Restaurants featured by Chicago Tribune restaurant critic Phil Vettel.
The Irving Park restaurant is celebrating its birthday through Jan. 23 by offering a special Third Tyme’s A Charm cocktail ($3) mixed with Cocchi Americano wine, ginger liqueur, housemade bitters, thyme, fresno chili peppers and soda. 5-10 p.m. — Red Eye
The title for best burger is a heavily contested one. Contenders range from the lightweight griddled patty to heavyweight grass-feed beef. Whether adorned in bacon jam or tucked between pretzel buns, which burger has the right stuff to rise to the top? We surveyed the city to crown a winner. #1 Lockdown Bar & Grill […]
When it comes to healthy eating, fitness-minded Mayor Rahm Emanuel digs in at these restaurants all over the city By J.P. Anderson A noted exercise enthusiast, Mayor Emanuel has a morning routine that matches his demanding civic duties for intensity, from swimming a mile and running two miles three times weekly to biking 20 miles […]
Chicagoans take many things seriously: pizza; the Bears; hot dogs. We’re also serious about brunch here in the City of Big Shoulders and Wide Waistlines. Which restaurants have brunches that rise above the rest? We’ve chosen 18 that we feel set the standard. Debate and discuss, please. Flo I love a Latin influenced breakfast, and […]
The Gage and Leopold alumnus, the new chef at the Irving Park spot, will have a new menu in place by the end of June. By Penny Pollack and Graham Meyer Chef Michael Dean Reynolds has taken over the kitchen at Bread & Wine, where a new menu will add bar snacks and augment fish […]
Daring gambles: Bread & Wine’s chef cooks with heart, more To appreciate Bread & Wine, the 16-month-old restaurant in the Irving Park neighborhood, it helps to be less literal and more observant. For instance, you might be surprised, as I was initially, to discover that the kitchen doesn’t set out much bread. No bread basket, […]
18 great burgers The best burgers at non-burger restaurants. By Time Out editors NO. 1 BURGER Acadia burger at Acadia With three cuts of beef (chuck as the base, brisket for juiciness, Wagyu scraps for fat), two types of cheese (Gruyère, Mornay sauce) and a bottomless reserve of umami (bacon-onion jam, housemade pickles), it’s clear […]
Welcome to One Year In, a feature in which Eater sits down for a chat with the chefs and owners of restaurants celebrating their one year anniversary. by Daniel Gerzina It’s been quite a first year for Bread & Wine. Opening last January in vacant laundromat (Washing Well) that they termed a “dilapidated building”, in […]
By Curtis Gamble Twice a week, I go to the Green City Market and witness the explosion of colors that late summer and early fall bring, stacked neatly in pint containers and wax-covered produce boxes. Heirloom vegetables tower proudly over the other produce. And usually very close to the striped, colored heirloom tomatoes that seem […]
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