FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
Let's Talk About Wine
Publican Anker Somm Sommelier Bret Heiar says oldschool wine verbiage has had a long enough run.
Somms Act Like They Don't Know
If you don’t know Baja wines, here’s your primer from Sommelier Ryan Arnold.
The Spirit Free Beverage and Inclusive Hospitality
At Oriole and now Kumiko, Bartender Julia Momose is creating a canon of drinks that everyone can understand and enjoy.
Monday Morning Espresso Martini
With leftover wine on her mind, Bartender Liz Pearce builds an espresso martini.
Smoked Salmon Head Spectacle
At industry-favorite Café Marie-Jeanne, no “little fishies” platter is complete without a staring-back-at-you salmon head from Chef Mike Simmons.
Causing a Stir
Causing a Stir's Alexis Brown and Ariel E. Neal are doing grassroots work to break down barriers for women bartenders of color.
The Super Fun Idea Book
At Chicago's Girl & the Goat, Pastry Chef Nate Meads figured out how to harness young cooks’ energy and zany ideas.
The New Snickerdoodle in Town
Elaine Townsend's snickerdoodle at The Bakery at Fat Rice is a salty, egg-yolk-filled masterwork.
Intuitive Creativity at Smyth
For Chef John Shields of Chicago's Smyth, every dish must have purpose.
Do the Zaremba
Get your body ready for service with these stretches from a break dancer turned beverage director.
He’s Bringing Pasta Back
Forget bread. You want pasta to mop the sauce from Chef Danny Grant’s charcoal-roasted seafood tower.
What’s Your Sign?
An astrologer opens up new creative possibilities as she divines dishes’ elements and signs.
Here Comes the Sun(flower) Oil
Explore the spectrum of sunflower oils—from light and tepid to dark and musty.
2018 Chicago Kitchen Notebook
An in-depth look at some of our favorite dishes and cocktails from our time on the ground in Chicago.