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THE CALM BEFORE THE CALM: DINING AT THE NEW, EXPANDED ORIOLE

THE CALM BEFORE THE CALM: DINING AT THE NEW, EXPANDED ORIOLE

What is fine dining going to be like now? Oriole offers an answer


Scene - September 27, 2021 - 7:43 am - Michael Gebert


2020: LOOKING ON THE BRIGHT SIDE (OF A TERRIBLE YEAR)

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


Scene - January 5, 2021 - 7:55 am - Brad Cawn


I DINED INSIDE A FANCY RESTAURANT—AND LIVED TO TELL THE TALE!

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


Scene - August 18, 2020 - 10:00 am - Michael Gebert


FOODITOR’S INDUSTRY ROUNDTABLE 2020: AFRICAN AMERICAN EXPERIENCES

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


Scene - April 30, 2020 - 7:48 am - Michael Gebert


HAVE YOU EVER <br>HEARD SUCH A QUIET RESTAURANT?

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


Scene - December 2, 2019 - 9:51 am - Michael Gebert


TRYING TO KEEP BLACKBIRD’S SOUL IN A MICHELIN-DRIVEN WORLD

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


Scene - October 25, 2019 - 9:27 am - Michael Gebert


HOW TO BE A RAMEN MASTER, WITH HUGH AMANO AND SARAH BECAN

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


Scene - July 15, 2019 - 8:44 am - Michael Gebert


CAN CHICAGO SUPPORT ALL THESE HIGH END TASTING MENUS?

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?


Scene - April 25, 2019 - 12:09 pm - Michael Gebert


CHICAGO IN A BOX: THE TIME OUT MARKET FOOD HALL

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?


Scene - April 5, 2019 - 9:50 am - Michael Gebert


SPIAGGIA, STILL ITALIAN AFTER ALL THESE YEARS

SPIAGGIA, STILL ITALIAN AFTER ALL THESE YEARS

A glass of sparkling wine and a conversation with the chef who changed Italian food in Chicago


Scene - March 27, 2019 - 8:07 am - Michael Gebert