No More MeatyBalls?!

Chef Phillip Foss and his Meatyballs Mobile truck. (Photo: The Pickled Tongue)

One of the first and most popular food trucks is taking a hiatus.

Meatyballs Mobile chef/owner Phillip Foss tweeted Friday:

"Though humbling & heart breaking to inform, The Meatyballs Mobile will only occasionally 'pop up' going forward."

His reasoning?! Because he wants to focus more attention on his successful, but tiny brick-and-mortar project, EL restaurant, in the Pilsen neighborhood:

"My attention will now be devoted full time to EL ideas venture & unlocking our full potential. Still really sad right now."

Good luck, man!

Nov. 4 is a VERY Big Day!

Koren Grieveson, chef de cuisine at avec. (Photo: Jessica Tampas Photography)

That's because it's the birthday of avec chef Koren Grieveson (didja know she has an identical twin?!).

But there's more big anniversaries on this special day. . .

Heather Terhune Is On A Hot Streak

Sable Executive Chef Heather Terhune. (Photo: Sable Kitchen & Bar)

Sable Kitchen & Bar's Heather Terhune is one of the one fab chefs repping Chicago on this season's Top Chef Texas, and while we're excited about that, she just gave us yet another reason to love her even more.

She's signed on to be November's celebrity guest chef to create a hot dog for America's Dog at all locations in Lincoln Park, Navy Pier and in the Loop.

Padma Praises Chicago 'Top Chef' Contestants

Bravo's Top Chef Texas premiere turned out to be red hot as the competition was seriously turned up with 29 chef-testants fighting to stay in the game.

The twist this season is that only 16 of those chefs would get to remain on the show for the real competition. Six of the chefs hailed from Chicago, and in the opening episode five of them made it to the real competition.

Who made it in?!

New Group Moves Into Old 33 Club Space

The former 33 Club interior will look entirely different when it reopens as a new concept. (Photo: 33 Club)

312DD broke the news of all the drama that went down at the 33 Club in Old Town.

Now here's the latest on that coveted space:

Spiaggia Snags Table Fifty-Two Pastry Chef

Celeste "CeCe" Campise with her pastries. (Photo: Table Fifty-Two)

Congrats are in order for Table Fifty-Two's pastry chef Celeste "CeCe" Campise, who's leaving the upscale Southern-focused restaurant for the Michelin-starred Spiaggia.

"My last day at Table is this Friday," Campise tells 312DD exclusively. "It was tough to leave Art (Smith) because I love him so much, but it's time to move back to the Italian roots!"

This is super exciting news for Spiaggia, which now boasts two talented head female chefs. Campise joins Executive Chef Sarah Grueneberg—who's one of six Chicagoans competing this season on Top Chef Texas.

Looking forward to seeing what she does. I already know that she makes sinfully delicious doughnuts!

Speakeasy, Bottomless Mimosas & More . . .

Some events to get you through the week—and beyond:

Frontier's "speakeasy" event happens every other Wednesday, beginning Nov. 2. That's when you'll get a number of classic Templeton Rye cocktails, including Manhattans and Cherry Smashes for $5. The "speakeasy" part comes in when you RSVP at speakeasychi@gmail.com to get directions on how to enter through a secret door. Live music by Jonathan Marks of Hey Champ and guests will be entered to win a $50 bar tab for every specialty speakeasy cocktail they purchase. 8pm every other Wednesday. No cover.

Seems like everyone's doing a boozy brunch these days. Last week I told you about the $15 bottomless Mimosas at MorSo, and now two more spots are getting in on that action. You can also get them at The Bedford and 25 Degrees every Sunday during brunch hours.

Schwa Staff Dons Costumes at Next Dinner

Michael Carlson and Next Chef de Cuisine Dave Beran. (Photo: Grant Achatz)

For some reason, I just cannot picture Schwa's super chef/owner Michael Carlson out shopping for a Halloween costume like the rest of us.

But as you can see in photo above, he did, and he went all out during his staff's dinner Saturday at Next. And, according to Next owner/chef Grant Achatz, they didn't come empty handed, and graciously provided the staff meal.

Nice!