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 …
Michael Nagrant
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…
Michael Nagrant
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…
Michael Nagrant
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…
Michael Nagrant
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…
Michael Nagrant
Sunday night marked 48 hours of remarkable and heart-lifting peaceful protest. It also marked 48 hours of firecrackers, gunshots, panicked community bo…
Michael Nagrant
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…
Michael Nagrant
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…
Michael Nagrant
“It’s now that we try the squid ink pasta, its midnight shade beautifully stark against a pristine white porcelain dish. The tasty tension of tongue- s…
Michael Nagrant
Your Chicago takeout and delivery guide awaits… Loop, West Loop, Wrigleyville Do-Rite Donuts – who says you can’t eat donuts for a meal? Although the p…
Michael Nagrant
You’ve probably been hearing a lot about PPP lately. If you’re a casual diner and not a restaurant owner or chef, you might think this sounds like a po…
Michael Nagrant
New Orleans has Emeril. Georgia has Alton Brown. California has Guy Fieri. There’s something about the hometown local chef made good. They feel like th…
Michael Nagrant