"Increasingly high cocktail prices have made it much harder to head out for a casual drink these days. Some of these prices reflect what is in the glass or the neighborhood I'm in, others do not."
"Despite the common jokes about the 'story' behind dishes often feeling pedantic, I think there are a number of restaurants who could be paying more attention to that story—supporting local farmer market vendors, sourcing from regional farmers and producers."
"While I appreciate more thoughtful and complex non-alcoholic drink options, they're still largely underrepresented in happy hour menus. I'd like to be happy, too."
"This is now the season of reinvention, and Chicago carving out a new chapter for itself - we're ready! Fine dining restaurants should stop simply going through the motions of expected dishes."
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