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ART OF FOOD

Cuisine is a team work of Cuisine Restaurant Cafe, we aim at promoting the foodstuff industry through the branches , we establish and through the new dishes. and integrate between different cultures.

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Basic Meals Guidelines for Ideal Natural Food Allows Company!

Food items is a large organization, to point out the least. The climbing wellness worries that accompany the climbing weight problems costs have caused many food suppliers to concentrate on vital advertising phrases, such as low-fat, entire grain, and so on, in purchase to market their items.

As a writer I fully enjoy the worth of extensive public confusion: We reside in the explanation organization, as well as if the solution to the concerns our company explore received also easy, we would certainly run out work. I possessed a profoundly problematic moment when, after spending a pair of years exploring health and nutrition for my last manual, In Defense of Food, I understood that the response to the supposedly unbelievably complex question of what our company need to eat wasn’t so complicated after all, and in simple fact might be boiled down to only seven terms:

Eat Real Food

It doesn’t take a brilliant to estimate this set out. Primarily, male will certainly never enhance what the lord has created. Consume a range of nutrient-dense foods items and drinks within and among the simple food groups while choosing meals that restrict the consumption of saturated and trans-fats, cholesterol, sugarcoated, sodium, as well as alcoholic drinks.”

The trouble is that sound judgment needs to take on a powerful trillion-dollar meals industry that bombards our team with messages worked out to make us consume a growing number of the worst possible meals. Typically speaking, there is an inverted relationship between nutritional value and earnings when it comes to meals. The more you refine any sort of food items, the more lucrative it comes to be. The more refined it is, the less dietary worth it keeps. That is why our company observe points like enriched flour. They try to cram several of the nutrients back because they processed out.

In his publication, The New Health Reformation, financial expert Paul Zane Pelzer monitored:No expenditure is exempted to strike every psychological switch that matters to the target market. Like a deer seen in the extent of a seeker at close quarters, the intended never has an opportunity eat real food.

Sometimes, the brutality of the process difficulties the principles of the $200,000-per-year advertising and marketing executives in charge of it. Some real reject to join their personal focus groups. Instead of facing their potential sufferers face to face, they favor to assess records in the safety and security of their offices.One of the fantastic scandals of the junk-food culture is the degree to which its very most passionate marketers individually stay away from the very items they are pressing.

Pelzer takes place to reveal:

These food businesses carry out one thing also much worse than targeting lower-income, undesirable, over weight individuals for their products. As soon as the target really tries the item and becomes a consumer, business chemists ensure they will never be pleased with eating just a well-balanced volume of it.

3 Ways to Control Your Food Cravings

Cravings believe that impulses that frantically need to become scraped. Food longings may be referred to as an excessive need to take foods. These emotions are frequently stronger than typical food cravings.

Meals designers and meals experts have researched what creates us long for specific foods more than others. Body fat, sodium as well as delightful is the gaining trifecta of taste that gas most of our food items longings. Flavor is master, and the foods that try the most ideal are the ones that supply on the ideal ratios for sodium, glucose, excess fat, as well as other features that help make food amazing. Meals engineers, researchers, and makers use a number of these variables to create food a lot more attractive.

The calorie thickness or electricity quality of food items is the actual size of the common calories every unit (gram or oz or bite) of that food. Unlike calorie thick foods, nutrient-heavy meals are actually higher in nutrients for the number of fats every unit (gram or even oz or even bite) they contain. Scrap foods items are taken into consideration unfilled calorie meals because they are reduced in nutritional thickness and higher on fats per ounce or even snack.

This high electricity thick or high-calorie thick meals deliver a high focus of fats every snack and are linked along with high pleasure through the human brain These foods are developed to be tasty (i.e. potato chips) and not loading. Junk food items are specifically high in palatability, high in fatty tissue, and higher in fats but reduced in a thread and volume.

Low power thick meals, as opposed to higher electricity thick foods items, often tend to become highly vitamins and mineral heavy. They are damp as well as juicy. These foods items are normally high in water and low in fat intentionally limit your intake of higher caloric thickness foods which are usually refined snacks puddings as well as convenience food.

Dilute out higher caloric quality foods/meals by packing 1/2 your platter with unrefined whole grains, starched veggies, and/or vegetables or even fruit.Food designers as well as food items scientists have examined what makes our team crave specific foods a lot more than others. Unlike calorie-heavy foods, nutrient-heavy foods items are higher in nutrients for the number of calories every unit (gram or even oz or snack) they consist of. Junk meals are thought about empty fat foods items because they are reduced in dietary density and high on fats per oz or even bite.

This higher electricity high-calorie or heavy meals offer a high concentration of calories per bite, as well as being affiliated with higher pleasure through the mind These foods are created to be yummy (i.e. potato chips) and certainly not filling. These meals are generally higher in water and low in fatty tissue deliberately restrict your consumption of higher caloric density foods items which are typically refined snacks desserts as well as junk meals.

Press Coverage

Press Coverage

Top Brunch Spots

Top Brunch Spots gave Bread and Wine a top rating for our brunch options and commitment to excellence.

Top Spots Off the Beaten Path for Chicago Restaurant Week 1/2015

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Restaurants featured by Chicago Tribune restaurant critic Phil Vettel.

Eat. Drink. Do 1/2015

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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

Chicago’s Best Burgers – Zagat 1/2014

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

Rahm’s Choice – Michigan Avenue 12/2013

Michigan Avenue

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 […]

The 18 Best Brunches In Chicago – Chicagoist 10/23/2013

Chicagoist

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 […]Read More »

Michael Dean Reynolds Is in Love With His Menu at Bread & Wine, Chicago Magazine 5/28/2013

Chicago Magazine: Bread and Wine

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 […]

Phil Vettell: Two Stars for Bread & Wine – Chicago Tribune 5/9/2013

Chicago Tribune

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 from Non-Burger Restaurants – Time Out Chicago 3/21/2013

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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 […]Read More »

Lisa Fosler Kelly, Jennifer Wisniewski, and Curtis Gamble Talk About Bread & Wine, Eater Chicago 2/4/2013

Eater

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 […]Read More »

Take Cukes to the Next Level – Chicago Sun-Times 10/16/2012

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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…

Four family-friendly brunch spots – Time Out Chicago: Kids 9/18/2012

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We check out Bread & Wine, Tavernita, Batter and Berries and Bar Toma. By TOC Kids staff 1. Tavernita “Is this going to be one of those fancy brunches, or can we get bacon and eggs here?” my oldest son groans while being “dragged” to Sunday brunch on the Tavernita patio. But soon, he starts […

Chicago’s Meal-Market Hybrids – New York Times 8/30/2012

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By Bonnie Tsui of the New York Times – Chicago’s culinary scene has in the last year and a half been enlivened by big-name chefs: Grant Achatz, Jean-Georges Vongerichten and Michael Shrader have all opened restaurants in that time. But you don’t have to make a reservation to sample the best in local cuisine. Lately, a number of hybrid restaurant-specialty markets

Brunch reviews of Bread & Wine, Nellcôte and Yusho | Boldfaced Brunch – Time Out Chicago 6/14/2012

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Pasta for brunch—that’s a thing now. By Laura Baginski, Julia Kramer and David Tamarkin Eggs and bacon: These are brunch things. Pancakes and French toast: ditto. Doughnuts, muffins: obvs. Steak, ricotta, pork belly—crossover dishes. Just like pasta. Yeah, pasta. Have you seen how much gnocchi is on brunch menus lately? We’ve seen some form of […]

Ladies’ night out – Time Out Chicago 7/20/2012

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Dining in trendy new restaurants as female culture. By Julia Kramer Jen Kouba’s New Year’s resolution for 2011 was to eat at more new restaurants. “I ate at, like, 70,” the 27-year-old event planner says. “It was awesome,” Kouba’s friend Darcy Horath, a 28-year-old marketer, chimes in. This year has had a different agenda for […]

Bread & Wine – Blackbook 5/16/2012

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A former laundromat, this neighborhood restaurant and wine bar distinguishes itself from the rest of the farm-to-table yadda yadda pack with its innovative Midwestern fare, open kitchen, and rotating list of 10 wines nightly. Reservations are a must, as Irving Park neighbors, foodies, and organic-anything enthusiasts crowd the seats at wooden tables and get a […]

Bread & Wine is a mighty fine addition to the Northwest Side – Chicago Sun-Times 4/18/2012

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By Michael Nagrant I’m one of the luckiest men alive. I get paid to eat in the best restaurants in Chicago. I recognize, however, that whether for financial reasons or cultural expectations, not everyone has the same opportunity. Sometimes it’s a matter of proximity. The Northwest Side of Chicago has been a stalwart home to […]

Starved no more at Bread & Wine – The Chicago Reader 3/7/2012

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Irving Park’s new market and bar brings the goods to a formerly dining-deprived enclave By Mike Sula “This my body,” said Jesus, breaking the matzo and passing it around to the apostles before uncorking the Jerusalem red. “This is my blood.” And so was born the miracle of transubstantiation, the transformation of bread and wine

Hot New Eateries – 190 North 2/19/2012

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Don’t let the name of Old Irving Park’s newest eatery “Bread & Wine” fool you, because the menu has more than you’d imagine! This American bistro that specializes in everything from the farm to the table has all sorts of scrumptious meals prepared by Chef Curtis and his culinary crew. If you’re a vegetarian, they’ve

Bread & Wine – AskMen.com 1/23/2012

AskMen.com Bread & Wine

WHY? Because fried pickles and meatloaf make for a filling meal. Or two. As far as restaurants with an ampersand in the name go, Bread & Wine just may have the best one in town. Of course, there’s more here than just a catchy name, as the American bistro offers uncommon bar bites and tasty

New restaurant | Bread & Wine – Time Out Chicago 1/23/2012

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Burgers & Wine might have been a better name, but who’s complaining? By David Tamarkin Bread is sold—but not baked—on these premises. As for wine? There’s plenty for pairing with chef Curtis Gamble’s beef-and-chorizo burger, duck confit pierogi and pumpkin seed–crusted tofu. Time Out Chicago

Restaurant News: Urban Union Opens This Week, Fish Bar Raises Money for Shedd Aquarium & More – Chicagoist 1/22/2012

Chicagoist


Little Italy’s Taylor Street gets another new restaurant this week when
Urban Union opens on Wednesday. The restaurant will serve dinner and
brunch to start, with lunch coming later this spring. Headed by
Executive Chef/Partner Michael Shrader, Urban Union’s menu will offer
rustic dishes in four categories: seafood, pasta and dumplings, meat and
such, […]Read More »

Share These Best Small Plates with a Sig Other – Dining Chicago.com 1/20/2012

When you’re trying to get your romance on, the last thing you want to happen is a bloated stomach from eating too much food. That’s why we’re still onboard with the small-plates trend, which allows diners to share and sample more items than usual from restaurants’ menus. The just-opened Bread & Wine on the Northwest

Bread & Wine Opens – Daily Candy Chicago 1/18/2012

Daily Candy Chicago: Bread and Wine

Artisan
Food in Irving Park Your attempt to simultaneously bake a cake, Tweet,
and watch Downton Abbey was a big fat #fail. Some people are just better
multitaskers. For proof, head to Bread & Wine, a new
restaurant/market/wineshop that opened yesterday in Irving Park. In the
kitchen, chef Curtis Gamble (a Pittsburgh transplant who worked […]Read More »

Bread & Wine Launches in Old Irving Park Today – Zagat 1/17/2012

In addition to a nice selection of house charcuterie, turn to contemporary bites, like warm burrata, paired with pickled fennel, watercress and crispy capers ($10) as well as duck confit pierogi, ramped up with pickled red onion and herb crème fraîche ($12). Read more

Bread & Wine Opening Today. What’s on the Menu? – The Eater 1/17/2012

Eater

by Ari Bendersky If you’re driving down Irving Park toward the highway later today, you may want to pop into Bread & Wine, as it’s officially opening its doors at 3 p.m. When you stop by, don’t be confused on what you’re getting into. The well-designed, modern yet rustic interior is an artisan market, a

A Bright Bistro with a Gourmet Market – Thrillist 1/16/2012

By Thrillist Certain the one they cook you will be better than your Last Supper, Bread & Wine wants to make you an apostate from other restaurants by serving up its namesakes and then some, which they’re doing in a snug, 60-seat bistro space sporting a counter view of the open kitchen, and rough-cut communal

Get your fave comfort food on the menu at a new Chicago restaurant – Examiner 12/19/2011

Jacqueline Runice Chicago Cheap Eats Examiner Bread & Wine is a neighborhood American bistro, wine bar and market set to open in mid-January on Chicago’s Northwest Side. The eatery-to-be is asking for future customers and food fans to be a part of the new farm-to-table menu simply by submitting a description of your favorite comfort

Old Irving Gets Bread & Wine; Help Inspire Their Food – Grubstreet 12/16/2011

Grub Street Chicago: Bread and Wine

The Old Irving neighborhood was pretty much a nonentity on the food scene before Smoque opened and started drawing grateful lines. More recently Al Dente has opened, and now comes an artisanal, farm-to-table restaurant and shop called Bread & Wine opening in January in a former laundromat

Wine Bar and Market Bread & Wine Slated for December in Irving Park – Chicago Magazine 10/12/2011

Chicago Magazine: Bread and Wine

When their kids were on a play date, Lisa Fosler Kelly and Jennifer Wisniewski discovered they shared the dream of opening a wine bar… By Penny Pollack, Graham Meyer, and Carly Boers When their kids were on a play date, Lisa Fosler Kelly, a lawyer, and Jennifer Wisniewski, a model (and ex of Michael Nahabedian

Restaurant Shop, Events, and Information

Restaurant Shop, Events, and Information

Wine Shop

We offer truly unique wines from small-batch producers in Oregon, Washington and the Paso Robles region in California’s Central Coast, as well as select wines from the major wine making regions in the world. Wine can be purchased by the bottle, case or half case.

Private Events

Dine in our market The semi-private space is available for parties up to 16 with a food and drink menu tailored to your needs.

Bread & Wine is also available for private lunches 7 days a week, as well as evening buyouts.

Tuesdays: Burger, herb fries and a beer for $20

Wednesdays: Half Off Select Bottles of Wine

Thursdays: Steak Night! Steak, fries, and a glass of wine or beer: $30

Friday & Saturday Night (Happy Hour): 5-6:30pm $5 drafts, $10 glasses of wine, $9 cocktail

Business Hours

Tuesday – Friday: 5pm – 10pm (dinner) Saturday:10am – 2pm
(brunch)

5pm – 10:30pm
(dinner) Sunday:10am – 3pm (brunch) Closed Mondays The bar is open until midnight on Friday and Saturday.

Contact Us

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