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Chicago chefs in the spotlight
When the July issue of Food & Wine landed in our mailbox this week, we had to do a double-take. Officially, it’s the magazine’s annual Best New Chefs issue. But it might as well have been the Best Chicago Chefs issue.
For starters, Chicago is the only city with two F&W Best New Chefs on the annual list of 10: Koren Grieveson (Avec) and Giuseppe Tentori (Boka).
But that’s just the beginning. There’s also a profile of Grant Achatz (Alinea) and a recipe-driven feature on July Fourth grilling that centers around the family traditions of Paul Virant (Vie, which we know is not in Chicago; we’re happy to annex Western Springs for the sake of argument).
Sepia makes the cut in a selective “Best New Wine Lists of ’08” feature, and Gale Gand and Rick Bayless contribute recipes to a “10 Famous Chef Dishes Simplified” story. (Gand shares a recipe for her versions of lemon meringue pie; Bayless kicks in a carne asada and black beans recipe based on a dish from Frontera Grill.)
But wait, there’s still more! Chicago newcomer Laurent Gras (L2O), apparently an avid cyclist as well as a top-notch seafood chef, is the focus of “The 100-Mile Workout Diet,” another recipe-driven story about eating for endurance. Bonus: There’s a sidebar in which Gras talks about his favorite fish, including some of the lesser-known Japanese catches you’ll find on the menu at L20.
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