What they're saying on Facebook . . .

Paul Virant, the acclaimed chef of Vie in Western Springs, is scouting spaces for a new downtown venture today. (Photo: Paul Virant)


Gregory Hall (Owner/Brewmaster Goose Island): "Thirsty for old Goose Island favorite Lincoln Park Lager, to be tapped on Abe's birthday, only at 1800 Clybourn."

James R. Lasky (Restaurateur): "Stoked for 63 degrees. Chaise will have a few outside tables ready for those who dare!"

John Ross (Owner/The Bristol): "Me and the redhead are reworking the drink menu to get our fabulous guests drinks faster....times are tough they need drinks (now)."

Paul Virant (Owner/Chef Vie): "Going to check out a restaurant space downtown (Tuesday) am."

Props for new Pilsen bar

(Photo: Simone's Bar)


We haven't hung out in Pilsen in years, but Thrillist's take on newcomer Simone's Bar makes it tempting:

"Further in's 'Simone's Lab,' a 1,000 sq ft bar-within-a-bar, event space, and art gallery, housed in a former mechanic's shop sporting graffiti-scrawled chemistry desk tabletops, dusty lab equipment displayed in lofted cases, random machine parts, and church pews (the only non-reclaimed thing is your jaunty soul).

Booze includes 40+ brews, from cheap staples ($2.50 PBR tall boys) to micros (Founders' Dirty Bastard, New Holland Dragon's Milk, etc) . . . "

'Swoon' on the sweetest day

Philip Foss of Lockwood. (Photo: Philip Foss)


They heat up the kitchens and now they're heating up your computer screen.

Just in time for Valentine's Day, our friends over at CitySearch have rounded up the sexiest chefs in town.

Of particular note: Michael McDonald (onesixty blue), Chad Starling (Le Lan), Philip Foss (Lockwood), and the lone female on the list—Radhika Desai (Between Boutique Cafe and Lounge).

We have some thoughts on who else should've made the cut, like . . .

What they're saying on Facebook . . .

Marc Brooks of Park 52. (Photo: Marc Brooks)


Manolis D. Alpogianis (Partner/America's Dog): "The best stimulus package for Chicago is nice weather."

Marc Brooks (owner/Park 52): "Wondering why my friend Patrice Miner is talking about Houston's spinach dip and not Park 52's."

Michigan Avenue: "Looking forward to the Obamas coming back to town next weekend ! Any guesses on where they will go?"

Gregory Hall (Owner/Brewmaster Goose Island): "Can't wait for Chicago Art Brigade Valentine Market at Goose Island on Feb 11."

Julius Spates (Deejay): "Ready for the 3Degrees party at US @ Crocodile Lounge on Thursday & Jack @ Zentra on Friday!"

Rick Tramonto (Chef/Owner Tru): "Making a Tropical Fruit Salad with Vinaigrette Noodles for South Beach Food & Wine Festival."

More props for local restaurants and chefs

The Publican is Chicago's only eatery up for Bravo's "A-List Restaurant." (Photo: Bob Briskey Photography)


Chicagoans represent in two categories in Bravo's annual A-List Awards, which selects the country's top tastemakers:

A-List Chef: Guiseppe Trentori (BOKA); Koren Grieveson (avec); Grant Achatz (Alinea)

A-List Restaurant: The Publican

Vote now!

What they're saying on Facebook . . .

Faith & Whiskey/Bon V partner Hunter Cannon with adorable friend. (Photo: Hunter Cannon)


Todd Appel (Mixologist/Crimson Lounge): "Back from lunch with a friend...had an amazing BACK day at the gym...finally in a good mood. (Celebrity deejay) Samantha Ronson tonight at CRIMSON. Maybe LiLo (Lindsay Lohan).off the hook anyway."

Hunter Cannon (Owner Bon V/Faith & Whiskey): "Faith & Whiskey tonight."

Darryl Hervy (Universal Music Group): "Getting ready for tonight's India.Arie event at Checkerboard Lounge. 8:P.M. doors."

Le Colonial: "Has a few spots left for the Feb 28th cooking class."

Mark Liberson (Partner/Hydrate): "Going to Manny's for lunch- haven't been in years! If you haven't been you need to go. Incredible deli!"

mk: "Oh boy... we're on 'Check, Please!' tonight at 8p & 11p. We'll be working so tweet to let us know how we look please!"

What would Alpana drink . . . at Schwa?!

Mistress of merlot, meritage and all types of vino Alpana Singh doles out advice to a reader dining at BYOB sensation Schwa for the first time:

"I find that when it comes to avant garde food, sommeliers can get really creative and utilize unknown grapes and regions and they can also reach into their bag of tricks and pull non wine items such as beer, sake, cocktails or add liqueurs, bitters and other aromatics to wine to make them more complimentary to the dishes.

"It's hard to pinpoint a style of wine that would pair well across the board with avant garde gastronomy but overall I would say that the wine must have a high degree of acidity in order to keep the pairing clean and not overwhelming. I would stay away from heavy, oaky and buttery whites and over ripe, extracted and alcoholic reds since they tend to mask the intricate flavors and textures of food."

Food porn.

The provocative flyer for ajasteak's new brunch menu just dropped in the inbox.

At 312DD, we actually prefer our eggs scrambled, but that's besides the point!