Chef Lee Wolen graciously welcomed me into his bustling kitchen on a recent afternoon to show me how he and his team prepare this perennial crowd favorite.
'the lobby' on Serious Eats
Why are Chicago chefs so obsessed with ramps? Well, they are our city's namesake, but they also make a tasty flavor accent for anything from risotto to lobster tacos.
Spring means asparagus, radish, spring peas and a tasty new salad for The Lobby.
Squash is the star of The Lobby's Restaurant Week menu.
For a time there, it felt like every restaurant was contractually obligated to serve a Caesar salad. Luckily, a new wave of restaurants have reclaimed the salad, lavishing attention on the once neglected dish.
With more than 200 restaurants participating in Chicago Restaurant Week 2013, the choices can be overwhelming. Though still a few weeks out, you better make your reservations now if you want to grab some of the most coveted tables. Here are seven lunch deals you'd be sorry to miss.