The latest restaurant news, dished up by chefs

ON THE MENU

A LA MINUTE

MENU SPECIALS

Tonight: red grape and watermelon gazpacho with cured salmon, pickled watermelon rind! Also, roasted pork loin with pickled rhubarb and ramp green potato salad. All part of our Wednesday night prix...
HB Home Bistro, Chicago, IL

Pork Belly! Just in time for Chicago's upcoming Baconfest, we've garlic & beer braised pork belly with French lentils & roasted carrots. We love having whole cloves of roasted garlic in this dish ...
Hearty, Chicago, IL

EVENT NEWS

We will be opening at 3:00 on Mother's Day! Show Mom that you love her with a delicious meal!
Piccolo Sogno, Chicago, IL

tomorrow night missippi gabe carter will be playing live blues. no cover. blues, brews and food.
Three Aces, CHICAGO, IL

HOT PAIRINGS

Cajun-style boudin noir dolma with speck, hearts of palm, green apple, paired with El Maestro Sierra’s Fino. The boudin noir gets a cajun twist with rice, a wrapping in grape leaf (dolma) instead ...
Telegraph, Chicago, Illinois

Coffee-marinated, grilled teres major (beef shoulder), pickled kumquat, st. malachi cow milk cheese, paired with Gonzalez Byass, Palo Cortado. On tasting the Palo Cortado, which I always pair prot...
Telegraph, Chicago, Illinois

NEWSFEED

Special Appearance

MAY 21, 2013 - JUNE 1, 2013

Chef Carrie is a Mariano's Fresh Market Tastemaker! NAHA, 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