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Stephanie Izard: America's sweet tart
![Five years ago, I wrote that chef Stephanie Izard had "a fanaticism for balance that a Wallenda might envy."](http://www.chicagotribune.com/media/thumbnails/column/2010-08/55756824-25085841-187105.jpg "Five years ago, I wrote that chef Stephanie Izard had "a fanaticism for balance that a Wallenda might envy.\"")
Five years ago, I wrote that chef Stephanie Izard had "a fanaticism for balance that a Wallenda might envy."
Two years ago, after Izard had emerged victorious in the fourth season of "Top Chef," I joked that she should get out of the restaurant business,...Tags: Phil Vettel, Chicago Tribune Columnists, Restaurant and Catering Industry, Meatballs, New Year's Day
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Talk about your flying fish
One unexpected benefit of enhanced airport security is that airport dining options have never been better. The arrive-early dictum (to allow for screening delays) has resulted in airports full of travelers with time on their hands and the sure knowledge...Tags: Phil Vettel, Chicago Tribune Columnists, Salads, Sushi and Sashimi, Asparagus
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Creativity trumps authenticity
What started off 17 months ago as a modest banh mi stand inside the West Loop's French Market has become one of the city's most interesting Vietnamese restaurants. Saigon Sisters may have been born from a sandwich shop (which still operates in the French...Tags: Butternut Squash, Phil Vettel, Chicago Tribune Columnists, Ice Cream, Salads
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No need to fish for compliments
Eventually, the restaurant team of Kevin Boehm and Rob Katz will open a restaurant that fails to live up to expectations. Mostly because expectations for this everything-touched-turns-golden duo keep rising.
How can they not? From Boka to Girl & the Goat...Tags: Phil Vettel, Chicago Tribune Columnists, Strawberries, Salads, Perennial Virant
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C'est la Vie?
![The fact that chef Paul Virant and I share the same monogram shouldn't confuse anybody, although years back the chef sent me a letter he received from some luckless job applicant who, instead of writing "Paul Virant" in the salutation, used my name instead.](http://www.chicagotribune.com/media/thumbnails/column/2011-11/65828894-03162644.jpg "The fact that chef Paul Virant and I share the same monogram shouldn't confuse anybody, although years back the chef sent me a letter he received from some luckless job applicant who, instead of writing "Paul Virant\" in the salutation, used my name instead.")
The fact that chef Paul Virant and I share the same monogram shouldn't confuse anybody, although years back the chef sent me a letter he received from some luckless job applicant who, instead of writing "Paul Virant" in the salutation, used my name...Tags: Tavernita, Phil Vettel, Tomatoes, Chicago Tribune Columnists, Dining and Drinking
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Journey to center of a time warp
Trotting out familiar flavors in unexpected guises is almost de rigueur among serious young chefs these days, but few can match the wit and imagination on display at Trenchermen, a not-quite-3-month-old restaurant in Wicker Park. Savory seasonings...
Tags: Michelin Group, Phil Vettel, Chicago Tribune Columnists, Ice Cream, Lifestyle and Leisure
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Bank windows open a bit wider for home equity loans
The Hartford CourantUsing your home as an ATM no longer is a financial option, but the tools that allowed owners to pull out massive amounts of money during the boom years — equity credit lines and second mortgages — are making a comeback. Banking and credit...Tags: Prices, Property, Federal Reserve, Mortgages, Bank of America Corp.
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Feeding memories
![This time, Next is selling memories. "Childhood," the latest menu from Next, Grant Achatz and Nick Kokonas' shape-shifting restaurant, is a Proustian food journey that, although based on Achatz's and executive chef Dave Beran's childhoods, is designed to evoke yours.](http://www.chicagotribune.com/media/thumbnails/column/2011-11/66427579-30180127.jpg "This time, Next is selling memories. "Childhood,\" the latest menu from Next, Grant Achatz and Nick Kokonas' shape-shifting restaurant, is a Proustian food journey that, although based on Achatz's and executive chef Dave Beran's childhoods, is designed to evoke yours.")
This time, Next is selling memories. "Childhood," the latest menu from Next, Grant Achatz and Nick Kokonas' shape-shifting restaurant, is a Proustian food journey that, although based on Achatz's and executive chef Dave Beran's childhoods, is designed...Tags: Next (restaurant), Phil Vettel, Soups, Chicago Tribune Columnists, Pasta
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Restaurants to visit for Chicago Chef Week
Another month, another week of discounted dining. In January we had Chicago Restaurant Week; starting Sunday, and running through March 22, we have Chicago Chef Week, which will feature 75 restaurants offering three-course lunches for $22 and three-course...Tags: Acadia, Tavernita, Phil Vettel, Urban Union, Chicago Tribune Columnists
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Four stars for Charlie Trotter's
![Two weeks ago, Charlie Trotter began his 25th year of business, a superlative achievement by any reckoning. He has won every culinary award worth pursuing, his restaurant continues to hum with business, and he's more or less a newlywed, having married Rochelle Smith — "a girl so nice I married her twice," Trotter said, referring to their months-apart beach ceremonies in the Maldives and on the Wilmette lakefront — in February of last year.](http://www.chicagotribune.com/media/thumbnails/story/2011-09/64564633-08075608.jpg "Two weeks ago, Charlie Trotter began his 25th year of business, a superlative achievement by any reckoning. He has won every culinary award worth pursuing, his restaurant continues to hum with business, and he's more or less a newlywed, having married Rochelle Smith — "a girl so nice I married her twice,\" Trotter said, referring to their months-apart beach ceremonies in the Maldives and on the Wilmette lakefront — in February of last year.")
Two weeks ago, Charlie Trotter began his 25th year of business, a superlative achievement by any reckoning. He has won every culinary award worth pursuing, his restaurant continues to hum with business, and he's more or less a newlywed, having married...Tags: Charlie Trotter, WGN, Michelin Group, Dining and Drinking, Restaurant and Catering Industry
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Ria chef gets it right
Taste, as a jazz musician once noted, is manifested in the notes one declines to play. In that regard, Danny Grant is a taste master.
The original chef de cuisine and now executive chef at Ria, the magnificent dining room within the Elysian hotel and...Tags: Tru, Foie Gras, Lifestyle and Leisure, Music, Charlie Trotter
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Soaring on the South Side
When I heard that Acadia, a high-end restaurant, was opening in the South Loop, I sighed. A dining neighborhood that once looked like the second coming of Randolph Street — when Opera, Saiko, Cuatro and Room 21 were doing brisk business —...Tags: Dining and Drinking, Potatoes, Chicago Restaurants, Pies and Tarts, McCormick Place
Aug 26, 2010
|Column| Chicago Tribune
Mar 24, 2011
|Column| Chicago Tribune
May 5, 2011
|Column| Chicago Tribune
Jun 16, 2011
|Column| Chicago Tribune
Nov 3, 2011
|Column| Chicago Tribune
Sep 20, 2012
|Column| Chicago Tribune
Apr 21, 2013
|Story| Hartford Courant
Dec 1, 2011
|Column| Chicago Tribune
Mar 14, 2013
|Story| Chicago Tribune
Sep 8, 2011
|Story| Chicago Tribune
Apr 7, 2011
|Column| Chicago Tribune
Feb 9, 2012
|Column| Chicago Tribune
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