Resy Features How Chicago’s Bonhomme Mastered the Art of Restaurant Design Whether conjuring a bon vivant’s fantastical trip down the old Silk Road, reimagining the modern French bistro in flirty, postmodern… By Maggie Hennessy January 12, 2023
Resy Features The First Michelin Star for a Filipino Restaurant? This Couple Made It Happen. When chefs Genie Kwon and Tim Flores, both fine-dining veterans, began drawing up plans for their debut solo restaurant, the… By Maggie Hennessy July 29, 2022
Resy Features At Chicago’s Perilla, Intention Runs Deeper Than Dinner At every pre-shift meeting, Perilla partner and general manager Thomas Oh starts with a variation on the same question: “What… By Maggie Hennessy July 20, 2021
Dish By Dish The Japanese and Midwestern Roots of Paul Virant’s Gaijin, in Six Dishes A sultry slip of a restaurant beneath the El tracks in the bustling West Loop, Gaijin is chef and owner… By Maggie Hennessy June 29, 2021
Interviews In a Changed World, mfk Seeks to Redefine the Neighborhood Restaurant Married restaurant veterans Scott and Sari Worsham have, collectively, clocked some 60 years in the restaurant business. In the seven… By Maggie Hennessy June 8, 2021
Resy Features Tear Down the Restaurant Industry? Virtue’s Erick Williams Would Rather Lead By Building From Within As COVID-19 devastated the restaurant industry, Chicago’s Virtue Restaurant & Bar pivoted like countless other cash flow-dependent small businesses —… By Maggie Hennessy August 12, 2020
Resy Features At Daisies, Chef Joe Frillman Shows Respect for His Roots Imagine if the Midwest were a region in Italy: that’s the inspiration behind Daisies, a seasonal pasta restaurant in Logan… By Emily Wilson October 25, 2019
Resy Features Chefs Debbie Gold, Carrie Nahabedian, and Jennifer Kim Thread Global Cuisines, in Chicago It’s a serendipitous union in Lake View, at Debbie Gold’s Tied House restaurant, where three diverse chefs have come together to create something special. By Emily Wilson May 28, 2019
Resy Features 15 Questions with HaiSous’ Thai Dang We caught up with chef Thai Dang on his entrepreneurial and triumphant return, philosophy on immigration, and keeping business in the family. By Emily Wilson February 13, 2019
15 Questions with Pacific Standard Time’s Erling Wu-Bower We caught up with the chef to get the inside scoop on his latest concept and hear how things have been rocking since the doors opened in early May. By Emily Wilson July 16, 2018
