What's the only still-extant Chicago restaurant mentioned in John Drury's 1931 guide?
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Executive Chef at Chicago Four Seasons loses 90 pounds using own diet
Four Seasons Chicago chef Kevin Hickey revamped his eating habits and even went on a liquid diet to lose more than 90 pounds. He uses cream and butter sparingly in his kitchen.
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Who Makes The Best Ribs in Chicago?
A discussion over on Chowhound tackles the question with some interesting suggestions including Graham Elliot, Sweets and Savories, Custom House, Osteria Via Stato, Manny's Coffee Shop & Deli , Bo
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The most delicious history lesson ever: Mexique in West Town
.jpg "The most delicious history lesson ever: Mexique in West Town")
Chef Carlos Gaytan cites the French invasion of Mexico in the 1860s as the inspiration behind his Mexican-French restaurant concept.
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