How Uncle Julio's Handled What Could Have Been An Ugly Situation With Finesse

Props go out today to Uncle Julio's on North Avenue for the way the managers handled a situation that could have gone really bad.

Here's the account from my Facebook friend, Michelle, who details what happened to her party on a recent outing:

"Well....I had to do it. I wrote the corporate office of Uncle Julio's to complain about a waiter named Sam at the location on North Ave. here in Chicago. We have had him two times as a waiter and BOTH times, he completely ignored our table as if we were invisible. Had to keep flagging him down for everything, more chips, more salsa, drink refills. I sat for 10 minutes with a totally empty glass and finally got up, and took my glass directly to Sam and told him to give me some more ice tea! We did complain to the manager and got a new waiter, Ashley, who was GREAT. But for Sam to totally diss us twice was no accident. We asked Ashley if she would have to split her tip with Sam and she assured us that she didn't have to, so we left her a 50% tip on a $46 bill. Sorry, Sam, you missed out when you assumed that all black people don't tip and left us high and dry......... pathetic."

Yikes.

Here's the prompt response Michelle received from Uncle Julio's corporate office, which is located in Irving, Texas:

'Don't Seat Any Blacks, Jews Or Hispanics In The Window,' Instructs Restaurant Owner To Staff

Are we in 2012 or back in Jim Crow days?!

I was recently told that the owner of a popular Little Italy-based restaurant gave his staff these very specific instructions of who should sit in the windows.

UN-FREAKING-believable, but all I am going to say is there were recently some major shakeups at this spot because of this prejudiced policy . . .

Charlie Trotter's Last Hurrah . . .

Photo via the Inquisitr.

So. We finally arrive at the conclusion of Mark Caro's tremendous three-part story on Charlie Trotter in the Chicago Tribune.

The iconic Lincoln Park restaurant serves its last meal August 31, and this series was the perfect sendoff, offering in-depth and sometimes brutally honest perspectives on the behind-the-scenes action.

Here are the highlights of Part 3 (also read Part 1 and Part 2):

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.