The last time I saw Michael Muser in person, I was celebrating my birthday at the now defunct Michelin 3-star restaurant, Grace. I visited the kitchen afterwards, and while talking to chef Curtis Duffy, he asked me if I wanted to say hello to his partner and GM, Muser. Even thou…
Like Brian Wilson, Blackbird wasn’t made for these times. If you had said, hey, build me the best possible restaurant layout for transmitting an airbor…
At the height of the quarantine, I could hop in my car and slip down the Kennedy and into the Loop like a fried egg sliding across a brand-new Teflon p…
One of the downsides of writing for pay, or for other publications, is you’re always forced to have some angle or reason for coverage, like a chef is o…
Not every restaurant has the structure or spirit to last generations. Some, like pop-ups, are engineered against this very idea. The ones that last are…
Sunday night marked 48 hours of remarkable and heart-lifting peaceful protest. It also marked 48 hours of firecrackers, gunshots, panicked community bo…
A few years ago an editor told me I had to check out this place called Boho, aka Bohemian House, in River North, helmed by a guy who’d come off a six y…
Hope you all are doing well, keeping safe and busy and healthy out there in pandemic-land. I hauled 8,000 pounds of rock and dirt over the holiday week…
See all