The Big Heat: Chicago’s Food & Drink Fifty 2014

Photo: Joe Mazza/BraveLux

Photo: Joe Mazza/BraveLux

This year’s selection of Chicago’s dining and drinking leadership focuses on the artists behind the beautiful and delicious compositions on our plates and in our glasses. A few on our list may be celebrities, at least in the food community, but that’s not why they got into this business, with its long hours, burnt fingers and demanding customers. Whether it’s food or drink, fine dining or pizza, salumi or chocolate, these chefs, mixologists and artisans toil behind the scenes so that we can enjoy some of the finest and most innovative food and drink in the country. It’s thanks to this impressive group—and the hundreds right behind them on our ever-growing short list—that Chicago is considered a national culinary treasure. It’s unquestionable that we lost one of our giants this past year with the passing of Charlie Trotter, but his legacy is carried forward in the artistry of the many who served under him. And they, in turn, are inspiring the next generation to learn classic cooking techniques, respect the work of legends past and dare to innovate. Oui, Chef. (Amber Gibson)

Big Heat was written by Brendan Buck, Stefan Castellanos, Amber Gibson, Veronica Hinke, Ben Kramer,  Marla Seidell and Sara Tenenbaum

All photos taken on location at the Arts Club of Chicago by Joe Mazza of BraveLux.

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The Big Heat: Chicago’s Food & Drink Fifty 2013

Illustration by Pam Wishbow

Illustration by Pam Wishbow

Many things come to mind when contemplating Chicago’s culinary and cocktail culture: farm-to-table, molecular gastronomy, why Charlie Trotter hung it up, and so on. But what struck us when working on this year’s Big Heat list, which, as is our tradition, is more focused this year on the behind-the-scenes business of food and drink than its artistry on the plate and in the glass, is the power of collaboration. Perhaps inspired by Rich Melman’s pioneering partnership model of organizing the restaurant business, this town’s now full of groups launching one great new place after another. Keeping track of who’s opening what-where-when has become a sport in and of itself. And beyond those formal business partnerships is the spirit of community that pervades the entire thing, with chefs and sommeliers and mixologists and butchers all teaming up on a regular basis, not always to make money, but always to make great flavors. And our palates swoon appreciatively. (Brian Hieggelke)

Big Heat was written by Amber Gibson, Brian Hieggelke, Matt Kirouac, Sara Tenenbaum and Walter Burns
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Resto 100: Chicago’s essential restaurants of 2010

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 Continue reading

End of the Zeroes: Chicago Restaurants, 2000-2009

By Michael Nagrant

Avenues

Avenues

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.

Alinea
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.

Avec
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.

Avenues
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. Continue reading