No less than Patton Oswalt (“Ratatouille”’s Remy the Rat if you didn’t know) and Gwynnie Paltrow are superfans of his grungy idiosyncratic runny-egg-yolk-ravioli-serving temple on Ashland. Paltrow loved the “hot waiters in skater clothes” and called it “off the hook.” But you don’t have to take the poor man’s Patsy Cline’s word for it. You can try to make a reservation yourself, though no one’s likely to answer the phone when you call. But, even if you can’t get in, trust us, Carlson is one talented cat.
Resto 100 is, as always, a list of “essential” restaurants, which is most definitely not synonymous with “best.” We strive to reflect a world of dining in a constant state of innovative transition, to capture a snapshot of the state of the food world at this time.
As last year, when we first dropped Charlie Trotter’s, we’ve continued to cull the old guard of the high-end, both as a reflection of the economic times and as a call to action for such spots to up their game. This year, TRU, MK and Boka didn’t escape the chopping block. While we don’t deny their importance in creating the food scene we have today, there are many other places we’d rather send folks—for example, Sepia, Bonsoiree or Cibo Matto (where, ironically, chef Todd Stein is a vet of MK).
Rick Tramonto and Gale Gand are two of the most successful cooks this city has, but neither spends a significant amount of time at TRU. This is not so much an observation as it’s a cry for the fact that we really miss Rick’s cooking. We appreciate his cookbooks and that he tried to open a nationwide restaurant chain, but with that not working out, why not return to his roots? It should also be noted that Chef de Cuisine Tim Graham was doing some incredibly innovative work, but was recently transferred to Brasserie Jo.
Boka, which we loved for its Charlie Trotteresque complexity, has frankly been a little inconsistent in its execution on recent visits, and frankly maybe too Trotteresque. We love the direction Perennial has gone, look forward to Stephanie Izard’s Girl and the Goat, and think maybe they outshine the original jewel in Kevin Boehm and Rob Katz’s mini-empire.
That’s not to say you have to be cutting-edge innovative or perfect to make the list. For if you do something old-school or classic and you continue to do it well and you didn’t make your bones by being a game-changer, we honor that as well. This year, we added some overlooked classics including Marie’s Pizza, Ginza and, much to our own surprise, Hyde Park’s Calypso Café. Maybe the biggest surprise was Café des Architectes, which used to be as old-school as it gets. Martial Noguier and his pastry chef Suzanne Imaz are probably two of this city’s most underrated cooks, putting out slighty twisted old-school French gourmet plates flawlessly.
Likewise, the trend of informal, casual rustic dining doesn’t look like it’s going anywhere, and we dig that. To celebrate that movement we’ve added The Bristol, Paramount Room, Brown Trout, Kith and Kin and others.
The beauty of any list, though, is that you may not agree. So drop us a line and let us know.
—Michael Nagrant, Resto 100 editor Read the rest of this entry »
By Michael Nagrant
Since 2000, Chicago has gone from being a Rat Pack-worthy steak-and-potato-slinging stereotype to a destination for international culinary travelers. Chicago’s affordability, its diners’ willingness to suspend disbelief and its proximity to the sublime bounty of the Midwest all play a role in that transformation. Most important to the renaissance are the places that put everything together to inspire our collective culinary imagination, the best restaurants that opened in Chicago this decade.
The history of cuisine was written in the kitchens of millions of chefs, but we only remember a few by name, guys like Escoffier, Careme and Robuchon. There are probably only three Chicago chefs, as of now, who have a shot at making that list: Jean Banchet, Charlie Trotter and Grant Achatz. Though Achatz started making a name for himself at Trio, Alinea was the game changer, the restaurant where every aspect of dining from menus and silverware to the wine service and emotional content of the food was reimagined.
Love it or hate it, this was ground zero for what is now today’s communal table free-for-all. More importantly, Avec was the place that launched a thousand salumi, the fringe of Chicago’s now-burgeoning charcuterie movement. Koren Grieveson’s restrained soulful style is still the late-night hang of choice for chefs.
You probably don’t remember Gerhard Doll or David Hayden, the chef-stewards who drove the good ship Avenues through a successful seafood-driven era, but there’s no doubt you won’t forget the Pop Rock and foie-lollipop fantasia, the convenience-store chic of Graham Elliot Bowles. Without Bowles’ whimsical, accessible style, the emotional roller coaster of Grant Achatz’s cooking and the theater at Homaro Cantu’s Moto likely wouldn’t have quite captured the nation’s imagination, nor garnered Chicago cuisine the countless magazine features it received mid-decade. Today, Curtis Duffy, the culinary love child of Achatz, Thomas Keller and Alice Waters, is executing some of the most exciting cuisine Chicago has to offer. Read the rest of this entry »
Resto 100 is, as it has been in years past, a list of “essential” restaurants, which is most definitely not synonymous with “best.” We strive to reflect a world of dining in a constant state of innovative transition, to capture a snapshot of the state of the food world at this time.
In these particular hard economic times, we find ourselves dining out a lot more at the BYOBs, mom-and pop-spots and small ethnic joints than we do at the high end. That being said, while we didn’t set out to consciously create a list to address our lighter wallets, it sure turned out that way. More than ever, this list is a cross section of the wealth of culturally diverse and reasonably priced restaurants Chicago is lucky to have. Read the rest of this entry »
By Michael Nagrant
Imitation may be the sincerest form of flattery, but ripping someone off is just a recipe for bad karma. With that in mind, The Bristol, Bucktown’s new Midwestern-inspired trattoria, might be headed for some bad vibes.
I’m not saying this just because The Bristol has a chalkboard menu. Gil Langlois’ Lincoln Square restaurant Chalkboard has, yep, chalkboard menus. Tufano’s Vernon Park Tap and half the red sauce joints in Little Italy have them, and before desktop publishing, so did every little bistro. It’s also not because The Bristol has a communal table; so did my grandmother’s house and Avec.
Read the rest of this entry »
Top 5 Restaurant Openings
Old Town Brasserie
—Michael Nagrant Read the rest of this entry »
Chicago’s culinary press-darling (and Newcity’s best new restaurant of the last year) Schwa, 1466 North Ashland, has closed indefinitely. Adam McKay, one of three permanent employees at Schwa but the only person left to answer phone calls, was tight-lipped on the reason why the restaurant closed amidst becoming an overnight success. “All I can really say is we all have to figure out our personal issues before we can decide if and when we’ll reopen,” he says. While not completely ruling out the chance of Schwa reopening, McKay sounds less than optimistic of that prospect. Schwa’s last service came on Friday night, when it hosted Charlie Trotter and some of the world’s most well-known chefs in celebration of the twentieth anniversary of Trotter’s restaurant.
By Lisa Shames
If Charlie Trotter is the Chicago fine-dining scene’s Wolfgang Amadeus Mozart, then Michael Carlson, chef and owner of Wicker Park’s Schwa, is probably its Johnny Rotten. Like the Sex Pistols lead singer, Carlson is unconventional, a culinary contrarian.
Call up Schwa during the day and Carlson might just be taking your reservation. That is, if you’re lucky enough to snag a res for the twenty-six-seat spot, which is currently booked two months out. If you are, Carlson will probably also play waiter and deliver a course or two to your table, and at the end of the night, you’ll find him cleaning up with the rest of his small staff.
Is this any way for an award-winning chef—Carlson was one of Food & Wine magazine’s Best New Chefs 2006 and Schwa was named best new restaurant by Newcity in 2006—to act? Well, if you’re Carlson it is, and that laid-back attitude coupled with a total hands-on approach is just as much a part of the draw of this Wicker Park eatery as is its quail-egg ravioli with Parmigiano Reggiano (more on that later). Read the rest of this entry »