Dining Chicago

Latest Blog Posts
Dining Chicago Makes The Most of Christkindlmarket

In the thick of the holidays, it’s that time of year for shopping, gifting, family and perhaps most importantly: mulled wine. The latter is where Christkindlmarket comes in. Chicago’s iconic German market/festival is back in action for the season, serving up holiday eats through Christmas Eve in the heart of the Loop. Here’s everything you […]

The post Dining Chicago Makes The Most of Christkindlmarket appeared first on Dining Chicago.

Dec 12, 2017 11:36 PM
Weekly Planner: Mezcal Dinner, Feast of the Seven Fishes

Weekly Planner: Mezcal Dinner, Feast of the Seven Fishes Mezcal Dinner at Mi Tocaya Antojeria Wine dinners and beer dinners are a commonplace occurrence around these parts, but mezcal dinners? That’s something pretty new and enticing. At the buzzy Mi Tocaya Antojeria in Logan Square, chef Diana Davila is hosting a series of mezcal dinners this winter, […]

The post Weekly Planner: Mezcal Dinner, Feast of the Seven Fishes appeared first on Dining Chicago.

Dec 12, 2017 02:35 AM
Dining Chicago Christmas Drinking Guide 2017

Where to eat, drink, dance and be merry this Christmas. Petterino’s: Santa’s coming to town a little early this year, and he’s hungry for brunch. Pay a visit to Mr. Claus at Petterino’s, where he’ll be stationed December 16 and 17 from 11:00 a.m. until 2:00 p.m. both days. The perfect stopover before an afternoon […]

The post Dining Chicago Christmas Drinking Guide 2017 appeared first on Dining Chicago.

Dec 09, 2017 07:40 PM

Chefs Make Pizza Cameos

Just because a chef doesn't operate a pizza restaurant and toss dough every day should not bar them from making their own pizza. This is a free country, after all. The opportunity for chefs to design their own pizza is a sacred right. Celebrating that right are Roots Handmade Pizza and The Grid, two restaurants rolling out pizzas designed by guest chefs from restaurants throughout Chicago. Chefs come from all walks of kitchen life, some with a background in Mexican cuisine, some with barbecue, and some with Southern fare. The results are pizzas bedecked with a miscellany of unexpected toppings that go well beyond the standard cheesy, pepperoni hodgepodge.


The Grid's pizza oven
(Wood-fired pizza oven at The Grid. Photo: Blast Marketing & PR)


The Grid is poised to launch Half Baked: A Pizza Series, on November 11, featuring different chefs from around Chicago. Each chef will serve as guest host (as in hosting the menu, not taking people to their tables) at The Grid for a designated night, crafting their own pizzas utilizing the restaurant's wood-fired pizza oven. This thing is a fiery behemoth, a 19-plus square foot cooking chamber that enables chefs to cook up to 200 12-inch pizzas per hour. That's a lot of dough. The pizza series holds court on the second Monday of every month, with Chris Macchia from The Florentine serving as November's inaugural guest chef. As the chef of an Italian restaurant, the man knows his way around a pizza. On November 11, he'll be serving up antipasti plus two different pizzas, a Brussels sprouts pizza with Taleggio, pancetta, butternut squash, fried egg, and black truffles, and a tuna conserva pizza with fiore di latte, capers, tomatoes, gaeta olives, red onions, and marjoram. Next up is Mark Steuer of Carriage House on December 9, throwing down with braised short rib pizza with buttermilk blue cheese, caramelized red onions, fried Brussels sprouts, and spicy cornbread crumbs.


Over at Roots Handmade Pizza, the chef series of specialty pizzas features the eclectic stylings of Antique Taco's Rick Ortiz, Homestead's Chris Curren, and Lillie's Q's Charlie McKenna. It's an apt opportunity for non-pizza chefs to dabble in pizza-making, and for guests to try unusual pizzas. The taco chili cheese curd pizza from Ortiz combines chorizo chili, Brunkow cheddar cheese curds, Chihuahua cheese, Quad Cities mozzarella blend, pickled jalapeños, pickled onions, avocado cream, tortilla strips, black olives, and scallions. Curren's pizza is an homage to the lobster pizza he popularized at his defunct Blue 13. It features Maine lobster, roasted garlic puree, roasted cipollini onions, and Manchego cheese. Then there's McKenna's meat-tastic BBQ pulled pork pizza, loaded with peach wood-smoked pulled pork, Lillie's Q smoky barbecue sauce, and Quad Cities mozzarella blend, all flecked with Lillie's Q Carolina Dirt BBQ rub and some cole slaw.

Tags: PizzaThe GridRiver NorthRootsWest Town

Charlie McKenna (Avenues, Les Nomades, Tru) goes downscale with his award-winning BBQ concept in Bucktown. Craft beers and a full bar complement the slow-smoked pulled pork, chicken, baby back ribs...

Lillie_q_food6 Lillie_q_food Lillie_q_food2 Lillie_q_food3

This restaurant from BLT Restaurant Group, inside the JW Marriott, offers a seasonal and substantial menu of Italian-American cuisine featuring top imported Italian pastas, cheeses, salts and meats.

Florentine200 Chijw_restaurant200

A concept from the Bedford team featuring small plates from South Carolina’s Lowcountry, Carriage House features a strong bar program. It showcases boutique wines, traditional Southern refreshments like punches, tea...

Carriage_house5 Carriage_house Carriage_house4 Carriage_house3

The latest iteration of the former Baume & Brix space is a whimsical addition to a neighborhood that takes its nightlife serious. Expect elevated tavern fare curated by consulting chef...

The_grid4 The_grid The_grid2 The_grid3



Copyright © 2017 Chicago's Restaurant Guide. All Rights Reserved.