Peter Michael

Midnight in the Garden of Good Eating

Whatever you do, don’t take the elevator. When you book dinner reservations at RH’s rooftop restaurant atop its new store in Oak Brook, you really want to take the stairs. They’re impossible to miss. Just look for the floating black-meets-brass double staircase—it’s grand enough to put Scarlett O’Hara’s little old stairwell to shame—and start climbing.

Paradise By 1,000 Cuts

There may be a temptation to assume that if you’ve experienced the Bacchanalian thrill of gorging, like a Gilded Age robber baron, on an all-you-can-eat feast of skewered meats at one Brazilian churrascaria, you’ve pretty much experienced them all. Maybe you’ve already done the math and come to the conclusion that consuming endless waves of

Fiesta Time

We’re one appetizer into our meal at Blanco Cocina in Oak Brook and I’m already free-falling down a rabbit hole of pure nostalgia. Truth is, I haven’t wolfed down a plate of nachos with this much speed since the summer of 1991. Wrigley Field. Cubs versus Phillies. Box seats along the third-base line that’s so

Sky High

The Bien Trucha Group has a way with names. Very cheeky stuff, especially if you’re versed in family-friendly Spanish slang. Virtually all of their Latininspired concepts boast clever names with dual meanings. For example, there’s A Toda Madre (“Totally Awesome”) in Glen Ellyn. Bien Trucha (“On Top of Your Game”) in Geneva. And Quiubo (What’s

Sweet Home Naperville

You can order yourself a bowl of real-deal North Carolina grits anytime you want ’em at It’s a Southern Thing Kitchen & Bar in Naperville. Lunch. Brunch. Dinner. Spring. Summer. Fall. Winter. Like your mama’s love, they ain’t ever going away. “We stand by our grits,” says General Manager Martin Fuger, a Navy vet who

I, Claudio

Chef Claudio Ulivieri is in his element. He’s bounding around his cozy new dining room, Lucca Osteria in Oak Brook, with palpable pride. He’s decked out in his snazzy new chef duds, a sleek grey-denim number that’s been tailored with a level of care rarely taken by any chef I know. How tailored? Think Gregory

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Peter Michael

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