy of the book Hot Mess and figured... Read more »

6 Steps for a Successful Work Environment from One of Chicago's Fastest-Growing Restaurant Groups

With 17 restaurants to their name (four newly opened in 2017), the Boka Restaurant Group continues to pave their way to greatness in Chicago’s dining space. Newly-opened Somerset is on the lips of every informed diner in the city, while institutions like Boka and the Goat restaurants continue to dazzle and draw crowds from around... Read more »

Chicago's Top Ten Most Exceptional Food and Drink of 2017

If there’s one thing I’ve learned from working with Chicago’s best chefs over the last year, it’s that the perfect plate of food consists of three elements: Good ingredients Good technique Good vibes (temperament makes all the difference when cooking) As I ate my way around this great restaurant city of ours this year, it was clear... Read more »

Discover Rioja Wines and Cuisine at Omni Hotel Chicago

“A lot of chefs think that fine dining can only be Michelin-star type things. But hotels give a lot of diversity.” So says Chef Joshua Hasho, of 676 Restaurant in Omni Hotel Chicago. The 29-year-old chef who sharpened his culinary teeth at The French Laundry and once worked with the Ritz Carlton is quietly stirring... Read more »

JBF Greens hosts their best event yet at Prime & Provisions

Chef Joe Rizza, of Prime & Provisions, is a Chicago kid through and through. Unlike many city chefs, Rizza made the choice to train and get all his work experience right here in Chicago. Growing up in a family that was already ingrained in the restaurant business, his training started early. His formal training was... Read more »