The chefs behind Coach House debut their biggest project of the year, Muhājir, on Wednesday, July 1, followed by a sibling ...

Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...

For most people, retirement means slowing down and taking it easy. For former Chicago Bears defensive end Israel Idonije it’s been anything but. Since officially retiring from the NFL in 2014, he’s ...

Patrice Yursik is a writer and editor based in Chicago. She specializes in covering beauty, hair, makeup, pop culture, travel, food, and drinks. Like so many things in the culinary world, Chicagoans ...

Here’s what I did; follow along if you’re interested in embarking on your very own iconic dishes crawl in Chicago over less ...

The Food Network show, hosted by Geoffrey Zakarian and Sunny Anderson, exalts Au Cheval’s “perfect burger-to-cheese ratio.” It beat out Brindle Room in New York, Pie ‘n Burger in Pasadena, Calif., Sid ...

Jeffy Mai was the Associate Editor for Eater’s Midwest region, and has been covering Chicago’s dining scene for over a decade. The contemporary Greek seafood restaurant is more than just another ...

Emily Venezky is a Social Media Manager at Eater and a proud Washingtonian. She fell in love with food while growing up in Los Angeles, eating plenty of street tacos and Sichuan dishes.

Naomi Waxman is the former reporter for Eater Chicago and an award-winning journalist who covers restaurants, bars, pop-ups. Colectivo Coffee, the Wisconsin-based chain with five Chicago-area ...

A six-table restaurant in Seaside, Florida, named Lazy Daze Cafe is to blame. The 1991 restaurant opening was the first from Kevin Boehm, who 12 years later would, along with Rob Katz, go on to ...

John Asbaty and Alain Uy met in 2003 working under chefs Grant Achatz and Curtis Duffy at Trio. The pair bonded while foraging for pine around Evanston to supply the aromatics for a rabbit dish. Now ...