chicago

Sepia

A Modern Approach to Rusticity Located in an old print shop in Chicago’s restaurant-centric Fulton Market neighborhood, Sepia effortlessly blends vintage, rustic details with modern design. Michelin-starred and James Beard-nominated chef Andrew Zimmerman (not to be confused with yours truly) has developed a fantastic menu since he took over the kitchen in 2009, often breathing…  Read More

Schwa

Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures.  We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with…  Read More

Schwa

Collaborative Staff, Creative Combinations By Bob & Sue Chef Michael Carlson and his team double as the waiters in this super casual, music centric tribute to creative combinations of tastes and textures.  We enjoyed a baked potato soup with cheddar cheese stretched across the bowl and crispy potato skins and scallion puree, diver scallop with…  Read More

Graham Elliot

Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake…  Read More

Graham Elliot

Food to be taken seriously By Bob & Sue We dined at Chef Graham Elliott Bowles’ restaurant where his revamped 19-course tasting menu revisits his successful run at Avenues. Among the special offerings were a delicious lobster risotto with sea urchin, pig jowl with date and Iranian pistachios, a perfectly cooked guinea hen with matsutake…  Read More

Alinea

Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee…  Read More

Alinea

Complex Palette By Bob & Sue The 26-course Tour from one of America’s greatest chefs includes several courses of amazing complexity: 1) Japanese icefish with horseradish custard and dehydrated parsley, cornichons, and potato, 2) an amazing navy bean puree covered with a pancetta chip and served with a bean sprout risotto and bay leaf gelee…  Read More