Fine Restaurant Guide
- Elizabeth Street Café (Austin): Heavy on the Vietnamese and light on the French, a South Austin spot offers a welcome melding of cuisines
- Elizabeth Street Café (Austin): Two chefs develop a recipe for design at a bright and beautiful French-Vietnamese eatery
- Allium (Chicago): Chef Kevin Hickey moves out of the world of fine dining and into a world of fun
- Allium (Chicago): A hotel restaurant undergoes a season of change and gets a whole new look in the process
- Sorry to keep you waiting!
Category Archives: Dine
Elizabeth Street Café (Austin): Heavy on the Vietnamese and light on the French, a South Austin spot offers a welcome melding of cuisines
Chefs Larry McGuire and Tom Moorman use French touches in their upscale takes on classic Vietnamese fare.
Chef Kevin Hickey spent years in the fine-dining world, but now he enjoys filling the room with people who crave his playful, accessible fare.
Congress (Austin): Star chef David Bull’s multi-course, prix-fixe dinners are hot in this chilled-out town
Congress’ executive chef, David Bull, has garnered national acclaim for his transcendent prix-fixe dinners.
Brothers Mike and Pat Sheerin are drawing crowds and top reviews for their carefully crafted, yet playful, fare.
Zest Bistro (Downers Grove, Ill.): An eatery sources a bounty of ingredients from the adjacent upscale, fresh market
A suburban restaurant uses ingredients and items from the attached grocery store in its fresh sushi and bistro-inspired fare.
Antique Taco (Chicago): Taco loco chef Rick Ortiz puts his childhood favorite food at the heart of his menu
Rick Ortiz grew up on tacos, and the chef now puts his own spin on his favorite comfort food at a new Wicker Park taquería.
Origin (Toronto): Acclaimed fine-dining chef Claudio Aprile custom-tailors a line of casual, prêt-à-porter hot spots
Celebrated chef Claudio Aprile is known for his labor-intensive, modern cuisine, but his informal small-plates restaurant shows his easygoing side.
The Savoy (Chicago): Giant clams, beef hearts and smoked brisket — chef Brian Greene creates an eclectic menu for a new seafood-focused spot
Chef Brian Greene creates classic and contemporary ultra-fresh seafood dishes at a new urban eatery.
Red Farm (New York City): Crowds flock to a West Village brownstone for chef Joe Ng’s clean, green and unconventional modern Chinese cuisine
A West Village restaurant proudly serves “inauthentic” and innovative Chinese fare — from Pac-Man shrimp dumplings to pastrami egg rolls.
Grass Fed (Chicago): A new Bucktown eatery goes against the grain by serving a single entrée — steak and fries
Bucktown’s new Grass Fed is doing only one thing — steak and fries — and doing it right.