I Got LUXy!

When the Gibsons Restaurant Group opened LUXBAR in 2005 in Chicago, they wanted it to be a place with great food and also visual appeal.  And they were able to create just that. To give you an example, the restaurant boasts a bar that was designed and built in Vienna

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Halibut...HaliGOOD!

I’m still speechless from the magical menu tasting I had at The Florentine this week. And possibly still full from all the food I ate while I was there

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Good Things Come To Those Who Wait!

Last week’s tasting at Naoki was an all around discovery for me.  Not just of a Lincoln Park hidden gem, but also an unveiling of the true genius of Lettuce Entertain You’s long time sushi chef, Naoki Nakashima

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Ocean To Table!

Last week, I got to do something very cool. I was invited to a Seafood Themed Community Dinner organized by Paul Sippil.  The dinner was a part of the farm-to-table themed club Sippil started last year, in an effort to connect people through responsibly sourced meals

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I'm Turning Japanese....I Really Think So!

My first tasting this month was at a restaurant I’ve heard a lot about and been wanting to visit for a long time. Who wouldn’t be curious about an authentic, latin-inspired, Japanese eatery featuring both tacos and sushi! Along with their PR Manager, I finally ventured to put my curiosity to rest

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What's All The OctoFuss About?

I finally made it to Sink|Swim, the first restaurant offering by the Scofflaw Group, that celebrated its first birthday earlier this month. Sink | Swim is a seafood driven eatery with a fun nautical décor, headed by Executive Chef Matt Danko, who’s carved out a well thought out menu offering coastal eats, predominantly in a small plates format. The restaurant aims to provide you with a solid, pescetarian dining experience, although there are many items on the menu that are non-seafood related. With that, the restaurant also offers a carefully crafted beverage program comprising of cocktails such as the Santa Cruz Hurricane, which I tried.  A delicious blend of Letherbee Gin, Lucky Falernum, Peychaud’s Bitters, passionfruit, lime and East India Sherry. Having just returned from a vacation in Portugal and being on a port wine kick, I was ecstatic to have its close substitute (sherry) included in my drink

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