Rumormongering: Sub 51, Underground Closing For Renovations This Fall?!

Sub 51's interior. (Photo: Sub 51)

This dropped in the 312DD inbox from an Ultimate Insider Wednesday evening:

"Have you heard that UG and Sub 51 are closing for renovations in the next couple months? Both are rumored to be 'expanding.' Sub is closing as soon as September and Underground is supposed to shutter in November or I believe sometime in December."

Hmmmmmmm.

Where A 'Top Chef' Champ Eats In Chicago

"Top Chef" winner Paul Qui.

This week was only the second-ever time Top Chef winner Paul Qui had ever been to Chicago, yet he navigated our food scene like a pro. The Austin-based chef was in town to headline the first-ever A Magnificent Taste, and it didn't hurt that he had some local colleagues as tour guides.

His friends (who are chefs at Alinea) took him to Au Cheval, Urban Belly, and Alinea, of course, but he regretted that he didn't have a chance to dine at Spiaggia this time around.

Peninsula's The Lobby Chef Lee Wolen Gives Sneak Preview Of What To Expect This Fall

Lee Wolen, chef de cuisine at The Lobby. (Photos: Peninsula Chicago)

Ran into Lee Wolen, the incoming chef de cuisine at The Lobby at Peninsula Chicago, at A Magnificent Taste on Wednesday.

A former chef at Butter and Moto, Wolen was most recently at New York's Eleven Madison Park. He did this interview with Dish earlier in the summer, but at that point he didn't have a menu in place.

Look for contemporary American dishes with seasonal, fresh ingredients when The Lobby officially opens on Sept. 24. Highlights will include ricotta gnocchi with zucchini, olives, squash blossoms and tomatoes; grilled beef rib eye with braised short rib, baby artichokes, garlic and bone marrow; roasted Colorado lamb loin with braised shank, carrots, dates and Greek yogurt; and whole roasted chicken for two with Yukon potatoes and Cippolini onions.

Inside Charlie Trotter's Intense Kitchen

If you thought Part 1 of Mark Caro's Chicago Tribune three-part series on Charlie Trotter was intense, wait until you read Part 2.

Here are the highlights:

"(The restaurant) had these high, high standards and these high disciplines, but at the end of the day there was a dog in the kitchen."—Chef Rick Tramonto

Chicago Q Celebrates Second Anniversary By Giving Back To Worthy Cause

Chicago q's BBQ flight of Kobe brisket, pulled pork and pulled chicken. (Photo: Chicago q)

What a tremendous way to celebrate a second anniversary!

On Sept. 4, Chicago q plans to donate 10 percent of the day's proceeds to the Leukemia & Lymphoma Society. The organization is certainly a worthy beneficiary as it is the world's largest voluntary, nonprofit health organization dedicated to funding blood cancer research and providing education and patient services. Since 1949, LLS has awarded more than $814 million in research funding for all blood cancers.

Carrie Nahabedian Calls Out Current Trends, Casual Restaurants In 'Chef's Journal'

Photo via RIA of Nahabedian's new restaurant location.

Not much has been revealed about the forthcoming French-inspired restaurant from Carrie Nahabedian (Naha), but one thing is clear: It will not be a casual sit-down spot.

In her own words, she elaborated in Chef's Journal:

Top Local Chefs Sound Off On What It Was Like To Work For Trotter In Tribune Feature

Charlie Trotter's last day is Friday, but before the iconic restaurant has its final dinner service, the Chicago Tribune's Mark Caro writes about the intensity in the kitchen in a three-part series.

Here are some of the best excerpts from Part 1:

"Charlie walks into the kitchen," (Homaro) Cantu recalls, "and he goes up to Graham Elliot, and he puts his hands around (Elliot's) neck, and he's like, 'Don't you know that I will (expletive) kill you right now?' And Elliot's just standing there, and tears (come) right out of his eyes."

Time To Make The 'Flavor Tripping' Doughnuts?!

iNG's Homaro Cantu is experimenting with the sugar-free miracle fruit again.

First, it was a "flavor tripping" cocktail menu featuring some of the classics. And on Monday, he announced on Facebook that he's working on even more "flavor tripping" treats: DOUGHNUTS.

I cannot wait to see how this turns out . . .