Restaurants

"The first time I tasted it, it was sort of a revelation," says Cellar Door Provisions' Ethan Pikas of the black pepper from the suburban Chicago-based Reluctant Trading Experiment. 

Jake and Ariel Schneider's second, larger location is an homage to their families and their food traditions, in a bid to be the kind of nostalgic, cherished Jewish deli they grew up enjoying.

Mediterranean food on the river, Basque cuisine meets Chicago, ramen with African flavors, a dessert tasting menu, Korean from the suburbs, and follow-ups from several acclaimed chefs are all on the horizon. 

“It's a nice way to get community together, refuel for the next fast, and have a space where we can just be all together,” says Maryam Khan of her iftar pop-up. 

Every bagpiper in the city must be employed over the weekend leading up to St. Patrick's Day, as the green beer flows and live music and dance enliven restaurants and bars across Chicago. 

Chicago native Sieger Bayer of seasonal pop-up bar Berria is the latest Chicagoan to compete on Top Chef. He shares some of his favorite places in the city. 

As the Blackhawks and the Bulls embark on a large-scale development project to transform the area around United Center, a first step has enlisted One Off Hospitality to provide food at some ice rinks used by the team and open to the public.

Daniel Parker and Liz Bendure met at the beloved Lula Cafe and have been hosting supper clubs and events as Txa Txa Club the past few years. Now they have a singular brick-and-mortar space.

Cooking with Legends brings together the longtime PBS hosts and chefs Bayless and Tsai in Bayless' Chicago home. We spoke to Bayless about his early days in TV, his background in barbecue, and more.

In the new PBS special Cooking with Legends: Ming Tsai & Rick Bayless, Bayless shares a recipe for simple steak tacos similar to some he has been serving at Frontera Grill since it opened in 1987. 

“I don’t think America is really up to speed on that yet,” says Mychael Bonner of Caribbean and African food, which he prepares with his decades of restaurant experience at his new Spice by CMB.

At West Town’s Dell’ Rooster, Chef Miguel Tenesaca cooks up a pan-Latin menu of colorful dishes for brunch and dinner daily. He shares some favorite Chicago places.

A husband-and-wife team with experience at Hogsalt, One Off Hospitality, and Galit have opened the wood-fired, seasonal restaurant Burl in Evanston, near where they live.

The Ravenswood cafe hosts community suppers where donations go to a food pantry while embracing sustainability through making nearly everything in house for its large menu, which includes Louisiana specialties and a line of gluten-free baked goods. 

The Chicago Way by James Beard Award-winning reporter Michael Gebert brings readers into the kitchens of the restaurants that made Chicago an acclaimed dining city.