Page 4 - Patrickj Comiskey News Today

Spago's wine list is as deep in Austrian riesling as it is in Napa Valley cabernet, and has a selection of white Burgundy that would make a starlet blush.

Upstairs, they have opened Manzke, a prix-fixe affair with dishes that lean into extravagance with caviar, uni, lobster, wagyu, scallops, white asparagus.

Sal Marino draws from the sea and from his garden to craft elegant, minimal Italian classics rendered with precision and bursting with flavor.

Amidst rows of Lincoln Heights warehouses, you’ll find an island of string lights and brightly colored pavement cutting against the moody urban backdrop.

The menu is modest and filling, cheese and charcuterie plates and its signature Highland Park Pulled Pork sandwich with tomatillos and pickled white onion.

You could say that pizza is the medium through which proprietor Michael McSharry conveys his complex feelings about fermentation.

Beylin's list is thrillingly unique, whether you’re considering a Slovenian sauvignon or Thiery-Weber’s cabernet sauvignon from Kremstal, in Austria.

Coker’s tastes are restless, and her list is vast, bolstered by its doubling as a retail place, devoting special attention to women winemakers.

Dunsmoor continues to explore early American cooking traditions: His kitchen is almost devoid of electric equipment; he prefers doing everything by hand.

Alfred “Al” Scheid of Scheid Family Wines passed away last month at the age of 91. Scheid came to wine late in life after successes in the biotech industry.