XOCO

Rick Bayless does it again! The celebrity chef that brought you Frontera Grill, Topolobampo and Frontera Fresca opened XOCO September 8, 2009. XOCO means “little sister” in Spanish slang which is fitting as XOCO is the little sister of the Bayless restaurants. Bayless has mastered fine-dining and quick service and is now on top of the global street food phenomenon.

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Charlie Trotter’s

To say that Charlie Trotter’s is simply one of the best restaurants in Chicago would be an understatement. The awards that the restaurant (and the chef) have received make Charlie Trotter’s one of the best restaurants in the United States, if not in the world. For 21 years, this Lincoln Park restaurant, located in two unassuming brownstone houses, has been serving some of the best and most innovative food in the world. With 10 James Beard Foundation awards, a Mobil Five Star designation, an AAA Diamond award, as well as several other awards, Charlie Trotter’s sets itself worlds apart from mainstream fine dining. If that’s not enough, they are celebrating their 22nd anniversary this year!
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The Publican

The Publican is the latest restaurant from Chef Paul Kahan and partners. Alongside him are Chef de Cuisine Brian Huston, Sommelier Eduard Seitan, beer expert Michael McAvena, and partner and experienced restaurateur Brian Alexander. Their new restaurant is located in the Fulton Market District at 837 W. Fulton Market Street in Chicago. The Publican is a beer-centric restaurant focused on simply prepared fresh and seasonal ingredients.

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Perennial

Perennial, one of the new restaurants from the Boka Restaurant Group that also runs Boka and Landmark, has quickly become one of “The Best 50 New Restaurants in America” according to Travel and Leisure Magazine. Chef Ryan Poli is the driving force behind the food of Perennial. He was the executive chef of Butter in Chicago, which was also named one of the country’s twenty best new restaurants by Esquire Magazine in 2005. Even with the recognition he gained from Butter, Poli decided to leave and go to Spain to work for a host of restaurants while he refined his techniques and skills. With this experience and his previous work in the kitchens of The French Laundry and Le Francais, Poli was ready to open Perennial.

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Piccolo Sogno

Piccolo Sogno, or “Little Dream” as it translates in Italian, is the River West located restaurant of Chef Tony Priolo and wine expert Ciro Longobardo. Opened December 2008, Piccolo Sogno has already been named one of Chicago Magazine’s Top 22 New Chicago Restaurants. Piccolo Sogno has taken the space previously occupied by Timo restaurant, and before that, Thyme.

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Graham Elliot

Posted by Josh Gordon

Graham Elliot opened only about a year ago and has already made a name for itself among Chicago diners. The Chef, Graham Elliot Bowles, has worked for several inspired kitchens over the course of his career before opening his new restaurant in Chicago. Working in such kitchens as the Jackson House Inn & Restaurant in Vermont, The Mansion on Turtle Creek in Dallas, and then Charlie Trotter’s, Tru, and The Avenues at The Peninsula in Chicago, Graham Elliot Bowles has honed his skills and is now the executive chef of one of Chicago Magazine’s “Top 22 New Chicago Restaurants”.

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Last week, I had the pleasure of attending a special event at WIRED Magazine’s NextFest, celebrating the release of Grant Achatz’s new Alinea cookbook. While Alinea’s official exhibit at NextFest focused more directly on its use of innovative serving pieces by Crucial Detail design studio, the theme of the book party was tailored to the multi-sensory Alinea experience.

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The signature drink continues to stir up sales at restaurants and bars with some industry reports citing a 20% sales increase in beverages attributed to the signature drink. In fact, the hot trend at weddings is to offer a signature drink named after the couple. While there's a certain art to mixing cocktails, a good place to try your hand at a signature drink is with sangria.

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This is NOT your run-of-the-mill potato salad recipe. It's one handed down from my grandmother that, as it turns out, had a "secret ingredient" not found in any potato salads you've ever tasted.  I've never seen it elsewhere and it comes with her great descriptive term "potato salad with gwackiness."  I'd love to share it with you.  

Unfortunately it doesn't come with her stories of simpler days, of friendships and hardships or those great smells that only exist in a grandma's kitchen.  You'll have to add those when making this with your family.  

For that special taste of "gwackiness" you are sure to love:

5 lbs. red potatoes (boiled, cooled, peeled and chopped).
1 dozen eggs (hard-boiled and chopped). Set 2 aside for garnish.
3/4 - 1 stalk of celery (finely chopped).
1 bunch of radishes (using cut off red skin only, chopped) *the secret ingredient*.
1/2 jar green olives with pimento (chopped).
1/2 - 3/4 of large jar of Hellmann's Mayonnaise.
Salt & Pepper (to taste)

Mix all ingredients, adding mayonnaise a little bit at a time (until perfect "gwackiness" is achieved). Salt and pepper to taste. Garnish with sliced hard-boiled eggs. Enjoy!

Posted by Dawn Johnson