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Tag: Chef

  • Celebrity chef Carla Hall talks to WTOP about her upcoming one-woman show – WTOP News

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    Award-winning chef and TV personality Carla Hall spoke with WTOP about what she’s cooking up next.

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    Celebrity chef Carla Hall on her new one-woman show, daring costumes, and meeting Gordon Ramsay

    Award-winning chef and TV personality Carla Hall made her TV debut on the competitive cooking show “Top Chef: New York” in 2008, where she became a beloved contestant by viewers. She later co-hosted ABC’s popular lifestyle show “The Chew,” which aired for seven seasons. Hall currently judges for a variety of Food Network programs.

    Hall studied at the now-closed L’Academie de Cuisine in Bethesda, Maryland. She has a line of tarts being sold at The Fresh Market in Rockville and continues to sell her line of food and kitchenware products on QVC.

    She spoke with WTOP’s Anne Kramer and Shawn Anderson about her upcoming one-woman show, “Carla Hall — Please Underestimate Me.” The show premieres on June 3, 2026, at the Olney Theatre in Olney, Maryland. Tickets are on sale now.

    Listen to the interview or read the transcript, which has been edited for clarity, below.

    WTOP’s Anne Kramer and Shawn Anderson speak with celebrity chef Carla Hall about her upcoming one-woman show.

    • Shawn Anderson:

      What’s on the Carla Hall agenda these days?

    • Carla Hall:

      I’m a hustler. Look, I’m a hustler. But the biggest thing locally is I’m working on a one-woman show. It will be at the Olney Theatre.

      As in, it’s just me on stage. It’s called, “Carla Hall — Please Underestimate Me.”

    • Anne Kramer:

      And it’s not cooking, it’s not baking, it’s not anything culinary.

    • Carla Hall:

      Well, there is a culinary aspect only because that’s my life, and the story is about my life. So it does start out that way, but it’s really about how I’ve matriculated through my life.

      So the thing that a lot of people don’t know about me is that I wanted to be an actress when I grew up — and I wasn’t. I wanted to be the Black Carol Burnett — and I’m not.

      So when I turned 55, looking at 60, or shall I say “sexty,” I said, ‘I really want to lean into theater. I really want to do a variety show.’ I didn’t know what that looked like, and I just kept talking about it.

      I told my agent. I said, ‘I want to do more voiceovers. I want to do cameo roles.’ I had gotten an acting coach. I mean, I really did a deep dive. I was looking at one-woman shows and theater, and so I was just really building my consciousness to do this thing. I call it ‘building a runway,’ and I’d been working on this thing.

      And then when I had an interview, an article in the New York Times by Kim Severson, and I mentioned how I wanted to do a one-woman show. Olney reached out and said, ‘Hey, we have a program where we have these new works, where we do workshops. Would you be interested?’

      So we did that in September of last year. It’s a whole weeklong thing, and then at the end of the week, we do a performance. We, as in me and my writers, so Lori Kaye and Leslie Thomas, and they invited me to be a part of the 2025-26 season.

      And it felt so far away, and now — Oh, my God! I don’t even have a year. It’s here! I’m talking about it. It has a name. It has a poster. Tickets are on sale. I have to keep my voice.

    • Anne Kramer:

      How exciting is that to know that you’re putting that into action?

    • Carla Hall:

      It is so exciting. I think at this stage of my life, at 60, when a lot of people are winding down, I am winding up.

      I’m also still dreaming and still thinking of new things to do. It’s what one of my partners and I call “main dish energy.” I’m not being put out to pasture. I’m creating new things.

      And I think that’s what keeps you not only excited, but energized, with different generations — younger people, older people — doing something new, challenging yourself. I feel challenged. Very much so right now.

    • Anne Kramer:

      What do you tell somebody who wants to get into the culinary world, whether it’s baking or whatever it might be? How do they continue to be in this world that we live in, in this economy, particularly if they want to be an entrepreneur, because it is very hard to sustain it. So is there any kind of sage advice you have for them?

    • Carla Hall:

      I think, as lay people, we think that there’s one path, and that’s making stuff. Something that somebody will eat. There’s so many other careers in the food world. There’s baking science, there’s testing, there’s food styling. There’s so many different things.

      Food is expensive. Unless you’re going to work with somebody, or somebody who has a restaurant and you’re making things for them. I think have experiences where you can test the waters and then see if you like it. A lot of times, people like pretty food, but they don’t like hard work.

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    Sam Delgado

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  • These 6 kitchen tools can make or break your Thanksgiving dinner

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    It’s the start of Thanksgiving week, the time when home cooks across America suddenly recognize the daunting task ahead.More than 90% of people in the U.S. celebrate the food-centric holiday, and more than 1 in 4 attend meals that include more than 10 other people, according to the Pew Research Center.Under that kind of pressure, what host wouldn’t want the best tools to make sure the holiday dinner goes off without a hitch?With that in mind, we asked national food safety experts which kitchen devices and aids are essential to ensure a safe and tasty Thanksgiving meal.Here are their top four suggestions for aids that can make or break your holiday dinner, plus two bonus tips for after the meal: Digital meat thermometerOur panel of experts unanimously agreed that an instant-read digital thermometer is vital to making sure roast turkey and other dishes reach 165 degrees Fahrenheit (74 degrees Celsius) to eliminate the risk of food poisoning from germs like Salmonella and Campylobacter.”This is non-negotiable,” said Darin Detwiler, a Northeastern University food safety expert. “A reliable thermometer ensures you’re not guessing, because guessing is not a food safety strategy.”Color-coded cutting boardsIn the hustle of a holiday kitchen, the risk of cross-contamination is real. That’s when germs from one food, such as raw turkey, may be spread to other foods, such as fresh vegetables or fruits.It’s best to use dedicated cutting boards for each type of food, and color-coding — red for meat, yellow for poultry, green for veggies — can help, said Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University.”I try not to use wooden cutting boards,” said Kowalcyk, noting that they can retain bacteria that thrive and grow to large enough quantities to cause illness. Sharp knives As an emergency medicine doctor who has stitched up many Thanksgiving injuries, Dr. Tony Cirillo urges home cooks to make sure their kitchen knives are sharp. A sharp knife cuts cleanly, while a dull knife requires more pressure, which can cause dangerous slips, said Cirillo, a spokesperson for the American College of Emergency Physicians. Sturdy roasting pansPulling a hot turkey out of the oven is tricky, especially if the pan you cook it in is flimsy, Cirillo added. Use a sturdy metal roasting pan or, in a pinch, stack two foil roasting pans together for strength.”I’m a big fan of double-panning,” Cirillo said. “Dropping the turkey is generally not good on Thanksgiving.”Cooking timer Just as important as getting food to the table is making sure it doesn’t sit out too long, said Don Schaffner, a food safety expert at Rutgers University. Use a cooking timer or clock alarm to make sure to pack away leftovers within two hours to prevent bacterial growth that can cause illness.Ruler And when you’re storing those leftovers, make sure to put them in shallow containers, Schaffner said. Measure using a ruler — or even the short side of a credit card — to make sure that dense foods like stuffing and sweet potatoes reach a depth of no more than 2 inches (5 centimeters) to allow for quick and complete cooling in the refrigerator.

    It’s the start of Thanksgiving week, the time when home cooks across America suddenly recognize the daunting task ahead.

    More than 90% of people in the U.S. celebrate the food-centric holiday, and more than 1 in 4 attend meals that include more than 10 other people, according to the Pew Research Center.

    Under that kind of pressure, what host wouldn’t want the best tools to make sure the holiday dinner goes off without a hitch?

    With that in mind, we asked national food safety experts which kitchen devices and aids are essential to ensure a safe and tasty Thanksgiving meal.

    Here are their top four suggestions for aids that can make or break your holiday dinner, plus two bonus tips for after the meal:

    Digital meat thermometer

    Our panel of experts unanimously agreed that an instant-read digital thermometer is vital to making sure roast turkey and other dishes reach 165 degrees Fahrenheit (74 degrees Celsius) to eliminate the risk of food poisoning from germs like Salmonella and Campylobacter.

    “This is non-negotiable,” said Darin Detwiler, a Northeastern University food safety expert. “A reliable thermometer ensures you’re not guessing, because guessing is not a food safety strategy.”

    Color-coded cutting boards

    In the hustle of a holiday kitchen, the risk of cross-contamination is real. That’s when germs from one food, such as raw turkey, may be spread to other foods, such as fresh vegetables or fruits.

    It’s best to use dedicated cutting boards for each type of food, and color-coding — red for meat, yellow for poultry, green for veggies — can help, said Barbara Kowalcyk, director of the Institute for Food Safety and Nutrition Security at George Washington University.

    “I try not to use wooden cutting boards,” said Kowalcyk, noting that they can retain bacteria that thrive and grow to large enough quantities to cause illness.

    Sharp knives

    As an emergency medicine doctor who has stitched up many Thanksgiving injuries, Dr. Tony Cirillo urges home cooks to make sure their kitchen knives are sharp.

    A sharp knife cuts cleanly, while a dull knife requires more pressure, which can cause dangerous slips, said Cirillo, a spokesperson for the American College of Emergency Physicians.

    Sturdy roasting pans

    Pulling a hot turkey out of the oven is tricky, especially if the pan you cook it in is flimsy, Cirillo added. Use a sturdy metal roasting pan or, in a pinch, stack two foil roasting pans together for strength.

    “I’m a big fan of double-panning,” Cirillo said. “Dropping the turkey is generally not good on Thanksgiving.”

    Cooking timer

    Just as important as getting food to the table is making sure it doesn’t sit out too long, said Don Schaffner, a food safety expert at Rutgers University.

    Use a cooking timer or clock alarm to make sure to pack away leftovers within two hours to prevent bacterial growth that can cause illness.

    Ruler

    And when you’re storing those leftovers, make sure to put them in shallow containers, Schaffner said.

    Measure using a ruler — or even the short side of a credit card — to make sure that dense foods like stuffing and sweet potatoes reach a depth of no more than 2 inches (5 centimeters) to allow for quick and complete cooling in the refrigerator.

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  • Best Of Houston® 2025: Best Restaurant – Memorial – Houston Press

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    Overview:

    We choose this year’s winner of the Best Restaurant in Memorial.

    Best Restaurant – Memorial: Bar Bludorn

    With a year under its belt, Bar Bludorn has settled right into Memorial like it was always meant to be there. From chef Aaron Bludorn (yep, that Bludorn), this neighborhood tavern nails the sweet spot between easy-going and luxe. Come for Sunday Brunch or Martini Happy Hour, stay for the crave-worthy dry-aged Tavern Burger and Country Ham Beignets that disappear way too fast. The hits keep coming with Lamb Ragu Pappardelle, Ora King Salmon in green curry and an Ice Cream Sandwich stacked with churro, cajeta and pecans.

    9061 Gaylord

    832-271-8264

    barbludorn.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • I Used the Butter 3 Chefs Say Is “the Best” for a Month, and Now I’ll Never Buy Another Brand

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    I got so many compliments.
    READ MORE…

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    Ali Domrongchai

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  • American Airlines failed to divert 8-hour flight after California man suffered 2 strokes, jury finds

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    A chef from California’s Central Coast who had two strokes while traveling internationally on American Airlines was awarded more than $9 million after a federal jury concluded employees failed to follow their own protocols to help him.

    In November 2021, Jesus Plasencia, a chef from Watsonville who was 67 at the time, was traveling with his wife, Ana Maria Marcela Tavantzis, on a flight to Madrid from Miami, according to a complaint they filed in federal civil court.

    While the plane was still at the gate, Plasencia suffered a “mini stroke” and temporarily lost the ability to speak or pick up his phone, according to the complaint. His wife alerted a flight attendant and the pilot but instead of alerting medical personnel and following company policy, the lawsuit said the pilot dismissed her concerns, “joked with Plasencia, and cleared him for take-off.”

    Plasencia then had a stroke while the plane was in the air; he was hospitalized after the plane landed in Spain and was in critical condition for more than three weeks before he went back to the U.S., according to court documents. He can’t speak or write and now “depends entirely on daily, significant, around-the-clock, in-home care and intensive rehabilitation,” according to the lawsuit.

    On Thursday, a federal jury in San Jose said American Airlines was on the hook for $9.6 million for its employees failing to follow company protocol in the incident.

    According to the complaint filed in 2023, the flight crew had asked other passengers to monitor Plasencia after he suffered a stroke during the flight, but didn’t tell the pilot about the medical emergency, so the flight wasn’t diverted.

    The couple argued that because American Airlines crew hadn’t followed protocols, Plasencia was delayed getting care for nearly eight hours and could’ve potentially had a better outcome, according to the lawsuit.

    “The safety and well-being of our passengers is our highest priority,” American Airlines said in a statement. “While we respect the jury’s decision, we disagree with the verdict and are currently evaluating next steps.”

    Darren Nicholson of Burns Charest, who represented the couple in the lawsuit, argued that the airline didn’t follow stroke protocol, which calls for immediate medical assistance and diverting the aircraft.

    “It is shocking that American Airlines responded so poorly to a medical emergency like this,” he said in a statement.

    American Airlines was found liable by the jurors under the Montreal Convention, an international treaty that governs international air travel.

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    Summer Lin

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  • St. Petersburg Dining Guide | Where To Eat In Tampa Bay

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    South Pinellas Dining Guide

    Greater St. Petersburg (St. Petersburg, St. Pete Beach, Gulfport, Treasure Island)

     

     

     

    Datz – St. Pete  $$
    180 Central Ave
    Website | (727) 202-1182
    Downtown staple serving comfort food classics like the “Roger’s Rockin’ Reuben” and “Memphis on My Mind.” Open daily with rotating specials and a popular weekend brunch.

    Social Roost  $$$
    150 1st Ave N
    Website | (727) 202-6113
    Globally inspired menu with standout plates like Shrimp & Grits, Short Rib, and Red Snapper Escovitch. Small plates, bold flavors, and stylish ambiance.

    Society Table – Don CeSar  $$
    3400 Gulf Blvd
    Website | (727) 360-1881
    Laid-back yet refined spot at the Don offering Florida Gulf fare all day. Favorites include fried green tomatoes, grilled ribeye, and seared scallops.

    Maritana – Don CeSar  $$$
    3400 Gulf Blvd
    Website | (727) 360-1882
    Elegant fine dining with coastal sophistication. Veal ravioli, duck confit, and lobster gnudi highlight the upscale, regionally sourced menu.

    Allelo  $$
    300 Beach Dr NE
    Website | (727) 851-9582
    Mediterranean-Aegean concept emphasizing shared plates and connection. Try the Rack of Lamb, Eggplant, or Meatballs with an extensive wine list.

    Birch & Vine  $$$
    340 Beach Dr NE
    Website | (727) 896-1080
    Chef-driven menu inside The Birchwood. Ribeye carpaccio and fresh seafood shine. Great for brunch or a romantic dinner—reservations recommended.

    Stillwaters Tavern  $$
    224 Beach Dr NE
    Website | (727) 350-1019
    Lively hangout with 20+ craft beers and a scratch American kitchen. Land & Sea entrees pair well with Pier views.

    The Library  $$
    600 5th St S
    Website | (727) 369-9969
    Literary-themed space with elegant vibes and book-lined walls. Cozy yet upscale, offering refined American cuisine and craft cocktails.

    Perry’s Porch  $$
    335 2nd Ave NE
    Website | (727) 256-0121
    Coastal café with wraparound porch and Italian-inspired dishes. Pays tribute to C. Perry Snell with charming waterfront views and relaxed vibes.

    Fortu  $$$
    97 Central Ave
    Website | (727) 256-0268
    Sleek pan-Asian steakhouse with lantern-lit ambiance. Offers wagyu, seafood plates, and upscale energy perfect for a lively night out.

    Juno & The Peacock  $$$
    400 Beach Dr NE
    Website | (727) 258-4222
    Retro-coastal setting with terrazzo floors and plush seating. Highlights include seafood towers, dry-aged steaks, and polished cocktails.

    Concrete Jungle  $$
    475 Central Ave
    Website | (727) 475-5440
    Tulum-inspired underground spot with Latin cuisine, tropical cocktails, photo ops, and live music. Ideal for nightlife or weekend brunch.

    Brick & Mortar  $$
    539 Central Ave
    Website | (727) 822-6540
    Rustic, cozy eatery with seasonal New American plates, house-made pastas, and curated beer and wine list.

    Tiki Docks Skyway  $$
    3769 50th Ave S
    Website | (727) 810-8454
    Tropical waterfront spot offering seafood, burgers, rum drinks, and family-friendly vibes. Laid-back escape with water views.

    Teak  $$
    800 2nd Ave NE, 4th Floor
    Website | (727) 513-8325
    Nautical-inspired rooftop with 360° views. Dishes like Paella and Sirloin complement craft cocktails in a serene setting.

    Doc Ford’s Rum Bar & Grille  $$
    610 2nd Ave NE
    Website | (727) 857-8118
    Casual seafood joint at the Pier. Highlights include Yucatan Oysters, Captiva Crab Cakes, and Panko Grouper, with scenic waterfront seating.

    IL Ritorno  $$
    449 Central Ave., #101
    Website | (727) 897-5900
    Italian for the discerning palate. Il Ritorno brings a new taste of fresh Italian cuisine to the community by. introducing new, interesting flavors and combinations.  Open for dinner Tuesday-Saturday, closed Sunday and Monday.

     

     

     

    © 2025 Tampa Bay Metro Magazine & Blog  |  A Metro Life Media, Inc. Publication

    #tampabaymetro #foodie  #tampabaydining

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    Chad Vorbrich

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  • Funky Chef, the Industry Pioneer in Women’s Chef Jackets, Launches New Black & White Collection for Everyday Kitchen Wear

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    The new monochrome collection provides women in culinary with a stylish, long-awaited alternative to male-centric uniforms, offering sizes from XXS to 3XL.


    VIRGINIA BEACH, Va., October 31, 2024 (Newswire.com)
    –
    Funky Chef, the first culinary workwear brand by a female chef for female chefs, introduces its Black & White Collection. Building on the success of its original Colorful designs, this monochrome line offers women a stylish, fitted, and practical alternative to male-centric uniforms, with sizes ranging from XXS to 3XL.

    Funky Chef jackets have become a go-to choice for chefs and influencers due to their fit, style, and functionality. Celebrity chefs from shows like Chopped and Below Deck proudly wear Funky Chef, endorsing the much-needed change these jackets bring to the industry. Influencer Hanalei Souza (@theladylinecook), with over 65,000 followers, ignited social media with a viral post highlighting the lack of well-fitting apparel for female chefs. The video, now reaching 165,000 views, praised Funky Chef’s jackets as a “game-changer” and sparked conversations about inclusivity.

    “Our Black & White Collection isn’t just about aesthetics—it’s about creating a uniform that works with a woman’s body, not against it. These jackets are practical enough for the busiest kitchens but flattering enough to boost confidence,” says Hannah Staddon, Founder and CEO of Funky Chef, and a yacht chef for over 10 years.

    With women making up over 50% of culinary school graduates in the U.S., the need for professional kitchen wear that fits and empowers them has never been greater. Traditional chef jackets, historically designed for men, left women grappling with bulky and ill-fitting uniforms. Funky Chef addresses this need by offering:

    • A fitted, adjustable cut for comfort across all body types.
    • Sizes ranging from XXS to 3XL to ensure inclusivity.
    • Easy zip closures replacing cumbersome buttons.
    • Side seam splits for mobility and a flattering silhouette.
    • Ample pockets, with Staddon adding, “No woman ever has enough pockets.”

    Priced at $139, the collection combines timeless monochrome designs with practicality, making it an essential staple for women chefs. The jackets are crafted from eco-friendly, breathable cotton, printed with non-toxic dyes, and designed with sustainability in mind. Committed to supporting women beyond the kitchen, the brand donates 1% of its profits to the Endometriosis Foundation of America.

    For more information or to shop the Black & White Collection, visit www.FunkyChef.co or follow @funkychefco on Instagram.

    About Funky Chef:
    Funky Chef is the world’s first collection of fitted, fashion-forward chef’s jackets exclusively for women. It breaks the mold of shapeless traditional uniforms by introducing innovative designs blending style, comfort, and functionality.

    Source: Funky Chef

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  • The Purple Pig’s Founding Chef Departs After 15 Years

    The Purple Pig’s Founding Chef Departs After 15 Years

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    Jimmy Bannos Jr.’s last day at the Purple Pig ended with little fanfare as the chef sold his stake in the Loop restaurant. As of Wednesday, October 23, Bannos Jr. is no longer involved in the restaurant he co-founded 15 years ago.

    The Purple Pig will continue without Bannos Jr., who says this was his choice and “it was time to move on,” and that he needs to concentrate on his new Greek restaurant in Northwest Suburban Niles. Father Jimmy Bannos is also involved in Koukla, pegged to open by winter’s end in February or March at 7620 N. Milwaukee Avenue.

    “I’m really, really excited about it,” Bannos Jr. says. “Am I going to miss being in the city all the time? Absolutely, but it doesn’t mean I’m not ever going to open up a restaurant in the city again.”

    The deal to buy the former Amici Ristorante in Niles was “too good to pass up.” Amici closed in the spring after 37 years. Bannos Jr. says he’s been talking to Brasero and El Che Bar chef John Manion, an open-fire cooking aficionado. They’re using the same folks who make Manion’s grills at Koukla. While the Purple Pig blended food from different Mediterranean countries, Koukla will focus on Greece.

    It’s a challenge to separate Bannos Jr. from the Purple Pig. The chef won accolades including the 2014 James Beard Award for Rising Star Chef. The restaurant was a fixture in many “best of” lists in Chicago, including the Eater Chicago 38. Bannos Jr. says he sold his stake to his existing partners and that he hasn’t been at the Purple Pig much over the summer as he’s focused on Niles. So there wasn’t much of a goodbye on his final day. Bannos Jr. says he wishes his old partners nothing but the best.

    The past few years have been challenging for Bannos Jr. and a time for growth. After a landlord dispute, the restaurant moved from its original location, which has since transformed into a Chick-fil-A. The new location opened in 2019: “Part of my like soul died,” Bannos Jr. says. “It was so hard to deal with because we really couldn’t do anything.”

    The chef candidly talks about frustrations that built up during the pandemic saying he was “angry at the world.” He went through a divorce and was arrested in 2019 for a bizarre altercation involving employees from Mi Tocaya Antojeria which took place at a Chicago Gourmet auxiliary event. Bannos Jr. appeared in court but the charges were thrown out. The pandemic made it oughter while trying to keep the restaurant from closing: “It was the lowest point in my life,” Bannos Jr. says, adding “The Purple Pig was not an easy place to make happen every day.”

    When he walked into the vacated Amici space, Bannos Jr. says it felt similar to when he entered the original Purple Pig space for the first time. His imagination began to run wild with ideas. He now holds a much brighter outlook in life while working with his father on their new restaurant. Kevin Stack, who has worked with Bannos Jr. for 13 years, is coming over to Niles as chef and partner. Stack’s fiance, Audrey Witte, who also worked at the Purple Pig, will be general manager.

    Bannos Jr. comes from a family of restaurant owners. His father, Jimmy Bannos, is known for Heaven on Seven. His son notes how father hasn’t gotten the hang of retirement, figuring out some means of staying in the restaurant industry, whether it’s a gumbo drop in Logan Square or something else.

    The family will have more news on their new restaurant in the coming weeks.

    Koukla, 7620 N. Milwaukee Avenue, Niles, planned for a February or March opening

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    Ashok Selvam

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  • Inside Downtown’s Beefy New Pan Latin Spot From Celeb Chef Richard Sandoval

    Inside Downtown’s Beefy New Pan Latin Spot From Celeb Chef Richard Sandoval

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    Richard Sandoval’s career began in the ‘90s in New York, as the Mexico City-born chef opened a pair of French restaurants. Later, he opened Maya, a contemporary Mexican restaurant on the Upper East Side. Esteemed New York Times critic Ruth Reichl awarded the restaurant two stars.

    Sandoval’s star was bright and he opened restaurants all over America and the world. In Chicago, he opened a downtown food hall, Latinicity. He also partnered with several hotels, including the Conrad Chicago where he opened the rooftop restaurant Noyane and Baptiste & Bottle. Those restaurants all closed during the pandemic.

    Earlier this year, the celebrity chef returned to the Chicago market with Casa Chi, a Mag Mile restaurant that explores Nikkei cuisine. Now, this month, he opened another restaurant, Toro, a pan-Latin restaurant inside the Fairmont Chicago hotel near Millenium Park — technically it’s located in the Loop.

    The new restaurant is inside the Fairmont.

    Look for seafood and beef with flavors from Central and South Americas.

    The first Toro opened in 2014 in Scottsdale, Arizona, and there are similarities with other locations. For example, the Chicago menu shares items with Sandoval’s Houston restaurant, Toro Toro, which opened in November 2021. Smoked guacamole and swordfish dip are two appetizers from both restaurants. There are also sweet corn empanadas and short rib tacos. Picanha, a cut of beef with a thick fat cap that’s popular in Brazil, has been appearing on more menus stateside lately. Chicago diners will find American-raised wagyu versions of the cut at Toro. While absent from the Chicago restaurant’s name, the Houston location is labeled as a steakhouse. With the Picanha, a 52-ounce prime tomahawk ribeye for $220, for five more cuts of beef, Toro Chicago could also be considered a steakhouse. There are various raw bar items including ceviche made with Peruvian red snapper, bison tiradito, and a few sushi rolls including a vegan oyster mushroom selection.

    The cocktails also have a pan-Latin influence, and a press release touts the Flaming Coffee, a drink carted tableside via cart and mixed with rum, tequila, or bourbon and served with a flambéed cinnamon and sugar rim.

    Walk through the space below and check out some of the seafood dishes below.

    Toro Chicago, inside the Fairmont Chicago, 200 N. Columbus Drive, open 6 a.m. to midnight on Sunday through Thursday; 6 a.m. to 2 a.m. on Saturday. Reservations via OpenTable.

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    Ashok Selvam

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  • Best Of Houston® 2024: Best Restaurant in Memorial

    Best Of Houston® 2024: Best Restaurant in Memorial

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    Best Restaurant in Memorial: Bar Bludorn

    Just west of downtown, the old neighborhood of Memorial is rapidly gaining momentum as a dining destination. Case in point, Aaron Bludorn, one of Houston’s buzziest chefs and restaurateurs, made the super hood home to his latest concept, a sophisticated tavern with mod takes on American bistro food with a Third Coast touch. Along with delightful dishes like country ham beignets, cornmeal-crusted snapper with potlikker broth, and hanger steak frites au poivre comes Bludorn’s world-class service, with staff that warms and welcomes guests, a thoughtfully curated beverage menu, and flawless attention to detail.

    9061 Gaylord
    832-271-8264
    barbludorn.com

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    Houston Press

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  • Best Of Houston® 2024: Best Bakery

    Best Of Houston® 2024: Best Bakery

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    Best Bakery: Magnol French Baking

    Sharpening his pastry cutter at influential spots like Michelin-starred MIX in Las Vegas and “The Most Luxurious Hotel in the World,” Burj Al Arab in Dubai, San Salvador-born chef Otto Sanchez returned to his second home, Houston, opening this lauded Post Oak bakery (with a second location set to make its stamp in the Heights). The city is lucky to have him, and his selection of skillfully prepared organic breads and pastries, from gorgeously crusty boule and baguette to eclair, seasonal tarts, and perhaps the butteriest, most satifsfying croissants in town.

    1500 North Post Oak
    281-846-6661
    magnolfrenchbaking.com

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    Houston Press

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  • Unbelievable facts

    Unbelievable facts

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    There is a restaurant in Los Angeles called Lustig where you can eat for free if you’re taller than…

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  • Tavern on Rush 2.0 Gets a Late-September Opening Date and New Chef

    Tavern on Rush 2.0 Gets a Late-September Opening Date and New Chef

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    Tavern on Rush is keeping its sign. When Phil Stefani and his children reopen the steakhouse across the street from its original space in Gold Coast, passersby will see the familiar oval-shaped black and gold logo with the tagline “an exciting restaurant.”

    A revived Tavern on Rush should open on Monday, September 30 at 1015 N. Rush Street, according to a news release. That’s at the Thompson Hotel inside the former Nico Osteria, the lauded Italian seafood restaurant that opened in 2013 by the team behind the Publican and Big Star. Before Nico, the space housed Chicago’s outpost of the Whiskey, the chain of bars owned by Rande Gerber, the entrepreneur who also launched Casamigos Tequila with George Clooney. Gerber is married to model Cindy Crawford. The two are parents of model Kaia Gerber.

    In both the Whiskey and Tavern’s heydays in the ’90s and ’00s, big-name touring musicians would stop by as would sports stars playing Chicago teams. Stefani would reminisce about seeing Michael Jordan smoke cigars. Tavern was known for its people-watching and bars, though it also served steakhouse fare. The original closed in October 2023, capping off 24 years on Rush Street. Stefani, a revered culinary figure in Chicago, was pushed out by his landlords, Fred Barbara and James Banks. In March, those two opened a new restaurant, the Bellevue, in the Tavern space.

    The revamped bar.
    Tavern on Rush/Alexa Vaicaitis

    A private dining room with an oval table and chandelier.

    Tavern on Rush’s private dining room.
    Tavern on Rush/Alexa Vaicaitis

    The two sides have apparently made peace as they’ve moved on to their new projects near Rush and Division, an area known for iconic restaurants like Gibsons and Maple & Ash. However, the biggest opening of the year may have been the return of Foxtrot, as its founder relaunches the corner store chain after its former founders left the brand in bankruptcy. Rosebud Restaurants hope for their own revival after crews demolished the building that housed Carmine’s at 1043 N. Rush Street. A new location should open inside the newly constructed building in the spring.

    Tavern 2.0 takes up two floors and 16,000 square feet. It’s larger than the original and will have food from Chicago native chef Michael Wallach. “Wally” has worked at Weber Grill, Carlucci’s, Nick’s Fishmarket, McCormick & Schmick’s, and Park Grill. The experience fits with what Tavern customers expect near the infamous Viagra Triangle. Sample menu items include wagyu ravioli and perhaps a nod to Nico with seafood Cataplana.

    In earlier interviews, Stefani’s children spoke about leaving their marks. For example, Gina Stefani said she was excited about focusing more on brunch as the Gold Coast needs more options. Gina Stefani enjoyed success at her West Loop restaurant, Mad Social, which built a strong brunch following. While the ’90s and ’00s may have seen long late-night lines flowing outside bars, the demand isn’t as strong and perhaps has shifted toward morning meals. Brunch will launch after the restaurant debuts. The bar program won’t just be about whisky, beer, and martinis. They’ll incorporate ingredients and spirits not associated with the original tavern using agave and pineapple. That’s one way to appeal to a younger crowd who might not be enthralled with the restaurant’s history.

    Does Tavern still qualify as an “exciting restaurant?” Find out when it debuts in 10 days.

    Tavern on Rush, 1015 N. Rush Street, planned for a Monday, September 30 opening.

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    Ashok Selvam

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  • Prolific Chef Richard Sandoval Is Opening a Second Chicago Restaurant

    Prolific Chef Richard Sandoval Is Opening a Second Chicago Restaurant

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    It’s not like celebrated international chef Richard Sandoval planned to open two Chicago restaurants back-to-back. But when the opportunity to launch Toro Chicago inside Streeterville’s Fairmont Chicago, Millennium Park came about, he couldn’t refuse.

    In May, Sandoval opened Casa Chi in the InterContinental Chicago Magnificent Mile. It replaced Eno Wine Bar with a focus on Nikkei cuisine that interprets Peruvian ingredients through a Japanese lens — a reflection of the Japanese immigrants who moved to the South American country.

    Set to open this fall, Toro Chicago will take a pan-Latin approach to its food and beverage, drawing inspiration from Central and South American countries including Colombia, Mexico, Argentina, Brazil, Peru, and Venezuela.

    “You take off running and you never know what’s going to happen,” says Sandoval of the dual restaurant timelines.

    There are some 60 restaurants, including several Toro locations, under the Richard Sandoval Hospitality umbrella around the world. While there is plenty of overlap between the menus there are differences too.

    “With this brand, we always leave about 30 percent of the menu to localize it,” says Sandoval, adding that everybody looks at Latin American cuisine differently depending on their location. “For example, Mexican food in New York is different than Mexican food in LA It’s understanding these things and creating menu items that reflect that.” At Toro Chicago, that will involve a strong meat component, he says.

    Toro Chicago will draw on the cuisines of countries like Colombia, Argentina, Peru, and Venezuela.
    KTGY/Toro Chicago

    Signature Toro dishes that will be on the Chicago menu include Nikkei-inspired angry scorpion Toro roll (crab, cucumber, avocado, and spicy tuna topped with eel sauce), corn- and ají amarillo-filled empanadas garnished with a chimichurri sauce, and lomo saltado, a Peruvian-style dish of beef tenderloin served on a bed of creamy rice topped with crispy potato and spicy rocoto pepper aioli.

    Cocktails at Toro Chicago will follow a similar Latin approach. “It’s a lot of playing with South and Central American ingredients,” says Sandoval. “Our mixologists are very creative, so you can expect a cocktail program that is very engaging and visual.” Toro’s Mercado Margarita includes jalapeño-infused El Jimador Blanco tequila topped with a pink hibiscus rosemary foam that slowly melts into the yellow passion fruit in the cocktail.

    Like other Toro locations, the Chicago restaurant’s interior design will be colorful with a mix of bold Latin American textiles. The space will seat about 260 guests with two private rooms for 14 and 50.

    After closing his previous Chicago restaurants — Latinicity in Block 37 and Noyane and Baptiste & Bottle inside the Conrad Chicago — Sandoval is more than ready to have a presence here again.

    “I really enjoyed being in Chicago, so when I got the opportunity to come back, I jumped at it,” he says. “I like big cities, but Chicago, to me, is a little calmer. Plus, I think there’s a great food scene here that over the last 15 years or so has really come around.”

    Toro Chicago, 200 N. Columbus Drive.

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    Lisa Shames

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  • A Oaxacan Chef Sets a New Goal in Lakeview

    A Oaxacan Chef Sets a New Goal in Lakeview

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    While not abundant, Mexican food does exist in Finland. Carlos López Muñoz found out firsthand after spending a year in the country, encouraged to make the journey from a high school exchange student. He attended school and played semiprofessional soccer for VG-62 Naantali in the southwestern part of Finland. He played as an attacking forward.

    Muñoz found one “legit” restaurant while in Finland, in Turko: “Everything else I had was tacos, burritos, hard shells,” he says, recalling when he was 17. His time abroad sparked questions about his Oaxacan heritage and he began wondering more about gastronomy.

    Last week, he launched his restaurant, Istmo, in Lakeview on Clark, just north of Belmont. Istmo will eventually introduce dinner — including a prix fixe option. But for now, they’ll focus on breakfast and lunch,

    The chef’s resume also includes more traditional culinary experience. He returned home to Mexico, finished culinary school, and eventually moved to Chicago where he staged with Carlos Gaytán at Michelin-starred Mexique (Muñoz was originally enrolled in a program through Disney which would have stationed him at Disney World in Orlando. The partnership with the Mouse didn’t work out as Muñoz fell in love with cooking).

    Muñoz also worked with Rick Bayless, joining a list of Mexican-born chefs who honed their skills in Chicago. Muñoz also befriended Diego chef Stephen Sandoval and oversaw the kitchen at Leña Brava, working there before and after Bayless exited the West Loop restaurant. Muñoz’s black mole, which unites the culinary traditions of both his grandmothers — sweet and rich, with tart from pineapple — remains at the restaurant. Muñoz says he worked four to five years perfecting the recipe, but he’s not possessive. He’s happy when others enjoy his family’s culinary traditions.

    After spending seven months in D.C., he returned home to Chicago. This brings us back to the present, as Istmo provides an enticing option for Cubs fans who want an alternative to the Ricketts family’s Hotel Zachary complex.

    Istmo is backed by Juan Carlos, the owner of Xurro Churro Factory, a popular dessert chain with locations all over the city. Istmo’s beverage program is also top-notch. Carlos owns North Center cocktail bar Raizes, so expect serious drinks. There’s also a full espresso bar with coffee imported from Nicaragua and Mexico.

    Istmo is named Istmo de Tehuantepec, the largest region in the state of Oaxacan — where Muñoz hails. While Oaxacan food isn’t new to Chicago, Muñoz says Istmo’s menu is distinctive and underrepresented. He’d joke that during preshift Bayless would needle him and observe that all his menu ideas stemmed from family dishes. Istmo food is heavy on seafood and pickled and cured ingredients. There are also Lebanese influences.

    “These are flavors that I honestly haven’t seen in Chicago,” Muñoz says.

    Muñoz hopes his restaurant can cater to a variety of tastes, even vegans. It’s easy when you have a cheat code: “If you have a good mole, it’s going to be a great dish,” Muñoz says, knowing mole is naturally vegan.

    Lakeview and Wrigleyville can be a challenging space for a restaurant that wants to challenge the status quo. That’s why Muñoz is starting with breakfast and lunch while easing into dinner. But he’s confident that “everyone surrenders to Mexican cuisine at some point.”

    Walk around the space and check out more food photos below.

    Istmo, 3231 N. Clark Street, open 9 a.m. to 2 p.m. on Wednesday through Sunday

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    Ashok Selvam

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  • Chicago Gourmet 2024 Launches Ticket Sales and With Chef Pickleball Tournament

    Chicago Gourmet 2024 Launches Ticket Sales and With Chef Pickleball Tournament

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    Fancy downtown food fest Chicago Gourmet, the annual fete that gathers together some of the city’s best-known chefs and restaurants, has launched ticket sales for the 2024 event that will run from Saturday, September 21 to Sunday, September 29 at the Harris Theater rooftop in Millennium Park.

    The Grand Cru, arguably the main attraction, will return with two sessions on September 28 to the Harris Rooftop with wine and bites from Chicago chefs. But 2024 won’t be the year for those hoping for a pre-pandemic return when the festival occupied most of Millennium Park. This year, organizers at the Illinois Restaurant Association are weaving together sartorial and culinary art forms with the theme “Fashion, Plated,” and encouraging attendees to come dressed to impress in specific colors and styles for each event. “Fashion and food both tell stories, sharing history, traditions, and cultures of people,” association President Sam Toia writes in a press release.

    Chicago native and Food Network personality chef Jeff Mauro is set to host Chefs Get Pickled, a new kickoff event set for Saturday, September 21, that will include an inaugural Chicago Gourmet Chef Pickleball Tournament featuring bites, drinks, and the chance to watch chef competitors such as Tigist Reda (Demera), Art Smith (Reunion), Sarah Mispagel-Lustbader (Loaf Lounge), and Kevin Hickey (The Duck Inn). On Wednesday, September 25, fellow food media star Mario Rizzotti will host a House of Gourmet Italian Dinner, another first-time event, inside the Chicago History Museum. Organizers promise an “extravagant” multi-course meal from chefs Tony Priolo (Piccolo Sogno), Fabio Viviani (Siena Tavern, Bar Siena), Diego Puddu (Eataly), José Sosa (who recently departed Ummo in River North for Greggory Hearth & Tavern in suburban South Barrington), and Casey Doody (Boka Restaurant Group).

    Despite being bumped from its usual slot at the onset of Chicago Gourmet, Tacos & Tequila will return on Thursday, September 26 on the Harris Theater Rooftop. Attendees are encouraged to don bright colors for the event, hosted by celebrity chef Rick Bayless (Frontera Grill, Topolobampo) and Marcos Carbajal (Carnitas Uruapan), where they’ll find tacos, agave spirits, cocktails, and more from chefs including Diana Dávila (Mi Tocaya Antojería), Carlos Gaytan (Tzuco), and Danny and Jhoana Espinoza (Santa Masa Tamaleria).

    On Friday, Top Chef alums Joe Flamm (Rose Mary) and Adrienne Cheatham will host the popular Hamburger Hop competition on the Harris Theater Rooftop with a “streetwear” dress code, which leaves plenty of room for stylistic interpretation. The Grand Cru, the fest’s luxurious and pricey ($255 per person) VIP-style party featuring exclusive winemakers and prominent chefs, will return with two sessions on Saturday, September 28. Hosted by chef Paul Kahan (The Publican, Avec), the sessions are inspired by the “elegant simplicity of a fashion sketchbook,” thus afternoon attendees are urged to dress for a “blackout party,” and evening visitors can expect a “white party” theme.

    Smaller events will also dot the festival, including a Somm Session on Friday, September 27 at splashy Italian restaurant Adalina. Organizers expect to see crowds at a Rise & Shine Gourmet Brunch on Sunday with friends Art Smith, Lorena Garcia, and Jernard Wells, and a Late Night Gourmet after-party on Saturday, with small bites and cocktails at Tao Chicago.

    Chicago Gourmet tickets are on sale via Eventbrite and all the details are available online.

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    Naomi Waxman

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  • Gail Simmons on the Finale of ‘Top Chef’! Plus, ‘Dunk and Egg’ News and ‘The Boys’ Season 4 Premiere.

    Gail Simmons on the Finale of ‘Top Chef’! Plus, ‘Dunk and Egg’ News and ‘The Boys’ Season 4 Premiere.

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    Chris and Andy talk about the news that production has begun on another Game of Thrones spinoff series based on the Tales of Dunk and Egg novellas (1:00). Then, they talk about the first few episodes of The Boys Season 4 and the direction the show is heading in its final season (13:56). Finally, they are joined by Top Chef host Gail Simmons to discuss last night’s finale episode and some of the competition changes that were made this season (36:09).

    Hosts: Chris Ryan and Andy Greenwald
    Guest: Gail Simmons
    Producer: Kaya McMullen

    Subscribe: Spotify / Apple Podcasts / Stitcher / RSS

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    Chris Ryan

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  • Next: Bobby Flay Gives Chicago a Unique Glimpse of the Chef’s Formative Years

    Next: Bobby Flay Gives Chicago a Unique Glimpse of the Chef’s Formative Years

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    Since late April, Next Restaurant, run by the Alinea Group, has celebrated Bobby Flay’s first restaurant and channeled the ‘90s spirit that made Mesa Grill a hit in New York City. The restaurant opened in 1991 when Flay was 25.

    Alinea Chef Grant Achatz has touted Flay as one of his influences. Mesa Grill was where Achatz first dined during a maiden trip to Manhattan. A Las Vegas location would open in 2004 inside the Caesars Palace casino; it closed in 2020. Achatz hails Flay as one of the first chefs, along with Brendan Walsh, the chef at New York’s Arizona 206, to bring Southwestern cuisine to the masses.

    “Looking back now, nearly 30 years later, it is easy to see the similarities of approach our food at The Alinea Group has with that out-of-the-box, risk-taking, new style that chef Flay (helped) introduce to the American culinary scene,” Achatz writes to Eater.

    Achatz adds: “Pre-Internet and culinary globalization, most Americans had never been exposed to the ingredients and techniques featured in his dishes, as French was still the dominating cuisine in American fine dining. The deeply flavored layering of chilies, blue corn, tamales, empanadas, mole — and even margaritas — were still not common.”

    Flay dined at Next earlier in May and enjoyed the trip down memory lane. 2024 is the year of the tribute for Next, which honored Julia Child in January. Chicago’s own Charlie Trotter will be featured from September through the end of the year. Next will embrace the Mesa Grill motif until September 1. The common thread for the trio is TV and food.

    While Child may have pioneered the role of TV chef, Flay’s presence shows an evolution with the birth of Food Network. He’s brought Next a different sort of attention — Flay’s fans flying into Chicago from across the country for another taste of Mesa Grill. Achatz mentions Flay’s role in “educating and influencing so many home cooks at a critical time in American eating.”

    The Alinea Group’s co-founder Nick Kokonas tells Eater that Flay was flattered and graciously gave them his blessing. They considered titling their effort “Next: Mesa Grill” but weren’t sure if most Americans make the connection to the celebrity chef without Flay’s name in the title.

    “We emailed him and had a conversation about Mesa Grill and the fact that it was hugely impactful for the industry, but a bit lost to history because of all of the TV work he has done,” Kokonas writes. “He said he was honored that we wanted to focus on his cuisine and he’d let us do the menu without any strings attached — and he’s been very generous with his time, opinions, and historical documentation of the Mesa Grill recipes and ideas.”

    Achatz says Flay encouraged the staff at Next to “take some liberties” with their menu: “It was important to both of us that we show some of TAG’s fingerprints within the foundation of his food,” Achatz says. “We were very careful to make sure the flavor profiles and backbone of all the dishes represented on the menu had all the touchstones of the originals.”

    The menu provides opportunities for fans to enjoy nostalgia while giving younger diners a chance to see what made chefs like Flay household names.

    “I would say that all food and travel-related TV programs raise awareness, education, and create passion within the viewers for food and beverage,” Achatz writes. “This creates and continually builds the group of people that make traveling to dine out a hobby, thereby making our restaurants busier.”

    “Getting people curious, educated, comfortable and excited to experience restaurants through TV is a fantastic commercial for all hospitality regardless of the specific theme of the show.”

    Next: Bobby Flay, now through November 1, Reservations via Tock

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    Ashok Selvam

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  • A Celebrated Chicago Chef Opens a Trio of Modern Mexican Restaurants at Downtown Disney

    A Celebrated Chicago Chef Opens a Trio of Modern Mexican Restaurants at Downtown Disney

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    In a big move for Orange County’s modern Mexican food scene, lauded chef Carlos Gaytán opened Paseo, Céntrico, and Tiendita at Downtown Disney District on May 2 with partner operator Patina Restaurant Group. This marks the chef’s first expansion into Southern California; he has previously opened Tzuco in Chicago and Há in Playa del Carmen’s Xcaret resort. The Downtown Disney District restaurants are designed by award-winning Mexican architect Jorge Gracia of GraciaStudio in Tijuana to reflect contemporary Mexican design trends, accented by furnishings from Mexico City’s La Metropolitana and dinnerware by 100-year-old producer Anfora.

    Born in Huitzuco, Guerrero, Gaytán learned to cook at his mother Teresa “Tete” Romero’s antojitos stand. Over two decades, he swiftly rose in the ranks of Chicago’s upscale kitchens before opening Mexique, an acclaimed contemporary Mexican restaurant where he earned a Michelin star in 2013. In addition to appearing on Top Chef Season 11, Gaytán has made numerous appearances on television shows as a judge and is considered one of the country’s most prominent Mexican American chefs.

    At the larger Paseo, situated on the second floor with 180 seats, diners can expect a full-service modern Mexican experience. Fans of Tzuco will recognize Paseo’s steamed lamb barbacoa, tuna ceviche, and chicharrón de pescado (whole deep-fried red snapper). His mother’s cochinita pibil — marinated pork shank roasted in banana leaves — is accompanied by refried beans salsa habanero tatemado. Gaytán flew his mother to Chicago to get her taste of approval for the cochinita pibil. “The menu at Paseo is about 50 percent Tzuco, which is like being in my mom’s kitchen,” says Gaytán.

    The hacienda-style Céntrico occupies the first floor, where Gaytán serves playful bar bites like a spicy Tzuco burger, Oaxacan nachos, cochinita rilletes, and salmon esquites. The lush room with rustic wood elements makes for a romantic setting for sipping guava-flavored Ritual margaritas, or El Mariachi in Manhattan, a Mexican twist on a Manhattan meant to be shared. The third restaurant, Tiendita, is an all-day taquería with tacos de al pastor, tuna aguachile, and traditional sides like esquites.

    Upscale Latin American fine dining has had a slow and steady trajectory in Southern California. Alta California cuisine saw the rise of chefs Wes Ávila, Ray Garcia, and Carlos Salgado, who opened their groundbreaking modern Mexican restaurants that used elements of California cuisine. Gaytán now joins a crowd of prominent Latin American chefs in Southern California, including Enrique Olvera (Damian, Atla), José Olmedo Carles Rojas (Si! Mon Venice), and Diego Hernandez (Dudley Market). Maizano, LA Cha Cha Chá, Loreto, Mírate, and Za Za Zá could be included in this wave of restaurants serving sophisticated Latin American flavors.

    All three Downtown Disney District restaurants are now open for walk-in guests, with Paseo and Céntrico taking reservations on OpenTable. Paseo is currently open for dinner service, with lunch and weekend brunch coming soon, while Céntrico is currently open for lunch and dinner. Tiendita is open daily from 11:30 a.m. to 9 p.m., Sunday to Wednesday, and until 10 p.m. Thursday to Saturday.

    The restaurants are located at 1580 Disneyland Drive, Anaheim, CA, 92802.

    Tlayuda and other appetizers from Céntrico.
    Patina Restaurant Group

    A modern Mexican version of grilled octopus with an upscale tableau table setting.

    Grilled octopus with wine at Céntrico.
    Patina Restaurant Group

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  • ‘Top Chef’ Calls Upon Two More Chicago Chefs

    ‘Top Chef’ Calls Upon Two More Chicago Chefs

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    Warning: Small spoilers for Top Chef: Wisconsin, episode 6.

    As the latest season of Top Chef motors on to its sixth episode — premiering tonight (Wednesday, April 24) on Bravo — there are two developments that Chicagoans should know about.

    Soo Ahn, the chef at Gold Coast Italian restaurant Adalina, gets the call to the big show after fighting his way through the Top Chef: Last Chance Kitchen, the web-only series that offers competitors a chance to appear on the original show. Adalina is hosting a watch party when the show debuts tonight. Ahn made a name for himself at Band of Bohemia, where the Ravenswood restaurant was, at the time, the only Michelin-star brewpub in the world. The restaurant closed after his departure. Since then, he’s brought electricity to the Gold Coast with Adalina with a unique Italian American menu.

    The other Chicago item shouldn’t be that big of a surprise as chef Phillip Foss of El Ideas, the funky experimental tasting menu restaurant in Douglass Park, is appearing on tonight’s show. Foss, a Milwaukee native, says he’ll be a guest chef on the episode which will feature Chaos Cooking, a type of style — a phrase coined in 2022 by Eater’s Jaya Saxena — as a new type of cooking that’s an “aggressive, weird, troll-y fusion that’s also thoughtful, being incredibly well received, and actually good.”

    Foss says he’d never heard of the term until he was approached to appear on the show. But he feels it’s a philosophy he’s embraced through the years at EL Ideas where the menu can include chicken liver Twix and a Chicago-style lobster dog. He also mentions how chaos cooking involves an element of shock. His restaurant has served foie gras and black truffle milk from a baby bottle, for example. But the biggest example might be a “cocaine” course which involves a line of coconut and lime powder served on a mirror with a razor blade and straw.

    “Though it is easily the most cost-effective item we’ve ever offered as a course, it provides exponential dividends in shock value for our guests,” Foss writes.

    Still, Foss stresses that chefs need to crawl before they walk — they can’t immediately jump into the “cesspool of chaos.” They need to learn the fundamentals first.

    Ahn joins Chicago Athletic Association chef Kaleena Bliss as the two locals left. Former MFK and Bambola chef Alisha Elenz has been eliminated.

    Watch Foss and Ahn on Top Chef: Wisconsin, debuting at 8 p.m. tonight.

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    Ashok Selvam

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