By Nicholas Ward
Chef Randy Zweiban spent seventeen years of his cooking career focused on the flavors of Central/South America and the Caribbean islands, first at Norman’s in Florida and then Nacional 27. Province—his first solo venture—sought to focus more on local, seasonal ingredients, though with Latin highlights. The restaurant was located in the West Loop and the menu was intended to be easygoing and casual, a place where guests could grab a burger and a beer, something a little fancier, or a few things to pass around. While the shocking pink walls showcased a boldly designed West Loop restaurant, the food wouldn’t be flashy. It would just be really good.
I remember the first time Chef addressed the entire serving staff. It was October 2008, a perilous time to open a restaurant, as the country was sinking into recession. The price of everything had just gone up and nobody was certain if, in the short term, people were going to dine out. Chef thanked us for taking this risk with him. He told us that the people who helped construct the restaurant—laid floors, built tables,crafted the menu—were family to him. Read the rest of this entry »