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This page was last edited on 3 December 2024, at 15:32 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Michelin Guide Chicago 2014. Michelin Travel Publications. 2014. ISBN 978-2-06-718699-6. Michelin Guide Chicago 2015. Michelin Travel Publications. 2015. ISBN 978-2-06-719412-0. Michelin Guide Chicago 2016. Michelin Travel Publications. 2016. ISBN 978-2-06-720293-1. Michelin Guide Chicago 2017. Michelin Travel Publications. 2017. ISBN 978-2-06 ...
Alinea is a restaurant in Chicago, Illinois, United States.In 2010, Alinea was awarded three stars by the Michelin Guide. [1] [2] Since the closing on December 20, 2017, of Grace, Alinea remains one of only two Chicago restaurants, with the other one being Smyth, added in 2023, with three Michelin stars.
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.
This page was last edited on 24 February 2025, at 00:15 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Next is a restaurant in Chicago.It opened April 6, 2011. [1] The restaurant received media interest due to chef Grant Achatz's success at his first restaurant, Alinea, as well as its unique "ticketed" format: [2] Next sells pre-priced tickets for specific dates and times in a similar fashion to the way theater, concert and sporting event tickets are sold.
Frontier is a restaurant in West Town, Chicago, Illinois, United States. It adopts a cosy setting and serves finger food as well as novelty food, such as cooked alligator meat . Frontier is run by chef Brian Jupiter and owned by Mark Domitrovich.
Some Chicago restaurants also serve mild sauce, which can include various ingredients such as barbecue sauce and ketchup. [15] Rib tips, the cartilaginous end pieces left from butchering St. Louis–style ribs, became popular in the South Side of Chicago because of their low cost. The gelatinousness of the rib gives it a chewy exterior when cooked.