Chicago’s first win at The James Beard Awards, going to The Aviary, named Outstanding Bar Program.
We’re in New York, covering all of the Chicago winners; here’s a preview of what to look for later tonight
There have already been more parties, after-parties and cocktail receptions than I can count. The four day-long slog that has become Beard Weekend began on Friday (where Chicago’s Nina Barrett and Mike Sula picked up medallions for their work at WBEZ and The Reader, respectively) and has wound its way through a series of events, including last night’s “Chef’s Night Out” party, which took place in the massive food hall below The Plaza Hotel. Tonight, it’s time for the Chef/Restaurant awards, and there will be 13 Chicagoans paying extra close attention. As always, I’ll be the only Chicago reporter here grabbing on camera interviews with the winners, so be sure to check back here or abc7chicago.com for the details. Here are the folks we’ll be keeping an eye on, with their respective categories of nomination: Read More
TORONTO – David Chang can really rack up the frequent flyer miles. When I caught up with him here during the Terroir Symposium last month, he had just gotten back from visiting his restaurant in Sydney, Australia, and was already planning on flying out to help cook a dinner back in the U.S. later that same day. Chang’s Momofuku group now runs 11 different concepts in three cities, and he’s up for the James Beard Award for Outstanding Chef in the U.S. on Monday night. While his Ssäm Bar in New York dropped out of the World’s 50 Best Restaurants earlier this week to #86, Momofuku Seiobo in Sydney came in at #89; Ko at #93. Read More
Ever since Half Acre finished building its brewery in Northcenter, it seems they’ve been cranking. Exactly three years ago, they became the first brewer in Chicago to sell their beer in cans; they continue with a relatively new product, the Akari Shogun, which is considered an American pale wheat ale. Cheers.
There are only a handful of Turkish restaurants in Chicago, and of those, only a few serve lahmacun. It’s essentially a thin, crispy pizza-like disc topped with ground lamb and beef. It’s one of only two things that are served at the tiny Pide ve Lahmacun on Irving Park Road, and the key to enjoying it is to use up those colorful condiments that arrive alongside.
Videography courtesy Todd Rosenberg Photography (@toddrphoto)