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Chicago Restaurant Week, is an event held once a year for seventeen days in which participating restaurants in Chicago offer prix fixe lunches and dinners. A celebration of Chicago's culinary scene featuring some of the finest restaurants, this can be a fraction of the usual prices.
The Spanish tapas restaurant was followed by restaurant concepts with locations in Philadelphia, Chicago, Arizona, [4] New Jersey, Palm Springs, [5] Washington, D.C., and New York City. [6] Following a few years of financial and legal challenges, [ 7 ] Garces filed for bankruptcy in 2018 [ 8 ] and sold his restaurants to IdEATion Hospitality as ...
José Ramón Andrés Puerta was born in Mieres, Asturias, Spain, [5] on 13 July 1969. [6] Andrés' family moved to Catalonia when he was 6. [7] He enrolled in culinary school in Barcelona at the age of 15, and when he needed to complete his Spanish military service at age 18, he was assigned to cook for an admiral. [8]
The menu at José Andrés' Pigtails bar includes fried pig ears and snouts with rey silo cheese foam and a cocktail with pork consomé and sherry.
Chef José Andrés’ new cookbook, “Zaytinya,” was released on March 19 and features more than 150 recipes inspired by Greek, Lebanese and Turkish cuisine.
The restaurant was located at 2300 N. Lincoln Park West, Chicago, Illinois 60614. L 2 O and Alinea were the only restaurants in Chicago to receive three stars from the 2010 Michelin Guide. [1] L 2 O earned 1 Michelin star in the 2011 guide and two stars in the 2012 guide. [2] Matthew Kirkley became L 2 O's chef in November 2011. In 2012, the ...
A post shared by Chef Susan Feniger (@susanfeniger) The 90-minute virtual event will showcase Goin — in her kitchen, no less — preparing Harris’ recipe for herb-roasted whole chicken.
The restaurant was well received by food critics, [6] [3] and earned its first Michelin star in 2013. [14] It went on to earn two Michelin stars, [13] five years in a row. Chicago Tribune named it one of the best restaurants in Chicago in 2019. [10] It closed in 2020 because of the impact of COVID-19 pandemic on the restaurant industry.