Photo: Monica Kass Rogers, MKRogers.com
By Monica Kass Rogers
With thousands of variations worldwide, ramen has always been a hot mess of flavor and texture that invites playful experimentation. And that’s what Chicago ramen battles are all about. Invited by host restaurants, chefs have jumped into the ramen-battle ring with characteristic Chicago swagger. Most of their ramen bowls have been great, some not so, but there’s no denying the exhibitionist fun of the throw-downs.
Chef leaders of the Chicago ramen-battle pack are Bill Kim (BellyQ, UrbanBelly, Belly Shack) and Matthias Merges (Yusho, A10, Billy Sunday), and both have been hosting two different styles of ramen-offs. Read the rest of this entry »
Jeff Lawler, new owner of Geja’s Cafe
After two decades of working for venerable Chicago romantic dining destination Geja’s Café (340 West Armitage), Jeff Lawler will succeed John Davis as owner of the restaurant, just in time for Geja’s fiftieth anniversary.
Lawler, who has been in the restaurant business since he was seventeen, came to Geja’s in 1994 as general manager. He spent a few years working for Davis’ Wine of the Month club, but soon found himself drawn back to managing Geja’s day-to-day operations, a job with which he says he continues to “fall in love.”
“My responsibilities won’t really change all that much [as the owner],” Lawler says. “I got into the restaurant business because I love to serve people, and at Geja’s in particular I love working with staff to create special experiences for our guests.” Read the rest of this entry »
Tanya Baker/Photo: David Hammond
By David Hammond
Tanya Baker is the twenty-seven-year-old executive chef at The Boarding House (720 North Wells). This year, she was a finalist for James Beard Rising Star Chef recognition.
Do you remember maybe the first dish you ever made?
Chicken parmesan. Always really simple. Later, in school, they asked me to write an essay. They said “You could get a scholarship!” So I did. But there was also a competition, a kind of mini Iron Chef, and I would never have written the essay if I knew there was a competition, because I’ve always been very shy, very timid. My mom took me, and I remember being in the car, thinking “What am I going to make?” I had no idea. So I made a chicken parmesan. I got the scholarship.
What are the characteristics of a successful chef?
There are those who have really big egos, over-the-top loud personalities, and there are those who are more mellow, quiet, head-down and focused. I’m very quiet when I work. People think I’m mad, but I’m not. I’m just not super-social. In this world, you’re in the kitchen all the time with the same people, and we’re all a little socially awkward. I’m still learning how to do interviews and talk to people. It’s hard. Read the rest of this entry »
Randy Zwieban/Photo: Laurie Proffitt
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 »
Omar and me, photo Derrek Hull
By David Hammond
I met Homaro “Omar” Cantu in 2004, a few months after he’d opened Moto, when I went there to dinner with some sixteen or so friends. One of those friends, Catherine Lambrecht, brought a container of raccoon meat. Chef Cantu, prankster that he was, got a hold of the meat, minced it with spices (there was juniper in there, and perhaps garlic) and arranged it on a plate that had a dotted yellow line running down the center and a few clusters of unidentifiable though edible debris scattered about. On the mound of raccoon meat, Cantu positioned a picture of a raccoon that he’d downloaded and printed on edible paper with edible ink. It was a roadkill tableau that a few weeks later inspired a totally bullshit Time magazine article about an “avid hunter” who brought in the freshly killed raccoon and challenged Cantu to prepare it. It was one of the most ingenious, entertaining and hilarious meals I’d ever been served, and it goes to show that even Time magazine could be taken in by Cantu’s antics. Read the rest of this entry »
By David Hammond
Most Chicagoans were introduced to Alpana Singh on “Check, Please!” After hosting this truly ground-breaking restaurant review show for ten seasons, Singh left in 2013. She soon opened her first restaurant, The Boarding House. Earlier this year, her Seven Lions opened on Michigan Avenue across from the Art Institute. Despite those accomplishments, one feels Singh is just starting to make her mark on the Chicago restaurant industry. Certainly, her excitement for the industry remains undiminished, telling us “Every time I walk into a restaurant it’s still magical for me. It’s thrilling and it’s exciting and it transports me.”
This fascination with the restaurant industry goes back to her early years in Monterey, California. “My mom waited tables, and she would let me play restaurant. It was the most exciting thing I’d ever done. I was eight or nine at the time. I’d go to the tables and take their orders. I’d fill the Coca-Cola. I would try on her uniform, always asking ‘Can I do it? Can I do it?’ Restaurant work was all I wanted to do. As soon as I turned fifteen [the age when you can work in a California restaurant], I got my permit and started working as a hostess at Bakers Square. I just could not wait to start working in restaurants.” Read the rest of this entry »
Seth Zurer orchestrates Baconfest/Photo: Anne Petersen
By David Hammond
This year’s Baconfest is April 17-18 at UIC Forum. It’s an annual celebration of the cured, smoked belly—usually of the pig. As part of this event, chefs come from all over the Chicago area to show off their skills and bacon’s immense versatility by serving it in highly imaginative compositions on a plate, as dessert, even as drinks.
Baconfest is the realized vision of three men: Andre Pluess, Michael Griggs and Seth Zurer. Baconfest has been a sell-out event for several years now, and we asked Zurer about the history of this event and what’s made it such an incredible success.
Could you describe the moment when you were inspired to hold Baconfest?
It was 11:30pm on a Saturday night in early March 2009. I was in bed when my cellular telephone rang. I answer groggily. Andre says: “Dude, I have an idea. Hear me out, I know it’s late. Just listen: Baconfest Chicago—the Burning Man of bacon… What do you think?” Art cars? Hallucinogens? I asked. “No, it’ll be like Taste of Chicago but everything has bacon. People will come back every year.” I knew we had something. Read the rest of this entry »
Jose Garces/Photo: Jason Varney
By David Hammond
Earlier this month, two new restaurants opened in Chicago: Rural Society (455 North Park), under the direction of chef Jose Garces, and Seven Lions (130 South Michigan), the latest restaurant from Alpana Singh.
Garces and I grew up in the same Chicago area, and we both played in Portage Park as kids. He went to Chicago’s Kendall College and later went on to win the second season of “The Next Iron Chef.” Now operating a number of East Coast restaurants—including seven in Philadelphia and three in Atlantic City—for which he received a James Beard award, Best Chef, Mid-Atlantic Region. Garces had been executive chef at Chicago’s Mercat a la Planxa before opening Rural Society.
Singh was the host for ten seasons of “Check, Please!” on PBS, and before that worked as sommelier at Jean Joho’s Everest. At twenty-one, she was the youngest woman to ever be awarded Master Sommelier certification, and later became beverage director for Lettuce Entertain You Enterprises. She opened her first restaurant, The Boarding House, in 2012 and the following year received the Sommelier of the Year 2013 Wine Star award from Wine Enthusiast magazine.
While visiting their respective restaurants, we sat down with Garces and Singh to hear them explain why their new places are worthy additions to the Chicago dining scene. Read the rest of this entry »
Stele of Katumuwa/Image: Oriental Institute-Travis Saul
When people say they’re going to Hyde Park, they usually mean they’re headed somewhere within a few blocks of the University of Chicago. My reason for recently going to Hyde Park was, of course, a UChicago-related event, an exhibit at the Oriental Institute (1155 East 58th) entitled “In Remembrance of Me: Feasting with the Dead in the Ancient Middle East.”
This exhibit brings together two of our favorite things—food and mortuary rituals—and it focuses on the use of food and drink to care for the dearly departed. At this ancient Turkish ritual, there would have been a stone representation of the deceased, along with directions regarding foods to be set before him. The stone representation, a stele recently discovered in Eastern Turkey, is for a man named Katumuwa. The inscription indicates that Katumuwa expected it to be rather dreary in the afterlife; he thought an annual banquet around his image would make things slightly more tolerable. As part of this exhibit, there are almost sixty artifacts related to comestibles of the ancient Near East.
This exhibit ends January 4, and Christmas break is the perfect time to make the trek to Hyde Park for some culture and some chow at one of the neighborhood’s classic bar/restos.
The Nile (1162 East 55th) complements the “In Remembrance of Me” exhibit. Having been featured on “Check, Please!” The Nile stands apart from just about every other nearby restaurant. Now in a new building, The Nile has served the community for years, with Middle Eastern standards including a much-praised chicken shawarma. The owner is Palestinian, born in the little town of Bethlehem. The food is value-priced: around $15/person. Read the rest of this entry »
By Amber Gibson
Food lovers will enjoy these delicious treats, all made locally by passionate culinary artisans.
CH Distillery and West Loop Salumi join forces to offer a holiday booze box ($85 and up) with your choice of a locally distilled CH Spirit, customized stainless steel CH flask and West Loop Salumi’s finnochionna salami. Beverage director Krissy Schutte recommends CH’s peppercorn vodka as her preferred pairing. “The Tellicherry peppercorns that we use pair beautifully with the Berkshire pork and fennel pollen,” she says. After the one-hundred-percent Heritage Berkshire pork salami is cured and seasoned with fresh fennel pollen, it’s slowly fermented and dried for at least a month. CH is also offering 210 limited-edition bottles of CH Center 100 Vodka ($150), a premium version of their signature spirit. Each bottle is decorated by one of ten local Chicago artists and a portion of the proceeds goes toward Un86’d, a local charity for restaurant professionals in need. chdistillery.com, 564 West Randolph, (312)707-8780. Read the rest of this entry »