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Indienne is an Indian restaurant in Chicago, Illinois. [1] The restaurant was awarded a Michelin star in 2023. [2] History
The restaurant is co-owned by chef Curtis Duffy and his business partner Michael Muser, respectively former head chef and general manager at Grace, a 3-star Michelin restaurant that was abruptly closed in December 2017 after the duo's offer to buy the restaurant was rejected by its investor-owner.
As of the 2024 Michelin Guide, there are 19 restaurants in Chicago with a Michelin-star rating. The Michelin Guides have been published by the French tire company Michelin since 1900. They were designed as a guide to tell drivers about eateries they recommended to visit and to subtly sponsor their tires, by encouraging drivers to use their cars ...
Crab Cakes. This dish was an explosion of mouthwatering flavors and textures. These jackfruit, artichoke and quinoa fritters were layered on top of zig-zags of tangy ancho aioli and topped with ...
Boka is a Chicago restaurant which has retained a one-star ranking from the Michelin Guide since 2010. Its name is a portmanteau of the surnames of its founders, Kevin Boehm and Rob Katz. Boka received 3 stars from the Chicago Tribune and Chicago Magazine. [1] The executive chef is Lee Wolen. [2]
Day-see - a Tibetan sweet dish with rice cooked in unsalted butter and mixed with raisins, droma (gourd shaped root found), dates and nuts. This dish is usually served only on Losar (Tibetan New Year). Khapsey - Tibetan cookies or biscuits that are deep fried and made during celebrations such as the Tibetan New Year or weddings. Khapseys are ...
CHICAGO — After serving 20 years in state prison for murder, former gangbanger Tyrone Muhammad never expected to return to the city’s tough South Side and find Venezuelan migrants and the ...
Schwa is a tiny, 825 square feet (76.6 m 2) restaurant located in the Wicker Park neighborhood of Chicago, Illinois. [2] Seating 26, it features what chef Michael Carlson describes as a "pared-down" approach to food and has been described as being on the forefront of a new "molecular gastronomy" style of cooking.