Local Chef

Last night, the 16 cheftestants for "Top Chef: Texas" were finalized, and this season is 37.5 percent Chicago. That's right: All six of the Chicago-based chefs included in the group of 29 hopefuls made the final cast.   With five of the six Chicago chefs having completed their first round of competition in the first episode, our eyes were on remaining local chef Beverly Kim from Aria in last night's second episode. Each chef in her group was asked to choose an ingredient to cook with, and each was secretly matched with a preparation time ranging from 20 to 60 minutes.

A local chef with a memorable name and a talent for making equally memorable doughnuts is opening his own restaurant. Enoch Simpson, most known for creating those addictive butterscotch-bacon doughnuts served during brunch at Nightwood, will soon open Endgrain in the space formerly housing Terragusto (1851 W. Addison St.). "We're featuring the doughnuts here every morning and as part of the daily brunch," said Simpson, who is running the business with the help of his brother Caleb.

A local chef with a memorable name and a talent for making equally memorable doughnuts is opening his own restaurant. Enoch Simpson, most known for creating those addictive butterscotch-bacon doughnuts served during brunch at Nightwood, will soon open Endgrain in the space formerly housing Terragusto (1851 W. Addison St.). "We're featuring the doughnuts here every morning and as part of the daily brunch," said Simpson, who is running the business with the help of his brother Caleb.

Many restaurants claim to be Farm-to-Table, but two Chicago chefs recently took this connection a step further, by bringing their farm to your table. Chef Didier Durand of Cyrano's Farm Kitchen has long been a supporter of local farming, filling the tables at his River North restaurant with ingredients bought at farmers markets in Michigan City, Ind.  Because he dreamed of returning to his grandparent's farming roots and misses the “daily life of the farm,” he said, he purchased six acres of farmland in nearby Laporte, Ind. last year.

Many restaurants claim to be Farm-to-Table, but two Chicago chefs recently took this connection a step further, by bringing their farm to your table. Chef Didier Durand of Cyrano's Farm Kitchen has long been a supporter of local farming, filling the tables at his River North restaurant with ingredients bought at farmers markets in Michigan City, Ind.  Because he dreamed of returning to his grandparent's farming roots and misses the “daily life of the farm,” he said, he purchased six acres of farmland in nearby Laporte, Ind. last year.

Lolla ticket holders, are you hungry to hear what restaurants will be selling snacks at this summer's fest? Local chef Graham Elliot is in his fourth year as “culinary ambassador” to Lollapalooza, recruiting local chefs to set up booths at the fest's food court, called Chow Town, and the vendor lineup was released June 12. New Chicago restaurants joining this year's food court include Lakeview Japanese eatery Chizakaya, West Loop coffee roastery...

EAT Order up Pecking Order, 4416 N. Clark St. 773-907-9900 The new Filipino-style "chicken every which way" restaurant by local chef Kristine Subido and her mom, Melinda, features hormone- and antibiotic-free grilled, fried or roasted birds pre-marinated in cane sugar, tamari, garlic and vinegar ($10.95 half; $17.95 whole). They are served with one or two sides, respectively, including grilled sweet corn with lime mayo and fresh cheese or green beans with tomato-ginger sofrito.

All around Chicago, restaurants and bars are in a constant cycle of opening and closing. As the lights go out at a kitchen in Andersonville, a new tavern is putting up signs in the South Loop, and it's all just part of the circle of nightlife. But if you look closely, you'll see a handful of in-the-works hangouts making a few already hot downtown blocks even hotter. Read on for four good guesses as to where the city's foodies and scenesters will be flocking in upcoming months. CLARK BETWEEN ILLINOIS & HUBBARD This block of River North has been celeb chef Rick...

Last night, the 16 cheftestants for "Top Chef: Texas" were finalized, and this season is 37.5 percent Chicago. That's right: All six of the Chicago-based chefs included in the group of 29 hopefuls made the final cast.   With five of the six Chicago chefs having completed their first round of competition in the first episode, our eyes were on remaining local chef Beverly Kim from Aria in last night's second episode. Each chef in her group was asked to choose an ingredient to cook with, and each was secretly matched with a preparation time ranging from 20 to 60 minutes.