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Weekly Planner: Brunch News Edition

Brunch News Edition Lowcountry Adds Brunch Fasten those bibs, because brunch is served at Lowcountry. The South Loop outpost of the boil-in-a-bag seafood concept, which specializes in Cajun-style shellfish, has added weekend brunch to its popular portfolio. A slight departure from its usual eat-with-your-hands bag-centric menu, the brunch offerings span a spectrum of Southern comforts, from […]

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Jun 18, 2018 09:51 PM
Best Restaurants in Boystown

With June being Pride Month, there’s no better time of year to spend dining and drinking in Chicago’s Boystown neighborhood. The vibrant Lakeview area enclave is best known perhaps for its clubs, drag brunches and rainbow pylons, but the neighborhood is becoming a serious dining destination in its own right, thanks to restaurants like these: […]

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Jun 11, 2018 10:32 PM
Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series

Happy Hour at Punch Bowl Social Happy Hour at Punch Bowl Social Happy hour is the happiest of all when you’re surrounded by bowling alleys, bocce courts, karaoke rooms and dart boards. The West Loop’s brand new Punch Bowl Social, a behemoth dining and gaming complex out of Denver, has jumped on the happy hour bandwagon, […]

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Jun 05, 2018 06:53 PM

Meet The Monarch's New Executive Chef Michael DeStefano

The Monarch recently appointed Michael DeStefano as their new executive chef, stepping in to fill the kitchen clogs vacated by Andrew Brochu. Most recently, DeStefano served as The Monarch's sous chef, but he and Brochu have a history that runs deeper than Ross and Rachel. The two worked together at Kith & Kin (RIP), EL Ideas, and graham elliot before moving to The Monarch, where DeStefano's straightforward style really shines. Here, DeStefano elaborates on his cooking experiences and time spent working alongside Brochu.
 

Dining Chicago: What are the most memorable lessons you learned while working alongside Andrew Brochu?

Michael DeStefano: As far as cooking goes, Andrew has an inspiring creative mindset. He has discussed with me his process of creating new dishes, which I loved. To someone reading a description of a dish he might have created, you could look at it and wonder how on Earth he could come up with those flavor combinations. But if you understand the process of how he develops a dish and pairs flavors, you will see that nothing is forced for the sake of just being original. The flavors all work together in some way or another before anything even touches a plate.

When Andrew offered me a job at Kith & Kin, he told me about his experience in the industry, and told me he could offer a lot of knowledge when it comes to food and cooking. But he told me the most important thing he would be able to teach me is about cleanliness and organization. And that extends from not only your work station, but to the walk-ins, your apron, and to the dish pit. Kitchens are fast-paced environments, so you have to move fast. But that shouldn't mean sprinting. It means working efficiently. And if you want to work efficiently, you have to be clean and you have to be organized, both physically and mentally.

The third thing I learned from Andrew is to trust yourself and stand by your food. This was important to me in the growing process as a cook. You need to be confident in order to do this job. Don't let the fear of making a mistake ever get in the way of your job. It is important in order to learn and get better.


Dining Chicago: How does it feel to be on your own at the helm of the kitchen?

DeStefano: It feels good. I'm definitely not on my own though. I have a lot of support throughout the restaurant. There are changes that will take getting used to, but I am ready to embrace them.


Michael DeStefano
(Michael DeStefano)


Dining Chicago: How (if at all) are you doing things differently at The Monarch than when Andrew was there?

DeStefano: Andrew did a good job putting a lot of systems in place at The Monarch in order for this place to run efficiently. It's my job to look at them and see what is working and what might need to change. We talked about how this would be my first executive chef position, and how I will push very hard in seeing that I set a standard for myself and for my food.


Dining Chicago: Describe your personal cooking style/philosophies. How do they differ and relate to Andrew and how do they align with The Monarch?

DeStefano: Andrew and I see eye-to-eye on a lot of things, so our philosophies about food are very similar, but his style and his goals are on a different level than mine. I like super casual, unfussy food, but doing that and not making it boring is what interests me. I think The Monarch is a great outlet for me to cook food that is stimulating enough for me, but will not intimidate guests. It really comes down to being able to season a good product.

Andrew wants to push boundaries with food, doing something that hasn't been done before. That is the mindset and the purpose of Alinea, Next, Aviary, etc., along with executing it on the highest level. I've never worked for any of those places, but I like to consider Chef Achatz in my mentoring tree, through Andrew. It's always exciting to think about that. And that is how the industry evolves and gets better, whether it's what Andrew will be doing at the Aviary or what I will be doing at The Monarch.

Tags: The Monarch
Neighborhoods: River NorthWest LoopLittle Italy, UICWicker Park

graham elliot considers itself the first "bistronomic" restaurant in Chicago, juxtaposing four-star cuisine and accessibility in a fun and whimsical environment. The menus are a la carte, tasting (paired with...

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Former MeatyBalls food truck owner Phillip Foss opened a ballsy, six-seater in the heart of Pilsen to explore the food he really wants to cook. To snag a hard-to-get reservation,...

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Fine dining alum Michael DeStefano is at the helm of the space formerly occupied by the Wicker Park location of Uberstein. Having previously worked alongside acclaimed chef Andrew Brochu, DeStefano...

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