After this airs tonight . . .

. . . you won't be able to get a reso at L.2O, Laurent Gras' sensational seafood restaurant that's featured on bad boy chef Anthony Bourdain's "No Reservations."

Drive Thru liveblogs the episode, which should be added entertainment.

What they're saying on Facebook . . .

Tru Executive Chef/Partner Rick Tramonto. (Photo: Tru)


Charles Joly (Mixologist/The Drawing Room): "Gearing up for bartending at Pops for Champagne with Chef (Nick Lacasse) tonight!"

Dale Levitski (Chef/Relax): "Is ass deep in cookbooks. Love it..."

Mac's Bar: "Closed at 9pm (Monday) for the annual holiday party."

Mark Mendez (Chef/Carnivale): "Thinking about spring menu changes, first thought, asparagus with marcona almond butter and chorizo breadcrumbs."

Edwin Rios (Deejay): "Spinning at Darkroom on Wed Feb 4, Buddha Lounge Feb 5th, Vain Feb 6th, Ohm Feb 7th.. Uh huh!"

Rick Tramonto (Chef/Partner Tru): "Getting ready to cook at South Beach Food & Wine Event."

Erick Williams (Chef/MK): "Just got 2 whole bluefin tuna. The collars and toro are off the hook. Literally. Guess what the additions will be tonight?"

Pastry chefs on the sweetest day of the year

Valentine's Day is perhaps the biggest time of the year for pastry chefs, so our friends at the Restaurant Intelligence Agency asked their thoughts on the occasion in the new Back of the House feature:

What foods say "romance" to you?

Todd Feitl (Vie): I guess chocolate-covered strawberries because it is kind of a standard.

Craig Harzewski (NAHA): Anything cooked at home and anything that has been braised.

Jeannie Stephenson-Posilovich (The Goddess & Grocer): I read somewhere that food is "sex for the stomach." I agree and I love to eat—a lot. So, all foods say romance as long as they don't give me bad breath and a tummy ache.


Are there any ingredients with aphrodisiac properties that you plan to use? If so, how did you learn about these ingredients?

Feitl: The only ingredient I know of that I use, as far as an aphrodisiac goes, is chocolate. I think I read somewhere that truffles can be an aphrodisiac and I have a black truffle ice cream available on my ice cream list.

Harzewski: Chocolate!

Kimberly Schwenke (312 Chicago): I am making rose preserves with red rose petals. The oil from the rose petals is considered an aphrodisiac. The rose preserves are both a visual addition to the plate and, more importantly, another level of flavor for the dessert.

Stephenson-Posilovich: Just chocolate. Obviously that is the ultimate mood-enhancing food. But I'm not trying to "turn on" our customers. I just want the desserts to taste good and be truly satisfying.

Duffy's got spring fever

Chatted up Avenues' Harley-ridin' chef de cuisine Curtis Duffy at the Cystic Fibrosis Foundation's annual Grand Chefs Gala last week about what’s next at the modern American restaurant inside the Peninsula.

He's excited about his brand-new spring menu, which will be revealed this week (the restaurant reopens after a monthlong hiatus) with a new emphasis on garden-fresh gourmet. He also gives us a preview on his blog:

"This time away from my regular schedule has given me the opportunity to brainstorm and conceptualize new dishes for the spring menu of 2009.

While being away from the kitchen, I composed one new dish a day. I have 31 new dishes finalized on paper and ready to execute in the kitchen."



New Avenues dish: Wagyu Beef Cheek Cannelloni, Kaffir lime, black sesame in forms, coriander blooms. (Photo: Avenues)


Thirty-one new dishes?! Wow. Some of the entrees to expect when Avenues reopens Feb. 4 include the Wagyu beef cheek cannelloni and Jidori chicken with sudachi sherbet.

What they're saying on Facebook . . .

Paul Kahan of Blackbird. (Photo: Battman Studios)


Kevin Boehm (Partner/BOKA): “Proud of Elizabeth Dahl for winning the Jean Banchet Award for Best Celebrity Pastry Chef.”

Paul Kahan (Chef/partner Blackbird): “Dreaming about a beer I brewed last week with Mike M. and Barnaby at Three Floyds. I think it is going to be called Banana Split 7. Yum. I heart beer.”

Joncarl Lachman (Chef/HB Bistro): “Braising lamb shoulder with cinnamon and red wine.”

Le Lan: “Getting ready for the most unique brunch in the city!”

Someone's Having a Birthday!

Shin Thompson is the chef/owner of Bonsoiree in Logan Square. (Photo: Shin Thompson)


Let's wish these guys a Super-Sized bday:

Crescendo is back and better than ever, and if you want VIP service, then Joe Russo (Jan. 25) is your man. The former owner of Funky Buddha Lounge, Thyme and Sinibar is getting ready for a big year.

Mark Mendez (Jan. 28) is the man behind the magical Latin-icious meals at colorful eatery Carnivale.

The bigger-than-life Matthew McCahill (Jan. 30) holds down the fort at exotic luxe bar Crimson Lounge as the general manager.

And Shin Thompson (Jan. 31), chef/owner at Bonsoiree, puts Logan Square on the map for fine dining. His tight catering biz is known for putting on some of the most unique events ever, plus if you're not up on the Underground, then you'd better ask someone. Also: Peep Chicago Dining's cool video interview with chef/owner Kurt Chenier here.

The Local Tourist makes our job easier

The Gage is one of many restaurants participating in the second-annual Chicago Restaurant Week. (Photo: The Gage)


Thank The Local Tourist for creating this nifty little map pointing you in the direction of every restaurant on board for the second-annual Chicago Restaurant Week.

That happens Feb. 20-27, with more than 130 participants, including La Sardine, The Gage, Merlo on Maple and Klay Oven.

Dine with Dale . . . tonight

We've got the scoop on what former "Top Chef" star Dale Levitski is serving tonight at his brand-new event at Relax Lounge:

Amuse: bitters and citrus salad. Main course: Chicken with sausage and artichoke gausetto. Dessert: stewed winter fruit with vanilla goat cheese.

Sounds like a great deal, plus it's $25 per person and diners get 20 percent off on all wine, cocktails and bubbly by the glass. They're only doing 40 servings, so get on it! 7-9pm every Thursday.