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Sushi students are ready to roll
On a sunny Saturday afternoon, Kate Williams stood behind the sushi bar at Pabu in Harbor East's Four Seasons Hotel, concentrating as she carefully wrapped a bamboo mat around rice-strewn seaweed. Chef Jonah Kim, the executive chef at Pabu, stood next...
Tags: Harbor, Somerville, Foods and Beverages, Catonsville, Timonium
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High steaks in Vegas
LAS VEGAS — It's official: According to a reputable travel industry source, "Strip" steaks are the best in the world. A New York strip is a great cut of beef, but the Strip to which the Robb Report, a lifestyle magazine for the uber-rich, is...
Tags: Foods and Beverages, Dining and Drinking, Restaurants, Steaks, Lifestyle and Leisure
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Michael Mina's Super Bowl Cioppino
The Baltimore SunMichael Mina's name is familiar to Baltimore restaurant-goers from the suite of restaurants he developed for the Four Seasons Hotel Baltimore - Wit & Wisdom, Pabu and Lamill Coffee. But Mina's base of operations is in San Francisco, and the Michelin-...Tags: Onions, Football, San Francisco 49ers, Cheese Corn, Leeks
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California caviar is big fish on this side of the pond
ELVERTA, Calif. — With your flute of French Champagne this weekend, how about a little caviar on toast from Sacramento? To the surprise of many would-be gourmands, the halcyon days of caviar are over. Most of the world's production no longer comes...
Tags: Caviar, Russia, Restaurant and Catering Industry, Dining and Drinking, University of California, Davis
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Phil Vettel recommends
![<i>A roundup of restaurants reviewed in 2012 by critic <a href="http://bio.tribune.com/PhilVettel">Phil Vettel</a>.</i>](http://www.chicagotribune.com/media/thumbnails/story/2013-01/73864216-10105924.jpg "<i>A roundup of restaurants reviewed in 2012 by critic <a href="http://bio.tribune.com/PhilVettel\">Phil Vettel</a>.</i>")
A roundup of restaurants reviewed in 2012 by critic Phil Vettel.
Acadia ✭✭✭ 1639 S. Wabash Ave., 312-360-9500. Ryan McCaskey's gamble to place a luxury restaurant in the South Loop is, so far, paying off. People are crowding into...Tags: Chicago Hotels, Takashi, Foods and Beverages, Chicago Restaurants, Shrimp
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50 West Finds The Right Chemistry
The Hartford CourantIn the weeks before opening 50 West in late September, brothers-in-law Patrick Miceli and Michael Drouin found themselves at an impasse, searching for the perfect chef to execute the vision for the bistro. And then Niels van Galen arrived. The young,...Tags: Hamburgers, Manhattan (New York City), Foods and Beverages, Chemistry, Shrimp
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A potluck kind of year
![If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25 years ago closed its doors. Doughnuts became "a thing." Digging up mushrooms from the forest preserve took on high status.](http://www.chicagotribune.com/media/thumbnails/story/2013-01/73864214-02140552.jpg "If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25 years ago closed its doors. Doughnuts became "a thing.\" Digging up mushrooms from the forest preserve took on high status.")
If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25...Tags: Chicago Hotels, Foods and Beverages, Chicago Restaurants, Heather Terhune, L2O
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2012 in dining: An era of expansion
Call it manifest restaurant destiny. In 2012, Baltimore-based restaurateurs set about expanding their empires, or at least their brands. Clementine opened a second location in the Creative Alliance in Highlandtown, the team behind Langermann's in...
Tags: Harbor, Canton (Baltimore, Maryland), Foods and Beverages, Bryan Voltaggio, Italy
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Last-minute Orlando holiday gifts with lots of local flavor
Have you ever tried to roast chestnuts on an open fire? It's not as warm and lovely as the singers would have you believe. The last thing I need this holiday season is burned fingers and a bowl of singed nuts. Today at orlandosentinel.com/thedish, I'll...Tags: New Smyrna Beach, Honey, Orlando Restaurants, Winter Park, Williams-Sonoma Inc.
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Dining on Orlando's Restaurant Row
During the holidays Orlando's Restaurant Row on Sand Lake Road is a mecca for tourists and locals. With a season full of bowl games and special events at theme parks, the busy thoroughfare is a great place to meet family and friends for meals. From casual...
Tags: Foods and Beverages, Orlando Restaurants, Dining and Drinking, Frank Lloyd Wright, Salt
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Scaling the heights
Can a four-star meal begin with fried smelts and end with a Butterfinger bar? My last dinner at Sixteen says yes. These are uncertain times for four-star dining in Chicago. Since last September, four previous top-rated restaurants have closed up shop...
Tags: Chicago Hotels, Everest, Chicago Restaurants, Avenues, Smelts
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A 'more approachable' Allium
As the former executive chef of the Ritz-Carlton Dining Room and Seasons, Kevin Hickey knows fine dining. He also knows when the writing is on the wall.
"We saw the dining trend going much more casual," says Allium executive chef Hickey. "We saw the...Tags: Event Planning, Chicago Hotels, Onions, Salads, Foods and Beverages
Feb 19, 2013
|Story| Baltimore Sun
Feb 8, 2013
|Story| Chicago Tribune
Jan 27, 2013
|Story| Baltimore Sun
Jan 18, 2013
|Story| Los Angeles Times
Jan 3, 2013
|Story| Chicago Tribune
Jan 10, 2013
|Story| Hartford Courant
Jan 3, 2013
|Story| Chicago Tribune
Dec 24, 2012
|Story| Baltimore Sun
Dec 19, 2012
|Column| Orlando Sentinel
Dec 21, 2012
|Column| Orlando Sentinel
Sep 27, 2012
|Column| Chicago Tribune
Jul 12, 2012
|Column| Chicago Tribune
Original site for Seasons Restaurant topic gallery.
