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Highlights

A collection of news and information related to L2O published by this site and its partners.

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    Mar 27, 2013 |Column| Chicago Tribune

  1. Phil Vettel: Four stars for L2O

    A lot of words have been used to describe L2O — minimalist, compelling, any superlative you care to name — but until recently, playful was not among them.
    A lot of words have been used to describe L2O — minimalist, compelling, any superlative you care to name — but until recently, playful was not among them. But the ascendancy of chef Matthew Kirkley at this highly regarded restaurant —...

    Tags: Caviar, St. Patrick's Day, Summer Squash, Phil Vettel, Restaurants

    2. Jun 7, 2012 |Column| Chicago Tribune

  2. Hole Foods

    Cupcakes are cool. But doughnuts are hot.
    Cupcakes are cool. But doughnuts are hot. A handful of new and relatively new shops are producing the kind of high-quality, limited-quantity, chef-driven doughnuts that truly can be called artisanal products. Much as cupcake specialists revolutionized...

    Tags: Lifestyle and Leisure, The Purple Pig, Pistachios, Jams and Jellies, Krispy Kreme Doughnuts

    3. May 17, 2012 |Column| Chicago Tribune

  3. Summer eating list

    I don't know if teachers still do this, but at the end of each school year, I was handed a summer reading list, a sheet of required and optional books that would prepare students for the coming school year. (I still owe a measure of revenge to the teacher who saddled me with "Lord Jim.")
    I don't know if teachers still do this, but at the end of each school year, I was handed a summer reading list, a sheet of required and optional books that would prepare students for the coming school year. (I still owe a measure of revenge to the teacher...

    Tags: Goosefoot, Ethics, Bar Toma, Seafood, Belly Shack

    4. Jan 10, 2013 |Column| Chicago Tribune

  4. Phil Vettel: Two stars for Embeya; One for Jellyfish

    Two Asian restaurants with impressive credentials opened exactly one day apart: Embeya, a West Loop Vietnamese restaurant made its debut Sept. 11; and Jellyfish, a Gold Coast pan-Asian opened on the 12th. They're ideal for their neighborhoods; Embeya offers chef-driven focus, and Jellyfish is such a party-ready, eye-candy spot, it ought to be wearing heels.
    Two Asian restaurants with impressive credentials opened exactly one day apart: Embeya, a West Loop Vietnamese restaurant made its debut Sept. 11; and Jellyfish, a Gold Coast pan-Asian opened on the 12th. They're ideal for their neighborhoods; Embeya...

    Tags: Phil Vettel, Restaurants, Salads, Gold Coast, Artists

    5. Feb 23, 2012 |Column| Chicago Tribune

  5. Oh, the places they didn't go

    When Charlie Trotter announced, just past the stroke of midnight on New Year's Day, that he would be closing his eponymous Chicago restaurant at the end of August, quite a few people vowed to get to Charlie Trotter's, one last time or even for the very first time, before it was too late.
    When Charlie Trotter announced, just past the stroke of midnight on New Year's Day, that he would be closing his eponymous Chicago restaurant at the end of August, quite a few people vowed to get to Charlie Trotter's, one last time or even for the very...

    Tags: Alinea, Miami (Miami-Dade, Florida), Restaurants, Julia Child, Charlie Trotter's

    6. Nov 8, 2012 |Column| Chicago Tribune

  6. Let's break out the old crystal ball

    Time once again for my annual exercise in humiliation, as I try to predict the star recipients in the 2013 Michelin Chicago Guide, which hits bookstores Wednesday.
    Time once again for my annual exercise in humiliation, as I try to predict the star recipients in the 2013 Michelin Chicago Guide, which hits bookstores Wednesday. This is the third year that Michelin has published a Chicago guide, and if there's one...

    Tags: Goosefoot, Bonsoiree, Book, Twin Anchors, Ann Sather

    7. Sep 8, 2010 |Column| Chicago Tribune

  7. Gilt a pleasure in a trying location

    If my enthusiasm for Gilt Bar seems a little restrained, well, I vowed that I wouldn't let myself get hurt again.
    If my enthusiasm for Gilt Bar seems a little restrained, well, I vowed that I wouldn't let myself get hurt again. You see, Gilt Bar, a spiffy little 6-month-old, so young and appealing and full of promise, sits at 230 W. Kinzie St. And that address has...

    Tags: Chicken, Jams and Jellies, Salads, Restaurants, Metal and Mineral

    8. Nov 29, 2012 |Column| Chicago Tribune

  8. Rare treats

    Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare ingredients is about 40 percent of what he does. He locates tough-to-acquire things for chefs who, being chefs, want something especially bad when they are told it will be impossible to get. Rare vegetables, salts, oils, spices, nuts, fish eggs — he finds the guy who locates the guy who heard of the guy who knows the guy who knows about, say, a place in the Pacific Northwest where, with the right permit at the right time, you can forage for a rare pine bark that grows 25 feet in the air.
    Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare...

    Tags: Caviar, EL Ideas, Alinea, Charlie Trotter, Verrier

    9. Dec 27, 2012 |Column| Chicago Tribune

  9. Ready, reserved

    I have this problem. I made more New Year's Eve reservations than I can use. More than 100 of them, actually.
    I have this problem. I made more New Year's Eve reservations than I can use. More than 100 of them, actually. Which is why, for the 12th straight year (and the 17th time in the past 19 years), I'll be giving them away to nimble-fingered readers who ask....

    Tags: Bar Toma, Belly Shack, Ceres' Table, Appetizers, Browntrout

    10. Dec 29, 2011 |Column| Chicago Tribune

  10. Please be seated

    You can't count on snow for Christmas. You can't count on a 7-3 Bears team making the playoffs.
    You can't count on snow for Christmas. You can't count on a 7-3 Bears team making the playoffs. But you can count on my annual save-the-tables list, which provides dozens of last-minute, primo New Year's Eve reservations for procrastinating readers....

    Tags: Ceres' Table, Ria, Saveur, Bistronomic, The Publican

    11. Nov 10, 2011 |Column| Chicago Tribune

  11. Stargazing: Phil Vettel handicaps Michelin-star winners

    As the second Michelin Guide for Chicago prepares to hit bookstores next week, one thing is for sure: There will be change.
    As the second Michelin Guide for Chicago prepares to hit bookstores next week, one thing is for sure: There will be change. There has to be. Among the 23 restaurants that received one or more stars, Sixteen (one star) saw chef Frank Brunacci depart,...

    Tags: Bonsoiree, Next (restaurant), Ria, Riccardo Trattoria, Sprout

    12. Nov 18, 2011 | Los Angeles Times

  12. At home with Carla Corona, M Street Kitchen's pastry chef

    L.A. at Home
    Carla Corona: Pastry chef Carla Corona’s home kitchen is not particularly large, nor refined in its finishes, nor loaded with gonzo equipment. It’s humble. And to Corona, it’s perfect. A look at a modest kitchen that serves as a symbol...
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L2O Photos
Tuna tartare excites almost nobody these days, until yo...
(March 27, 2013)
Ahi tuna tartare
"For the first half of my menus, I try to use as many n...
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Chef Matthew Kirkley
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(January 16, 2013)
Pastry chef and Baker of the year
 » All 4 L2O photos