Bella Notte is a family-owned restaurant and has served fine Italian cuisine since August 1995. Head Chef Ramon Aguirre, rated Best Chef by Chicago Magazine in 1995, oversees the preparation of every dish. Located just west of downtown Chicago, Bella Notte specializes in fine Italian Cuisine, Home-Made Pastas and our award winning Veal chops. Whatever…

This is a traditional Japanese restaurant that focuses on the root of Japanese cuisine. We also like to put forward thinking into it, as well as, incorporating some worldly flavors into it. Slowly we’re trying to change the dynamics of this restaurant and not only have the focus be on the sushi and fresh fish,…

Executive Chef David Dworshak tells about this new, modern Mexican restaurant in the West Loop. “Bar Takito is a venture that me and my partners took upon to have a second restaurant in Chicago. We not only wanted to be known for our tacos, we wanted to be known for our ceviche, our shared plates,…

Go on an elevated, vegetarian experience with Executive Chef Shawn McClain at Green Zebra. “One thing we want the guest to notice when they walk in is obviously the space. It’s kind of done in more natural tones, you kind of got an aubergine eggplant color to go with the cuisine of the place. It’s…

Chef Natalie Oswald started out baking as a child with her mother and grandmother. Growing up in Toledo, Ohio she decorated cakes at local bakeries and her mothers kitchen. Friends and neighbors would always stop by for a taste or to watch her create. Already a knowledgeable baker, Oswald decided to pursue a culinary degree…

“Through the years, I became the “grillmaster” in the family and amongst my friends. There was nothing better than having people over for some great conversation, cool music, and even better food. Admittedly though, I was a one-trick pony: there was meat and everything else was “no thanks”. Then I met Megan. While not a…

Chef’s Corner | Carlos Gaytan “I’ve been in the kitchen a very long time, since I was 14, working in Mexico with my mother to help support the family…sometimes we didn’t have money to buy ingredients so we would go out into the field. I really enjoy putting smiles on people’s faces, just from cooking.…

Bill Carroll tells us why pizza cooked in a charcoal oven is the best and only way they know how. “At Coalfire we serve an American spin on the traditional Neapolitan style pizza: A thin crust that emerges slightly charred and bubbly from our 800 degree oven fueled by clean burning coal.  Due to the…