Menu Design Part II: The Art of Communication

By: Arman Razavi, MOA Don't miss a great opportunity to communicate with your guests. In the first part of our menu design tutorial, we discussed responsible approach to creating and costing out a menu. Once this part is done, you can turn your attention to creating the physical menu itself. [...]

February 27th, 2014|

The Lakeside Development Could Create Chicago’s Next Power Ecosystem

By: Adam Doster, Chicago Magazine A proposed $4 billion project on the city’s South Side is attracting an unusual coterie of powerful people. For nearly a decade, there has been talk of transforming the city’s last undeveloped stretch of lakefront, between 79th and 92nd Streets, into a “neighborhood of the [...]

February 26th, 2014|

Meet the farmers behind the Good Food Festival in new video

By: Michael Gebert, Reader Now in its tenth year, the Good Food Festival is, most everyone can agree, a good thing. To the public the event—which will be at the UIC Forum from March 13 to 15—is mainly Saturday's fair, which includes chef demos, workshops, and classes (the Reader's Mike Sula will moderate a charcuterie [...]

February 26th, 2014|

Restaurant week boosts sales

By: Sally Ho, Chicago Tribune After a discouraging winter, customers and business owners alike are welcoming the first-ever restaurant week in the suburbs. "It definitely has been rough. You tend to see the larger snow falls coming on the weekend," said Paula Morales, general manager of the Cooper's Hawk Winery [...]

February 25th, 2014|

101 Best Restaurants in America

By: Arthur Bovino, The Daily Meal Break out your knife and fork, it’s time to dig into the country’s best restaurants It becomes more difficult every year to rank America’s best restaurants. We say that having done it for nearly a half-decade. As interest in dining out increases, and more [...]

February 21st, 2014|

Chicago’s best restaurants are going green with Bottle & Branch

By: Anthony Todd, Tasting Table Heather Shouse knows what makes a restaurant look good; she spent years critiquing them in her capacity as Time Out Chicago's dining editor (and she co-authored Stephanie Izard's cookbook). These days, instead of giving stars, she's planting ferns and crafting tabletop terrariums as the owner of Bottle & Branch, [...]

February 20th, 2014|

Food Businesses Find An Appetite For Bitcoin

By: Linda Poon, NPR Hungry for a Philly cheesesteak or a hot Reuben sandwich? That'll be about 0.001 bitcoin, please. From restaurants to breweries, to even your local farmers market and lemonade stand, the popular cryptocurrency has inched its way into the food industry, as more vendors consider it a valid form of [...]

February 20th, 2014|

Chicago lands 25 James Beard semifinalist nominations

By: Lorene Yue, Crain's Chicago One Off Hospitality Group and chef Carrie Nahabedian emerged as semifinalists for the 2014 James Beard Foundation awards. The awards, considered the Oscars of the culinary industry, today revealed semifinalists in 10 major categories. There also are semifinalists for Best Chef in 10 U.S. regions. Chicago-area chefs, [...]

February 19th, 2014|