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From the Police Blotter

Doug Sohn, the guy behind Chicago's wildly popular hot dog emporium Hot Doug's, has been slapped with the city's first ticket for serving foie gras, illegal to sell here since last August.
Louise Chu
03.09.07
Keywords
louisa chu,
restaurant notes,
chicago,
food politics
chefs + restaurants

The Cocktail Gender Divide

Innovation reaches new heights at the Sofitel Water Tower hotel's bar, where I saw something for the first time: a "his 'n hers" cocktail list.
Dara Moskowitz Grumdahl
11.15.07
Keywords
restaurant notes,
chicago,
bars,
cocktail,
dara moskowitz grumdahl
chefs + restaurants

Avec

Avec's pan-Mediterranean menu of small plates—everything from pasta to salumi—was a step above comfort food, and extremely affordable.
Julia Langbein
11.08.07
Keywords
restaurant notes,
chicago,
travel,
mediterranean,
julia langbein
chefs + restaurants

Why We Love Quebec

On a recent swing through the Laurentians, some friends and I came across Yvan des Patates.
Adam Gollner
11.02.07
Keywords
restaurant notes,
quebec,
french,
travel,
adam gollner
chefs + restaurants

The Best Mexican Restaurant in America

Sometimes the best food is what you grew up with. I'm convinced that the best Mexican restaurant in America is in Ypsilanti, Michigan.
Francis Lam
10.30.07
Keywords
restaurant notes,
mexican,
travel,
francis lam,
latino
chefs + restaurants

Downing Butterbeans and Buttermilk in Charleston

Here's my list of four great places to eat in Charleston. Two savory. Two sweet.
John T. Edge
10.17.07
Keywords
restaurant notes,
travel,
southern u.s.,
john t. edge
chefs + restaurants

My Beef with Lam

This is the restaurant that has, in my Midwestern opinion, the best C–SHD available anywhere.
Alan Sytsma
10.13.07
Keywords
alan sytsma,
restaurant notes,
chicago,
pork
chefs + restaurants

In Paris, No Such Thing as Lunch at All

A century ago, it was Manet’s déjeuner sur l’herbe, but these days it’s more likely to be luncheon on the curb.
Alexander Lobrano
10.13.07
Keywords
restaurant notes,
france,
paris,
alexander lobrano,
culinary culture
chefs + restaurants

Coming Around to Key Limes

At Steve’s, Swingle is the name of a frozen wündertreat: a 4-inch key lime pie dipped in chocolate and served on a stick.
Ian Knauer
10.11.07
Keywords
ian knauer,
restaurant notes,
dessert,
summer,
fruit
chefs + restaurants

In Spain, Powder is the New Foam

Alexander Lobrano
10.04.07
Keywords
alexander lobrano,
restaurant notes,
spain,
molecular gastronomy