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Displaying all articles tagged:
Avenues
the most important ex-scientologists in the world
Aug. 2, 2012
Suri Cruise May Be Going to a Different Amazing School?
There are conflicting reports.
By
Dan Amira
Sommeliers
May 14, 2012
Michael Muser Joins Grace As Wine Director
Former Avenues somm joins Curtis Duffy’s Grace.
By
Michael Gebert
Closings
Sept. 6, 2011
After Curtis Duffy’s Exit, Avenues Closes
No one knows what is next for the hotel’s restaurant.
By
Nick Kindelsperger
Foodievents
Aug. 19, 2011
Chicago Chefs Sign up for Hawaiian Seafood Dinner at L2O
These chefs know how to cook fish.
By
Nick Kindelsperger
Chef Shuffles
July 13, 2011
Curtis Duffy Leaves Avenues to Open West Loop Restaurant in 2012
Duffy wants to earn his third Michelin star.
By
Nick Kindelsperger
Awards
Jan. 31, 2011
The Bristol Wins Big at 2010 Jean Banchet Awards
Plus: Curtis Duffy beats out some big names.
By
Nick Kindelsperger
Lists
Jan. 14, 2011
AAA Loves Chicago
Chicago gets a lot of love from AAA.
By
Nick Kindelsperger
Michelin
Nov. 16, 2010
Michelin Guide Released Early; Alinea and L2O Get Three Stars
The Chicago Michelin guide was released early.
By
Nick Kindelsperger
Lists
Nov. 15, 2010
Critics Predict Michelin Winners
Critics weigh in on who they think will get stars.
By
Nick Kindelsperger
Back of the House
June 30, 2010
Ron Howard Movie to Shoot at Sepia; Avenues Takes a Vacation
The Ron Howard movie will shoot at the trendy restaurant.
By
Nick Kindelsperger
Deals
May 12, 2010
Foodie Fantasty Tour of Chicago Is Actually Our Fantasy
The foodie fantasty is expensive, but is actually impressive.
By
Nick Kindelsperger
Lists
Nov. 6, 2009
Top Diamond
Chicago has more AAA five-diamond restaurants than any other city.
By
Helen Rosner
The Other Critics
Aug. 14, 2009
What Makes A Four-Star Restaurant?
Phil Vettel just handed four stars to Les Nomades, and we aren’t entirely sure we understand why.
By
Helen Rosner
Openings
July 13, 2009
Alinea’s Matt Chasseur Accuses New England of a Bad Palate
The Alinea sous chef talks about his plans to open a Boston restaurant.
By
Leila Cohan-Miccio