When the Gibsons Restaurant Group opened LUXBAR in 2005 in Chicago, they wanted it to be a place with great food and also visual appeal. And they were able to create just that. To give you an example, the restaurant boasts a bar that was designed and built in Vienna
Read moreWhat I Ate At Chicago Gourmet!
For the ninth year in a row, Chicago Gourmet put on a remarkable event of exquisite food. Seriously, this event is foodie haven. The crème de la crème of restaurants, wineries and breweries all gathered to give attendees the best food experience they could hope for
Read moreWhat's All The OctoFuss About?
I finally made it to Sink|Swim, the first restaurant offering by the Scofflaw Group, that celebrated its first birthday earlier this month. Sink | Swim is a seafood driven eatery with a fun nautical décor, headed by Executive Chef Matt Danko, who’s carved out a well thought out menu offering coastal eats, predominantly in a small plates format. The restaurant aims to provide you with a solid, pescetarian dining experience, although there are many items on the menu that are non-seafood related. With that, the restaurant also offers a carefully crafted beverage program comprising of cocktails such as the Santa Cruz Hurricane, which I tried. A delicious blend of Letherbee Gin, Lucky Falernum, Peychaud’s Bitters, passionfruit, lime and East India Sherry. Having just returned from a vacation in Portugal and being on a port wine kick, I was ecstatic to have its close substitute (sherry) included in my drink
Read morePardon My Escargot!
This week’s pick is Cochon Volant. I was invited to do a tasting at the restaurant and I’m glad I didn’t miss the opportunity to dine at this beautiful French brasserie led by renowned Chefs Roland Liccioni and Matt Ayala
Read moreNo 'Trout' About It!
This week I’m featuring a great new find called Haywood Tavern. An invitation to do a menu tasting brought me in to this European inspired corner eatery, and I am so glad it did! Located in the upcoming Humboldt Park neighborhood, this corner bar definitely promises to break the stereotype of bar food, by offering high quality yet affordable fare.
Read moreWhen In Doubt...Eat Ceviche!
For those of you trying to make an easy transition into the world of raw fish, I think Ceviche is where you should start! And that’s because the fish in ceviche is usually cured in some blend of citrus juices and seasoned to make it so flavorful, that you’ll forget it’s uncooked. This seafood salad originated in the coastal regions of Latin America & is usually accompanied with other sides. But if it’s really good, it can serve as your whole meal. Like it did for me at GT Fish & Oyster recently.
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