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Highlights

A collection of news and information related to L2O published by this site and its partners.

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    Mar 27, 2013 |Column| Chicago Tribune

  1. Phil Vettel: Four stars for L2O

    A lot of words have been used to describe L2O — minimalist, compelling, any superlative you care to name — but until recently, playful was not among them.
    A lot of words have been used to describe L2O — minimalist, compelling, any superlative you care to name — but until recently, playful was not among them. But the ascendancy of chef Matthew Kirkley at this highly regarded restaurant —...

    Tags: Zucchini, Caviar, Restaurants, Phil Vettel, Foie Gras

    2. Mar 25, 2013 |Story| Chicago Tribune

  2. Zagat names Chicago's 30 Under 30

    Zagat, publishers of the reader-review based Zagat Guides, has released its second-annual “30 Under 30” list of Chicagoans in the restaurant and hospitality business.
    Tribune critic
    Zagat, publishers of the reader-review based Zagat Guides, has released its second-annual “30 Under 30” list of Chicagoans in the restaurant and hospitality business. The list, intended to recognize up-and-coming talents rather than...

    Tags: Spiaggia, Wines, Bars and Clubs, The Bristol, Restaurants

    3. Jan 10, 2013 |Column| Chicago Tribune

  3. Phil Vettel: Two stars for Embeya; One for Jellyfish

    Two Asian restaurants with impressive credentials opened exactly one day apart: Embeya, a West Loop Vietnamese restaurant made its debut Sept. 11; and Jellyfish, a Gold Coast pan-Asian opened on the 12th. They're ideal for their neighborhoods; Embeya offers chef-driven focus, and Jellyfish is such a party-ready, eye-candy spot, it ought to be wearing heels.
    Two Asian restaurants with impressive credentials opened exactly one day apart: Embeya, a West Loop Vietnamese restaurant made its debut Sept. 11; and Jellyfish, a Gold Coast pan-Asian opened on the 12th. They're ideal for their neighborhoods; Embeya...

    Tags: Gold Coast, Coconut, Restaurants, Arts and Culture, Peanuts

    4. Nov 29, 2012 |Column| Chicago Tribune

  4. Rare treats

    Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare ingredients is about 40 percent of what he does. He locates tough-to-acquire things for chefs who, being chefs, want something especially bad when they are told it will be impossible to get. Rare vegetables, salts, oils, spices, nuts, fish eggs — he finds the guy who locates the guy who heard of the guy who knows the guy who knows about, say, a place in the Pacific Northwest where, with the right permit at the right time, you can forage for a rare pine bark that grows 25 feet in the air.
    Rodrick Markus reached for the top shelf of a metal cabinet at the back of his office. "I know, I know, I know," he said to himself. His fingers worked across a row of jars and stopped at a tall glass cylinder. I had asked him about rare ingredients. Rare...

    Tags: Chicago Hotels, Caves and Caverns, Verrier, Caviar, Hotel and Accommodation Industry

    5. Jan 10, 2013 |Story| Chicago Tribune

  5. Chef Andrew Brochu returns with The Monarch

    Chef Andrew Brochu was hired at Graham Elliot restaurant last January with an explicit directive: Take the keys to the kitchen, and elevate the restaurant from one Michelin star to two.
    Chef Andrew Brochu was hired at Graham Elliot restaurant last January with an explicit directive: Take the keys to the kitchen, and elevate the restaurant from one Michelin star to two. In November, when the Chicago Michelin Guide came out, Graham Elliot...

    Tags: Chicago Tribune, Pickles, Wicker Park, Chicken Wings, Restaurants

    6. Jan 3, 2013 |Story| Chicago Tribune

  6. A potluck kind of year

    If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25 years ago closed its doors. Doughnuts became "a thing." Digging up mushrooms from the forest preserve took on high status.
    If only it were so easy to pithily proclaim 2012 as the Year of the (fill-in-the-blank). But there's really no one thread that neatly ties together the Chicago restaurant scene these last 12 months. A restaurant that put Chicago on the culinary map 25...

    Tags: Sarah Grueneberg, Richie Farina, Heather Terhune, Tom Colicchio, Slurping Turtle

    7. Dec 27, 2012 |Column| Chicago Tribune

  7. Ready, reserved

    I have this problem. I made more New Year's Eve reservations than I can use. More than 100 of them, actually.
    I have this problem. I made more New Year's Eve reservations than I can use. More than 100 of them, actually. Which is why, for the 12th straight year (and the 17th time in the past 19 years), I'll be giving them away to nimble-fingered readers who ask....

    Tags: Hotel and Accommodation Industry, Navy Pier, Diets and Dieting, Henri, Belly Shack

    8. Jun 7, 2012 |Column| Chicago Tribune

  8. Hole Foods

    Cupcakes are cool. But doughnuts are hot.
    Cupcakes are cool. But doughnuts are hot. A handful of new and relatively new shops are producing the kind of high-quality, limited-quantity, chef-driven doughnuts that truly can be called artisanal products. Much as cupcake specialists revolutionized...

    Tags: Krispy Kreme Doughnuts, Pistachios, Jams and Jellies, Bacon, Wicker Park

    9. Nov 8, 2012 |Column| Chicago Tribune

  9. Let's break out the old crystal ball

    Time once again for my annual exercise in humiliation, as I try to predict the star recipients in the 2013 Michelin Chicago Guide, which hits bookstores Wednesday.
    Time once again for my annual exercise in humiliation, as I try to predict the star recipients in the 2013 Michelin Chicago Guide, which hits bookstores Wednesday. This is the third year that Michelin has published a Chicago guide, and if there's one...

    Tags: Perennial Virant, Restaurants, Topolobampo, Chicago Restaurants, Graham Elliot

    10. Sep 30, 2012 |Story| Chicago Tribune

  10. How clout keeps court cases secret

    On the eighth floor of the Daley Center, behind a locked metal door, is a narrow room known as the vault.
    On the eighth floor of the Daley Center, behind a locked metal door, is a narrow room known as the vault. Within its walls reside files that Cook County Circuit Court judges have ordered hidden from the public, something they have done hundreds of...

    Tags: Companies and Corporations, Tribune Company, Chicago Cubs, Judges, Hospitals and Clinics

    11. May 17, 2012 |Column| Chicago Tribune

  11. Summer eating list

    I don't know if teachers still do this, but at the end of each school year, I was handed a summer reading list, a sheet of required and optional books that would prepare students for the coming school year. (I still owe a measure of revenge to the teacher who saddled me with "Lord Jim.")
    I don't know if teachers still do this, but at the end of each school year, I was handed a summer reading list, a sheet of required and optional books that would prepare students for the coming school year. (I still owe a measure of revenge to the teacher...

    Tags: Chicago Hotels, Chinese Restaurants, Religion and Belief, Perennial Virant, The Bristol

    12. Feb 23, 2012 |Column| Chicago Tribune

  12. Oh, the places they didn't go

    When Charlie Trotter announced, just past the stroke of midnight on New Year's Day, that he would be closing his eponymous Chicago restaurant at the end of August, quite a few people vowed to get to Charlie Trotter's, one last time or even for the very first time, before it was too late.
    When Charlie Trotter announced, just past the stroke of midnight on New Year's Day, that he would be closing his eponymous Chicago restaurant at the end of August, quite a few people vowed to get to Charlie Trotter's, one last time or even for the very...

    Tags: New York City, Miami (Miami-Dade, Florida), Next (restaurant), Restaurants, France

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L2O Photos
Tuna tartare excites almost nobody these days, until yo...
(March 27, 2013)
Ahi tuna tartare
"For the first half of my menus, I try to use as many n...
(March 27, 2013)
Chef Matthew Kirkley
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(January 16, 2013)
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 » All 4 L2O photos