エピソード

  • Chi-Town's Sizzling Eats: Hottest Chefs, Trendiest Spots, and Must-Try Dishes of 2025!

    Chi-Town's Sizzling Eats: Hottest Chefs, Trendiest Spots, and Must-Try Dishes of 2025!
    2025/05/08
    Food Scene Chicago

    # CHICAGO'S CULINARY RENAISSANCE: FLAMES, FLAVORS, AND FRESH FACES

    The Windy City is experiencing a culinary renaissance in 2025, with innovative concepts and global influences reshaping its dining landscape.

    Chicago's fine dining scene continues to shine with Alinea Group's latest venture, Fire, which has transformed the former Roister space in West Loop. Executive Chef Adair Canacasco interprets Grant Achatz's vision through a $115 tasting menu centered around a live-fire hearth, where diners watch as antique irons sizzle maitake mushrooms tableside and savor halibut hidden under burnt kelp sheets.

    River North is buzzing with anticipation for Nic & Junior's opening this May, where James Beard nominee Junior Borges will blend housemade pasta with contemporary Brazilian fare in a concept featuring both a la carte options and a six-course prix fixe menu in an intimate 30-seat dining room.

    Not to be outdone, iconic Carmine's will reopen this spring following a multimillion-dollar renovation, featuring Italian classics and steakhouse specialties in a revitalized space with indoor and outdoor bars and a terrace overlooking Rush Street.

    For pizza enthusiasts, Zarella in River North promises unique flavor combinations like spicy vodka with Calabrian chili and mozzarella when it opens in early 2025, while Southeast Asian cuisine will get a sophisticated showcase when Chef Thai Dang's Crying Tiger debuts this summer.

    The city's culinary calendar highlights include Chicago Restaurant Week, running January 24 through February 9, 2025, with a record-breaking 470+ participating venues representing 35 distinct neighborhoods. Meanwhile, the National Restaurant Association Show returns to McCormick Place May 17-20, where James Beard Award winners and Michelin-starred chefs will demonstrate globally-inspired dishes and culinary innovations.

    Chicago's Michelin recognition further cements its status as a dining mecca, with 20 starred restaurants in the 2024/2025 guide, including three-star stalwarts Alinea and Smyth, plus 37 Bib Gourmand recommendations for exceptional value.

    From neighborhood gems to fine dining landmarks, Chicago's culinary landscape balances reverence for tradition with bold innovation. Whether you're seeking live-fire cooking, global flavors, or reimagined classics, the city offers a dining adventure worthy of its world-class reputation..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分
  • Hot Plates: Chi-Town's Sizzling Food Scene Scorches Taste Buds!

    Hot Plates: Chi-Town's Sizzling Food Scene Scorches Taste Buds!
    2025/05/06
    Food Scene Chicago

    Windy City Plates: Chicago’s Epicurean Renaissance

    Chicago’s dining scene is ablaze with fresh flavors, innovation, and personality, redefining what it means to eat out in the Midwest. This year, the city’s culinary charisma is on full display with a torrent of new restaurant openings, inventive concepts, and marquee chefs drawing national buzz.

    In the West Loop, Fire, the latest project from the Alinea Group, has quickly become a must-book table. Here, every meal is a sensorial performance: imagine mushrooms sizzling tableside beneath an antique iron or the aroma of smoked apple mingling with fire-kissed sweet potato in the glow of an open hearth. Grant Achatz’s vision—executed by executive chef Adair Canacasco—makes fine dining both interactive and accessible, with tasting menus that won’t scorch your wallet.

    Not far away, Deere Park in Highwood offers a cosmopolitan embrace of Midwest seasonality and European flair under chef Todd Stein. Think lobster dumplings, porcini-rubbed sirloin, and stuffed garlic bread that’ll have you rethinking this humble staple. Meanwhile, Venetia Italian in Lake Bluff brings golden, taleggio-filled arancini and vibrant house-made pastas, proving that comfort and luxury can go fork in fork.

    Anticipation is simmering for Nic & Junior’s, launching this May in River North. James Beard nominee Junior Borges plans to marry contemporary Brazilian dishes with house-made pastas—a testament to Chicago’s ever-expanding global palette. Add a raw bar, a la carte options, and a six-course prix fixe, plus crafted cocktails from Travis Tober, and you’ve got a menu destined to thrill even the most jaded foodies.

    Diversity drives Chicago’s restaurant identity. Crying Tiger, opening soon, will spotlight Southeast Asian flavors in a bold, design-forward space, promising a feast for both palate and eyes. At Zarella, the tavern-style pizzeria from the Boka Group, regional Italian favorites like spicy vodka pizza and giardiniera-topped sausage pies will offer a bold take on tradition.

    Of course, Chicago’s established stars like Alinea and Oriole continue to rake in Michelin acclaim, while upstarts like Kasama and Kumiko earn special honors for service and rising talent. Food halls and hybrid venues such as The Girl & The Goat and the Rehydrate Water Bar blur the lines between dining and entertainment, highlighting the Windy City’s flair for hospitality and ingenuity.

    Chicago’s culinary magic lies in its fearless blending of local bounty, immigrant heritage, and creative audacity. Here, chefs treat each plate as a canvas—whether smoking apples over an open flame or folding oozing cheese into golden arancini—while diners savor comfort and surprise in every bite. For those who crave the thrill of the new, Chicago’s table is set and the feast has only just begun..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分
  • Windy City Sizzle: Chicago's Hot New Restaurants and Michelin Stars in 2025

    Windy City Sizzle: Chicago's Hot New Restaurants and Michelin Stars in 2025
    2025/05/03
    Food Scene Chicago

    # Chicago's Culinary Revolution: What's Hot in the Windy City

    Chicago's dining scene is evolving at a rapid pace in 2025, cementing its reputation as a culinary mecca with an exciting mix of new openings and innovative concepts.

    Fire, the West Loop newcomer from the Alinea Group, has quickly become a must-visit destination. Taking over Roister's former space, this restaurant centers around a dramatic live-fire hearth where Executive Chef Adair Canacasco transforms ingredients through the power of flame. At $115, the tasting menu offers an accessible entry into Grant Achatz's culinary world, featuring standouts like flame-sizzled maitake mushrooms and halibut hidden under burnt kelp.

    The May 2025 opening of Nic & Junior's in River North is generating significant buzz. James Beard nominee Junior Borges brings his globally influenced vision to this concept featuring housemade pasta, contemporary Brazilian fare, and a 30-seat dining room offering a six-course prix fixe experience alongside a raw bar.

    Crying Tiger, opening this summer, promises to deliver vibrant Southeast Asian flavors under the guidance of Chef Thai Dang. The space, designed by award-winning David Collins Studio, is expected to become a standout in Chicago's diverse culinary landscape.

    For pizza enthusiasts, Zarella is bringing Italian-inspired tavern fare to River North. This Boka Restaurant Group venture, led by chefs Chris Pandel and Lee Wolen, will showcase both tavern-style and artisan pizzas with creative toppings like spicy vodka with Calabrian chili.

    Chicago's established excellence continues to shine with Alinea and Smyth maintaining their three Michelin stars, while Ever and Oriole hold strong with two stars each.

    The National Restaurant Association Show returns to McCormick Place May 17-20, bringing together celebrated chefs and beverage experts showcasing culinary diversity from Korean and Mexican to Thai and Native American influences.

    From seasonal American brasseries to Grateful Dead-themed venues, Chicago's restaurant scene reflects both innovation and tradition. The city's dining landscape continues to evolve while honoring its reputation for culinary excellence, making it an essential destination for food enthusiasts seeking both refined dining experiences and exciting new concepts..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分
  • Windy City Plates: Chicago's Red-Hot Culinary Scene Sizzles in 2025 - Michelin Stars, Bold Flavors, and Must-Try Spots!

    Windy City Plates: Chicago's Red-Hot Culinary Scene Sizzles in 2025 - Michelin Stars, Bold Flavors, and Must-Try Spots!
    2025/05/01
    Food Scene Chicago

    Windy City Plates: Chicago’s Culinary Scene Blazes Into 2025

    Hungry listeners, Chicago is sizzling with fresh flavor as 2025 unfolds—there’s never been a tastier time to explore this city’s dynamic food scene. Chicago’s kitchens are brimming with new arrivals and reimagined classics that capture both local heritage and globe-trotting ambition. Let’s dive fork-first into what’s on the menu.

    This spring, the buzz is all about ambitious openings and imaginative concepts. Deere Park, helmed by chef Todd Stein, marries Midwest seasonality with European finesse—think lobster dumplings mingling with porcini-rubbed sirloin and stuffed garlic bread so good you’ll contemplate a second order just for yourself. Over at Venetia Italian in Lake Bluff, golden arancini oozing with taleggio, hand-rolled corzetti pasta with pesto, and pizzas topped with garden-fresh zucchini bring a taste of Liguria to the Lake Michigan shoreline.

    Chicago’s love affair with live-fire cooking gets a showstopper in Fire, the Alinea Group’s latest West Loop revelation. Flames dance behind the open kitchen as executive chef Adair Canacasco transforms pineapples, maitake mushrooms, and apple with smoky, primal flair, while diners are treated to the spectacle of dishes finished tableside with antique irons or draped with sheets of fragrant burnt kelp. It’s theatre for the palate and the eyes.

    River North is abuzz about the soon-to-open Nic & Junior’s, where James Beard nominee Junior Borges will offer contemporary Brazilian fare and housemade pastas, paired with craft cocktails and a raw bar curated by award-winning mixologist Travis Tober. Meanwhile, an institution returns—Carmine’s, the beloved Italian steakhouse, is reemerging after a multimillion-dollar facelift, promising prime ribeye and signature stuffed mushrooms alongside skyline views from its elevated terrace.

    The Michelin Guide continues to shine its spotlight on Chicago, with twenty restaurants holding coveted stars this year. Kasama garners accolades for service, Kumiko for its rising culinary talent, Galit for expertly curated wines, and Beity for its exceptional cocktails. According to Choose Chicago, this year’s Restaurant Week drew record participation from over 470 eateries across 35 neighborhoods, celebrating homegrown traditions and inventive newcomers like Briny Swine Smokehouse & Oyster Bar and Tacotlán, where regional Mexican flavors take the stage.

    Chicago’s culinary scene thrives on diversity—where homegrown ingredients meet global traditions and every plate tells a new story. Whether you’re savoring smoked apple at a Michelin-starred table, twirling housemade pasta in a neighborhood trattoria, or tasting Korean BBQ at a street festival, the city’s heartbeat is in its kitchens. Food lovers, take note: Chicago doesn’t just set the table; it throws a feast for the senses, inviting all to the banquet..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分
  • Windy City Sizzle: Hot Chefs, Bold Bites, and the Dish on Chicagos Vibrant Food Scene

    Windy City Sizzle: Hot Chefs, Bold Bites, and the Dish on Chicagos Vibrant Food Scene
    2025/04/29
    Food Scene Chicago

    Windy City Plates: Where Chicago’s Culinary Pulse Never Misses a Beat

    Chicago’s dining scene is a dizzying carousel of invention, nostalgia, and bold flavors, spinning faster than ever with a parade of new hotspots and daring concepts. April 2025 brings a crop of restaurant debuts that prove Chicago isn’t just keeping up with national food trends—it’s making them.

    Chef Todd Stein’s Deere Park in Highwood is turning heads with a menu that marries Midwest seasonality to European technique. Picture lobster dumplings that melt like Lake Michigan fog or porcini-rubbed sirloin cooked to perfection. The vibe? Downtown chic meets North Shore charm, where the wine list is as curated as the crowd according to Resy.

    Lake Bluff welcomes Venetia Italian, where taleggio-stuffed arancini ooze golden perfection, and housemade pastas like corzetti with pesto offer a masterclass in comfort. These plates are love letters to Italian tradition—proof that in Chicago, Old World roots and modern panache live deliciously side by side.

    River North is abuzz in anticipation of Nic & Junior’s, a globally influenced concept led by James Beard nominee Junior Borges and Nicholas Yanes, set to open in May. Diners can expect everything from Brazilian-inspired small plates to housemade pastas and a raw bar—all paired with inventive cocktails courtesy of Travis Tober. Over in the historic Gold Coast, Carmine’s reemerges after a lavish renovation, ready to serve up its signature stuffed mushrooms and bone-in ribeye to a new generation of Chicago steakhouse regulars, as noted by Chicago Social.

    Innovation is in the city’s bones. At The X Pot’s Wagyu House in the South Loop, dining becomes theater. Imagine purebred A5 Wagyu flown in daily from Japan, immersive 5D projections, and soundscapes that tantalize all five senses while you simmer seafood and beef in bubbling hot pots. It’s a multisensory showstopper, heralded by Travel Insider Magazine.

    No conversation about Chicago’s food culture is complete without its supernova chefs and Michelin glory. Grant Achatz’s Alinea still dazzles with a three-star rating and mind-bending tasting menus. Meanwhile, more approachable eateries like Kasama—recipient of a Michelin Outstanding Service award—and the playful, tapas-driven Girl & The Goat, keep the city’s table democratic and unpretentious.

    Chicago’s culinary magic springs from its patchwork of neighborhoods and immigrant traditions. Local markets brim with Midwest bounty—abundant sweet corn, just-caught perch, and artisanal cheeses—woven expertly into both fine dining and casual bites. Food festivals and events like Taste of Chicago and the Revival Food Hall’s ever-changing stalls ensure there’s always something new to savor.

    What makes Chicago unique isn’t just its relentless creativity or culinary firepower—it’s the way the city welcomes all comers, from globetrotting chefs to local bakers slinging tamales at sunrise. Here, food isn’t just sustenance; it’s the heartbeat of the city. For those hungry for the next big bite, Chicago’s doors—and ovens—are always open..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分
  • Nic & Junior's Sizzles, Carmine's Revamp, and Fire's Smokin' Hot Debut: Chicago's Tasty Transformation!

    Nic & Junior's Sizzles, Carmine's Revamp, and Fire's Smokin' Hot Debut: Chicago's Tasty Transformation!
    2025/04/22
    Food Scene Chicago

    Chicago's culinary scene is abuzz with innovative restaurant openings and creative dining concepts that promise to tantalize even the most discerning palates. This year, listeners can look forward to the debut of **Nic & Junior's** in River North, a globally influenced project from James Beard Foundation Award nominee Junior Borges. This venture combines housemade pasta with contemporary Brazilian fare, reflecting Borges' diverse culinary background. The restaurant features a bar area, a raw bar, and a 30-seat dining room offering a six-course prix fixe menu[1].

    Another iconic spot, **Carmine's**, is set to reopen on the Gold Coast after a major renovation. This beloved Italian restaurant will now boast a new look with indoor and outdoor bars, private dining rooms, and a sprawling terrace overlooking Rush Street, continuing to serve its signature dishes like stuffed mushrooms and premium butcher-cut bone-in ribeye[1].

    Chicago's dining landscape is also rich with unique concepts. The Alinea Group's latest offering, **Fire**, located in the West Loop, centers around a live-fire hearth, creating a dramatic setting for its tasting menu. This menu showcases the transformative power of fire, with dishes like smoked apple and sweet potato, offering a relatively affordable entry point into Grant Achatz's culinary world[2].

    Local ingredients and cultural influences play a significant role in shaping Chicago's gastronomy. Restaurants like **Ostras** in Des Plaines blend Mexican and Southeast Asian flavors, offering dishes such as octopus with Hawaiian sweet potato and salsa matcha, highlighting the city's diverse culinary tapestry[3].

    Chicago's culinary scene stands out due to its blend of tradition and innovation, making it a vibrant and transformative place for food enthusiasts to explore. With its eclectic mix of new and established eateries, Chicago continues to solidify its reputation as a dining mecca that is rich, diverse, and always evolving. Whether you're a seasoned foodie or just discovering its charms, Chicago promises a culinary adventure that is as dynamic as it is delectable..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    2 分
  • Windy City Sizzles: Chicago's Daring Culinary Scene Turns Up the Heat in 2025!

    Windy City Sizzles: Chicago's Daring Culinary Scene Turns Up the Heat in 2025!
    2025/04/19
    Food Scene Chicago

    Windy City on the Menu: Chicago’s Daring New Dining Frontier

    Chicago’s culinary landscape in 2025 is a thrilling swirl of reinvention and tradition that will have any food lover’s senses tingling. The city’s latest restaurant openings showcase a mosaic of flavors, brash new concepts, and a culinary community unafraid to play with fire—sometimes quite literally. The Alinea Group’s Fire on Fulton Market is a blazing example, with executive chef Adair Canacasco serving up a spectacle of smoked apples, fire-charred sweet potatoes with gooey cheese, and maitake mushrooms sizzled tableside on an antique iron straight from the hearth. Here, the live-fire drama isn’t just for show—each dish is a smoky, savory revelation that lingers well beyond the final bite, and at $115 for a tasting menu, it’s accessible theater for the senses according to Chicago Magazine.

    Innovation pulses through every corner of the city’s scene. At Ostras Des Plaines, Southeast Asian zing meets Mexican verve, producing octopus with Hawaiian sweet potato and salsa matcha, while bánh mì-style Chicago beef rewrites Windy City sandwich lore. In Lincoln Park, Cafe Yaya is the brainchild of Michelin darling Zachary Engel of Galit. By day, it lures with pillowy cardamom kouign-amann and by night, Levantine staples are jazzed up with French and Southern flair—proof that Chicago doesn’t just follow trends, it choreographs them, as featured by Resy.

    Some chefs are carving whole new paths: James Beard nominee Junior Borges is set to debut Nic & Junior’s in River North, promising a tantalizing blend of contemporary Brazilian fare and housemade pastas. Meanwhile, the newly renovated Carmine’s, a Gold Coast icon, is ushering in a new era with marble bars, airy terraces, and stalwart Italian classics like bone-in ribeyes and stuffed mushrooms for those who crave nostalgia with a side of luxury, reported by Modern Luxury Chicago.

    Chicago’s status as a Michelin-starred stronghold continues to shine, with Alinea and Smyth retaining their culinary crowns. However, the city’s food identity runs much deeper than accolades. Concepts like The Girl & The Goat push boundaries with pig face and calamari bruschetta, while Revival Food Hall corrals the city’s best fast-casual under one roof, celebrating diversity and ingenuity. Even AI-powered restaurants are joining the fray, as innovators such as Yong Wang blend technology with authentic Chinese cuisine and service.

    Local bounty and cultural mashups are at the city’s core—think Midwest cornfields inspiring haute cuisine or deep-dish pizza sharing the table with fine-dining Filipino or Levantine. Neighborhood pride, immigrant energy, and chef-driven vision keep Chicago electric, delicious, and distinctly its own.

    For food lovers, Chicago is a city where boundaries melt away, creativity is always the daily special, and every meal is an invitation to join the next great dining adventure..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分
  • Hot Bites in the Windy City: Chicagos Sizzling Dining Scene Erupts with Fiery Flavors and Bold Innovations

    Hot Bites in the Windy City: Chicagos Sizzling Dining Scene Erupts with Fiery Flavors and Bold Innovations
    2025/04/17
    Food Scene Chicago

    Chicago’s dining scene is aflame with innovation and indulgence—and I mean that almost literally, thanks to the new restaurant Fire on West Fulton Market. Brought to life by the Alinea Group, Fire puts the city’s obsession with live-fire cooking at the center of the dining experience. Imagine an open hearth blazing in the middle of the dining room, with leeks and pineapples suspended above and dishes like smoked apple or sizzling maitake mushrooms prepared before your eyes. Chef Adair Canacasco interprets Grant Achatz’s wildest flavor dreams with a theatrical tasting menu that’s surprisingly accessible, letting diners embrace Achatz-level razzle-dazzle without draining their savings. It’s a combustible spectacle that tastes as extraordinary as it looks.

    The city’s spirit of reinvention is everywhere. Ostras Des Plaines cracks open a new chapter in seafood, fusing Mexican and Southeast Asian influences—where octopus meets Hawaiian sweet potato and salsa matcha, and a bánh mì-style Chicago beef sandwich unites local tradition with global flair. For those seeking an all-day, globe-trotting comfort, Café Yaya in Lincoln Park—helmed by Michelin-starred Zachary Engel—juggles Levantine flavors, French technique, and Southern hospitality. Their cardamom kouign-amann pastries will haunt your breakfast dreams.

    It wouldn’t be Chicago without a wink to steakhouse grandeur. The Alston, a much-anticipated spring debut, melds American steakhouse classics with French nouvelle cuisine. Chef Jenner Tomaska’s tableside Duck à la Presse promises both drama and decadence—a feast for both the eyes and appetite. Meanwhile, the enduring Carmine’s returns to Rush Street, renovated but still beloved for its signature stuffed mushrooms and butcher-cut bone-in ribeye.

    Innovation in Chicago doesn’t stop with fire and fusion. Venues like Girl & The Goat dazzle with tapas reimagined (hello, wood oven roasted pig face), while Revival Food Hall corrals 15 of the city’s best fast-casual hits in one sprawling, delicious bazaar. Want a culinary adventure with a side of espionage? SafeHouse Chicago invites you to dine like a spy, while at Rehydrate Water Bar and Cafe, you can lounge in a Russian banya before savoring pierogies—or chicken fajitas.

    All this ingenuity is fueled by Chicago’s diversity and deep ties to local, Midwestern bounty—think prime beef, farm-fresh produce, and Great Lakes seafood. Michelin continues to shower the city with stars; standouts like Alinea, Ever, and Smyth keep pushing boundaries while celebrating ingredients close to home. Unique festivals, rooftop cocktail events, and secret supper clubs keep the scene lively year-round.

    What truly sets Chicago apart is its willingness to mix tradition with audacity: a city where a hot dog is an icon, but a burnt kelp-wrapped halibut (or a duck carved tableside) is just a reservation away. Food lovers—pay attention. In Chicago, every bite tells a story, and every meal is an adventure. This is where culinary trends don’t just arrive—they ignite..


    Get the best deals https://amzn.to/3ODvOta
    続きを読む 一部表示
    3 分