dining

River Roast to Bring New Concept in Dining to Chicago

James Beard award-winning Chef Tony Mantuano and Executive Chef John Hogan are introducing River Roast, an American tavern-style dining and social house on the water in Chicago. Terry Kane is joining the duo as general manager.

"John and I have wanted to do something together for years," said Mantuano. "River Roast is the perfect opportunity for us to combine creative forces and produce something truly unique to the Chicago culinary scene."

From Down Under: More than a Trifle of Truffles

Tuber melanosporum is quite a mouthful. It’s also incredibly delicious. More widely known as the black truffle, the precious and pricey mushroom--$800 a pound for "extra class"-- is in season now. When I received an invitation to celebrate "Black Truffle Friday" at Republique-one of my favorite new restaurants in LA-I marked the occasion on my calendar in big black Sharpie letters.

Fairmont Millennium Park Appointed New Executive Chef

Chicago’s Fairmont Millennium Park hotel announced the appointment of John Cordeaux to executive chef.

"We are extremely fortunate to welcome such a culinary talent to Fairmont Chicago," said Mark Huntley, regional vice president and general manager of Fairmont Chicago, Millennium Park. "Chef Cordeaux will be an excellent leader for our culinary team and bring a new creative vision to our operation. We are delighted to have him bring his experience over three continents to our hotel and know he will make a tremendous contribution to the property and the community."

Silversmith Hotel Announced Two New Members to Culinary Team

The Silversmith Hotel recently appointed Adam Blake Jones as director of food and beverage and Nelson Erazo as executive chef of Adamus, the hotel’s new lounge and restaurant. 

"Adam encompasses the leadership skills and vision necessary to achieve success in a thriving Chicago restaurant and nightlife scene," said Hans Ritten, general manager. "We’re confident in his abilities to shape our program into one of the best."

Pages

Subscribe to RSS - dining