Quietly— well, except when they were fighting with a certain former bakery partner— restaurant group owners Greg Mohr and Scott Weiner are assembling one of the more interesting portfolios of restaurant concepts in Chicago. Their first spot, the sports bar The Fifty/50 , may not have been anything unusual, but it was followed by a pizza place aiming to reproduce an obscure midwest pizza style ( Roots Handmade Pizza ), a farm to table restaurant which uses food from its own rooftop garden and only operates in growing season ( Homestead ), and West Town Bakery and Diner , which recently lured away Sixteen pastry chef Chris Teixeira to oversee its bakery program.
Chef/Owner Growing up in blue-collar Lowell, Massachusetts, Abe's culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Beginning a professional cooking career at the age of 15, Abe gained knowledge of classic sensibilities early on. His understanding of French technique and refinement bloomed under the disciples of Fredy Giradet and Grey Kunz, from which he continued his classic training at the Culinary Institute of America, while also studying fusion techniques under Norman Van Aken. The next stage in Abe's career found him running Chez Asian Bistro in the Dominican Republic, melding traditional Southeast Asian styles with local ingredients, and then Augustine's at Fredericksburg Square in Virginia, where he became the youngest Chef to be awarded a Four Diamond Award by AAA.
Edited by Carly Boers, Penny Pollack, and Jeff Ruby Contributors: Cassie Walker Burke, Elly Fishman, Peter Gianopulos, Noah Isackson, Maryanne Johnson, Esther Kang, Megan Lovejoy, Graham Meyer, Matt Schur, Lena Singer, Emmet Sullivan, Jennifer Tanaka, Joanne Trestrail For generations, sandwiches were the ultimate guilty pleasure of subcultures that had no patience for guilt: hungry bachelors, school kids, working stiffs, old men in delis.
about prasino chicago At prasino, we believe dining well means living well. As a premiere eco-friendly family of restaurants, we have made it our mission to serve only the highest quality, farm-to-table ingredients for our guests to savor. prasino means "green" in Greek. So, it is only natural that every choice we make, from our food to our restaurant design to our kitchen facilities, reflects our respect for a sustainable environment.
Welcome to Farmhouse Tavern. We are a farm to tavern concept where we try to bring you the best local ingredients when possible and create almost everything from scratch. Enjoy! We change our menus frequently, but we try to keep our printable menus up to date. Feel free to view and print what we’re offering for lunch and dinner today! Chef Eric Mansavage – Sous Chef Eric Vollono
Between Boutique Cafe & Lounge 1324 N. Milwaukee | 773-292-0585 Between opened in 2007 offering creative Indian fusion small plates by Radhika Desai, who went on to make a splash on Top Chef . Since last year, though, the restaurant's been focusing on a different but equally creative fusion: Peruvian-Asian dishes dreamed up by chef Jose Victorio.
Kuma’s started in 2005 with the flagship location at the corner of Belmont and Francisco avenues in Chicago’s Avondale neighborhood. From our origins as a corner bar with solid American bistro fare, we’ve grown to two locations that offer the finest burgers available on this planet or any other. Our ethos is simple. Support your community. Eat beef.
BadHappy Poutine Shop [sometimes you gotta be bad to be good] Sunday Brunch Menu below Tuesday-Saturday Lunch/Dinner & Delivery Menu: