People
MFK. HAS A NEW CHEF.
A VERY NEW CHEF.
At 23, Alisa Elenz has shown the curiosity and the drive to take the reins at Lakeview’s Spanish-inspired cafe
WHERE DO YOU GO AFTER GRACE? A COFFEE ROASTERY
Matt Danko was the future of Grace. Now he’s learning how to roast things (not just coffee beans) at Sparrow Coffee
ISLA PILIPINA, CHICAGO’S TASTIEST FILIPINO ART PROJECT
Ray Espiritu inherited Isla Pilipina from his parents, but he’s using it to express who his people are
TEMPESTA MARKET: SUCH MEATS AS DREAMS ARE MADE ON
‘Nduja Artisans’ new West Town Italian deli is a showcase for exceptional examples of the cured meat arts
BIG CITY PASTRY CHEF MOVES TO SUBURBIA
Amber Sullivan went from making arty big city plated desserts to suburban comfort foods—and lots of ice cream
PAUL KAHAN HAS A COOKBOOK (FINALLY)—CHEERS TO THE PUBLICAN
Talking with Kahan and co-author Cosmo Goss about the book, The Publican’s ethos, pork belly, carrots, farmers and prep cooks
A PASTRY CHEF DOES THE CHICAGO MARATHON
Making pastries for buttoned-up Sepia and globally inspired Proxi is one challenge. Sarah Mispagel faces another this Sunday
GET THE TASTE OF STREET FOOD IN CHENGDU AT
A PLACE BY DAMAO
Damao Zhong wants Chicago to know the simple—but spicy—tastes of Chengdu. Plus: a guide to eating duck heads and feet
NEW FISH: BILL MONTAGNE ON TAKING OVER NICO OSTERIA
Snaggletooth’s former co-owner-chef aims to do the big downtown seafood restaurant right—this time
MAKING DESSERTS TO FIT: MEG GALUS OF BOKA AND SOMERSET
Boka Group’s busy pastry chef seeks to make desserts that suit the personality of each restaurant
