Hsing Chen Supported by By Kevin PangPriya Krishna and Brian Gallagher Kevin Pang is a writer and former restaurant critic living in Chicago. Priya Krishna is a reporter and Brian Gallagher is an ...

Many north suburban restaurants are offering special prix fixe menus as part of Chicago Restaurant Week, an initiative to get diners in the door in what’s typically a slow time of year for ...

Going from Downtown Chicago to the suburbs is a huge pivot, but that’s what Jimmy Bannos Jr. is attempting as he departed the Purple Pig to open a restaurant in suburban Niles. Bannos Jr.

It seems like every month or two, there’s a new vegan restaurant opening in Chicago even during a time that has been very challenging for the industry as a whole. One can find plant-based food ...

The James Beard Foundation on Wednesday announced the semifinalists for its 2025 Restaurant and Chef ...

Chicago boasts a vibrant and internationally-renowned restaurant scene. Read the latest news and updates from the dining world. El segundo concurso anual de coquito busca coronar la mejor bebida ...

But there were also some moments of seriousness at Sunday’s Banchet Awards — Chicago’s top local prize for restaurants and chefs, which brought hundreds of industry insiders together at ...

CHICAGO (WLS) -- Kimpton Gray Hotel executive Chef Luis Silva stopped by ABC7 Eyewitness News to talk about the Chicago Restaurant Week offering for this year. Chef Silva works at Boleo, it one of ...

The threat of the Trump administration’s immigration raids is looming large in Chicago’s restaurant scene, where immigrants comprise roughly 40% of the workforce. Restaurant owners ...

24 and runs through Feb. 9, according to Choose Chicago. Visitors will be able to explore a wide variety of cuisines by dining at any of the 470 participating restaurants across the city and suburbs.

Just think of it: 17 days of culinary celebrations involving some of the best Chicago restaurants and chefs recognized all around the globe. If you haven't yet made any reservations, now is the time.

The January doldrums are real. It’s cold, it’s dark, you’re tired from the holidays. It takes a lot to leave the house – which is a problem for restaurants, since they’re relying on people walking ...