Sweet Sojourn: The star-crossed story behind Aigre Doux
By Michael Nagrant Mohammad Islam would make a first-rate drug pusher. The executive chef and co-owner of the new River North hot spot Aigre Doux (which means sweet and sour in French) is standing next...
View ArticleChain Gang: A look at the Chicago mainstream
By Michael Nagrant Batman eats at Ben Pao. Rather, according to last month’s tabloids, his alter-ego Christian Bale does. As I recently wrote of Katie Holmes’ order of Gino’s East pizza, you figure...
View ArticleDipping in the L20: Is this Chicago’s best restaurant?
By Michael Nagrant Pour my beer in a Solo cup and give me a spit-roasted pork taco and I’m a happy man. It’s not that I don’t appreciate luxury dining, but the balance between food and other details at...
View ArticleGabbin’ with Gras: L20’s tireless Laurent Gras
By Michael Nagrant You can run Laurent Gras over, but you can’t stop him. Though Gras, the chef of L20 in Lincoln Park, was hit by a car while cycling earlier this year, he’s already resumed a...
View ArticleOn A Roll: Is M Burger the best fast-food hamburger in the city?
By Michael Nagrant I’m just sitting here watching the wheels going round and round. I really love to watch them roll. —John Lennon It’s finally “watching the wheels” time here in Chicago. We’ve been...
View ArticleA Taco Tale: La Lagartija Taqueria brings a Bayless alum to the West Loop
By Michael Nagrant Few people ignore Rick Bayless. Those who do usually get their ass handed to them—see Chef Ludovic Lefebvre on the first season of Top Chef Masters. For Laura Cid-Perea, the Mexico...
View ArticleGilded Boy: Overnight sensation Brendan Sodikoff’s recipe for success
By Michael Nagrant Brendan Sodikoff could be Liberace’s son. He’s got the same round cheekbones, the unmistakable wincing smile, and a pair of deeper-set eyes that draw you into a maelstrom of...
View ArticleThe Big Heat #22: Alpana Singh
22 Alpana Singh “Check Please!”/Lettuce Entertain You Wine Queen We’ve seen little old Mexican dudes who have eaten a lot more chicken livers than foie gras stop dead in their tracks in a Pilsen...
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