A celebrated Thai-American chef, restaurateur, cookbook author, and drag queen, Arnold Myint has quickly become one of the most exciting voices in modern Thai cooking. His debut cookbook, Family Thai: Bringing the Flavors of Thailand Home, was released this past fall and has already earned major national acclaim, being named one of 2025’s best new cookbooks by The New York Times, The Washington Post, and Southern Living.

While Chicago's own, Nurr, provided contemporary Thai beats, guests enjoyed Lowcountry’s signature seafood boil served family-style, elevated by Thai sauces created exclusively for the occasion. The menu also featured standout dishes inspired directly by Myint’s cookbook, bringing an authentic taste of home-style Thai cooking to the Lowcountry table.

The edible highlights included a variety of snacks and salads like Miang Khao Tod (Red Curry Fried Rice Balls), Cucumber Achaar and Yum Mama (Instant Noodle Salad). To cap off the feast, Chef Arnold also went live on Instagram with a high-energy demonstration of his Som Thum Tua (Green Bean Salad).

Tickets were available through Eventbrite ($79.76 per person) and included the full dining experience, plus a copy of Family Thai. Attendees also had the chance to meet Arnold and have their books personally signed, making the afternoon not only a celebration of food, but also a memorable moment for fans of his work.

On our recent visit, Dēliz opened like a place built for a full night out. The room filled steadily, the bar stayed active from the start, and it was clear that drinks were just as central to the experience as the food.

The beverage program led early. We started with a glass of champagne, setting a lighter, yet French tone before moving into cocktails. The Vivace carried a bright, citrus-forward profile that fit naturally with the opening courses, while the Italian Old Fashioned brought a softer texture from toasted milk powder. The wine list moved between Italian and New World producers, making it easy to stay aligned with the progression of the meal. The first round naturally turned into a second...and third.

The menu encouraged movement across the table. Dishes were designed to be shared, which shaped the pace of the meal from the start.

The opening round landed quickly and set the tone. Caviar Bites, Yellowtail Crudo, and Wood Fried Oysters arrived together, giving the table a mix of richness, brightness, and texture right away. The crudo kept things light with citrus and olive oil, while the oysters brought a crisp exterior and briny center that cut through the early courses.

From there, the meal transitioned into pasta. Squash Agnolotti and Wild Mushroom Risotto defined the middle, shifting the table into a slower pace. The agnolotti delivered a composed, filled bite with a subtle sweetness, while the risotto held attention with its texture and depth and provided a "bite of the night" style experience.

The back half of dinner settled in with the NY Strip Steak, part of a broader focus on premium Midwest beef and open-fire grilling using custom Argentinian-style equipment. It arrived with a focus on char and seasoning, giving the table something substantial to share and work through together. 

Seafood and shellfish also played a supporting role throughout the menu, with wood-fired preparations and composed dishes that extended beyond the opening courses.

Dessert followed the same shared approach. The Pistachio Basque Cheesecake arrived as a final course, layered with pistachio mousse, chocolate glaze, and a structured presentation that brought the table back together one more time. It served as a clean close to a meal that had gradually built throughout the evening.

CFM: Please tell our readers a little bit about yourself and what led up to you becoming Coa’s Chef de Cuisine.  

FDS: I was born and raised in Durango, Mexico, where my mother taught me the art of cooking from scratch using fresh, local ingredients. Over the years, I honed my skills through extensive hands-on training, including a 15-year tenure at Shelby Campbell’s Tavern and Grill, before joining Coa at The Drake Oak Brook in December 2023. At Coa, I’m proud to blend traditional Mexican and Latin flavors with modern touches, including reimagining my mother’s recipes for chile rellenos and mole to create the menu’s signature dishes. I also take pride in my baking, especially my cheesecakes—a recipe from a mentor that has now become a nightly favorite for our guests at Coa. 

CFM: For anyone that hasn’t been, what can diners look forward to when they experience Coa?  

FDS: Diners can expect a menu that blends both Spanish and Latin influences including hot and cold tapas, dishes infused with agave spirits and a variety of paellas. The space is as warm and inviting as it is polished, with furnishings sourced from Mexico and woodwork that was hand-carved onsite for over three months. Topping it off is our showstopping bar, which is made of hand-painted tiles from Guadalajara and houses our extensive collection of premium tequilas and mezcals. Guests can enjoy flights in addition to house-made sangrias and handcrafted cocktails.

CFM: What inspires the dishes on the menu at Coa? 

FDS: Coa’s concept is rooted in cherished family traditions. In addition to my Mexican culture and memories of cooking with my mother, the menu is inspired by the large family dinners of Coa’s Mexican owner, Tely Nagle, and the Spanish tapas recipes that were passed down to our Executive Chef Ezequiel Dominguez from his mother. We’ve revived these to create a vibrant new chapter in The Drake Oak Brook’s history. 

CFM: Are there any restaurants from around the world or in the area that have inspired you? 

FDS: Porfirio’s in Mexico City is one of my favorites and has greatly influenced my approach to traditional recipes with innovative flavor pairings. Additionally, Gibsons Bar & Steakhouse in Chicago has inspired me with its commitment to delivering a high-quality dining experience and ensuring consistency across every dish. 

CFM: What traditions have you already established in the space for locals?  

FDS: Locals can look forward to experiencing unique flavors and the freshest ingredients with every visit. At COA, the tradition of crafting homemade dishes from scratch is at the heart of what we do. Additionally, I personally ensure that each dish reflects my touch and dedication in some way. 

CFM: What’s the allure to get city dwellers out to Oak Brook to dine?  

FDS: Coa sits on ten acres of land, offering city dwellers a chance to escape the urban hustle and immerse themselves in a serene, natural setting. The menu stands out with its thoughtfully curated flavor pairings, each dish perfected through rigorous taste tests to ensure it’s truly unique. The oversized bar creates a dynamic environment where signature drinks and exceptional dishes come together, delivering an unforgettable experiential dining experience. 

CFM: Describe your ideal day off. Do you cook at home or take a break? Do you go out and explore other restaurants around the city and suburbs? If so, what are some favorites? What do you enjoy doing during your free time?

FDS: I love cooking even on my time off, so I cook breakfast, lunch and dinner for my family on my days off. My favorite dish to make is lasagna. I prefer spending my time off at home, cooking for my family and enjoying the moments we share around the table. In my free time, one of my greatest joys is watching my son play soccer. 

CFM: If you could open up a restaurant anywhere in the world, where would it be and what would be your concept?  

FDS: I would open my own restaurant in the Chicago suburbs, specifically in an area like Rosemont or Schaumburg. While I’ve traveled extensively, my heart belongs to Chicago. The concept would be a steakhouse infused with bold Latin influences, combining rich traditions with vibrant flavors. 

CFM: In another life, if you weren’t a chef, what would you be doing?  

FDS: In another life, I would pursue my passion for soccer and become a professional soccer player. 

CFM: Please tell our readers about yourself and what led up to the opening of Osteria by Capri. 

JC: I am a proud Italian immigrant. My family and I came to the United States when I was five years old from Southern Italy. Cooking has always been a family affair, so I knew I wanted to open my own restaurants one day where I could share the feeling of the kitchen and dining table that I grew up with, and the flavors of my homeland. I am also a proud Chicagoan. It’s a city with great food, especially great Italian food. But, I wanted my restaurant to be very a personal reflection that brought traditional, high-quality Southern Italian food to the Chicago suburbs. My recipes are inspired by family recipes, and my wife works alongside me.

CFM: For those of us that haven’t had a chance to dine at Osteria by Capri, what would you recommend we order upon our first visit to get the best experience? 

JC: We are certainly known for our generous portions that are easy to share, so I recommend ordering several and eating like the Italians do…communally. Our Homemade Rigatoni and Pork Chop Alla Capri are favorites, as are Nonna’s Meatballs. The meatballs are topped with ricotta cheese, which makes the dish really special. Osteria by Capri is also one of the few places in Chicago that still does tableside Bananas Foster. I believe that dining should be an experience and flambéing tableside makes the experience so much more fun. My wife, Giovanna, is the brains behind our incredible cocktail program. We get a lot of great feedback about our beverages. So, don’t skip a cocktail before or after dinner. 

CFM: What is the inspiration behind the dishes on your menu? 

JC: As I said, I immigrated with my family to the United States when I was five from Calabria, Italy. You’d recognize Calabria on the map as the “toe” of Italy’s boot, right next to Sicily. Food was always central to our family, and Southern Italy is especially known for its bold flavors.

My heritage and family are the inspiration behind everything at Osteria by Capri. My mother, Annamaria, is a special influence in particular. Called “Momma Capri” by most, she opened her own restaurant in the suburbs of Chicago. 

I grew up in the kitchen with my mother, so I discovered my love for cooking through her from a very young age. In fact, I helped her open her restaurant when I was just 16 years old. My mantra is, “To eat well is to live well!” I take pride in the fact that Osteria by Capri’s dishes reflect my Calabrian roots and my mother’s passed-down recipes, but also that the restaurant feels homey. Service is so important to us. 

CFM: Is there a dish you’ve been wanting to put on the menu but are still perfecting? 

JC: Right now, there isn’t a dish we are perfecting. We really enjoy running daily specials. It keeps our customers guessing, “what’s Joey serving tonight?” Service—and delighting our guests—is such a central part of Osteria by Capri, and specials are a great way to keep things fresh while incorporating seasonal ingredients. 

CFM: I see you also have a location in Palm Beach, FL. Are there any items that are unique to the Downers Grove location? 

JC: We just opened our Palm Beach location. Both locations offer fresh, made-to-order dishes, but we do have some variations. Our cocktail menus differ slightly, and our daily specials are different. Of course, our Florida location also features more seafood. 

CFM: What have been the pros and cons of running a restaurant located within a hotel?

JC: There are so many pros of running a restaurant within a hotel, but our favorite part of it is meeting people from all over the world. We try our hardest to make them feel like they are having a home-cooked meal even though they’re away from their homes. I don’t feel there are any cons. It is a joy to bring people a comforting meal and a familial atmosphere while they’re traveling. 

CFM: What can diners look forward to in 2025 from Osteria by Capri? Do you have any other plans outside of what’s in store at the restaurant? 

JC: We are very much excited to enter 2025 with new, fabulous chef-selected dishes on special! We are also known for our beverage program, so we continue to master more hand-crafted cocktails. My wife, Giovanna, experiments quite a bit with smoked cocktails and incorporates savory elements, including herbs and spices. 

We have planned quite a bit around the guest experience as well. Late last year, we began Comedy Night on the first Friday of each month. It’s a great opportunity for people living in the suburbs to enjoy talented comedians and a great meal, without having to head downtown. We plan on hosting several other experiences, such as wine tastings and musical entertainment. 

CFM: What is your ideal day off? Do you cook at home or take a break? Do you like to eat out? If so, where do you love to frequent? 

JC: My weekend starts on Monday for the most part. My wife doesn’t let me cook at home too often because she jokes that I make too much of a mess. Giovanna does the cooking and sometimes we go out to dinner. But there is nothing like relaxing at home with a home-cooked meal and a glass of wine!

CFM: If you weren’t a chef, what would you be doing? 

JC: I have not actually been asked that question before! I personally cannot answer it, because this is all I know and what I love. I started cooking so young and I have never lost my passion. 

CFM: Lastly, is there anything you’d like to change or see more of from the culinary world in Chicago and the suburbs? 

JC: I would love more people to bring their passion for different cultures and traditions to the culinary arts and guest experience scene in Chicago. This city has a lot of wonderful dining options that honor various cultures, but I think there is always room for more.  

With the philosophy of “cooking with no boundaries,” Tala House chooses to focus on culinary creativity and quality. On the menu, you won’t find just one type of cuisine, rather, guests will journey through dishes that reflect influences from around the world, all locally sourced and crafted with care. 

Leading off the idea of “cooking with no boundaries”, the Tuna Crudo Tostada is one of our favorite ways to begin the culinary journey that is dining at Tala House. A crispy tostada is loaded with a smear of avocado mousse and smattering of delicate tuna crudo. Both habanero and sesame oils hit the nose before every bite, sending your senses into a craze you won’t soon forget!

Something we tried on a prior visit independent of CFM was the Labneh, which was brought out complimentary by the kitchen. We were so impressed, we knew we HAD to get it again our second time around. A simple preparation, Tala House’s labneh is seasoned with punchy sumac and aleppo pepper before whole, fire-kissed shishito peppers add a touch of heat to the plate. Opt for a side of crackers, bread and/or veggies and make sure to mop up every last bit. 

The only excuse one should have for not ordering the Chermoula Shrimp is if they have a shellfish allergy. Otherwise, GET THIS DISH. It is far and away the best appetizer on the menu and I don’t say that lightly because all the appetizers are delicious. This shareable has everything: earthiness, comfort, acidity and sweetness, thanks to the magical blend of herbs, toasted cumin and coriander, and saffron creating a rouge chimichurri that tops the perfectly-seared shrimp and creamy mashed potatoes. 

The turf to the surf-heavy menu includes the succulent Prime Allen Brothers Filet Mignon, recommended by the wait staff over the alternative Skirt Steak. Sink your teeth into the generous 6 ounce portion, pan seared and nestled on top of a bouncy portabella mushroom, all drizzled with a rich porto wine sauce. 

The star of the entree menu, in our humble CFM opinion, is the Crusted Risotto Halibut. Imagine the finest halibut filet crowned with crispy risotto all atop an immensely flavorful tomato-based sauce of fennel, onions, capers and anchovies. Now that you’ve got that picture in your head and can see it below, order this outstanding entree when you get to Tala House. 

Each of Tala House’s photo-worthy desserts are given feminine names, including Emilia, Lyla, Josephine and more. They are certainly shareable for two but can also be consumed by an individual who has left enough room after dinner! Our top two faves include the “exotic” Lyla, a mousse with vibrant mango and passion fruit pureed with coconut and adorned with fresh kiwi and pineapple; and the indulgent Josephine, another mousse made with milk chocolate and raspberry over a vanilla raspberry center and chocolate biscuit. Snap a pic of this red chocolate glazed treat before you dive in! 

Tala House is located within the beloved old Bongo Room location in Andersonville at 5022 N Clark St. They are open for dinner every day at 5pm and for brunch on Saturday and Sunday starting at 10am. 

• Grand Champion in in the Secret Basket Face-Of category
• 1st place in REAL California 3-Cheese Challenge category
• 1st place in Non-Traditional category

This April, Labbate will represent Tievoli Pizza Bar as he competes in the 2025 World Pizza Competition in Italy! While he prepares to continue making Chicagoland proud, CFM threw a few questions at him to find out what inspired his winning pies and what he's most excited about for the upcoming competition. 

CFM: Please tell our readers about yourself and how Tievoli Pizza Bar in Palatine came to life. 

GL: Pizza has always been a part of my life. My father was in the pizza business for many years until he passed away 18 years ago. That’s when I decided to follow in his footsteps. In 2022, we planned to open a pizzeria in Palatine. We struggled to come up with an original name until my wife remembered a red blend wine from Oak Farm Vineyards called “Tievoli.” The bottle revealed that the name meant “I Love It” spelled backward, and we knew it was the perfect choice.

CFM: For those of us that haven’t yet experienced Tievoli, what can we expect when we dine in? 

GL: Whether you dine in or take out, you can expect the best pizza around! Our New York artisan pizza is made with the highest quality ingredients and cooked to perfection in our brick ovens by Pizza Master.

CFM: What makes Tievoli stand out in this pizza-obsessed area? 

GL: We stand apart in Chicagoland, where most pizzas are tavern-style, deep dish, pan, or Neapolitan. We offer New York artisan pizza with unique topping combinations that set us apart from the rest.

CFM: Tell us more about your mobile pizza truck and the events you do throughout Chicagoland. 

GL: Our mobile pizza truck is one of the most unique food trucks out there, featuring a gold wood-fired oven by Marra Forni. The best part is the all-glass side of the truck, where you can see all the action. Book us for your next private party, birthday, business event, school event, or wedding—you won’t be disappointed!

CFM: Please tell us about your experience (and your win!) at the 2024 California Pizza Challenge that qualified you to compete in the World Pizza Championship in Italy in April 2025! 

GL: Winning in California was an amazing experience! Not only did we win the Non-Traditional category, but we also won the Secret Basket Challenge, earning us the title of Grand Champion and the opportunity to compete in Parma, Italy, in April 2025. Additionally, we won the 3 Cheese Challenge sponsored by Real California Milk, bringing home three first-place trophies this year.

CFM: What was the inspiration behind your winning creations? Are these available at Tievoli? 

GL: The inspiration came from my wife, who once brought me a bunch of toppings and asked me to make a peach pizza. That’s how the Peach Perfect pizza was born. She’s a big part of my creations—if she doesn’t like it, it doesn’t make the menu. Most of our award-winning pizzas are on the menu now, while others, like Peach Perfect, Sunset in Sonoma, and The Harvest, are offered as seasonal items.

CFM: What are you most excited about regarding the upcoming competition in April? 

GL: We’re most excited to showcase our creations in Parma, Italy, and, hopefully, to be recognized worldwide as having the best pizza in the USA. But above all, we’re excited to return to Italy.

CFM: How are you preparing for the trip and competition? 

GL: We’re dedicating a lot of time to research and development to ensure we create the best possible pizza to compete with. We’ll also be sharing some of these creations on our social media and asking for feedback from our followers.

CFM: Do you plan to bring inspiration back from the competition and introduce new menu items upon your return? 

GL: Yes, we believe the competition will inspire some great ideas for new special items and additions to our menu.

CFM: Besides Tievoli, where is your favorite place to eat pizza or Italian cuisine in general? 

GL: For Italian food, we love Lago in Lake Zurich, run by chef Fabio Viviani. For pizza, if we make it into the city, we enjoy Paulie Gee’s or Professor Pizza.

Daebak’s menu is broken down by meat (beef and/or pork), combos and packages, all reasonably priced for the feast you get. On our first visit, we opted for the small, Beef Combo 1 Silver Package which includes beautifully Marinated Boneless Short Rib (our favorite of the night), Thinly Sliced Brisket and Prime Rib Eye, feeding 1-2 people.  

With a bigger group on our second visit, we went with the large, Beef Combo 2 Gold Package to once again enjoy the succulent Marinated Boneless Short Rib and Thinly Sliced Brisket, this time with the Seasoned Prime Boneless Short Rib to complete the trio of offerings. With the Gold Package, diners get a choice between two traditional soups: Beef Brisket Soybean Paste Stew or Kimchi Stew & Pork Soup. As if we didn’t have enough beef, we savored the warm and comforting Beef Brisket Soybean Paste Stew which provided a much-needed culinary hug on a chill fall evening. To change things up, we also ordered the Thinly Sliced Pork Belly Marinated in Special Chili Sauce, a la carte.  

Literally rounding out the center meat display is a trifecta of accompaniments including cast iron-seared onion, scrambled eggs and the very popular cheese and corn. On the side, grab some banchan bites of housemade kimchi, fish cakes, sliced garlic and jalapeño, spicy and picked radish, bean sprouts, rice and much more depending on what package you choose.  

And if all this isn’t quite enough, we implore you to order plenty of sides. Here are a few of the must haves: 

• Pan-Fried Dumplings - filled with pork and served with a salty, sesame oil sauce 

• Hot Stone Bowl Bibimbap - a melody of rice and vegetables to break up all the meat being consumed 

• Buckwheat Noodles with Spicy Paste - served cold but oh so spicy  

• Cheese Buldak - the true star of the show here. Chicken fajitas meet Korean cuisine in this cheesy and spicy hit on the menu.  

You can’t have Korean food without a little soju to sip on! Soju first-timers and purists alike will enjoy the classic Jinro Is Back while journeymen can choose from effervescent flavors like strawberry (CFM top pick), mango, lychee or grapefruit to name a few. A selection of wine and beer is also available if soju isn’t your thing.  

Daebak Wicker Park is located at 1266 N Milwaukee Ave, conveniently situated off the Division Blue Line Stop or Ashland bus route. They open at 12pm, Monday through Friday and 11:30am on the weekend. Perfect for a group outing, double date or just for two, make your reservation on OpenTable today! 

CFM: What prompted the introduction of tableside service?

CP: We offer tableside service to provide a more personalized guest experience. It gives the dining room some dramatic flair and creates a lasting memory for our guests. It also highlights the culinary skill and quality ingredients that go into our dishes.

CFM: How have guests responded to the new tableside service since its introduction?

CP: Guests are often curious about the ingredients and the process we use and ask questions. Repeat guests generally order a tableside item at return reservations and bring guests to share the experience with them. There’s a sense of excitement that comes with replicating that experience for everyone in the group.

CFM: How does tableside service differ from the standard dining experience at your restaurant?

CP: It creates a closer bond between the diner and restaurant, as they get to experience some very special dishes from the menu. Most dishes are prepared in our open kitchen, which also allows our guests to experience the action and excitement of food preparation.

CFM: Are there any interactive or theatrical elements involved in the tableside service?

CP: There is interactive dialogue and explanation as the server prepares the ingredients and presents the dishes; the final presentation is striking.

CFM: Are there any signature dishes exclusive to the tableside service?

CP: The Caesar salad, Branzino (Mediterranean Sea Bass), and Bistecca Fiorentina (Florentine porterhouse steak).

CFM: Can the tableside service accommodate large groups or is it intended for smaller parties?

CP: Tableside service is more intimate for smaller parties but becomes theater when a larger group sees five or six waiters fileting their Branzino perfectly in unison.

CFM: Do you offer tableside beverage service, such as wine pairings or cocktail preparation?

CP: Our servers offer wine pairing recommendations for each dish upon request. Our wine list is expertly curated from many regions of Italy by Wine Director Tamra Presley-Weiss. With over 200 bottles and 20 different wines by the glass, there is something for everyone.

An authentic start to your Mediterranean meal, the Lamb Meatballs are large and in charge not only in size but in flavor. Rich and fragrant by themselves, the pool of herbed labneh tempers the gamey lamb while transporting you to a warm and sunny patio on the other side of the world. 

You can always opt for the Classic Hummus but why not add a little fire to your life with the Spicy Hummus? Calabrian chiles lend some heat to this traditional snack which can be scooped up with the accompanying pita and fresh veggies.  

Listen to your server and get the Ras El Hanout Chicken “Joojeh”. Seriously. This is one of the best chicken dishes you’ll have in the city. Thanks to the yogurt marinade, this tender, bone-in chicken is so juicy and ultra-flavorful that you’ll be sad when it’s all gone. Even the accompanying bits of cauliflower, pistachios and dates are jealous of how good their bird friend is. And don’t think feta was left off this plate because it shows up in the light and lovely vinaigrette that’s drizzled over everything.  

You can’t go to a Mediterranean restaurant without seeing at least one pasta dish on the menu. Laurel’s one and only is the Tagliatelle Pasta “Tsouhti”, thick noodles tossed with sweet cipollini onions, sesame seed and durable chunks of mizithra cheese. An adorable egg yolk nestles in the middle just waiting to be broken and twirled in. Add grilled chicken or shrimp (recommended!) or keep it simple.

And for your side dish pleasure, make sure to get your hands into the Greek Fries. These crispy and addictive fries are absolutely loaded with feta, oregano and lemon zest on top and no, it’s not too much to get a heavy dip of feta pepper dipping sauce along with every bite! 

The dessert menu at Laurel is so concise that there isn’t even a physical menu to look at. Offerings include a Chocolate Cake, Pistachio Cake and a variety of ice creams and sorbets. We recommend the Pistachio Cake - a beautiful, cloud-like vanilla sponge cake with an almost marshmallow-esque texture thanks to the light and airy ricotta whipped cream and delicate pistachio mousse.  

Laurel and its quaint sidewalk patio is located adjacent to the Talbott Hotel at 20 E Delaware Place. They are open for dinner every day beginning at 4:30 but early risers and hotel guests can get a start to their day at 7am with brunch.  

While the famous Thick-Cut French Toast is tempting to try as they fly past and land on nearly every table, we recommend opting for a slightly healthier beginning to your decadent brunch with the Greek Yogurt Parfait. Now you may be thinking, why would anyone ever pass up French toast for a yogurt parfait? Well that’s because of the orange sable cookie that the kitchen crumbles sandwiches between the vanilla bean Greek yogurt and mound of fresh, seasonal fruit. A wonderful surprise from the first spoonful to the last, this humble dish will inspire you to try and recreate it at home. Or, better yet, keep you coming back for more.    

Scrambled eggs have never been more luxurious than in Bar La Rue’s Truffle Mushroom Scramble. Silky Gruyère fondue keeps the perfectly scrambled eggs light and fluffy while mingling with delicately cooked heads of maitake mushrooms before being blessed with shavings of indulgent black truffles.  

Salty, protein-packed and beautifully prepared, the Ham & Cheese galette is a must-have at your table. Embraced by a buckwheat crêpe, a sheet of thinly sliced Parisian ham canvases dollops of sweet onion jam and the most perfect sunny side up egg before being sprinkled with a bit of Comté cheese and chives.  

Pair your brunch with a range of alcoholic and spirit-free beverages like the Café Claudette, made with vodka, Kahlua, blueberry and espresso over ice; or get your vitamins in with the Jus Fruité, a concoction of freshly pressed watermelon, strawberry and lemon; and brunch wouldn’t be complete without a Bloody Mary featuring vodka and a house made bloody Mary mix adorned with a skewer of candied bacon lardon, Gruyère cheese and a Szechuan chili rim. 

Bar La Rue is nestled amid the always bustling Fulton Market District at 820 W Fulton St. Brunch starts at 10:30am on Saturdays and Sundays only but the restaurant’s other menus can be enjoyed seven days a week starting at 11:30am, Monday through Thursday and 10:30am on Friday.  

Anyone who has experienced Argentinian cuisine would know that empanadas stand at the forefront of their national dishes. With five filling options (beef, chicken, corn, spinach or ham and cheese), get a taste of Argentina in the heart of Wicker Park. Our faves are the corn and the ham and cheese but you can’t go wrong with this easy eatin’ appetizer. 

Folklore’s take on the black and blue salad is a feast for the eyes and the whole table. Loaded up with wedges of tomatoes, sliced red onion, a sprinkle of pomegranate seeds and chunks of rich gorgonzola, this colorful Ensalada wouldn’t be complete without the filets of grilled beef tenderloin on top.  

A shareable dish for at least two, the El Che is impressive in flavor and presentation. Served tableside on a relight-able griddle, this grilled flank steak is coated in, you guessed it, chimichurri. However, this time it’s a crunchy red chimi that should absolutely be incorporated into every bite you take. Get your serving of veggies in with the accompanying grilled red peppers, asparagus and mouthwatering mushrooms in between carnivorous forkfuls.  

After your the savory meat fest, end your Argentinian meal with one of Folklore’s many authentic desserts. We liked the homemade cheesecake with dulce de leche and South American creamy caramel. But your tastebuds will water and your eyes will be wide for any of the desserts they present via tableside platter.  

Folklore is located on the northwest corner of Hoyne and Division at 2100 W Division. They open at 5pm, Monday through Friday and 4pm on the weekends.  

CFM: What does it mean to you to be a female leader in a male-dominated industry?  

DLB: In the 20+ years since I have been working professionally in kitchens and restaurants, being a female in the industry isn’t as challenging for people to comprehend these days. Years ago, I would frequently be asked questions like “where is the chef?” while wearing a coat that says Executive Chef, or those who hadn’t met me in person would automatically assume I was a man and address me that way in emails or calls. Ultimately, I find that if you work hard and treat the employees right, they will respect you as a leader whether female or male. 

CFM: Your menus at Craftsman rotate seasonally, what are some must haves for current and prospective members to indulge in before the menu changes in the Fall?  

DLB: We are currently featuring Latin-inspired selections for the Summer. You will find items like homemade oxtail empanadas, mole chicken and a vegan hearts of palm ceviche. For a cool Summer cocktail, we have a drink called Purple Line Express with Empress Indigo Gin, fig simple syrup, lavender, and sparkling wine. Perfect for a hot Summer day!

CFM: The Metropolitan is celebrating 50 years in 2024, can you give us some culinary highlights from the past half century?  

DLB: Over the past five decades, The Metropolitan has always featured a mixture of classic dishes and modern trends. Lobster Bisque is one of the mainstay staples that has almost always been on the menu and our Members come back for time and time again! One of the first events at the Club was a Bourgogne Wine Dinner featuring three wines, Beef Bourguingnon, Salsify au Beuerre Noisette and Crepes Suzette for only $14! A lot of the highlights over the past half century would include tableside presentations of dishes like dover sole, bananas foster, and steak Diane.

CFM: What is Craftsman and The Metropolitan doing in honor of its 50th anniversary? 

DLB: The Metropolitan will be hosting a 50th Anniversary Gala on October 3, where we will honor the past five decades through food, drinks, music and entertainment. Leading up to the Gala, we have been featuring an array of culinary selections that were once offered in the early years of the Club. Currently we are highlighting Oysters Rockefeller, Sole Meunier, and Crème Brulee. The Club also worked with Hillrock Distillery to do a barrel selection and private bottling of their Solera Aged Bourbon. 

CFM: Where do you see The Metropolitan in the next 50 years?  

DLB: The Metropolitan will remain as one of the preeminent Business & Social Clubs in Chicago. Our longstanding philosophy of building relationships and enriching lives will continue for decades to come as we honor our past while ever-evolving to serve our members and their modern needs. 

CFM: Tell us about the Frank Lloyd Wright inspiration for Craftsman. 

DLB: When the Club was renovated in 2018, the space was re-imagined creating the open space design Frank Lloyd Wright was famous for. Higher ceilings with black exposed steel beams also pay tribute to the exterior of The Willis Tower.

CFM: What is your favorite part about living and working in such a culinary mecca like Chicago? 

DLB: So many things! It never gets old working in the most iconic building in Chicago with breathtaking 360 views of Lake Michigan and Chicago. Being in the center of it all means we have everything at our fingertips. Within the city you can experience cultures from around the world through restaurants which helps with always learning new foods, ingredients and gives me the ability to draw inspirations for unique programming and offerings for our members and guests. 

CFM: If you weren’t working in the food and hospitality industry, what would you be doing? 

DLB: Tough question! Recently I have been diving deeper into the Wine & Spirit world, which I know isn’t really that different from food and hospitality. Otherwise, I really enjoy gardening and hanging out with my dog, so anything that would allow me to do more of that would be great!

CFM: Your projects have previously only been in NYC, what drew you to Chicago to develop Washington Hall?  

AC: Chicago is a food town. I hate to put down NYC but Chicago is its match in terms of ethnic diversity and amazing smaller operators. It’s a great city with a soul. Brooklyn is like that too so it’s a very nice fit for me and my team. When the opportunity arose to develop Washington Hall, I was excited to bring our vision to a city known for its dynamic and eclectic food scene. 

CFM: What makes Washington Hall unique compared to your NYC projects (besides the location)?

AC: Each of my projects have been completely different. We really get into the location where we are and try to cater to THAT place specifically. Besides being a collection of operators I don’t see a huge overlap. All of the vendors in Chicago are unique to Chicago and we will slowly develop the location so that it becomes a part of the fabric of the Loop rather than a Chicago outpost of a NYC concept.

CFM: What was your inspiration for this project?  

AC: The inspiration for Washington Hall came from a desire to create a communal space that reflects the heart and soul of Chicago. After the success of our food halls like DeKalb Market Hall and The Hugh in New York, we wanted to build a place where people from all walks of life can come together, enjoy incredible food, and experience the city's vibrant culture. Drawing from Chicago’s rich history and culinary diversity, we aimed to create a hub that not only offers great dining options but also serves as a gathering place for community and cultural events. My team and I like to operate spaces that cater to all walks of life, where everyone feels welcome. Each city has its particular way of eating and enjoying so we tap into that Chicago special sauce.

CFM: What can us Chicagoans expect at Washington Hall this fall?  

AC: This fall, Chicagoans can look forward to a revived location with a diverse array of local vendors offering everything from street food to healthy bowls. The Woolworth Bar will open by October and  we are planning a range of events and activities that will make Washington Hall a lively and engaging destination for both locals and visitors, especially over the holidays when the Christmas Market is open.

CFM: What have been the biggest challenges with this current project?  

AC: Navigating the logistics of construction and permitting during a time of ongoing transition in City Hall has presented its own set of challenges, but our team has been incredibly resilient and dedicated throughout the process.

CFM: What are you most excited about once the food hall opens?  

AC: I am most excited to see how the community embraces Washington Hall. Having people meet up with friends, and enjoy the diverse offerings will be incredibly rewarding. It’s the interactions and experiences of our visitors that truly brings a space like this to life, and I can’t wait to see Washington Hall become a cherished part of the Loop’s vibrant community.

CFM: Do you have any other restaurant or food-related projects coming up in Chicago that we can look forward to?  

AC: While our primary focus right now is on the successful launch of Washington Hall, we are always exploring new opportunities and ideas. Chicago has been incredibly welcoming, and we are excited about the potential for future projects that continue to celebrate the city’s culinary excellence and cultural richness.

CFM: What does the future hold for food halls in major cities, despite many people working from home and not in downtown offices?  

AC: Food halls offer a unique and adaptable dining experience that remains relevant even as work patterns change. They provide a communal space where people can come together affordably, whether they are working from home or in an office. The future of food halls lies in their ability to evolve and entertain with diverse,, high-quality food options, and with experiences that draw people in for more than just a meal. We believe that as urban life continues to adapt, food halls will play a crucial role in fostering community and cultural engagement.

CFM: Days off can be rare in this industry but in the event, what is your ideal way to spend the day? 

AC: On a typical day off I will attempt to turn off my phone and prefer to cook myself. A quiet phone is heaven and eating at home has become rare and centering.

CFM: In another life, if you weren’t in this bustling industry, what would you be doing?  

AC: I probably would have ended up in the Foreign Service.

The Kalra’s, also owners of Bhoomi Modern Indian Grill, want you to walk out as a member of their ever-expanding family of guests that desire to explore a rich yet dark history through cuisine. The menu is laced with an array of bold, authentic flavors from standard classics to regional specialties. The offerings are for those new to Indian cuisine and those that are spice blend veterans. Here are our favorites:  

Ordering a handful of Small Plates + Salads is a good place to start. Are you a fan of baba ghanoush? Try the Indian spin with the Baingan Bhartaa, a smoky, grilled eggplant mouse whipped with a tempered spice blend and served with quintessential naan bread.  

For all you okra-haters, take a chance and try the Kurkuri Bhindi, a crispy version of the controversial food. Accompanied by thinly sliced red onion and tomato, even the most hesitant of eaters will enjoy the simplicity of this shareable plate.  

On the other spectrum, falafel fanatics will love the Katthal Tikki, crispy jackfruit cakes reminiscent of their chickpea-based cousins. Make sure to swipe each bite through Indus’ delicious San Marzano DOP spicy mirchup for the perfect flavor blast on the palate.  

Perfect as a shareable starter and a personal entree, the Navaabi Risotto is a call out to the luxury of old in the palaces of the Indus Valley. A mix of rice and lentils, this incredibly rich bowl of comfort and delicacy is accompanied by four accoutrements: mango pickle, papad, smoked daal + ghee and a roasted garlic yogurt. Rotate amongst the sauces with each bite or enjoy the risotto in its own glory, your palate will thank you! 

While paneer is considered a “safe” choice for those less familiar with Indian food, it’s a go-to for vegetarians and carnivores alike because of its rich flavor and versatility when creating a dish. The Paneer Fritters Salad is a refreshing timeout from the other heavier options on the menu. Paddleball-sized fritters nestle atop a bed of arugula, vibrant slices of watermelon radish, and chewy dried figs before being drizzled with a lovely tamarind-balsamic dressing.  

Curries and daal are staples in Indian cuisine and are therefore lovingly highlighted on the Indus menu. For a simple yet filling bowl of comfort, try the Daal Indus, black lentils that have been slow cooked and smoked for a whopping twelve hours. It only takes one bite to understand the love and care that goes into even the humblest of recipes.  

Another option for the traditionalists is the Chicken Tikka Masala. Our favorite off the menu, Gerber Farms pasture-raised chicken is charred before jumping into a pool of creamy tomato sauce. Spoon a heap onto the accompanying basmati rice, top some garlic naan or eat it as is, you can’t go wrong. 

The Lamb Shank Curry is another must-have dish. The incredibly tender lamb falls off the bone and comes smothered in a rich yet delicate curry sauce that pairs perfectly with the basmati rice. 

If you want a show-stopping dish to arrive at your table, we recommend the Bone-In Slow Cooked Goat Biryani. Father Time works his magic with this aromatic rice-based dish infused with saffron, sautéed onions, fresh herbs and ghee all served in a dough-sealed pot.  

No matter the dish, remember to mop everything up with some naan or roti. And when your sweet tooth finally beckons, cleanse your palate with the Lychee Kulfi, a refreshing and light plate to end your luxurious Indian meal. Ice cream, Indian style, is whipped up with fresh lychee fruit and accompanied by a slice of cardamom spice cake and fresh berries.  

If you’d like to continue on the journey of richness, the Rasmalai Creme Brulee should hit your table with a spot of espresso before you go. Reminiscent of tres leches, this aromatic Indian milk dumplings will have you linking the plate clean!  

Indus Progressive Indian is located in Highland Park at 617 Central Ave. It is just a few minute walk from the Highland Park Metra stop making it convenient to commute to and from the city. They are open Tuesday through Saturday beginning at 5pm.  

*This interview has been edited for clarity*

CFM: Please tell our readers about yourself and what led to you becoming chef at Eden.

DQ: When I was in college at Hope College, I worked in laboratories. I knew I didn't want to do that long-term but wanted to finish my college degree. I really enjoyed going to school and I was good at it. Towards the end of my schooling, I took a lot of philosophy courses and one of the things I remember most is some philosopher, I don't remember who, had an idea that you never know anything about yourself until you remove yourself from everything you know. So, I took that as just that.

CFM: What was the moment that made you switch from being a Biology Major to wanting to be a chef?  

DQ: When I decided to make the switch from being in the world of biology to being in cooking, it was not an easy transition. I bought a car with the help of my parents at the time and drove to Southern California with my older brother. I lived on my own for a little over a year out there and was looking for work at the time in the biological field. There were no bites at the time but I needed money. I started working with my second cousins out there whom I call Aunt Patty and Uncle Hank. They owned a catering company in North County, San Diego, called Palate Pleasers.

I started working some shifts with them and then Hank also got me a job with one of his friends working at a restaurant called Monterey Bay Cannery in Oceanside Harbor where I was serving and bartending. To make ends meet, I picked up another position at a place called La Bastille Tapenade in La Jolla with whom I did some catering. And I really liked it. I had always worked in the hospitality world, in summer jobs and such growing up. My mom was an etiquette teacher, taught dining etiquette, so we learned how to serve from a very young age as well as the importance of etiquette and doing things a proper way.

When I started working at (La Bastille) Tapenade in La Jolla, I saw a different level of execution that really drew me to cooking. Within a month after I started with them, my mom had come out and visited and I decided I really didn’t know what I wanted to do. She's the one who brought up going to culinary school know and it was like a light went off.

A month later, I moved back to Chicago and signed up for Le Cordon Bleu's program and never looked back. Once I made the decision that cooking was going to be it, I ran with it and I've tried to learn everything that I can possibly learn about cooking and this business since.

CFM: We'd love to learn more about The Paramount Group's on-site greenhouse and your partnership with local farms and how you utilize these in your offerings. 

DQ: With the greenhouse, I was looking at Facebook one day and it gave me a memory of me and my dad when we built the first one nine years ago. I started the first gardens associated with The Paramount Group in our second location with these big, 12'x12'x1' beds which got turned into the 4'x4' mobile planters that are still with us. We're using the same soil and nurturing program today that we used at the very beginning. 

My mom has beautiful gardens at her home and her father was also a really avid gardener and farmer when he grew up in the foothills of Arkansas. I remember as a kid, watching my grandpa turn these sandy, rock-filled beds into these really fertile, beautiful gardens where he grew tomatoes and cucumbers. One of the best memories I have is him working in those gardens and giving away produce to people as they would come by. When I started growing things on my own and I got into this industry, certain things made sense. I saw how expensive food was and how that continues to increase. My dad taught me from a really young age that if you can do something yourself, don't pay somebody else to do it. I certainly am of that thought process most of the time and I'm very particular about how I want things done - if I want an herb cut a certain way, there's no way that I'm going to get that if somebody else is doing that harvesting. So, as we started growing our gardens and they continue to expand, I find cool new things to grow.

Eventually my dad and I put a roof over the first iteration of the greenhouse to extend it through the winters with a true agricultural-style house featuring a double-celled polycarbonate, allowing us to really do some cool things. For me, I would be a horrible salesperson if I didn't have that personal physical connection with what I'm doing and and likewise, I would like for my cooks to experience that same thing. From taking care of seed properly, harvesting, storage, planning, planting, to using every part of that plant as it grows and troubleshooting if issues come along. There's a lot of connection from beginning to end to what we're serving guests. It might be something as simple as some anise hyssop greens that is a super punchy herb and maybe something that somebody's never tasted before. We're not a super fancy three-Michelin-star restaurant but we utilize the same types of ingredients that they do in these places and probably at a fresher level considering they're coming from our garden that day. It makes something that we have very special and it keeps me in tune and connected and wanting to continue to do this stuff because it’s not easy work. 

As far as working with local farms, I enjoy more than anything getting to create and nurture those relationships over the years and understand how challenging of a life that these farmers have. They truly have that connection to the produce as well and I try to bring that full circle in letting them know how their stuff is being used in our operation. I ask a lot of questions - "How is this crop looking? When should we see this? Have you tried this indoors? Have you tried this outdoors?” to really engage the farmers that we're working with. I do that every Wednesday and Saturday and try to pick up the best bounty in the city so that our guests get to enjoy that. To me, it's very thoughtful that I'm hand-selecting and hand-curating these things for guests who walk through the door. When you have the best-looking gooseberries, black raspberries, and golden raspberries, and other goodies that make their way onto our plate that you're not going to find in other places in the city, I think that's cool and another special attribute that our restaurant has.

CFM: What are some of your favorite dishes to make using the greenhouse’s bounty? 

DQ: I think my favorite dishes are made with whatever is in season at the time because we can find a combination of flavors that’s utilizing something. Take our Thai green curry for example, where we're using a lot of Southeast Asian herbs that we grow. These herbs grow really well in our greenhouse because it mimics a tropical environment with high humidity, heat, and added artificial light to increase the spectrum that's hitting them. In something like a curry that takes Southeast Asian flavors, we want to add refreshing herbs to that mix - like different varieties of mint as well as Vietnamese cilantro. We've also added a Peruvian herb to that mix just because it goes really well with the dish, even though you wouldn't normally find that in Southeast Asia. We grow lots of Thai basils and African basils which we rotate through and change based on how they look while making sure that the gardens are sustainable and not over-picked.

I like walking through those gardens just popping things in my mouth and getting ideas of, “Wow, I haven't tasted that in a while, what would that go well with?” Flowers are one ingredient that we use a lot of and some of them have a really unique flavor to them. One of my original caretakers, Ambria, visited recently and told me that she had made hibiscus lemonade with nasturtium flowers. She really liked the way that the spice from the flowers added to the beverage so I tried it and sure enough,

CFM: Are you able to still utilize ingredients from the greenhouse in the colder months? Do you preserve during the spring and summer so you can use later in the year? 

DQ: Yes, from the greenhouse as well as the outside portion of our gardens which we have a structure built over. We cover it in six millimeter plastic to extend the seasons on either end. We put low-level oil heaters out to bump up the temperature. When you have mild winters, like we have had recently, you don't need much to keep things green all winter long. 

You certainly run into other challenges though. When it's so cold outside that you can't ventilate things well, you get a stagnant kind of air, so production certainly slows down because the humidity is so high. The plants aren't respirating at as high of a rate and they're not growing at as quick of a rate, so everything slows down. We have to make wise choices as far as what we transplant from our outdoor gardens into our inside.

We have lots of preservation techniques that we use throughout the year. Something that I'd really like to expand upon is our beverage program and creating fresh herbal teas. For example, we grow a ton of lemon verbena which we could make little bundles of and have them for fresh steeping. We can also be drying those herbs to be using in teas. 

I just recently hedged a bunch of epazote and Vietnamese cilantro to pulse with salt and make a flavorful herby salt or put into oil. I talked a little bit about seed-saving earlier and some of that goes hand-in-hand with preservation because we're preserving those seeds as well.

CFM: What makes the Mapo Curry your signature dish?

DQ: I'd say that I don't really have a signature dish but I have a chef de cuisine, Brian Shim, who I give a lot of direction to. I give him some ideas but it's a very open working relationship and I encourage him to run with his ideas for what the direction of the menu will take. Although I've made lots of different versions of curries over my life, this one I left to Brian, and, and it's really his signature. He came up with that broth and the different elements in it. I certainly give some pointers as to maybe some things that we should change but Brian is an experienced and talented enough chef that I don't have to formulate the ideas all within myself. I trust his judgment and I trust his talent to be able to come up with something good. It's a team effort to make sure how that goes onto the menu, and oftentimes, even from the direction that we start at, things will change drastically.

CFM: Besides your Mapo Curry, what do you recommend a diner order upon their first experience at Eden? 

DQ: When I go out to eat, I like to try as many different things as possible, so that would be my advice to someone dining at Eden. We try to hit a lot of really unique flavor profiles to highlight the ingredients that we're using well. I would say more is better and would recommend sharing things with people. That's the way that I like to eat. Certainly our menu is designed to be able to eat if there are not sharers amongst us! You can also have your own entrees and starters and stuff but I recommend sharing so that you get a broad spectrum of flavors.

CFM: What is a dish or dishes that you’d like to add to future menus?  

DQ: As far as future summer menu items, I would like to go pretty veg- and fruit-heavy. You'll see in our dishes, we use fruits as a lot of accents to add natural sweetness to a dish instead of adding corn syrup or granulated sugar. Likewise, we can add sourness through the use of a natural fruit instead of adding lemon or vinegar to something.

CFM: Any tips and tricks for home cooks on taking advantage of their own summer gardens?

DQ: Any land and/or pots or patio space that you have, maximize it as far as things that can be grown. You don't want to overgrow to the point that you have too many peppers or tomatoes that end up sitting there rotting in a pile in your yard. Instead, give some produce away if you grow an abundance or have ingredients that dictate what you cook. There are a couple places in Chicago where you can pick up starters plants. Adams and Son’s, Farmer's Market Garden Center on Elston and a few others throughout the city that do a really good job with edibles and medicinal herbs. Overall, I would say try to grow some more unique plants and add some different things to your diet. 

CFM: Where are your favorite places to eat and drink in Chicago? Any places that have inspired current or future dishes? 

DQ: Usually on Mondays, I get a pulled pork sandwich from Soul & Smoke. I have also frequented Tempesta Market for lunch, they do a really good job with sandwiches and all of their charcuterie meats. I also really like what the people at Galit are doing, they should be opening a new restaurant at the end of the year right next door to their current spot. I also recently ate at Mira at St. Regis, that was pretty good as far as Japanese cuisine is concerned. We love to eat, and it's really important that we go out and check new places out.

I've been making it a priority on Mondays and Tuesdays to try to check out new places with our team, so Brian and some of our other sous chefs have gone out in the past. I know my pastry chef, Josephine, is really into it as well but we've checked out a couple of places recently. One was Brasero, John Manion's newer restaurant and we ate at Giant, that's been around for quite some time. 

As far as if these places inspire or have any inspiration in our dishes? I'd say absolutely. We live in a world where my job is really unique in that it's not just that we go out and eat, but we also have a lot of high-level chefs that come into our operation that I always try to learn something from. Mashama Bailey and her team came to our kitchen and we were able to learn some new techniques. With somebody like that, I don't have a ton of background in Southern cuisine and she was really diving into a lot of the early slave food in the United States and resurrecting what her ancestors had done in the early days of the United States and in West Africa and the Caribbean. 

CFM: What does your ideal day off look like? Are you cooking at home or taking the day off from that too?  

DQ: Well, I don't get a lot of days off and that's mostly by choice. Honestly, I don't know what to do with myself when I'm not working. My wife and I have built this business and I've found that every time I try to distance myself from it, I end up not liking the direction that it starts to head in a pretty fast order. I like to be around to make sure that we're still doing a good job and that we're paying attention to all of the details and holding standards high.

Every once in a while, I need a day to myself to veg on the couch. I certainly need those occasionally, probably once or twice a month. On other days off, it's nice to just be able to go out, walk the dogs, get some exercise in, and eat nutritious meals, things like that. We also take a good chunk of travel time off, at least twice a year. 

I like cooking at home on my days off. Last night for example, we were planning on vegging all day but as the day went on, we decided to invite a few people over and I was able to put together a really nice meal for Hannah, our daughter, and her boyfriend. I also enjoy the time off from it but especially in the summer, it's hard not to get excited by food and what the possibilities are, the different flavor combinations and getting really creative.

As with any classic Mexican restaurant, it is essential to snack on the chips, guac and salsa while you mull over other meal decisions and sip on an Adobo Margarita, shaken and poured tableside! Reviewing the menu, there are plenty of vegetarian, pescatarian and meatitarian dishes to choose from, ensuring there’s something for everyone.  

‘Tis always the season for a fresh ceviche and the Atún doesn’t disappoint. Circularly-wrapped in an impossibly thin slice of cucumber, ahi tuna ceviche is packed in with diced cucumber and avocado tossed in a chipotle ginger sauce. Your tastebuds will take a simultaneous trip to Asia and Mexico with this shareable!  

Tacos are an everyday affair at Adobo Grill but Tuesdays are when diners can get the best deals on a duo of tacos served with their “fiesta” rice for $10+ off! For those with vegetarian preferences, Adobo loads their housemade tortillas with a cornucopia of veggies including cauliflower, zucchini, carrots, onion and peppers.  

For a fishy twist, try the Negra Modelo-beer battered Pescado tacos. Crispy tilapia is dressed with a creamy chipotle mayo and cabbage in this quintessentially messy but delicious pair! 

Alas, your carnivorous options make up the majority of the menu with grilled chicken, adobo roasted pork and barbacoa beef short rib. Our pick is the adobo roasted pork, prepared Al Pastor style with sweet slices of caramelized pineapple and a smattering of guaca-salsa (a genius mashup of guac and salsa).  

Chicken dominates as the protein for Adobo Grill’s entrees with salmon, steak and shrimp sneaking in on a few dishes. No matter the preparation of the chicken, diners can expect a ton of flavor in every bite. We love the deliciously classic Enchiladas Suizas, drenched in salsa verde, sour cream and melted cheese.  

If pan-seared or grilled seafood is more your jam, order yourself the Salmón or Camarones en Pipian! Both are marinated in their own special way and served with perfectly paired veggies to satisfy the food pyramid. 

Don’t miss out on Adobo Grill’s Churros to finish off your meal. Perfectly fried and crunchy, dip your churros into the accompanying ancho chocolate and caramel sauces for the best bite this side of Spain!  

Adobo Grill is located at 215 W North Ave. They open at 4pm on the weekdays and 2pm on the weekends. The restaurant is closed on Mondays.  

Begin by filling your table with an array of Small Plates before moving on to the main courses. You can’t go wrong with any of the shareable selections which include signature burrata or focaccia, salads and sprouts or bites of fresh seafood.  

Carbs are the name of the game at Terra e Mare and it all starts with indulgent bowls of pasta. Savor the surf-inspired Squid Ink Chitarra Terra e Mare with Manila clams, crab, n’duja, lemon, capers and breadcrumbs. Or keep your tastebuds on land with the turf-inspired Pappardelle Alla Coniglio that features stewed rabbit, carrot puree and parsnip crisps.  

The restaurant recently expanded their pizza menu with 100% sourdough pies (which is something that’s not common across the city!) All pizzas are made from scratch, and the mozzarella is also pulled and made in house. Terra e Mare has all the Classic Pizzas one could ever need. From Margherita to the Carnivore, there’s a pie for everyone. A T&M crew and new CFM favorite is the Italian Sausage and Peppers pizza, drenched in tomato sauce and bombed with crumbles of Italian sausage, roasted banana peppers and oregano. The quantity of tomato sauce is almost too heavy for the crust so each piece requires a fork and knife or the famous NY-style fold. The roasted banana peppers get lost amongst the simplicity and may be better as fresh toppings rather than baked in the wood-fired oven.  

Among the specialty T&M Pizzas, guests can expect sourdough crusts with unorthodox toppings like purple sweet potato puree and duck prosciutto. Unnamed pizzas like the #10 feature more familiar garnishes like burrata, green garlic and balsamela (balsamic). It’s another staff (and CFM) favorite and each ingredient shines atop the tomato sauce-based pie.  

Not in the mood for pizza or pasta? Terra e Mare has you covered with a quartet of large plates including Slagel Family Farm Half-Roasted Chicken served with rosemary potatoes, caramel jus and roasted lemon; a Braised Short Rib completed by chimichurri, romesco sauce and marcona almonds; Scallops nestled with a puree of peas and topped with a pancetta marmalade; and a rich Mushroom Risotto featuring black oyster mushrooms, creamy mascarpone and crispy leeks.  

While the dessert selections are limited at Terra e Mare, it’s a no-brainer to end the meal with the light and satisfying, Tiramisu. The restaurant does not skimp on the serving size either! Their brick-sized slice of pillowy indulgence is easily shareable between two people. Enjoy the quintessential chewy bites of ladyfingers soaked in espresso to give you the boast you need after carbo-loading on pasta and pizza. Terra e Mare’s version avoids the typical bitterness that you can get from the espresso and cocoa powder resulting in an ideal ending to dinner.   

Terra e Mare is located in the South Loop at 404 N Wells St. Conveniently located right off the Qunicy or Lasalle/Van Buren “L” stops, Terra e Mare is open for weekday lunch Monday through Friday from 11am to 2:30pm before reopening for happy hour deals and dinner at 4pm. Those in the neighborhood on Saturdays can also enjoy dinner beginning at 4pm. The restaurant is closed on Sundays.  

From upscale bar food like Duck Confit Quesadillas and juicy burgers, to elevated entrees such as Charbroiled Pork Chops and Pan-Seared Jumbo Scallops, every dish on the menu reflects Chef José's commitment to quality and flavor. Drawing inspiration from cuisines around the world, including Mexico and Japan, Chef José crafts each dish with precision and care, ensuring a dining experience that caters to every palate. 

To start, we ordered the Angry Chef Famous Eggrolls, stuffed with roasted cauliflower and buffalo chicken. The affectionate ‘Angry Chef’ namesake hails from Chef José Rivera and over a week later, we’re still dreaming about this creation. Needless to say, they are highly recommended! 

While the Chicago Gourmet Hamburger Hop Winning Burger was tempting to try, we opted for the Not Your Average Philly Cheesesteak. Mirella’s take on the classic East Coast staple contains no peppers but the secret blend of cheeses melts in your mouth (and on the torpedo roll) as your teeth sink into the savory delight. Served with hand cut fries, this sandwich is a hefty portion that is just as delicious warmed up for lunch the next day if you have leftovers. 

The mains are a range of dishes from land and sea, including specialties from both coasts as well as Southern-inspired comfort food. While Mirella’s menu is a little all over the place, they do every dish well. Take the Peri Peri Roasted Chicken for example, where they roast free-range chicken to ideal tenderness while it marinates in a beautifully seasoned African marinade. Paired with purple mashed potatoes and long green beans, this perfectly portioned dish entered the ‘clean plate club’ at the end of the night.  

My plus one and I are suckers for margaritas so naturally we both opted for the Spicy Lil Ting’ cocktail and sipped on multiple throughout the course of the evening. Dubbed the “Perfect Skinny Margarita”, the Spicy Lil Ting’ is a thirst-quenching concoction of jalapeño-infused blanco tequila, Passoã, triple sec and freshly squeezed lime juice in a chamoy and tajin rimmed glass.  

To cap off the evening on a sweet note, Chef José Rivera, recognizing that we couldn’t decide between the three desserts on offer, brought out a trio sampler: homemade brownies, banana bread pudding and the most heavenly of all, a cookie skillet. I think you know which one we’ll pick next time!  

Mirella’s Tavern is located on the corner of Hoyne and Division in Wicker Park. With a sunny outdoor patio and ideal dog-watching, stop by Mirella’s for a drink and/or dinner starting at 4pm every day. Brunch lovers can get their fix starting at 10am Friday through Sunday.  

CFM: Please tell us about yourself and what led to you starting Tequila 1349.   

LL: The inspiration for Tequila 1349 began back in 2016 when I was given an acre of my family land in Arandas, Jalisco. I was born in Chicago but spent a lot of my youth in that part of Mexico, watching my father and grandfather farm agave. I always loved the rich traditions and craftsmanship that go into tequila making. So when I received the land, I planted my own blue weber agave and began farming. I initially did this as an investment. But in 2020, I had the opportunity to partner with the team of third-generation master distillers at Aceves Spirits to begin creating a tequila profile and bringing it to life – and Tequila 1349 was born.

CFM: What’s the inspiration behind the name of your company?   
 
LL: When I first began this journey, I didn’t have much. So I planted what I could afford, which totaled 1,349 plants to start. Thus, the name Tequila 1349! You can find the coordinates of my first crop on each label of the bottle. 

CFM: What makes Tequila 1349 different from other brands? 

LL: For one thing, it’s small batch, single estate and additive-free, which makes it stand out from some of the mass-produced brands that are out there. But also, we stay true to the rich culture and traditions of tequila making, while also employing innovative, sustainable practices. Innovative as in playing classical-like music so that the frequencies can relax the yeast during fermentation. And sustainable as in turning over the soil rather than always buying new. Also during harvest season, we practice leaving 20% of agave plants in the ground so it can continue to provide nectar to the long nose bats, who are our pollinators. It’s essential to their survival. I believe this combination of old and new results in a distinct profile and exceptional taste. 

CFM: What have been the highs and lows of starting your own spirits company? 

LL: Competition has definitely been a challenge. Celebrities are breaking into the tequila market more than ever, it’s like every month there is a new one. And they come with a huge marketing spend and an influential platform, so sometimes it feels like I’ll never get ahead of the game. But a high moment for me was getting the brand picked up by Binny’s Beverage Depot in Illinois. Binny’s is a huge retailer known for carrying brands worth consuming. Early on I was told by an industry expert that I didn’t stand a chance presenting to them, given the high volume of brands brought to their table. So the day I got news that we made their shelves in nearly 40 stores, I was beyond thrilled! 

CFM: What can we expect to see from Tequila 1349 in 2024 and beyond?   
 
LL: We will continue to grow our brand awareness and expand the availability of Tequila 1349 . In addition, we are working on our next expression, the Añejo. This will be a one-year aged tequila which I am currently barrel picking for. While we wait for this anticipated profile, perhaps I may surprise our audience with a Mezcal. More to come on that. 

CFM: Can you share a few fun cocktail recipes for at-home mixologists? 

LL: 

“Mexican 75” 

• 2oz of Tequila 1349 Blanco 
• ¾ Aperol
• ½ simple syrup 
• ½ squeezed lemon  
• Splash of champagne 

“1349 Praline Old Fashion” 

• 2 oz Tequila 1349 Reposado 
• 0.5 oz Praline syrup 
• 1 dash aromatic bitters 
• 1 dash mole bitter 
• Orange peel for garnish 

CFM: What is your favorite way to enjoy Tequila 1349? 

LL: I love picking up the complexities in flavor, by breathing it in as I sip it neat. I enjoy the Blanco chilled with a splash of soda water and a hint of lime. And I enjoy the Reposado over a slow melt ice cube. However, if I were to use mixers, I’d keep the Blanco very simple, away from sugary syrups to avoid losing its smoothness. And for the Repo, a crafted cocktail that is balanced is best to let that agave taste linger. 

CFM: Where can we find Tequila 1349 in Chicago? 

LL: Tequila 1349 is currently in 40 Binny’s Beverage Depot locations all over the Chicago area, at Chicago’s Moreno’s Liquors (known for their rarest and largest collection of Mexican spirits in the country) and in several local restaurants and bars. In addition we ship online through our website, tequila1349.com. 

CFM: Are there any upcoming events in Chicago where readers can meet you and try your tequilas? 

LL: Yes, we have an upcoming tasting event for our Reposado profile happening in many Binny’s locations throughout Illinois scheduled for April. Exact dates TBD and will be shared on our website and social media handles. In addition, we are participating at this year's New Orleans Spirit Competition at Tales of the Cocktail. And we are also hoping to have a table at this year’s Mexico in a Bottle Chicago event, also in April. 

CFM: If you aren’t running the business and doing events, what are you doing for fun? Do you have any favorite restaurants and/or bars that you like to go to in the city? 

LL: I love to travel. I typically pick my vacation spots based on the food scene. I love food, all types of cuisines. And I love a good cocktail. There isn’t a place I haven't tried in Chicago. From a dive bar to a bougie hot spot. One of my favorite places to eat right now is Elina’s, very straightforward Italian-American cuisine. Everything on their menu is 10 for 10. I have also become a recent fan of Jardin GastroBar. They have incredible Latin/Asian fusion dishes that are so beautifully presented. And for cocktails, my favorite spot is Sepia Chicago – a Michelin Star restaurant known for their locally sourced and sustainable ingredients, they have a beautiful craftsmanship in everything they do, especially the cocktails. Keith Meicher is an incredible mixologist there. He will come up with such unique and complex drinks that tell a story. I highly recommend it. 
 
Other than enjoying the culinary scene, I like staying active with charitable organizations, given that I sit on the board with one. Being hands on with the community gives me growth. I also love spending time with my elderly pup, and I'm trying to incorporate a fun routine in my schedule, like reading one book per month or taking dance lessons.  

Raw Bar 

Whether you are at Costera for brunch, lunch or dinner, the Hamachi Tiradito is the lightest and most refreshing way to jump start your tastebuds and launch into your meal.  Nestled in a pond of habanero-watermelon broth, delicate morsels of Hamachi soak up the surrounding citrus party that also features wakening bites of orange and zesty lime.

For The Table 

“It’s all about how it’s prepared, not the way it looks.” - That’s what the staff informed us of when we naively questioned why our Short Rib Quesadillas looked more like empanadas and not quesadillas. Turns out, it’s the fresh corn masa that makes a quesadilla, not the cheese! Everything we thought we knew about quesadillas was thrown out the window the second our teeth sank into the first bite of succulent short rib neatly stuffed into that masa-based, empanada-esque dumpling. Two treasure troves lie beneath a pile of lettuce, crema and queso fresco lending a crisp freshness to the rich, shareable dish.

Brunch Mains 

Chocolatey. Indulgent. The perfect blend of savory, sweet, warm and spicy. Those are just a few ways to describe Costera’s Mole Poblano Enchiladas. Shredded chicken is wrapped in a cocoon of corn tortillas before inky mole is ladled over, making the three enchiladas disappear underneath. Thinly sliced radishes, avocado, lettuce, cotija and a drizzle of crema fresca complete this staff favorite platter. 

Chilaquiles have become a bit of a personal brunch staple and it’s safe to say my plus one and I have never had one as uniquely prepared as Costera’s. The Short Rib Chilaquiles come piled ridiculously high with a mountain of tortilla chips, heaps of melt-in-your-mouth short rib, sour cream and red onions, awash in red salsa that is unlike any we’ve had before. Though we were already bursting at the seams at this point in our meal, the chilaquiles were so intriguing we couldn’t help ourselves from coming back for another fork full.  

Dessert 

Recommended by seemingly the entire Costera team, the Churros and Ice Cream is the perfect ending to any meal at the Fulton Market restaurant. Nested over the most delicious coffee ice cream, rings of crunchy, yet soft churros are enhanced by a dulce de leche and chocolate sauce for your sweet tooth’s pleasure.  

Brunch Cocktails 

There is never a better time to enjoy an espresso martini than brunch and Costera’s, El Secreto, will have you boozin’ and cruisin’ for the rest of the day. Enjoy the caffeinated concoction of Espolon Repo Tequila, La Colombe Cold Brew and house made coffee liqueur.  

Freshen up the palate with the tried-and-true Paloma, crafted with rosemary infused Montelobos Mezcal, chili infused Tromba Blanco Tequila, pamplemousse, lime and grapefruit Jarritos.  

As ever, no brunch is complete without a bloody in hand. Try Costera’s Bloody Maria, expertly mixed with house made bloody mary and Cimarron Repo Tequila.  

Not included on the brunch cocktail menu but on the regular cocktail menu is the Sandia Fuego. Also known as a spicy watermelon margarita, this crafted cocktail is made with spicy infused Tromba Blanco Tequila, lime and watermelon agave.  

Costera Cocina Tulum at 850 W Fulton Market is open for brunch on the weekends starting at 10am.  

This interview has been edited for clarity.

CFM: Please tell our readers about yourself!  

AS: I'm a 44-year-old, full-time single father of two that lives in Naperville. If I'm not working on WineRival, I'm at PTA events, coaching my son's baseball team or hosting sleepovers for my 6th grade daughter. Do you all know what it's like to be a man by himself hosting multiple 11-year-old girls for a sleepover?!?!?

CFM: How did you get into wine and the hospitality industry as a whole?   

AS: I originally got in by going back to school at the International Sommelier Guild and getting certified as a sommelier at 29. I was hired at a hotel to be a server and during wine training the owner noticed I was really into it. He asked me what was up with that so I told him I had just gotten my certification (literally 5 days prior) and he said "Want to be our somm?" and that's how it started!

CFM: What are your thoughts on the Chicago wine scene and where do you see it heading?   

AS: The Chicago wine scene is getting stale and expensive. It really is the same thing over and over wherever you go. Same over-priced wines by the glass. Same over-priced wines by the bottle. There needs to be change and it starts with thinking outside of the box, which is exactly how WineRival was born. Sommeliers and industry leaders need to stop chasing pins and credentials and starting chasing new, innovative ways to bring wine to consumers in ways that are intriguing and interactive. We desperately need creativity.

CFM: How did the idea of WineRival come to be?   

AS: My mentor, John Laloganes, challenged me to do something different and creative over a phone call one day. I brushed him off and then two weeks later, I took my 5-year-old daughter to the Wisconsin Dells for her birthday. I was on a fake, indoor beach enjoying a glass of wine and a March Madness promo started playing on the TV. I looked at the TV, and then my wine. I said why not turn blind wine tasting into a sport. So, I did. 

CFM: If someone has never attended WineRival before, what can they expect at the event?   

AS: Expect something you've never seen before at a wine event. This is truly turning wine into a spectator sport, complete with all the things you see at sporting events. Interactive experiences, DJ's, games, caviar vs. finger foods, even a spa lounge....what? Yeah, a spa lounge. You will leave saying the event should be double the ticket price.  

CFM: Anything new that you are adding to this year’s event?  

AS: Well, the producers behind hit TV show's like NBC's The Voice, Hollywood Game Night, Songland, and many more are there filming for tv/media production. So that's kind of cool and new. Lots of cameras that have never been there before! 

CFM: What is something that you haven’t done with the event that you’d like to do in the future? 

AS: There are plans to turn Wine Rival into the premier Chicago wine event. Chicago isn't home to any special wine event that people actually seek out. WineRival already has 15 different markets outside of Illinois coming in for the event, and hopefully we'll be expanding this into a 3-day event in 2024 that can compete with any other cities' festivals. Finally, Chicago will have something worth bragging about! 

CFM: Are there other WineRival events outside of Chicago?

AS: This year, we did Los Angeles and Napa. This was the first time we ventured out of Chicago, and both were massively successful. 2024 has plans to add NYC and Dallas. 

CFM: Any tips and tricks for buying and enjoying wine?   

AS: Follow @winerival_official on Instagram and Facebook. We are launching the first ever "critic guide to wines" that rate wines based on value. The scores reflect the quality in comparison to it's price. If you see a wine for $30 that receives 95pts+, it's because it drinks like it should be $100. WineRival is for the 99%, not the 1%. 

CFM: Lastly, what is your ideal setting to sip on your favorite wine? It could be anywhere in the world, paint us that picture!

AS: I dream about the day my children are old enough to share some of their birth wines I've been saving. We have a way to go, but sitting outside on a cool autumn night and listening to them talk about whatever is on their mind sounds like the best glass I've ever had. 

The succinct menu features classic dishes from the island, including Mofongos, Arroz con Gondules, and Tostones, alongside a selection of handcrafted, (mostly) rum-based cocktails that complement the food.  

After ushering diners to a quaint table in the quaint, tropically decorated restaurant, the kitchen quickly brings out a basket of fried plantains and a helping of the most heavenly guava butter you’ll ever consume. We couldn’t get enough of the sweet and smooth schmear and asked to take home a tub of it to spread on as many foods as possible. It’s truly a gift that keeps on giving! 

Freshen the palate with the Ensalada de Aguacate, a lightly seasoned amalgamation of just-ripe avocado and tomato with zesty bites of chopped red onion. This salad is a great way to start your meat-heavy meal at Marina’s.  

Between the main entrees and the mofongos, diners have the freedom to choose their preferred meat. However, we’re going to be honest and say there is really only one option: the pork. The Lechon Asado or roasted pork, is marinated and served piping hot in a citrus mojo. Whether you choose to enjoy it as an entrée or with mofongo (your choice of deep-fried plantain or yucca mashed with garlic and house seasonings), it will be the dish that you’ll be spreading the good word about!  

If pork isn’t your thing, the Pollo Al Ajillo or garlic chicken, is the next best choice! Served in a garlicky stock, this will fill you up faster than you think. We enjoyed it warmed up in a tortilla the next day and it was just as delicious! 

Through a bit of confusion between us and the staff, we didn’t end up taking home the Quesitos Con Salsa Guava o Fresa (cheesecake rolls with your choice of guava or strawberry sauce). If it’s still on the menu next time, you already know we’re making sure we get it!  

Marina’s Bistro & Rum Bar is tucked into a little shopping center on the corner of Magnolia and Wilson in Uptown. They welcome guests for lunch and dinner beginning at 11am, Tuesday through Sunday. 

This interview has been edited for clarity.

CFM: Please tell our readers about your Filipino upbringing and how it influences many of the dishes on Sunda New Asian's menu.  

BD: Growing up in hospitality and entertainment as a Filipino-American in Chicago and visiting family throughout my life in the Philippines has been an incredible gift. There are so many similarities when it comes to strong senses of hospitality, relationship building, loyalty and care. In addition to, of course, all the differences of being on opposite sides of the world, with a completely different set of circumstances, and more. My family always had open arms to so much cultural diversity, loved to explore, play and elevate all to the highest levels. This is much of which impacts my love for New Asian (elevated Southeast Asian) cuisine that we celebrate at Sunda! 

CFM: What does Filipino American Heritage Month mean to you?  

BD: Filipino American Heritage Month is incredibly special to me and my (personal and Sunda) family. It's a time to celebrate the rich culture, history, and contributions of Filipino Americans to our great nation, which for some reason is never really talked about. My greatest memory after being appointed by the President in 2014 to serve on the President’s Advisory Commission on Asian Americans (and the White House Bullying Task Force), was being part of a movement to finally make good on a U.S. promise made to Filipinos to join and fight alongside Americans in WWII, receiving recognition, citizenship and more. Unfortunately, the U.S. went back on their word about the return of those who survived, until 2017, when we were finally able to give those last survivor veterans their Gold Medals they deserved all along. It's sad that not many Americans know this story, thank you for allowing us to share. 

CFM: What are some of the specials and programming you have planned at Sunda around Filipino American Heritage Month?  

BD: Our documentary FOOD ROOTS, where a very unfortunate loss sends me back to the Islands of the Philippines to learn the recipes of my ancestors (and so much is uncovered about family, trauma, treasures, etc.), has been accepted at the Chicago International Film Festival with two showings on Oct 19th and 21st (see www.foodrootsfilm.com for tickets and info). Being right in the middle of this special celebratory month, all October we will be featuring special dishes inspired by a few in the documentary like Sisig (braised pork belly, honeycomb tripe, onions, shishito pepper, chili lime vinaigrette, egg, roti prata), a Kamayan Feast (crispy pata, chicken inasal, adobo pork belly, garlic shrimp skewers, shanghai lumpia egg rolls, green beans, jasmine rice & dipping sauces and a special cocktail, “Kakaw” Old Fashioned (Four Roses Bourbon, agave, chocolate & orange bitter). 

CFM: What do you hope diners take away from the special experiences you are doing at Sunda during Filipino American Heritage Month?  

BD: There are so many flavors, influences, discoveries and treasures to be enjoyed amongst the 7641 islands of the Philippines! I hope our elevated family recipes create even more intrigue, excitement and exploration of not only this ever-evolving culinary genre but eventually this destination gem on the other side of the world itself. It's one of the most beautiful places in the world!

CFM: What are some of your favorite dishes on the menu?  

BD: That's a tough question, I am constantly ordering from the sushi bar as I’ve always been obsessed. My favorites are The Great White, Spicy Tuna Crispy Rice and Baked Crab Handrolls. However, the dish that brings me back is the Crispy Pata, our humble Sunday comfort food that I ate surrounded by family growing up which was super special. 

CFM: For anyone that hasn’t been to dine at Sunda, what do you recommend they order?   

BD: I suggest you take your time and open up a full-blown conversation with your server or bartender who will be super excited to take you on a tour of Southeast Asia based on your wants, needs and desires! 

CFM: What is a dish that you’d like to see on the Sunda menu that you haven’t implemented yet?  

BD: I’ve been getting super excited about Indonesian dishes we have been experimenting with after a recent culinary visit. That and Indian food is incredibly interesting and a fave. I feel like there are more elements from both that will find it’s way more and more on the menu.

CFM: Any other exciting things we can expect from you and/or Sunda in the near future?  

BD: We just opened our latest location in Tampa, FL and it’s amazing! Each Sunda going forward will have it’s own unique vibe, design, feel. Our fabulous (and Chicago-based) designer, Karen Herold of Studio K, describes Sunda Tampa as Vintage Polynesian. We can’t wait to unveil the new Sunda Fulton Market opening very soon and announce our next cities we are expanding into right after! 

CFM: Besides Sunda, where are your favorite places to eat and drink in Chicago?   

BD: I’m a huge fan of La Scarola. Beyond just being incredibly delicious with the most amazing staff ever, I remember living down the street, being unable to afford food during law school, and the owners leaned in and helped me out. I’ll never forget! 

CFM: When you aren’t on TV or running your businesses, what do you like to do with your time?  

BD: I love building and helping community. Our creative agency, COACT, is made up of 500+ top creative thinkers in 18 countries coming together to collaborate for brands and initiatives we love. One initiative, #SundaService, we created to feed the community with our Sunda sister in times of need - from 500 folks a night in the hospitality industry during COVID, to most recently 300 homeless in the park, to underserved 150 kids to follow. Being a pillar of support, with comfort food we grew up on to help our community, means everything to me and the teams I’m blessed to be a part of. 

Antipasti and Small Plates 

Do NOT pass on the bread service. I know it’s such a simple thing that is often overlooked on a menu but do yourself a favor and order it. Three, warm Parker House rolls sprinkled with a tad of lavender citrus salt are waiting to be consumed! Spread a bit of seasoned, whipped butter on one bite then take pleasure in dipping another bite into the sweet balsamic reduction or arbequina olive oil.  

The same applies to the Grilled Octopus, perfectly tender tentacles with the ideal hint of char from the grill. Normally, I leave most of the usual accompanying potatoes. They are either undercooked or perhaps worse, under seasoned. This time was different. The potatoes are fried to a near smashable texture making them easy to break up with a fork but not so weak that they lose their chew. The simplistic seasoning seeps just enough into the not-too-oily skins resulting in a bet-you-can't-have-just-one, addictive partner to the cephalopod. 

If squid is more to your liking, Canal Street offers a quintessential Fried Calamari served with marinara and garlic aioli under their Small Plates section. Or savor some Arancini with luxurious hints of truffle, mornay sauce and truffle aioli.  

Sandwiches 

While we didn’t opt for a sandwich during our visit, any of Canal Street’s four handheld offerings are great to grab before settling onto the Green at 320 to take in one of their many weekly community events or soaking in the last of the summer sun on their patio. With National Cheeseburger Day coming up on September 18th, diners have the perfect excuse to indulge in the Canal Burger which includes tomato jam, house pickles, and melted cheddar on a garlic aioli-slathered seeded brioche. 

Pizza 

Between the Truffle and the Spicy Soppressata pies at Canal Street, I’m torn. While I generally go by the “why not both?” rule of thumb, I did end up choosing just one (the Spicy Soppressata) during our recent visit to save room for other dishes and dessert! Thankfully, it did not disappoint and had I not already committed some future stomach space to the Brownie Sundae, I would have inhaled the whole pizza. Little cups of pepperoni share the crust’s canvas with thin, triple-the-size slices of peppery soppressata. The best part of all is the Fresno honey that adds gentle sweet and spicy notes to each and every bite. 

Pasta 

I could and do sometimes eat pasta multiple nights a week. This was the case the week of our dinner at Canal Street when I was too tempted not to order the Ricotta Gnocchi. As time has gone on, I’ve learned that gnocchi is really not my favorite member of the pasta family. However, with it being the end of summer and all, why not take advantage of the season’s better-late-than-never vegetable: corn.  

Resting in a pool of grit-like corn puree, the ricotta-filled pillows are blanketed by an array of flame and heat-kissed veggies including grilled kernels of corn, roasted onions and mushrooms and crispy bacon. It was a bit too overly charred for my taste but the textures within the dish are very well balanced.  

If you’re like me and prefer an actual noodle, Canal Street has the classics like Carbonara, Cacio e Pepe and Bolognese, just to name a few.  

Entrees 

With all the carbs from the pizza and pasta, we passed on selecting an entrée for the evening as well. However, next time we visit, the Salmon Piccata has my name on it.  

Dessert 

Of course, it wouldn’t be a CFM visit without a bite of dessert! Chocolate cravings led us to the Brownie Sundae during our evening: a heavenly square cutout of decadence, topped with a generous scoop of vanilla ice cream and juicy, macerated strawberries. The seasons will alter the sweet offerings here but be sure to end your meal with a little something off Canal Street’s dessert menu!  

Cocktails 

Be sure to cap the night off with a boozy cocktail at Afterbar right next door. Take advantage of the nice weather while we have it and enjoy your beverage in the classy, open-air bar. Beware of the boozy In The Name Of The Flower, a gin-based drink infused with cucumber and mint. Complete with Génépy, dry curacao, Luxardo, hibiscus and lime, this tall glass of liquor will sneak up on you! 

But before you mosey over to Afterbar, do yourself another favor and sip on Canal Street’s Italian Marg. Made with tequila, limoncello, citrus, simple syrup and a sugar rim, this sweet and slightly punchy will transport you to a sunny place any time of the year.  

Canal Street Eatery is located across the street from Union Station at 314 S Canal Street. They are open Monday through Friday for lunch from 11am to 3pm and for dinner from 3pm to 8pm.  

This interview has been edited for clarity.

CFM: Please tell our readers about yourself and when you knew you wanted to be a chef.

TF: Raised in St. Louis, I began experimenting with classic dishes at a very early age. So, at the tender age of 15, I began working at my uncle’s steakhouse, where I was captivated by the action on the line.

I made my move to the Windy City and stepped into the kitchen at Chicago’s iconic Walnut Room, where I mastered their legendary menu of American and French fare. I then sharpened my knives at Northside, farm-to-table upstart Acre, using a wide variety of locally-sourced and seasonal ingredients to create modern, rustic dishes that delighted guests. From there, I moved on to the West Loop to open Packing House. I also worked at (James Beard Winner) Mindy Segal’s, Hot Chocolate, before moving on to River North as Executive Sous Chef for Celeste. I gained knowledge of events and concert venues at the House of Blues.

Now, as Executive Chef at City Winery, I am able to let my imagination run wild, back in the West Loop. I’m refining and redefining Mediterranean dishes, putting my own spin on them and wowing diners. 

CFM: What is the best part about having a restaurant right on the Riverwalk as well as in the bustling West Loop neighborhood? 

TF: I’ve worked in the West Loop prior to City Winery and always loved the food diversity in the neighborhood. The Chicago Riverwalk is iconic and just a bustling place during the summer. Both of these locations are in some of the best neighborhoods in the city for food.

CFM: What makes those two locations different from each other?  

TF: At our Randolph location, we are a full service winery, restaurant, venue and private event space. City Winery Riverwalk is more casual with an American fare menu, while still offering all the wines from our Randolph location. Riverwalk is just a fun place to enjoy food, wine and the views of the city on a beautiful Chicago day.

CFM: And how are they different from City Winery locations in other U.S. cities?  

TF: We currently have 14 brick and mortar locations, with some smaller concepts also. A lot of the locations share the Mediterranean tapas menu style. While the other locations throughout NYC and Chicago have different culinary offerings. Most of our locations offer a full functioning winery in them. 

CFM: For those that have not been to City Winery before, tell us about what the experience is like and what should be ordered.  

TF: With us offering so many different options for dining, it is endless. You can come enjoy a concert or comedy show in the venue while still being able to have a full restaurant offering at your table. You can just come in and enjoy our restaurant or patio for a beautiful dinner. You can come on the weekends and enjoy a Winery tour and then wine and cheese paired afterwards. 

CFM: What are your favorite dishes on the City Winery menus? 

TF: Octopus with romesco, frisee, crispy garlic. Braised chickpeas and spinach. Burrata with yuzu aioli, chipotle fig jam, prosciutto and Marcona Almonds. 

CFM: What’s a dish that you’d love to put on the menu? 

TF: Luckily we get to change the menu 2-3 times a year, also making small changes very often to keep the menu fresh, seasonal and new. We are currently working on our fall/winter menu which will be out in October. 

CFM: Any exciting activations that diners can look forward to the rest of the year? 

TF: We are always doing wine dinners monthly. These are 5 courses that me and our Winemaker Caroline Schrader pair. 

CFM: Where are your favorite restaurants and bars in Chicago? 

TF: I live in the Edgewater neighborhood of Chicago. I like my little neighborhood dive bars. My favorite restaurant is still Au Cheval, I could still eat that burger and bone marrow everyday. 

CFM: What is your ideal day off? Do you check out other restaurants or stay home? Do you cook or take a break from doing so? 

TF: Me and my girlfriend love trying out the little restaurants in the neighborhood. I do love my time at home though and enjoy the beach in the summer. 

You can always catch me making something on the grill or my smoker on my days off. Nothing better than some BBQ and a beer on my day off.

CFM: If you could open a restaurant anywhere in the world, where would it be and what would the concept be?  

TF: I would love to open my own restaurant on a beach anywhere in the world and serve some amazing fresh seafood. 

Broken Shaker is known for their creative and oh-so-potent cocktails. Their Lo Siento Papi was the fave for my plus one and I. Crafted with West Virginia’s Smooth Ambler Bourbon, Sacred Bond Brandy, Chinola Passionfruit liqueur, cardamom, hibiscus-sage and lemon. This is the one to get again and again! 

Assumingly named after the iconic 90’s movie (I mean, what else would it be named after?!) the SpaceJam libation is refreshing, acidic and a little sour – perfect for our warm summer days here in the city. With Bombay Dry Gin infused with lychee, Aperol, lychee orgeat, lemon and winter melon bitters, the SpaceJam is the perfect starting point to an evening at Broken Shaker.  

A personally nostalgic and quintessential summer snack for me is the French Onion Dip. At the time of our visit, I had been craving a French Onion Dip and let’s be honest, I still have a hankering for it. Not a whole lot beats the cool sour cream on a hot summer day. Loaded with the holy trinity of garlic, onion and salt, those dipped kettle chips couldn’t get into my mouth any faster.  

Staying completely on brand with myself, the Tuna Tostada is a colorful, light and creamy appetizer to nosh on while you sip on Broken Shaker’s signature cocktails. Ruby red cubes of high-quality tuna nestle on a soft plume of avocado puree and chipotle. The garnishing crispy shallots lose a bit of their texture, but the tostada provides enough crunch to give each bite a little variety.  

Noah’s Old Fashioned is your typical OF but with a Broken Shaker twist! The expert mixology team infuses Reese’s Puff into the Smooth Ambler Bourbon, giving the bev a hint of cocoa and peanut butter. This cocktail lets you have your dessert and drink it too!  

The drink that put me a little over the edge was the incredibly boozy, So Fre$h & So Clean cocktail. Concocted with Tromba Blanco tequila, Joseph Cartron Pamplemousse Rose grapefruit liqueur, agave gomme syrup and a mouth-puckering, acidic lime solution, this sipper will get you feeling good quickly! 

Broken Shaker’s Fried Chicken Sandwich reminded me, in a good way, of the Asiago Ranch Chicken Club sandwich at Wendy’s. Nearly identical in terms of toppings and flavor, this messy handheld delivered on texture. The crisp was apparent on both the chicken and the bacon as the spicy mayo added a little zing to every bite.  

What came out of the kitchen last but was certainly not least, the Elote appetizer was well worth the wait. Still warm from the grill, the cob is cut into thirds and lathered with crema before rolled in cotija and tajin.  

Broken Shaker is located at the back of the ground floor of the Freehand Hotel (19 E Ohio St). The lounge-style bar opens at 4pm Monday through Saturday and 6pm on Sunday.  

CFM: Please tell us about yourself and what led to your position as Chef at Hoyt's American Tavern. 

JR: I mainly grew up in the WNY region of New York and worked at a small family-owned restaurant for three years. I wanted to further my knowledge in the culinary field and attended the CIA (Culinary Institute of America). I worked at The Boca Raton Resort and Club for seven years, moved to Milwaukee, and then to Cleveland. The pandemic happened, and my wife changed careers, bringing us to Chicago. I worked at Scofflaw and rebuilt their culinary program for a year, but something needed to be added, and I realized I missed hotels. Hoyt's aligned with my culinary motto and philosophy.    

CFM: For first-time diners at Hoyt's, what would you suggest they order?    

JR: I love our Crackling mushrooms, a fun adaptation of fried mushrooms. We use Maitake and Oyster mushrooms, which give a wonderful earthy saltiness to the dish; we finish it with a Calabrian pepper jelly that has the right amount of heat and a touch of champagne vinaigrette to help cut out some of the heaviness from frying.   

Another favorite is our Cowntess burger, named after our hotel mascot, "The Countess of Chicago." It's our version of the Big Baby, a Chicago food legend that isn't as well-known as our pizza: double smash burger, cheddar cheese, house sauce, onion bacon jam, and brioche bun.   

CFM: What are the pros and cons of leading a restaurant within a hotel?    

JR: A con is the ebb and flow of the occupancy of the hotel. A huge pro is that people don't want the same thing at every hotel anymore, they want to see what the regional food of that place is, and that first glimpse is the hotel restaurant, either for breakfast or a late-night bite when they arrive.   

CFM: What is your favorite dish or dishes on your menu?    

JR: I love pork in all its forms. Our dry brined pork chop with a pea puree and roasted radishes is simple but flavorful.   

My other favorite is our Blueberry and Peach cobbler. I'm a sucker for a good fruit dessert that uses the natural sweetness of the product. Our cobbler isn't overly sweet and has some savory components to it. It's a lovely end to a meal that isn't overfilling.

CFM: What do you hope to do with the menu as the seasons change?    

JR: Change is one of the only consistent things in our lives. We need to change with the season and start getting into the hearty foods we all love in the winter. Hearty braises, stews & soups, fall root vegetables. Fall and winter are where midwestern cuisine shines.  

CFM: What else can diners expect in the coming months?    

JR: We are always looking to innovate and change things. I know it's early, but we put on one hell of a St. Patrick's Day party. We have the greenest beer in Chicago and excellent corned beef.   

CFM: Where do you like to eat and drink in Chicago?   

JR: That's the most challenging question here. There are so many marvelous places in Chicago it's always hard to pick out one or two. I tend to stick to the neighborhoods (Logan, Wicker, Roscoe, Lincoln Park) than downtown. A favorite of my wife's and mine is Bungalow by Middlebrow. They have some of the best pizza in the city and great beer brewed on-site. They started a tavern Tuesday where they do tavern-style pizza (another unsung hero of the Chicago food scene). I'm also a massive fan of Paul Khan. The Publican is always a go-to spot for me.   

CFM: What is your ideal day off?    

JR: My ideal day off includes waking up early(ish), grabbing a coffee and going on a long walk with my wife and dog, getting in a workout or yoga, and then hopping around the neighborhoods, hitting up restaurants for a quick bite and drink, and meeting up with friends. It's all about enjoying the day and the company of the people I care about.  

CFM: If you could have a restaurant anywhere worldwide, where would it be, and what would the concept be?    

JR: I haven't thought about a location, but I think when I "retire," I'd like to open a small sandwich shop and liquor store. Bake the bread in-house, and once they are sold out, that's it. Ideally, we would have a barre studio attached to it for my wife to run. Something relaxing but fun.   

CFM: If you weren't a chef, what would you be doing?    

JR: In college, I tried business and marketing and pretty much failed out of that. At this point in my life, I don't know what I will be doing. I fell in love with cooking and never looked back, even during the pandemic when I could have learned something new. All I did was learn more about different cuisines and bread baking. I've always toyed with the idea of being a food historian. I love learning about where things started and morphed into what we know and love today. Like where would we be today if we didn't have powdered cheese? It would be a much less joyful place and time to live in.   

The small Italian eatery offers a lineup of pizzas available in New York or Sicilian styles. Grab a slice or whole Sicilian pie with just cheese or pepperoni toppings. Options open up a bit with the New York style also available by the slice or whole. Try it with Fennel Sausage, Pepperoni or Margherita toppings and make sure to get one of each of the addictive dipping sauces: Ranch, Pepperoncini Aioli and Creamy Parmesan.  

Nonna’s sandwiches are something you won’t forget once you’ve had any of them and I guarantee you’ll be going back for more! Their handhelds are prepared cold or hot, below are our recs for each preparation: 

Cold: Roasted Turkey - Marinated broccoli on a sandwich? YES INDEED. The sweet marination softens the florets just enough so that each bite of this cold cut sandwich is the perfect blend of texture. Layers of roasted turkey and dill havarti welcome thin slices of crunchy red onion, all dressed in a zippy Italian dressing. After the first bite, you’ll want to recreate this one at home!  

Hot: Pane Mio - Available only for a limited time, Nonna’s seasonal sandwich is loaded with proscuitto and mortadella with a colorful garden of spicy house-made giardiniera and serrano peppers. Yep, there’s Italian dressing on this bad boy too!  

Stay extra cool this summer with a light and refreshing Italian ice. Pucker up for the Lemon Italian Ice or seek out one of their seasonal flavors, while supplies last!  

Nonna’s is located at 925 W Randolph and is open every day at 11am.  

*This interview has been edited for clarity.*

CFM: Please tell our readers a little about yourself and what led up to you becoming chef at Carnivale. 

CG: I have been working in restaurants for a very long time - my first job was as a dishwasher. Ever since then, I fell in love with it. I went to culinary school, then started working in different restaurants all over the city and in different states.

CFM: What is the best part about working at such a lively and fun restaurant like Carnivale?

CG: Connecting with my roots! After working in kitchens from all over the world, I found a strong connection with Latin flavors, a colorful place, beautiful decor, and much more than connecting with food I grew up with.

CFM: If someone hasn’t been to dine and drink at Carnivale before, what do you recommend should be their order? 

CG: Start with ceviches, then Ropa Vieja, coconut shrimp, octopus, then share paella or lamb shank, or why not a Argentinian parrillada?!

CFM: Tell us about a dish or dishes that you’d like to see on the Carnivale menu in the future.  

CG: The next dishes to see at Carnivale are based on summer ingredients - many of which will be from our rooftop garden, the largest in the state of Illinois. Think: tomatoes, peppers, herbs, and much more.

CFM: What can we expect from Carnivale this summer and beyond?

CG: We recently opened the Rumba Lounge at Carnivale featuring new dishes and cocktails with most of the ingredients from the Green City Farmers Market. Guests can also enjoy our beautiful patio, popup entertainment on Thursdays, and our speakeasy - the Alley at Carnivale. 

CFM: Please tell us more about your partnership with Green City Farmers Market. 

CG: I am a big supporter of Green City Farmers Market! I truly believe that seasonal and natural food makes a difference. I have been working with them for over 15 years, that is where I get my plants for the rooftop garden.

CFM: Where do you like to eat and drink in the city? 

CG: I like to check out different places to have a drink or to eat. However, many times I go to the same place to eat what I like and what I know that satisfies my soul. It doesn’t have to be fancy restaurants or anything like that, if the food is cooked properly that’s all I need.

CFM: What is your ideal day off?  

CG: I like to start off the day with a green smoothie and spoonful of peanut butter. You can often find me meditating, praying, stretching or doing yoga. During the summer, I love to bike, walk, be by the lake, go to the gym and swim.

CFM: If you could open a restaurant anywhere in the world, where would it be and what would the concept be?  

CG: A place near the beach, sourcing ingredients from the local community, then turning those humble fresh ingredients into magical flavors, with extraordinary presentations.

CFM: But in another life, if you weren’t a chef, what would you be and why?

CG: I would be in the medical field to help people and communities to be healthy - with good intentions to not take advantage of them or see them as one more number. I would counsel on food, exercise, mental health and show them that everyday is a blessing, that life is nice, we just have to find the light that can be lighting our path.

If your desire to have garlic breath is on the docket, opt for the pungent Cauliflower. A whole head of it is roasted until al dente, then nestled in an odiferous pool of whipped garlic.  

As someone that absolutely loathes beets, I was surprised that I didn’t hate Fiore’s beet salad. It came highly recommended by multiple Fiore team members so reluctantly, we had them bring it out. Though my plus one was responsible for eating most of it, the few bites that I tried were quite tasty and not too beet-y. Bright citrus adds the perfect amount of punch while whipped goat cheese balances the sour flavor of the beets.  

This time of year, corn holds a special place in Midwesterner’s hearts, so the Sweet Corn pizza is a must-have when visiting the Forest Park restaurant. Confetti-ed with those precious kernels of gold, onion, chives and black truffle, this pizza screams with summer flavors.  

The kitchen brought out the Sausage pizza to show off their impeccable decision-making when it comes to high-quality ingredients. Though I’m not usually a fan of overloading a pizza with meat, the carefully-selected sausage could not be more welcome with each bite. Genius-ly pairing the protein with vodka sauce and sweet red onions makes this normally plain pie a standout on the menu.  

With a nod to Chicago’s favorite condiment, Fiore’s culinary team adds giardiniera to their traditional Pepperoni pizza.  

A tribute to summer and the bounty of Midwest produce can be savored in the Agnolotti Quattro Formaggio. Featuring Nichols Farms heirloom tomatoes, this saucy garden of stuffed pasta is complemented by bits of torn basil, heavy on the garlic and taken up another acidic level with lemon agrumato.  

The Sicilian Gelato Sandwich is anything but a handheld. A spoon and maybe even a knife is required to consume this giant dessert. The delicious pistachio gelato is some of the best I’ve ever had but its temperature makes the outer fudge brownie nearly too difficult to carve off. Once you do manage to get a good bit with everything (including some whipped cream and hot fudge), it’s truly a heavenly dessert.  

You’d be smart to visit on a Friday, Saturday or Sunday to take advantage of the adjacent Mercato di Fiore having Glazed and Infused Donuts. You read that right! Glazed and Infused is back and can only be found at the market which opens at 7am Friday to Sunday. 

It won’t be hard to find this Forest Park pizzeria and bakery. Once you turn west on Madison Avenue off Harlem, you won’t be able to miss the standout red and white locale on the north side of the street (7407 N Madison, 60130). They open at 11:30am Monday through Friday and 10am on the weekends.  

On his off days, you can find Jamra day drinking on his boat or enjoying al fresco season at a few of his favorite locales including Webster’s Wine Bar, Victor Bar, Big Star and LYRA. When he gets hungry, it’s off to Dove’s Luncheonette, Orange Garden, Aroy Thai, Taqueria Chingon or Aba. 

Most days however, you’ll find Chef in the kitchen, where he calls upon his biggest inspiration: his ‘teta’ (grandma in Lebanese), for which Evette’s is named. The third location of Jamra’s ode to teta opened in Lakeview at the end of March. To differentiate from the Lincoln Park and Time Out Market outposts, Evette’s All Day Lakeview features a few new and location-exclusive menu items inspired by Jamra’s childhood stint in the U.S. Southwest.  

“When I was younger, my father lived in Tucson so I spent my formative years experiencing Southwestern food throughout Arizona and New Mexico. With Evette’s All Day, I want to dive deeper into mixing those flavors and preparations with Lebanese and Midwestern food cultures,” said Jamra. “Diners will find handhelds with various fillings and bread vessels like Indigenous American Fry Bread with a Mediterranean twist, pocket pitas like Tortas and Arayes, and flatbreads like Malawach and Man'oushe."

With that, guests can find a few more taco options than the Lincoln Park location serves. For those that love their taco fillings wrapped in a flour tortilla, I particularly recommend the Chicken Arabe and/or Gyro tacos. With decades of the family business being in delis and butcheries, Jamra knows how to source only the best quality meats and tops these two with fresh ingredients like zippy tzatziki sauce, crunchy radishes, cilantro and red onion.  

For corn tortilla preferences (like mine), get the Lakeview-exclusive Mushroom or Italian Beef options! Whether you are a vegetarian or meat-itarian, there is a taco for you! 

Chef Jamra’s favorite menu item? “The Flakey Wrap – exclusive to this location only!” he tells us. Malawach/Paratha-style pita engulfs your choice of protein plus lettuce, chili crunch, fried & pickled onion and feta with an amba mayo and yogurt to cool it all down.  

Perhaps the most quintessential highlight of Evette’s menu is the Super Garlic Feta Loaded Fries. I first fell in love with this beautiful mess when Evette’s opened their outpost at Time Out Market. Naturally, I had to get them again and they did not disappoint! The dinner-sized portion should be shared with a friend (or two) and on Instagram as well. Chef Jamra puts a fun spin on this addictive pile of potatoes by adding beet juice to the garlic mayo, resulting in a colorful smattering of bright pink sauce amongst feta crumbles, flecks of parsley and za'atar. 

Evette’s All Day is BYOB so guests are encouraged to bring their favorite alcoholic beverages to enjoy with the Lebanese-Mexican-Midwestern fare. Thirsty for some N/A options? Evette’s has you covered with Jarritos, San Pell and of course, water.  

Fans of the eatery have much to look forward to this summer as Jamra is bringing After Dark dinners to the new Lakeview location starting in August. Follow on Instagram @evettes_chicago to get updates. 

Evette’s Lakeview is located at 2807 N Sheffield and opens every day at 11am.

Do yourself a favor and load up on Snacks and Appetizers, particularly the Tuna Tacos, Crispy Rice and Deviled Eggs. Since being wowed by the Tuna Tacos at Barrio, I consistently have a hankering to try them at other places. Lure’s version comes in a very close second with a similar preparation including diced cucumber, avocado and a soy vinaigrette. 

The Crispy Rice is also a regular favorite of mine, originally savored at Blue Sushi Sake Grill. Lure’s petite portion doesn’t disappoint with diner’s choice of spicy tuna or yellowtail jalapeño. Either option has a little kick to it but nothing overpowering. Even my spice-sensitive plus one tolerated and enjoyed her bites!

For a bit of indulgence, the Deviled Eggs topped with a bump of caviar are an extravagant choice. National Caviar Day is coming up on July 18th so this could be just the thing you need to celebrate in luxurious style! 

Make sure to utilize those chopsticks and get a few sushi, sashimi or hand roll selections. My guest during our visit had not had sushi before so I let her pick the tried-and-true, Shrimp and Cucumber Hand Roll. For those of you that are still experimenting with sushi, this is a great option as the shrimp is cooked and the cucumber adds a refreshing and crunchy element.  

My plus one was the victor of the night with her order of the Branzino St. Tropez. Two, delicate filets crown a pile of whipped potatoes, capers and wilted spinach. A bright and citrusy brown butter sauce is drizzled over top to complete this salty and acidic dish.  

My initial order was the Grilled Lobster. While I wasn’t necessarily in the mood to pick apart the whole thing and make a total mess, I was (and always am) in the mood for dipping the heavenly meat in some clarified butter. However, luck was not on my side the evening of our visit as the general manager kindly and honestly informed me that the lobster Lure had gotten in that day, just wasn’t up to snuff.  

I quickly pivoted to the Lobster Roll, as they did have good quality lobster meat in stock, so at the very least I was able to consume some lobster that night. Though I prefer a warm lobster roll as opposed to the traditional chilled option, I took a chance on Lure’s take on the New England staple. After toasting a soft brioche bun, Lure’s culinary team stuffs the pickle-y lobster salad until it overflows onto the plate. Served with a refreshing vegetable slaw and a choice of fries or vinegar chips, the Lobster Roll is a fair tradeoff if you’re unable to indulge in the Grilled Lobster.  

As ever, make sure to save room for dessert, the Deep Dish Cookie is out of this world! Baked right into the ceramic dish that it’s presented in, the giant chocolate chip cookie is topped with a big scoop of vanilla ice cream and drizzled with caramel sauce. It may not seem like it’s any different from the classic skillet cookie but does it really need to be?

Lure Fishbar is located at 616 N Rush Street in River North, though Apple Maps will tell you that it’s in the Shops at North Bridge. Dinner starts at 5pm, Monday through Saturday and at 4pm on Sundays. Diners can enjoy breakfast, lunch and happy hour throughout the week as well. Brunch can be savored Saturday and Sunday beginning at 11:30am.  

• World Class Global Bartending winner
• Official mixologist of the Emmy's and Oscars
• James Beard Award Winner
• Creator of Crafthouse Cocktails

The awards and accolades list goes on for the proud Southside native, who recently took the time to answer our soft-hitting questions about his illustrious career, at-home bartending and Crafthouse Cocktails' recent product launch!

CFM: Please tell our readers about yourself and the moment Crafthouse Cocktails was born.  

CJ: The idea for Crafthouse Cocktails was conceived somewhere around 2010 at the Drawing Room (one of the city's first modern cocktail bars). I would always happily share recipes with guests whenever they would ask.  

One evening we got a call at the bar from a regular that was having a party. She was making cocktails for guests and trying to recreate a classic cocktail from our menu. I walked her through the steps over the phone and tried to get her at-home cocktail dialed in. 

That call reinforced what we had already understood: there are countless occasions when people want a great cocktail and may not have the skills, time or ingredients on hand to make them.  

We asked ourselves the question, "Why is no one putting REAL cocktails in a ready-to-serve format?" and got to work. 

CFM: What was the first cocktail you ever made? What’s your favorite cocktail to make now?  

CJ: I'm in my third decade of bartending, so I definitely don't remember my first, but I think it was meant to be. 

I've always been drawn in by the sights, sounds and energy in bars.  

My grandmother told me a story of when I went missing at age 4 or 5. They looked all over the house for me and couldn't find me. Eventually they headed out into the neighborhood. There was a tavern in the middle of our block on the Southside of Chicago. There I was, perched on a barstool sipping on a Coke that the bartender had given me. Apparently I wandered in and they propped me up at the bar, knowing someone would be by sooner or later.....if that's not foreshadowing... 

CFM: Do you have a favorite Crafthouse Cocktail or is it like trying to pick your favorite child?  

CJ: I really do drink everything in our lineup. I lean towards agave spirits, so our Paloma and Smoky (mezcal) Margarita are regularly in rotation. I also love our Bourbon Gold Rush Whiskey Sour; I'd put that toe-to-toe with a drink made ala minute at most bars.  

The Pineapple Daiquiri was also a pet project for me. Being able to source the exact rums and bitters I use for that cocktail at the bar was a real treat. 

CFM: What are some of your go-to food pairings for Crafthouse Cocktails?  

CJ: Crafthouse Cocktails are super versatile when it comes to food pairings. Course your drinks the same way you would course your food. Start out lighter and brighter; maybe the Southside or Moscow Mule with early courses. Pour a bit of the Rum Old Fashioned to stand up to more robust main dishes (or as a perfect finisher). 

CFM: Any tips and tricks for us at-home, amateur mixologists?  

CJ: You can uplevel your cocktails by thinking about all of the details. If you want extra credit when you're sipping a Crafthouse, grab a nice cocktail glass, proper ice and take a moment to finish it off with a thoughtful garnish. With a few simple details, you'll have a drink that feels like your favorite bartender just shook it up. 

If you're making cocktails from scratch at home, start with and master the basics. You want to really nail down some of the classics before graduating to more complex cocktails.  

CFM: What’s the one tool or gadget you think everyone should have to make drinks at home?  

CJ: Arm yourself with some of the core bar tools and learn how to use them. I've had the pleasure of being able to design and produce my own barware (Crafthouse by Fortessa). You can start with the essentials: cocktail shaker, jigger & strainer. From there you'll want a mixing glass and spoon. Once you've got your feet underneath you, add pieces like garnish tools, muddlers etc. 

CFM: As a Chicago native, where are your favorite places to grab a cocktail in the city?  

CJ: Chicago is an amazing city for drinking (obviously!). I love that there are countless options for whatever you're in the mood for. You can get as specific as you'd like, as high-brow or chill as your heart desires and find an endless array of vibes. 

Whenever people ask me for suggestions in the city, I tell them to split their evenings up by neighborhoods. 

You can spend an entire night in Fulton Market/West Loop, another evening in Logan Square, head south the next night to Pilsen & Bridgeport.... 

In my experience, people never give themselves enough time when visiting Chicago and are surprised by how much there is to do. 

CFM: What has been the most memorable experience in your career so far? Besides being the official mixologist of the Emmy’s and Oscars, of course!  

CJ: I've got too many wonderful memories over the years to pick just one.  

Certainly winning the World Class Global Bartending title is one of the pinnacles. I wasn't just representing myself, but was the representative for the United States amongst a big international field of competitors. It felt great to bring that back to the US and be able to rep Chicago. 

I also get to spend a good amount of time traveling. Working with bartenders around the world and the US is regularly a highlight for me. There's such a wonderful community in our industry that is sincerely supportive. 

CFM: Can you tell us more about the new Coffee Old Fashioned release?  

CJ: We're so excited about this collaboration. Every detail and every ingredient was thought out to the highest level of cocktail nerdery.  

That said, the beauty of the Old Fashioned is its seeming simplicity. All you have to do is pour it over ice, finish it off with an orange twist and sip away. 

When you peel back the layers of this drink, there's a lot going on. We tasted through dozens of coffee beans, roasts and fermentations with the Dark Matter crew. Traverse City pulled some top-notch barrels from the aging warehouse for use to sample. 

We made the bitters blend from scratch, specifically for this cocktail. Even the cocoa nibs came from local Sleepwalk Chocolate and were roasted just for this project.

CFM: What else is in store this year for Crafthouse Cocktails and/or other endeavors?  

CJ: Our team is continuing to hustle hard. We have some wonderful partnerships with Virgin Voyages, Amtrak, AMC theaters, some live theater venues and more.  

We're still an independent company, so we're exploring whether it makes sense to partner with a larger player to continue to grow and spread our love of cocktails and hospitality with even more people.  

I'm always working on new recipes and ideas, so stay tuned and keep in touch with us on our website and IG @DrinkCrafthouse.

Perhaps one of the most unique preparations of ceviche that I’ve seen, Tzuco’s Tuna Ceviche is a balanced, acidic explosion of flavor in every bite. Thinly sliced ahi tuna forms a wreath around a central hub of smoky, grilled tomatillo aguachile. Crunchy bits of cucumber, red onion and choclo lend texture to this mouth-puckering appetizer.  

Savor the Pulpo Enamorado, a guajillo-roasted octopus tentacle gently dressed in salsa macha. An unexpectedly cold accompaniment of a pickled carrot, pea and potato ‘salad’ shares space on the plate but is easily overshadowed by the warmth and chewiness of the expertly charred octopus.  

A part of Carlos Gaytan’s ‘Back To My Roots’ rotating monthly menu, the Enchiladas de Camarón is one of two plates featured for April. An amalgamation of shrimp and chorizo is gently tucked in with chihuahua cheese and doused in a tomatillo & chile ancho sauce.  

You’re in for a hearty meal if you order the braised lamb neck Barbacoa. Aptly served with a side of warm tortillas and the cutest jar of sweet, pickled veggies, diners can build their own taco with the succulent meat, minty jocoque and pinto bean puree.  

Sadly, my least favorite dish is the Chile Relleno. A staple that I frequently order at other restaurants, unfortunately fell short of my cheesy expectations. Stuffed with ratatouille and roasted spaghetti squash and topped with a chunk of panela cheese, the dish was much too sweet and not cheesy enough for my liking. Maybe I’m just a traditionalist when it comes to this classic Mexican dish.  

If you can make it to the finish line and have room for dessert, Tzuco offers a handful of very unique options that each range in texture, flavor and temperature. Of the two I ate, the Maíz y Azafrán was the favorite. Working with a myriad of textures, the dish consists of a sponge-y piece of sweet cornbread topped with honey toffee accompanied by a handful of caramel popcorn topped with a scoop of saffron ice cream.  

The Arroz Con Leche is also a delight to eat, especially for fans of rice pudding! Further playing around with a variety of textures, this rich and creamy dessert has pops of crunch thanks to the sprinkle of Rice Krispies. To cool things down, a delicate scoop of pink peppercorn ice cream nestles atop like a yolk in an egg.  

Tzuco is located at 720 N State St and is open for dinner every day at 4pm. On the weekend, Brunch is served from 10am to 2pm.  

After three years of being closed, the team debuted a newly renovated space and a brand new chef just in time to celebrate its 25th Anniversary. New and returning guests will embrace the modern take on authentic Italian cuisine by Chef Marcello Florio, complemented by an extensive Italian wine list, craft cocktail program, and signature hospitality that will make them feel at home. Adjacent to The Allegro Royal Sonesta Hotel in Chicago’s Downtown Loop area, 312 boasts views of the city’s historic theater district and is ideally situated next to the Cadillac Palace and near the Chicago Theater, James R. Nederlander, PrivateBank, and Goodman Theater for pre or post-show dining, Tuesdays - Saturdays.     

Born and raised in Pescara, Italy and trained at G. Marchitelli Culinary Institute in Villa Santa Maria, Chef Marcello Florio’s love for cooking has been a life-long passion. His fond memories of waking up on Sunday mornings to the smell of his mother and grandmother’s cooking has fueled his passion for what he does – creating authentic Italian cuisine. From savory sauces and dressings, to freshly baked bread, artisanal desserts, and homemade pastas, Chef Marcello brings all the flavors of Italy to 312 Chicago for a memorable dining experience. 

CFM: What drew you to the role as chef at 312 Chicago?  

MF: I was drawn to the role of chef at 312 Chicago because of the restaurant's commitment to authentic Italian cuisine and the opportunity to work with a talented team. I was excited about the challenge of creating dishes that reflected the restaurant's Italian heritage while also incorporating my own personal touch. 

CFM: What are the pros and cons of leading a restaurant adjacent to a hotel versus having a standalone restaurant?  

MF: Having a hotel nearby can provide a steady stream of customers who are looking for a convenient place to dine. It can also create challenges in terms of balancing guest expectations and managing the needs of our hotel guests as well as our regular diners.  

CFM: What can guests expect when they walk into 312 Chicago for the first time?  

MF: When guests walk into 312 Chicago for the first time, they can expect to be transported to Italy with the warm, inviting atmosphere and the delicious aroma of Italian cuisine. They will be greeted by friendly staff who are passionate about providing a memorable dining experience. 

CFM: Do you have a favorite dish from each of your menus?  

MF: As a chef, it's difficult to choose just one favorite dish from each of my menus. However, I am particularly proud of our pasta dishes served with a variety of flavorful sauces. 

CFM: Please tell our readers more about The Allegro’s rooftop garden and how you utilize the herbs and vegetables in your dishes.  

MF: The Allegro's rooftop garden is a unique feature that allows us to grow fresh herbs and vegetables that are used in our dishes. We will use the herbs and vegetables in our daily specials, adding a unique and fresh touch to our menu. It also allows us to connect with our guests and provide a truly authentic Italian dining experience. 

CFM: What will the restaurant be doing to celebrate 25 years in business?  

MF: We’re excited that we re-opened just in time for our anniversary. We have some fun surprises that we’ll be unveiling throughout the year. We hope everyone can join us to celebrate!  

CFM: In another life, if you weren’t a professional chef, what would you want to be?  

MF: If I weren't a professional chef, I would want to be a professional soccer coach. I love to lead teams. 

Start the evening off with something light and vegetarian and order the fried Artichoke. You’ll want to eat the plate clean once you get a taste of the lemon gremolata generously scattered atop each wedge of artichoke. This dish has all the right textures and flavors to launch your palate into dinner.  

I wouldn’t classify the Albert’s Crudo as “crudo” per se but rather more as seared tuna. A salty, seared crust borders the deeply pink fish creating a perfectly succulent bite to start off any meal.   

Rounding out the antipasti course, the Smoked Duck is delicate yet stunningly flavorful. Topped with fresh bits of mango and a subtle black truffle relish, each perfect slice of fowl will melt in your mouth and your plate will be empty before you know it.  

You’ll be missing out if you don’t order the shareable Polenta Board, an almost sensual tableside presentation with accoutrements like sauteed mushrooms, roasted tomatoes or housemade pesto, all based on the chef’s whim of the day.   

As a lover of all things pasta, I appreciate the smaller portion size of each of the Albert’s pasta dishes. This way, guests can try a few of the offerings, instead of settling for just one. My favorite from the bunch is the Tagliatelle with braised veal and beef, gliding through a chianti reduction.  

For those that can’t ever have enough truffle in their life, the Ravioli with three cheeses, white truffle cream sauce and marsala glaze and the Ravioletti featuring braised short rib, sliced black truffles, cacio e pepe sauce and candied walnuts, are both divine and won’t disappoint on that rich, umami truffle flavor.  

Guests can (and should) really splurge on the Albert’s Ribeye, a whopping 24oz, bone-in slab of meat. Crusted with a holy combination of garlic and herbs, this mouthwatering cut will have meat-lovers rejoicing! Throw in veg-forward sides like the Crispy Brussel Sprouts, Honey Mint Glazed Baby Carrots or Layered Potato Torte, and you have yourself a well-rounded dinner course.  

Cheesecake fans will devour the Albert’s version, made thick by ricotta and just sweet enough thanks to the crunchy, crumbled amaretto and a hint of acid from preserved lemon.  

Based on Chef Chiappetti’s family recipe, the Olive Oil Cake literally takes the cake in the dessert category. Crunchy bits of pistachio and flowered honey lend texture and a slightly darker color to a normally smooth, lighter-hued cake. Swipe your forkful through the river of sweetened cream and orange curd so that each flavor profile can hit your palate.  

It was too late in the evening for the caffeinated Affogato Bomb but the tableside presentation and mysterious delight within intrigued me enough to take a few bites. Presented in a short martini glass, the spherical, flourless chocolate cake encapsulated a treasure of mascarpone gelato and Illy espresso, before slowly melting from the cascading waterfall of caramel sauce. Rich and almost boozy tasting, this dessert puts the ‘cap’ in nightcap.   

the Albert is located within the Hotel EMC2 and is open for breakfast, weekend brunch, happy hour and dinner. Enjoy the dinner selections mentioned above, daily at 5pm.  

CFM: Tell us a little bit about yourself and how you got into cake decorating! When did you know that this was what you wanted to do? 

KB: As a child, I was obsessed with cooking shows and cake decorating competitions. I even preferred them over cartoons! My older sister noticed that I had some creative talent so she introduced me to her friend who did cakes as a hobby. Her friend taught me some basic skills and I loved it so much that I practiced all the time at home. I eventually got a job at a small bakery so I could gain more experience.

CFM: We’d love to learn more about your recent experience (and win!) on Amazon Prime’s, Dr. Seuss Baking Challenge! 

• How did they invite you to come onto the show? 

KB: Because Bittersweet Pastry Shop has been in business for 30 years this year, they are always receiving casting calls for cake decorating competitions. I was the first cake decorator that actually expressed interest in competing on one.

• Who was your teammate? 

KB: Cristina Vasquez from Petal Dust Cakery (NJ)

• What was the best part? 

KB: My partner was fantastic and we really balanced each other out. I also liked the creative challenges.

• What was the most challenging part? 

KB: Everything was challenging, but the lack of time was probably the most difficult part for me.

• Would you do a competition show like that again? 

KB: Absolutely! I think it would depend on the theme and if I had the right partner. I chose The Dr. Seuss Baking Challenge because I love children’s books and I liked his illustration style.

CFM: Can you tell us about your new line of cakes that are being offered at Bittersweet Pastry that are inspired by your time on the show? 

KB: Being on the TV show was a lot of fun for me. It reminded me of why I got into cake decorating in the first place. I started out making birthday cakes for my family. It was a relatively simple way to bring a lot of joy and wonder to their special day. With that in mind, I wanted to create a line of cakes people could use for all kinds of celebrations, big or small.

CFM: Besides your new line of cakes, what are some of your favorite treats to make? 

KB: If I’m not making or decorating sweet treats, I like to cook savory foods. I can’t decide on my favorite dish though! It depends on my mood.

CFM: What else is in store for the patisserie/cafe this year and beyond? 

KB: We’re celebrating our 30th anniversary and we are actually remodeling our cafe to celebrate to create a wonderful new experience for our guests. We’re excited to introduce new menu items, cafe menu and a collection of celebration cakes, which change monthly.

CFM: What do you recommend guests try when they come in for the first (or hundredth) time? 

KB: They should definitely buy our cakes but if they aren’t in the mood for cake, I would highly recommend our café menu. Personally, I would order a mocha latte, a biscuit breakfast sandwich, and a laminated pastry. Everything is so good!

CFM: Where are some of your favorite patisseries/bakeries etc. in Chicago and/or around the world? 

KB: I love Cocoa and Co. which is located here in Chicago. I also follow a ton of talented cake artists on Instagram. My favorites are Natalie Sideserf and Sweet Heather Anne.

CFM: If you could make a treat for anyone, past or present, who would it be?

KB: Jordan B. Peterson, but he only eats meat so he probably wouldn’t eat it.

CFM: If you weren’t a cake decorator, what would you be? 

KB: Either a graphic designer with a side hustle illustrating children’s books or a real estate broker and a landlord.

CFM: What’s your ideal day off? 

KB: If I’m not traveling, I would start the day with an early brunch at Pochos followed by a nap. Later on, I would go canoeing on the lake for a few hours. I would end the day watching a movie and eating takeout.

You can watch the trailer for the Dr. Suess Baking Challenge here, and all eight episodes are available now on Amazon Prime Video. Kerrie, along with her teammate battled through eight episodes and nine teams of bakers to take home the grand prize of $50,000. 

To start the feast off, our waitress recommended the Cornbread - a sizeable skillet of a roasted poblano chile batter lathered with a sweet but salty agave sea salt butter. It was hard not to polish off this appetizer but knowing we had so much more food to come, we resisted the urge and saved the rest for the next day’s leftovers. 

A nibble I first enjoyed at Choose Chicago’s First Bites Bash for Restaurant Week back in January, Barrio’s Tuna Ceviche Tacos were just as incredible as they were at the Field Museum that winter night! A beautifully crisp wonton shell effortlessly carries a heap of tuna, pineapple, avocado, red onion and serrano pepper served with a honey soy sauce for dipping.  

If you really want to indulge, get the Grilled Lobster Quesadilla. Though it didn’t contain enough lobster meat for my liking, I still couldn’t get enough of this shareable appetizer. Loaded with charred Vidalia onions, poblano peppers and three types of cheese (Manchego, jack and cotija), it was hard not to fill up and clear the plate. 

Perhaps the most disappointing platter of the evening was the Chicken Al Pastor Enchiladas. Enchiladas are generally one of my go-tos at Mexican restaurants, so it was a bit of a letdown after such a strong start at Barrio. They aren’t bad by any means, but they were the weakest link during our standout meal experience. Each rolled up tortilla is at capacity with shredded chicken, jack & cotija cheeses, garlic crema and local cabbage. The Al Pastor option features ladles upon ladles of salsa rojo that came off more as a mole. They were certainly tasty but not my favorite of the night.  

As if we hadn’t already had enough, Barrio’s Grilled Octopus Tacos sounded simply irresistible, so I HAD to get them. I was not disappointed. Though the crispy bits of octopus were visually hidden among the various, delicious toppings, the perfect char from the grill and the natural, beautiful flavor of the octopus shined with every bite. This trio of tacos was one of the most colorful variations I’ve had the pleasure of eating, filled with sea salt potato crisps, a sliver of roasted jalapeño, sliced avocado, bright chimichurri and a smooth garlic crema, all hugged by hand-pressed, heirloom blue corn tortillas.  

Another staff favorite landed at our table – the Quesabirria Tacos, a trifecta of heirloom blue corn tortillas stuffed with succulent braised short rib, simply garnished with Oaxaca and Chihuahua cheeses. A side of steaming consommé accompanied the tacos for dipping, creating a dripping, delicious mess.  

After all that, are you surprised we didn’t have room for dessert? While we passed on the sweets this time around, I’ll definitely make an effort to save some space for Barrio’s Cinnamon Churro Bites or Chocolate Tres Leches! 

One of the coolest aspects of Barrio’s cocktail menu is the opportunity to try a flight of margaritas, three full-sized drinks for only $35! If you’re like me and can’t decide, this is a great option to try all the ones that you have your eye on. I particularly love the Pear Ginger made with Gran Centenario Plata, Creyente Mezcal and lime; and the Blood Orange featuring Gran Centenario Tequila, triple sec, agave and lime. Of course, if you only want to pick one, the Hot Mezz with Creyente Mezcal, watermelon, jalapeño, lime and sage comes highly recommended from me and the Barrio staff! 

Barrio is located at 65 W Kinzie at the intersection of Clark and Kinzie. They are open Monday through Thursday at 4pm, Friday at 2pm and on the weekends at 10am.  

During our visit, we actually skipped on the appetizers, something completely out of character for me! While they all sounded quite delicious, we opted to save room for larger portioned items from the rest of the menu.  

Anytime a restaurant has bread with any combination of toppings on or with it, my eyes and stomach naturally gravitate towards it. Forte’s Wild Mushroom & Arugula was our pick with globs of fresh mozzarella, shaved pecorino, bright cherry tomatoes and a drizzle of truffle oil for the ultimate umami burst in each bite.  

A dish that was nearly too salty to truly enjoy, the Pan-Roasted Ahi Tuna is perfectly kissed by the pan on the exterior of the filet while remaining ideally pink throughout. A shallow pool of red curry cream hosts a vegetable lineup of cherry tomatoes, cipollini onion, rapini, olives and fennel below, barely breaking up the sodium-heavy seasoning around the tuna’s border.  

Though I had already eaten pasta three times the week of our visit, we took advantage of one of Forte’s limited-time-only specials with the Prawn Scampi. Ribbons of egg noodles, colorful cherry tomatoes and voluptuous prawn swam in an herby, glossy garlic-butter sauce. If this carb-loaded entrée is still available when you visit, do not pass this up! With Lent underway, it’s a great non-meat option as well. 

Reminiscent (in all the best ways) of Gordon Food Store’s Chocolate Decadent Brownie, Forte’s Warm Double Chocolate Cake took me back to childhood memories of chocolate all over my face. Threaded with salted caramel, chocolate syrup and shaved white chocolate, this dessert delights the senses of any chocolate-lover! 

In contrast to the rich and decadent Warm Double Chocolate Cake, we lightened things up with the Strawberry & Pistachio Mousse to balance out our palate. Another piece of art that you’d likely find on The Great British Baking Show, a thin plank of pistachio sponge cake is sandwiched between pastel-colored strawberry and pistachio mousse. Slices of fresh strawberries and crushed pistachio add texture to the soft and pillowy dessert.  

Forte at Symphony Center is located at 65 E Adams St. and is open Wednesday through Saturday at 4pm. 

To be completely on brand, I wanted to order every single starter on Café Robey’s “To Share” menu. Fortunately for our stomachs, we only picked the Tempura Shrimp, a colorful helping of tempura-battered shrimp glazed with a sticky and sweet chili glaze atop a bed of a crunchy, soy sesame slaw.  

We’ve been dreaming of the day that we could get back to Café Robey and relive the delicious glory that is their Double Cheeseburger. A few months ago, I wrote about how good The Homestead Room’s burger is, Café Robey’s version is a very close second on my list. And it was just as good as we remembered it – slices of American cheese melting on each patty complemented by a garlic Dijon aioli, caramelized onion, pickles and shredded lettuce. Many things have changed since our last visit, but we thank the food gods that their burger has remained constant.  

The most comforting of dishes on Café Robey’s winter menu is the Ricotta Gnocchi, a semi-sweet dish of pillowy gnocchi and roasted mushrooms dressed in a celery root truffle sauce.  

Unfortunately, our Robey reunion didn’t end the best with dessert. We opted for the Mocha Brownie but received a flavorless hockey puck of bone-dry brownie topped with caramel-covered banana slices and a large scoop of cinnamon ice cream. What I imagined would be a pleasurable balance of warm brownie and cold ice cream was a disappointing, crumbly mess and even the ice cream was overpowering on the cinnamon flavor.  

On a more redeeming note, Café Robey’s cocktails - Sage Queen, Oaxacan on Broken Glass, Make My Day – highlighted the evening almost as much as the Cheeseburger. The Sage Queen is a staff favorite concoction of Sipsmith Gin, lemon and a house made sage-honey syrup. Oaxacan on Broken Glass will take your tastebuds south of the border with Banhez Mezcal, Ancho Reyes chili liqueur, lime and hellfire bitters. The third imbibement will literally Make (your) Day with sips of Maker’s Mark 46, Punt E Mes, sweet vermouth and fernet.   

Café Robey is perfectly situated at 1616 N Milwaukee Ave on the bottom floor of The Robey hotel. Escape the insanity of the infamous Six Corners of Wicker Park to enjoy dinner and cocktails starting at 5pm every day.  

Normally a safe bet, the Charred Cauliflower was lacking in flavor. While accompanied by juicy shishito peppers and garnished with toasted sesame and cilantro, every bite just tasted burnt, suggesting that the team may have quite literally overdone it on the fire.  

I’m a sucker for smash burgers so naturally, the Double Smash Burger was on my radar. Piled high (but not so high I needed to unhinge my jaw) with layers of melty American cheese, onion jam and thinly sliced pickles for a perfect hint of sweetness and slathered with just the right amount of Dijonnaise. A warm and buttery brioche bun sandwiches the patties and their toppings, preparing for each deliciously (and slightly) messy bite. 

Forever craving a crispy chicken sandwich, Radio Room’s Chicken Sandwich hit the spot! Guests can choose from three different preparations: Traditional, Nashville Hot and Buffalo with Grilled or Crispy chicken. My plus one and I opted for the Crispy, Nashville Hot to add a slight bit of heat and crunch on an otherwise simple handheld. A refreshing slaw and house pickles lend vibrance while the Nashville aioli kicks things up another notch. You may be using your napkin to wipe more than just your hands!  

While we didn’t have room this time for dessert, Radio Room’s Sundae Service and Banana Pudding would have been a treat!  

Radio Room is located at 400 N State Street on the cusp of the bustling River North neighborhood. They are open Monday-Thursday at 4pm, Friday at 11am and on the weekends at 10am.  

In his new role at Oaken Bistro, Chef Alejandro has expanded upon the restaurant’s relationships with nearby farmers to source fresh ingredients that lend themselves to the creation of his French/Latin-inspired fare. We recently asked him why he loves to do what he does and how leading the culinary team at Oaken has allowed him to be more creative. 

*This interview has been edited for clarity*

Chicago Food Magazine (CFM): Please tell our readers about yourself and when you knew you wanted to be a chef. 

Christian Alejandro (CA): I knew I wanted to make a career in the food industry when I was 18 years old. I was studying criminology and had a part-time job as a line cook at an Italian restaurant where I fell in love with the rush, food and satisfaction in the face of our guests. I changed career paths and have been very happy about my decision ever since.

CFM: What drew you to the position of Executive Chef at Oaken Bistro + Bar? 

CA: Location. Oaken has so much potential to be the first destination for local guests. Being able to create a community here at The Forester Hotel, I find that this is so much harder to achieve in a bigger city.

CFM: How is the experience working at a hotel restaurant distinct from working at a standalone restaurant?  

CA: How much room we have as chefs to be creative and learn from all the guests that stay with us for an extended period of time versus having just a couple of hours with them.

CFM: Do you get a fair number of locals coming in or is it mainly hotel guests that dine throughout the day?

CA: I believe we have a good mix of locals and hotel guests.

CFM: What should locals know about Oaken Bistro + Bar and why should they make it a food destination? 

CA: We believe in taking care of our community by supporting local farmers through our home-grown program. We are always looking for farmers that raise their own animals or cultivate their own products. By doing this, we ensure that our guests receive the best possible product that they can consume.

CFM: Have you revamped the menu since taking over the kitchen? If so, what was your inspiration? What are some of your favorite dishes? 

CA: We are in the process of developing our new menu and very excited with what will be coming soon.

CFM: What are some other creative plans you’d like to eventually do with the menu?  

CA: Some Latin-French influences and bringing back farm-to-table as well as seasonality.

CFM: What is your ideal day off? Do you spend it cooking at home or do you take a break? Do you head into the city or stay in the suburbs?  

AC: My ideal day off is the slower days, it's hard for me to take my mind of work and I can never rest if I feel that I'm not supporting my team when they need me. I do cook at home; I think that's one of the indicators that you actually love what you do for a living is when you enjoy it even on your down time. I travel towards the city.

CFM: What are some of the restaurants that are on your list that you haven’t been able to eat at yet?  

AC: Alinea and The French Laundry. I really admire the work and dedication that both chefs have placed into their respective restaurants.

CFM: If you could open a restaurant anywhere in the world, where would it be? What would the concept be? Do you have a name for it? 

AC: In front of a beach somewhere in the Caribbean. It would be international but strongly influenced by my Latin roots. I do not have a name for it as of yet.

Blurring the lines between a luxe breakfast item and a lunchtime sandwich, the Croque Madame will give you the creamy and salty profiles you desire at brunch. Hefty slices of Texas Toast and turkey get lost under a blanket of melted cheddar cheese and velvety mornay sauce. Adding a breakfast-y element, is a tiny but perfectly poached egg resting on top of it all. Although it looks like a handheld, this dish requires a fork and knife to eat! 

Love a good quiche? We do too and Nisos makes a Quiche Lorraine that can’t be missed! Nailing the quintessential, fluffy consistency of the centuries-old egg dish, Nisos combines spinach, crispy bacon bits, onion confit and cheddar cheese, expertly browning the top to perfection.  

While there is a decadent Pasta Flora Tart, Carrot Cake or Red Velvet Cake for dessert, Nisos’ French Toast may be enough to satisfy your sweet tooth. A thick slice of toasted Tsoureki bread serves as the base for Chef Stapaki’s pillowy white chocolate and mascarpone monte and shallow pools of seasonal berry ‘soup’. Our ‘soup’ version used tart raspberries, a welcome balance to the sugary indulgence of this inspired plate.  

Nisos Mediterranean is located at 802 W Randolph and is open for brunch every Saturday and Sunday from 10am to 2pm. Dinner service begins at 5pm every day except Monday, when the restaurant is closed.  

*This interview has been edited for clarity*

Chicago Food Magazine (CFM): Please tell our readers about yourself and when you knew you wanted to be a chef. 

Tim Letsos (TL): I am the Complex Executive Chef for the Canopy by Hilton and the Hilton Garden Inn located in the Central Loop of Chicago. I have been a Chef for the Hilton brand for over 10 years.  I originally started with the Marriott brand but got my first Executive Chef position with Hilton.  

My parents came from Greece - my dad actually came here on a boat from Greece which took 30 days. Once he arrived, he started working as a line cook at different Greek restaurants in Chicago until he opened his first restaurant with my uncle at the age 20, that is how I was exposed to the restaurant life and business. 

By the age of 14, I was running my father's place - slicing gyros, flipping burgers and working every weekend to make my allowance. My dad was always saying, “You want money, you have to work. No one ever gave me money...I earned it.” So I did. While my friends enjoyed their weekends and summer vacations, I would work. 

As I grew older and mastered the restaurant business I got bored, I needed more and wanted to learn more about food. So, I left working with my father, which he was not very happy about. He said “You will never be more than just a line cook. Why are you leaving?” That fueled me with more passion and anger to learn more and be the best chef I could be. With a chip on my shoulder, I got my first hotel job at a Marriott as a line cook, working my way up to Kitchen Supervisor until I got the call for my first Executive Chef position with Hilton. 

CFM: What drew you to the position of Executive Chef at Depot 226? 

TL: I had been working with my previous GM at another property for over four years. He moved on to a different property but before he left, he told me if there was another opportunity for us to work together he would give me call. A year later he did - opening up a dual property in the central loop of Chicago. He said everything would be started from scratch and that I would be the creator of everything. This is the dream job that I had been waiting for. 

CFM: How is the experience working at a hotel restaurant distinct from working at a standalone restaurant? 

TL: Working in hotels compared to working with standalone restaurants are very similar. Both require a lot of work. You depend more with the hotel on your occupancy, you don't necessarily get a lot of outside customers. With restaurants, it is just nonstop, you know when you are going to get hit. 

CFM: Do you get a fair number of locals coming in or is it mainly hotel guests that dine throughout the day?  

TL: What makes Depot 226 unique is that we have built it around our locals that come for a drink and food. They always come around the same time and ask what our specials are. We love catering to them because it is a great feeling to have captured them and have them visit us every day. They could go anywhere else in Chicago but they choose us. 

CFM: What should other locals know about Depot 226 and why should they make it a downtown food destination?  

TL: When you come into Depot 226, expect the absolute best - from the aroma of bread being baked in our deck brick oven to watching our bartenders making cocktails. Our cooks always have a smile on their face while they prepare scratch meals for our guests. That is what separates us for the rest, we take pride in our food and promise dishes that are fresh and always served to your liking. 

CFM: What has been the inspiration behind your menus? 

TL: All of my menus have been inspired by my Greek heritage with a Mediterranean touch present in every dish. I also add a taste of our great city with twists on local favorites.

CFM: What are some other creative plans you’d like to eventually do with the menu? 

TL: I would like to add some more dishes of my creativity and add some twists. You will never find a boring dish on my menu, it's not my style. We will see what the future holds!

CFM: What is your ideal day off? Do you spend it cooking at home or do you take a break? Do you check out a new restaurant or head to a regular favorite?  

TL: My ideal day off would be just to unwind from everything, spend time with my family or take my fiancée out or yes, even cook something at the house together. I have my particular spots that I love going to but I do like trying new things. My motto is always give them at least one chance to please you.

CFM: What are some of the restaurants that are on your list that you haven’t been able to eat at yet? 

TL: Au cheval, Elephant & Castle, Italian Village & Cafecito would be my top spots to check out for sure.  These are the very few places I have not had a chance to try yet.

CFM: If you could open a restaurant anywhere in the world, where would it be? What would the concept be? Do you have a name for it? 

TL: My ideal restaurant would be on a Greek island by the ocean. My menu would change daily with the fresh catch of the day and whatever I can find from the local farmers market. I would call it Zoe’s, meaning life in Greek. Whenever you dine with us your life will change and you will remember us forever. 

Chefs Steven and Daniela wanted to open a physical restaurant where they could interact with their customers and be a part of a community. In May 2022, they renovated and opened their first restaurant space in the heart of Edgewater that includes a small seating area, a food case, and a retail section. 

Nearly already a year in to their first brick and mortar location, CFM interviewed the two Chefs about Sfera's inspiration, the road to opening up in Edgewater and what's to come in 2023 and beyond. 

Please tell our readers a little bit about yourselves and what led up to/inspired the birth of Sfera. 

DV: I am a first-generation Sicilian. My parents are from a small town outside of Palermo. I traveled there for the first time when I was 12, fell in love and then spent all of my summers thereafter. After joining the workforce in higher education, I found myself always dreaming of the culinary world and entrepreneurship. Then in late 2018 I met Steven, chatted about our experiences and travels. We worked hard to perfect what is now Sfera’s specialty, Arancini and shortly after began selling them at local farmers to quickly find that they were a hit.  

SJ: I grew up on the Northwest Side of Chicago in the Jefferson Park neighborhood. I always had a passion for the culinary arts and after graduating high school, moved to New York to attend The Culinary Institute of America. I moved back to Chicago and worked with the Lettuce Entertainment Group before moving to London to work for the Mandarin Oriental Hotel where I worked on the opening teams for Daniel Boulud’s Bar Boulud Restaurant and Heston Blumenthal’s Dinner Restaurant. After 10 years in London, I moved to Istanbul where my love of Mediterranean street food flourished. We opened Sfera shortly after moving back to Chicago.  

What were the pros and cons of running your ghost kitchen before opening your own store front?  

DV and SJ: The ghost kitchen was a major shift in our business and quite the learning experience.  We knew we were ready to listen to our customers and move Sfera from a “side hustle” where our arancini were only available at certain times, to a fully realized restaurant concept. The ghost kitchen model seemed like the easiest path to achieving this: and in ways it was. We were able to open our business within a few months, but then the real challenges began. The true pros of the Ghost Kitchen were the learning experience it provided. We were able to better understand what our guests loved about Sfera (the tangible experience beyond the food) as well as realize what WE wanted out of Sfera. We knew we needed to open a space where we could see and directly interact with our customers. 

What have been some of the successes and challenges of moving to your own brick-and-mortar location?  

DV and SJ: Unlike a Ghost Kitchen concept, we didn’t have the pleasure of interacting with our guests and welcoming them to our space. We have more of a presence and a community that we can connect with, not to mention a much larger space. We love interacting with our customers and introducing them to the Sicilian cuisine. It’s lovely to have neighborhood regulars that we know by name that come back time and time again.  

What new things can guests expect from the brick-and-mortar location that wasn’t present in the ghost kitchen?  

DV and SJ: The Ghost Kitchen concept was limited to pick up and delivery only, essentially a virtual restaurant. We love having a beautiful space that guests can come into, sit and enjoy. Our concept at our brick and mortar is counter service and everything is fast and fresh.  

Italian food, like so many other world cuisines, has such a wide range. Why did you decide specifically on Italian street food?    

DV and SJ: Beyond just Italian Street Food, we are hyper specialized on Sicilian street food. We wanted to look at Sicily specifically, through our travel experiences to see what and why their street food culture was so unique compared to other Italian regions and Mediterranean Islands. Because of Sicily’s history, terrain and geographical position, a unique cuisine developed that continues to change and shift. We believe that the best gage to understand a place's culinary culture is in the homes and streets. We love cooking the street food of Sicily while understanding and respecting where we are in the world and always trying to keep a vein of Chicago in the food.

Are there any restaurants here in the city (Italian or otherwise) that inspire your menu? Or is it all based on previous travels?  

DV and SJ: We respect so much what the talented chefs of Chicago do and feel privileged to live and work in a city with such amazing talent. The inspiration of our concept comes from our travels and hearts and that’s where we look when developing new menu items. 

Can you both pick a favorite item from the menu? 

DV and SJ: Our arancini of course! These have been a staple and put us on the map. But we love our whole menu and put a lot of love and care into everything we do, from our Sfincione to our salads! Another unique menu item that has a big following is our Pane e Panelle. It’s a classic Sicilian Street food of crisp chickpea fritters on a semolina-sesame bun. It's classically just served with a squeeze of fresh lemon, but we add a vegan lemon-caper “aioli” and roasted red peppers. 

Will you expand the menu to offer more Italian street food staples? Or will you diversify what you already offer?  

DV and SJ: We are always reading, watching and listening to the learn more about Sicilian Street food and plan on adding and tweaking the menu in the future. We want to make sure we keep the menu items that people love while adding items that work with the brand and menu we already developed. 

Do you have plans to expand to more locations in the future?  

DV and SJ: We are open to the possibilities to bring more Sfera to more people!  

What else is in store for the next year or so?  

DV and SJ: Sfera is a short walk from Hollywood Beach. Members of the community love stopping by on their way to catch some sun or splashing around in Lake Michigan and picking up quick and fresh Sicilian eats to bring with them or stopping in on their way back. This coming summer, we’ll have a beautiful patio for people to stop, sit and enjoy themselves outside. We’ll also continue to have a presence in local farmers markets, including Logan Square and Andersonville. 

Appetizers 

Ordering the Crab Cake will come as a bit of a surprise since the sea-centric appetizer does not present as a traditional ‘cake’ at all. More akin to a tasty mound of delicately shredded sweet crab, the crustacean’s meat is warmed by a silky mustard sauce and served with a potato crisp for some added crunch. 

Normally something I wouldn’t order, the kitchen generously brought out the Beef Tartare and I’m thankful they did. Cubes of 28-day, dry aged beef tartare are tossed with a creamy black garlic sauce and garnished with crispy sunchokes and herbs. Out of the five appetizers to choose from, this is the one to order.  

Entrees 

We balanced our entrees between meat and veggie-focused plates with the Roasted Maitake Mushrooms and the namesake Homestead Burger: 

Two large maitake mushrooms float on a pond of za’atar-seasoned lentils and wintery root vegetables surrounded by a bank of Calabrian chili aioli. The whole platter is then dressed table side with a balsamic reduction, contributing a bit of sweetness to an otherwise perfectly salty pick.  

Many restaurants have excelled at recreating the Big Mac, making it gourmet and adding their own twist to raise the bar. The Homestead Room has attempted to do just that and may be the new best burger in the Chicago area. Sink your teeth into this messy handheld that’s slathered with roasted tomato aioli, rich with truffle cheese and mouth-puckering, juicy pickles. The Big Mac familiarity is certainly there but Homestead Room’s elevated version is one we’re still craving weeks later.  

Desserts 

One of the perks of being a food writer is sometimes getting to try a little bit of everything. We were fortunate during our visit to be presented with ALL THREE seasonal desserts, which worked out because I don’t think we could have chosen just one. Although we only had room enough for one, as usual we found space to finish most of them.  

For chocolate-lovers that want to end their evening with richness, the Chocolate and Berries has your name on it. The smallest portion of the three desserts, this simple chocolate mousse melts in the mouth and completes a food coma-inducing feast at the Homestead Room.

We couldn’t get enough of the Roasted Apple Puff, a tart but sweet ode to indulgent Fall flavors. A green, Hassel backed apple rests atop the most perfect and buttery shortbread cookie surrounded by a moat of salted caramel, begging to be cleared from the plate.  

Guests can hang on to the season’s signature flavor with the Pumpkin Glazed Donut. Stuffed with brandy macerated fruit, this breakfast for dessert item is blanketed with warm, melted white chocolate and keeps you coming back for more.  

Tableside Martinis 

Channel your inner James Bond by requesting the Vesper Martini, served tableside. Between the expert mixologist behind the bar and the well-trained wait staff, your gin and vodka martini will arrive on a vintage cart ready to be finished off with oils from an “expressed” lemon peel, done using the flame of a taper candle. The famous cocktail is memorable by itself, but the tableside experience takes it to a whole other level that even 007 would approve of.  

Cocktails 

The rest of the cocktail menu is inspired by Chicago’s own director, John Hughes. Imbibe in cheekily named libations like Save Ferris, concocted with Ojo Le Tigre Mezcal, Green Chartreuse, Falernum, Pineapple, Coconut Cloud and Nutmeg; or Don’t You Forget About Me, a sipper made with Wheatly Vodka, St Germain, Honeydew, Red Apple and Shiso. A selection of beer and wine by the glass or bottle is also available.  

Location and Hours 

The Graduate Homestead Room is nestled inside Evanston’s, The Graduate Hotel, located on a quite section of Hinman Avenue. Hotel guests and locals can enjoy breakfast from 7am to 10am or dinner from 5pm to 10pm, every day of the week. Sit back and enjoy an expertly crafted cocktail at the bar across the hall, starting at 4pm daily.  

Aside from the warm, sliced bread and obligatory shaved parm and olive oil brought to your table, your first bite of Antipasti should be the Suppli Zafferano. Carnaroli rice is infused with delicate strips of saffron before being shaped and fried into imperfect balls of cheesy delight. Crack open one of these to reveal a melted mozzarella center oozing out and piping hot. Lather on some pomodoro sauce to complete each flavor-packed bite.  

A favorite preparation of the late, great Anthony Bourdain, the Cacio e Pepe pasta revels in its simplicity. Chewy strands of tonnarelli pasta are tossed in nothing but a sea of butter, a snowstorm of pecorino and specks of cracked black pepper. If you’re looking for a stick to your ribs pasta dish, this one is for you.  

To contrast with the richness of the Cacio e Pepe or any of the pasta options, we recommend the tender Vitello Marsala. Lightly sauteed veal scaloppine, garlic spinach and mushrooms soak up a slightly sweet marsala wine sauce. The portions are quite manageable for one person but if you’re in the mood to share a plate of pasta and a fish or meat entrée, that would be the way to go! 

You can’t end the evening without having one of Bar Roma’s signature desserts. The Tiramisu is always a good bet but we recommend indulging in the Budino di Cioccolato e Ciliegia (Bread Pudding). Served warm, as always, Bar Roma’s creative take on this heavenly slice of decadence is spotted with bits of dark chocolate and tart cherries. Spoon off a crescent of the accompanying French vanilla ice cream and run it through a section of the salted caramel drizzle for the perfect bite. 

Bar Roma is situated at 5101 N Clark St in Andersonville. They open for dinner Wednesday through Sunday at 4:30pm. They are closed Monday and Tuesday. 

Le Sud’s Whipped Feta appetizer borders on being a dessert with a sweet drizzle of honey throughout and an accompaniment of sliced Gala apples. Chopped cashews add that extra bit of crunch to this palate-pleasing starter that’s light enough to start your French-Mediterranean meal without getting too full.  

A recent winter menu addition is the Octopus Carpaccio, a ‘salad’ of Spanish octopus dressed with a lovely citronette atop a bed of frisee, orange, niçoise olives and confit fennel. A little bit of acid in every bite makes this appetizer a favorite in our book!  

Another small plate, Le Sud’s Wood Grilled Artichokes are the definitive highlight of their new winter menu. A handful of halved and charred artichokes are perfectly balanced by a tart, lemony yogurt underneath that’s good enough to lick the plate clean.  

Who doesn’t enjoy a simple snack of Burrata? Le Sud’s take features toast points drizzled in a bit of olive oil and balsamic to schmear the heavenly ball of cheese on. Pop a few green olives (beware of pits!) or gently charred grapes and let your tastebuds be transported to a quaint French café.  

Finally, we recommend stepping out of your comfort zone and indulging in the Smoked Escargot in Sherry Beurre Blanc. Six, chewy gastropods swim in their own personal pool of buttery sherry sauce seasoned with a splash of lemon juice and lots of garlic. Soak up the remaining liquid with the accompanying toast points to polish off this authentically regional treat. 

Similar to a personal favorite Bon Appetite recipe from December 2017, the Pan-Seared Verlasso Salmon is the best of all worlds when it comes to sweet and savory dishes. Resting on a platform of citrusy rapini, the crispy-skinned filet pairs elegantly with the scattering of golden raisins and sweet drop peppers resulting in a burst of mouthwatering flavors in every forkful.  

If you order the Riesling Chicken, do plan on sharing with another person at your table. Enough for at least two, this half chicken is the soul-warming dish we all need on chilly winter nights. Confit potatoes, garlic and pearl onions help soak in the Riesling sauce that’s flavored by the bird’s natural jus and a bevy of herbs. 

In partnership with Roscoe Village’s corner donut shop, Dip and Sip Donuts, Le Sud’s sweet team creates a seasonal Donut Bread Pudding. Currently featured on the menu is the Pumpkin Donut Bread Pudding, a warm and subtly flavored marriage of Fall’s quintessential flavors and sweet cream, resulting in a soft, pillowy bite. Served with a scoop of French vanilla ice cream, diners can end their meal and satisfy their sweet tooth with contrasting temperatures.  

Regardless of the temperatures outside, one can never go wrong with an Ice Cream Cookie Sandwich. Golden, French vanilla ice cream oozes out of two crunchy chocolate chip cookies, a messy but dreamy finish to a worldly supper at Le Sud.  

Le Sud is located at 2301 W Roscoe St and is open Tuesday through Saturday from 4:30pm to 10 pm and from 4 pm to 9 pm on Sunday. They are closed on Monday.  

For those of you that love Chicago’s architectural history, the building that Takito Kitchen calls home has got a story for you! Built in 1922, the building was host to a manufacturing company that made bicycle parts. Over the years, the surrounding neighborhood fell victim to the woes of the Great Depression, causing the building to sit vacant until it was transformed into a drive thru car wash. As the years went on into the 1960s and 1970s, the building again became vacant until a group utilized it and the adjacent alley as an enclosed hookah lounge. Once the lounge closed its doors, the space finally realized its fate as a restaurant when a young Chef Yanitzin (Yanni) Sanchez arrived from Mexico and opened Sabor Savuer, featuring Mexican-French cuisine in an upscale environment. Fast forward to 2012, Mario Ponce, took over the lease and invited Chef Yanni to work on the creation of his modern Mexican concept, Takito Kitchen. 

Building on the unique history of the space and the long tradition of Mexican cuisine, Ponce and Chef Sanchez created classic taco offerings, adding elevated, modern twists. With menu mainstays and the occasional trendy additions, there is a taco for everyone. But first, appetizers! 

For starters, though you may be tempted to try them all, we recommend the traditional Avocado Guacamole. Fresh avocado is mashed into an ideal chunky texture and topped with an equally fresh pico de gallo plus jalapeño for a subtle kick of heat. Sometimes you can’t go wrong with the classics! 

Whenever I see queso on the menu, I tend to order it right away. Takito Kitchen’s take arrives to the table literally on fire! Beneath the flaming theatrics rests a bubbling pan of chihuahua and manchego cheeses infused with a touch of tequila, lots of garlic and earthy mushrooms, adding an umami bomb to the palate.  

Takito Kitchen’s tacos come two per order however we encourage guests to try multiple offerings like one of their recent menu additions – the Lobster Taco, a uniquely rich indulgence complete with two decadent sauces: a peppery romesco and quintessential buerre blanc.  

Another new addition to Takito Kitchen’s offerings is the vegetarian friendly Elote and Poblano Taco - a fun collaboration of two signature Mexican dishes. Featuring a rice flour-breaded and fried poblano pepper, this mild 2-biter is seasoned with elements of typical elote ingredients and topped with crunchy kernels of freeze-dried corn.  

The fan-favorite Crispy Fish taco impresses given the size of the tortilla-surrounded filet. Dusted with a hailstorm of toasted coconut, the fish is light and crispy but could benefit from a sauce or salsa to add more depth.  

Keeping on the surf side, the Shrimp Taco is our favorite off the menu. The strawberry pico de gallo is what sets this taco apart from the rest - a welcome hint of sweetness amongst each savory mouthful.   

Launched in October across all Takito Restaurant menus, the Steak and Potato taco features a juicy steak topped with a potato terrine that is crispy on the outside and soft on the inside and a soft guacamole butter. 

Takito Kitchen’s owner, Mario, is partial to the Lamb Merguez taco and we are too! While the single strip of lamb is seasoned and cooked to perfection, the tomatillo pistachio salsa on top displays a rich and nutty texture with pops of bright, acidic notes. 

Another reason to swing by Takito Kitchen on Wednesday? Their Crispy Chicken Taco special – a beautifully fried chicken breast adorned with a colorful grilled pineapple slaw and a dollop of house made, mayo-less chipotle aioli.  

Add a delicious side of Cilantro Rice to pair with your taco selections! Expect a bright zucchini slaw that lends a refreshing crunch to each bite. 

Refresh your palate with any of Takito Kitchen’s tequila- and/or mezcal- based cocktails. We particularly love the signature Coconut Margarita that even coconut-haters like me can enjoy; the Mezcal-Lychee, an easy sipper with a splash of lime juice; and the Takito Margarita, it doesn’t get any more classic than a house marg! 

Takito Kitchen is located at 2013 W Division Street in Wicker Park. They open at 5pm, Tuesday through Friday and 11am on the weekends. They are closed on Mondays.  

CFM: Please tell our reader about yourself and the moment you knew you wanted to be a chef.

JZ: I was born and raised in Chicago. I have been in the industry since the late 90’s and really got to be part of the whole food revolution. I grew up in restaurants and food has always been a huge part of my life. Watching PBS cooking shows growing up always kept me entertained. When I was a sophomore in high school, I decided I would go to cooking school and enrolled as soon as I graduated.

CFM: What have been the ups and downs of your career prior to your current position?

JZ: This industry is a tough, tough life! It’s a lifestyle that is not meant for everyone. You have to give it your all every day. The biggest downfall is that I have very little time for family and friends. There is very little time to sleep or eat properly. On the other hand, the ups are when you have every event space filled, and people are enjoying their dining experience. People are spending hard-earned money for an experience, and my success as a chef is knowing I made their night out, holiday or event memorable.

CFM: What appealed to you about being Executive Chef at Lirica?

JZ: This job literally fell on my lap and I ran with it. I wanted to take on the role to really give Lirica a new chance to be the beautiful restaurant that she is. Between the location and the views, there is so much potential here.

CFM: What has your experience been like being at the helm of a standout restaurant within such a popular attraction like Navy Pier?

JZ: First, it is an absolute honor to be able to head the kitchen here. There have been a lot of sleepless nights reworking the menus, training staff, and developing my Sous Chefs. The camaraderie in Lirica’s kitchen is unparalleled. It undoubtedly has the most energy of any kitchen where I have previously worked.

CFM: How is working at a location like that different from anywhere else you’ve been?

JZ: It really does feel like we are on an island! The operation runs different here because we are on Navy Pier. Weather and foot traffic determine our day. I also feel like we can be BOLD with our menu here because people are looking for something different.

CFM: What is the inspiration behind your different menus (breakfast, all day, theater prix fixe) at Lirica?

JZ: My Grandma’s cooking. The restaurants I grew up in. I want to serve food that I would like to eat. I like to design menus where all the dishes are harmonized. I am a big fan of shared plates and family-style dishes that create an intimate dining experience.

CFM: What is your favorite dish on each of your menus?

JZ: There are too many! For breakfast, it is definitely the Avocado toast. I can eat avocado every day. My favorite lunch dish is the Chicken Panes sandwich. I learned the recipe from my sister- in-law, Lucy, and it has become an instant hit here at Lirica. If I was sitting for dinner at Lirica, I would definitely order our Whitefish with Shishito peppers.

CFM: Are there any dishes or flavor profiles that you’d like to explore and put on future menus?

JZ: I really want to develop flavors from every region of Spain. As we head into winter, I would like to see more stews and heartier dishes with more of a seafood or coastal base. We are also doing several cheese tastings and trainings and to see what pairs well with our wines in house.

CFM: Where do you see yourself in 5 years? 10 years?

JZ: In five years, I see myself working in Hawaii. I love the whole culture, food scene and the Ocean. In 10 years, I see myself retired and cooking as a hobby.

CFM: If you could open up your own restaurant anywhere in the world, where would it be and
what would the concept be? If you have a name, we’d love to hear that too!

JZ: I’ve had a restaurant concept I’ve been working on for 18 years called ‘Circle.’ I would open it up here in Chicago. The menu would have a very blended and infused cuisine. Mexican, Italian and Asian cuisines are my favorite foods to cook, and it would all be incorporated together with
North African decor.