Monday, October 1, 2012
The crowd at Coast Sushi Bucktown on a busy night. (Photo: Coast Sushi)
Online concierge newcomer Table Host hopes you do, and the owners want you to shell out the $$$ to them for hard-to-get seats at the likes of The Gage, Hot Chocolate and Coast Sushi.
Here's why they really launched this service, according to the site:
Could it be him?!
It's possible that Tavernita's missing dog sculpture has not entirely disappeared after all.
If you recall, the story of the restaurant's beloved mascot, Pinxto, was first reported on Eater last week after it was stolen at a charity event. This totally looks like him in this Craigslist ad for a used bar cart. More interesting is that the dog is not for sale.
OK, I cannot believe I'm actually writing this story. Excuse me now while I go strangle myself . . .
Chef Shin Thompson's photo via ElIdeas.
I got this tip from an Ultimate Insider over the weekend:
"Not sure if Shin Thompson's restaurant name has leaked yet, but he applied for a liquor license under the name Roast at 952 W. Lake St."
If you remember, the Michelin star-rated chef left Bonsoiree over the summer to work on a new West Loop project with Gemini Bistro co-owner Ryan O'Donnell.
Au Cheval burger via Bon Appetit.
The editors from Bon Appetit were in town over the weekend as the media sponsor for Chicago Gourmet, and they didn't waste time eating at all the new spots.
They apparently fell hard for trendy diner Au Cheval, and its burger, as noted in their blog:
Luis Pedroza of Benny's Chophouse during Supreme Lobster's "oyster shucking" finale at Chicago Gourmet on Sunday. (Photo: 312 Dining Diva)
The secret ingredients of the three most winning-est restaurants of Chicago Gourmet: grilled watermelon, a metallic glove and bone marrow salt.
At the kickoff Hamburger Hop event on Friday, more than 1,000 guests gathered to chow down on 15 different burgers made from chefs around the city. The judges picked Yoshi's Cafe, whose executive chef/owner Yoshi Katsumura whipped up a burger of Allen Brothers Steaks' Wagyu beef, panko-crusted fried green tomato and pickle, Asian pear jam, brie cheese and micro wasabi. It was topped with smoky Asian style BBQ sauced, presented on a poppy seed brioche bun and complemented by that grilled watermelon on the side.