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The name of the restaurant stands for Lake to Ocean. 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]
Osteria in art: Aleksander Lauréus (1793–1823) oil painting from 1820, Roman Osteria from Pori Art Museum (Finnish: Porin taidemuseo, Swedish: Björneborgs konstmuseum). Pori Art Museum is a museum of contemporary and modern art museum in Pori (Swedish: Björneborg), Finland.
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.
Michael White is the former Head Chef and Owner of the Altamarea Group, which is composed of the restaurants Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, Osteria Morini and Due Mari in New Jersey, and Al Molo in Hong Kong. [1]
Next is located in Chicago's historic Fulton Market, just north of the West Loop's "Restaurant Row" on Randolph Street.. Next's operation also includes two on-site bars: The Aviary, previously headed by Charles Joly, [4] and presently headed by Micah Melton, [5] and The Office, an invite-only speakeasy-format bar that seats 14 and is located behind an unmarked metal door in the basement of the ...
Vineyard Landscape of Piedmont: Langhe-Roero and Monferrato This page was last edited on 31 October 2021, at 22:38 (UTC). Text is available under the Creative ...
Soo campaigned to get the Chicago Transit Authority to give the Argyle 'L' station a $250,000 face-lift, then in 1981 he started the "Taste of Argyle," an annual food festival. He also secured funds from Chicago Mayor Jane Byrne to fix the sidewalks, and later from Mayor Harold Washington to repair building facades. Because of his tireless work ...
[2] [3] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe, Belgian immigrants who came to Chicago to run a restaurant at the World's Columbian Exposition, or their chef, Emil Zehr. [4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972. [5]