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    Venteux Chicago

    Nearly a year after restaurant scenes were shaken nationwide by the coronavirus pandemic, Chicago’s Magnificent Mile will be invigorated this spring by a brand-new French café, brasserie, and champagne and oyster bar to be helmed by hospitality industry leaders, including Chicago’s youngest Michelin-starred chef. Venteux, a French adjective roughly translating to “windswept,” embodies the familiar character of the Windy City, and its culinary namesake will debut within the city’s Carbide and Carbon Building, a cultural landmark featuring Art Deco stylings and a century-old position in Chicago history. Venteux will be housed on the ground floor of the forthcoming Pendry Chicago hotel, within the Carbide and Carbon Building, and will feature…

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    Escape, blended

    Tucked within an unassuming building near the corner of N. Kedzie Ave. And W. Diversey Ave. in the Logan Square neighborhood of Chicago, there is a place that promises to delight imbibe and culinary enthusiasts alike the moment they step beyond the threshold and leave the city’s residential and commercial architecture interplay behind. Its façade, which features a splash of vibrant green on a brick canvas, courts the curious onlooker and hints at the oasis-meets-flotsam experience within its doors where wallpaper, lighting, and glass-blown globes in netting come to life in the windows at night. There is an experience, an escape, and perhaps a journey that waits within, where intentional…

  • Relish

    Mi Tocaya

    “I don’t give people what they want. I give them what I want to give them and what I want to share,” said Chef Diana Davila, who is the mind behind Mi Tocaya Antojeria, a renowned Chicago antojeria, Michelin Bib Gourmand selection, and 2018 semi-finalist for the James Beard Foundation’s award for Best New Restaurant. Upon opening in 2017 in the city’s Logan Square neighborhood, Mi Tocaya was quickly recognized for its innovative additions—and interpretations—to the Mexican cuisine canon. Combinations such as classic guacamole dressed in chile ash and pan-seared beef tongue with thick peanut salsa establish Mi Tocaya as a source for unexpected renditions of classic dishes, straight from…