Gary Wiviott Chats about the Barbecue at Barn & Company
The opinionated barbecue expert is excited about the new gig.
Grub Street
All Grub Street Chicago Posts Tagged:
‘interviews’
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Patrick Fahy: “I Want To Learn Every Slice of the Pie”
The one time we had Patrick Fahy’s desserts at Blackbird, they were the dazzling capper to a very impressive meal— architectural triumphs that looked like high-fashion hats from Mars, yet tasted pretty great too. And we weren’t the only ones...
Liz and Mark Mendez Talk Wine at Their Wine Bar, Uva
Yesterday, we talked with Mark and Liz Mendez about their wine bar, Uva, set to open in early fall in the long-ago Rushmore space on Lake Street. In that segment we focused on the Spanish food that will be on...
Mark and Liz Mendez Talk Food at Their Wine Bar, Uva
As executive chef at Carnivale, Mark Mendez was like the indie filmmaker who suddenly gets the assignment to direct a big summer blockbuster. He used his position to be a supporter of local farms, and filled his specials menu with...
Giada De Laurentiis Chats about Girl & The Goat, Festival Food, and Mario Batali
We caught up with Giada De Laurentiis right before her Taste of Chicago experience.
Doritos, Guns 'n Roses, and Seduction: Maxim’s Incredible Achatz Interview
Maxim helps Grant Achatz open up about his favorite music.
Matt Troost's Secret New Gig, Which He Got On Twitter
Matt Troost talks about his new restaurant soon to open on Taylor Street.
Charlie McKenna Makes High Tech Lowdown 'Q
Charlie McKenna talks about the Southern food at Lillie's Q.
What to Expect at Sable, According to Chef Heather Terhune
"I'm thinking maybe we'll do just a great pepperoni pizza."
Martha Bayne Dishes on The Soup and Bread Cookbook
Martha Bayne launches 'The Soup and Bread Cookbook' tonight at The Hideout.
What Exactly is Radhika Desai Up To These Days?
The ex-cheftestant cuts through the swirling rumors and tells us exactly what she's got on her plate right now.
Bill Kim Spills the Details on his Urban Belly Offshoot
Bill Kim signs the lease for his second venture, Belly Shack, where he plans to serve Latin-Asian fusion.
Alinea Sous Chef Matt Chasseur Wants to Elevate the Bostonian Palate
The chef's post-Alinea plans include a return to Boston and New England's "undeveloped palates."
Meet Todd Stein, Executive Chef of Cibo Matto
Chef Todd Stein has cooked all kinds of food in all kinds of places, but he couldn't be happier doing Italian in Chicago.