The latest restaurant news, dished up by chefs

ON THE MENU

A LA MINUTE

MARKET-FRESH

We are very happy to say that we've finally begun to get beautiful strawberries from Spence Farm in Illinois! They are macerated fresh and featured on our Greek Yogurt Panna Cotta dessert along wit...
NAHA, Chicago, IL

We're just starting to get local strawberries! Because of this latent spring we've had, our strawberries were coming from California but now we're happy to say that Slagel Farms and the greencity m...
Brindille, Chicago, IL

COOKIN' SOUNDTRACK

This morning Craig was feeling a little loud so his playlist included: DC punk band Fugazi's the "Furniture" EP and "Red Medicine", NYC hardcore The Gorilla Biscuits - "Start Today", and the Atlant...
NAHA, Chicago, IL

Pastry chef Craig Harzewski is always the first in and therefore gets to decide what the kitchen listens to during morning prep. He bases his playlist on mood, whether it's a busy day, if he's hung...
Brindille, Chicago, IL

PURVEYOR PICKS

Michigan strawberries are coming from Wisconsin and Michigan this week! We're very excited to see what green city market is going to bring us in the coming weeks, this late summer is torture on our...
Brindille, Chicago, IL

Michigan strawberries are coming from Wisconsin and Michigan this week! We're very excited to see what green city market is going to bring us in the coming weeks, this late summer is torture on our...
Brindille, Chicago, IL

NEWSFEED

Special Event

JUNE 2, 2013 - JUNE 2, 2013

Monthly Pop Up Rijsttafel Continues Vincent, Chicago, IL

Q&A

BEHIND THE LINE: Help for Home Cooks/Bartenders
BE A GOOD HOST. SEND YOUR GUESTS OFF WITH A LITTLE SOMETHIN' SPECIAL. WHAT ARE YOUR IDEAS FOR GOODIE BAGS FOR GUESTS AT YOUR PARTY? A: Here at Naha we tend to give away our Naha honey in the special honey bear bottles as gifts because it represents our commitment to help support artisan hone....
Carrie Nahabedian, Executive Chef/Owner, NAHA and Brindille, Chicago, IL
BEHIND THE LINE: A Little Bit of Fun
IF YOU COULD WRITE ONE FEATURE FOOD STORY FOR A LOCAL NEWSPAPER, WHAT WOULD YOU WRITE ABOUT? A: I would love to write an article for the home cook that doesn't know how to cook. Master one great dish first, I would say. Such as, learn how to make a grea....
Carrie Nahabedian, Executive Chef/Owner, NAHA and Brindille, Chicago, IL
BEHIND THE LINE: On the Job
HOW DO YOU HANDLE GUESTS' DIETARY RESTRICTIONS? HAVE YOU EVER BEEN UNABLE TO ACCOMMODATE A GUEST? WHY NOT? A: We have it printed on our menu to advise the server of any allergies, restrictions or preferences. If it's a difficult request, we ask the server to check if....
Carrie Nahabedian, Executive Chef/Owner, NAHA and Brindille, Chicago, IL
BEHIND THE LINE: On the Job
WHERE DO YOU STAND ON SUBSTITUTION REQUESTS? A: Because I came from Four Seasons where guest satisfaction is paramount, if I can do it, I will. I don't like saying no to a guest. If someone wants a little ....
Carrie Nahabedian, Executive Chef/Owner, NAHA and Brindille, Chicago, IL
BEHIND THE LINE: On the Job
HOW MUCH SHOULD PEOPLE TIP THEIR SERVERS? A: This is tough because I'm in the industry. I feel that anything less than 20% needs to be justified. Anything over 20% needs to be justified too. Exceptional....
Carrie Nahabedian, Executive Chef/Owner, NAHA and Brindille, Chicago, IL