Scene
THE CALM BEFORE THE CALM: DINING AT THE NEW, EXPANDED ORIOLE
What is fine dining going to be like now? Oriole offers an answer
2020: LOOKING ON THE BRIGHT SIDE (OF A TERRIBLE YEAR)
Yes, the year that just ended hurt badly. Here’s why it also might have been the beginning of something great
I DINED INSIDE A FANCY RESTAURANT—AND LIVED TO TELL THE TALE!
I do what used to be normal—dining out, at Curtis Duffy’s Ever—and is now very unusual
FOODITOR’S INDUSTRY ROUNDTABLE 2020: AFRICAN AMERICAN EXPERIENCES
In this year’s frank discussion between industry leaders, we focus on the experience of Chicago’s black community in the restaurant world
HAVE YOU EVER
HEARD SUCH A QUIET RESTAURANT?
When Curtis Duffy’s Ever opens next year, what you don’t hear will be thanks to Chicago’s Turf
TRYING TO KEEP BLACKBIRD’S SOUL IN A MICHELIN-DRIVEN WORLD
Ryan Pfeiffer’s new reserve menu balances what an international audience wants with a restaurant’s founding mission
HOW TO BE A RAMEN MASTER, WITH HUGH AMANO AND SARAH BECAN
Talking with the writer and illustrator of “Let’s Make Ramen!” about the bowl of noodles that everyone loves
CAN CHICAGO SUPPORT ALL THESE HIGH END TASTING MENUS?
Chicago tasting menus are becoming more expensive—and more common. Will people eat all of them?
CHICAGO IN A BOX: THE TIME OUT MARKET FOOD HALL
The “editorially curated” market will be an exciting addition to Chicago’s tourist scene—but what does it mean as a direction for food media?
SPIAGGIA, STILL ITALIAN AFTER ALL THESE YEARS
A glass of sparkling wine and a conversation with the chef who changed Italian food in Chicago
