Displaying all articles tagged:

John Des Rosiers

  1. Closings
    John des Rosiers’ Royce in Highland Park Closes (UPDATED)North shore comfort food restaurant is latest Highland Park casualty.
  2. Slideshow
    Slideshow: How John des Rosiers’ Moderno Was Reborn as Royce, Opening TodayInside John desRosiers’ new Royce in Highland Park.
  3. Closings
    Highland Park’s Moderno To Close, Reconcept as American Farm To TableHighland Park’s Moderno to become Royce.
  4. What To Eat
    What to Eat at Moderno, Opening TodayMenu for new Italian spot in Highland Park.
  5. Slideshow
    First Look Inside Moderno, John des Rosiers’ Highland Park Italian TrendsetterSlideshow of Moderno, chic Italian on the north shore.
  6. Chefs
    John des Rosiers: Wisma Air, And What’s With the Three Bowling PinsJohn des Rosiers’ plans for Highland Park, air domination.
  7. Chefs
    John Des Rosiers: First Conquer the City, Next Wisma U.John Des Rosiers talks about his artisanal prepared foods chain Wisma.
  8. Yelp
    Chefs Vs. Yelp, Chapter XXXVIII: John Des RosiersJohn DesRosiers battles Yelpers.
  9. Openings
    John Des Rosiers Bringing Wisma to French MarketPrepared foods shop to open in train station market.
  10. Back of the House
    Inovasi Nixes Lunch Service, Plans Intensive Daily Staff TrainingJohn Des Rosiers is hoping to shake up the staff at Inovasi.
  11. Openings
    Wisma #2 Opens Today in LibertyvilleWisma expands to another suburb.
  12. Coming Soon
    Wisma Already Set to Expand to LibertyvilleWisma is expanding to Libertyville.
  13. Bets
    What Will You Bet for a Bears Win?
  14. WTF
    Chicago Chefs React to Outed L.A. CriticChefs respond the outing of the L.A. critic.
  15. Video Feed
    Duffy Battles Chinese Black BeansCurtis Duffy makes a dessert with Chinese black beans.
  16. Empire Building
    Inovasi Chef Launches Food Store WismaInovasi’s chef makes grand plans for his food store.
  17. Beef
    John des Rosiers Blames ‘Journalists’ For The Unfortunate Rise Of MolecularThe Inovasi chef doesn’t like science in the kitchen, and it’s our fault.