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The Evanston Farmers Market is very good and very popular. Also very good, and very popular, is the Skokie Farmers Market. One advantage of the one in Skokie is that it is held on Sundays. That means, if you miss the one in Evanston for whatever reason (or you don't find what you're looking for), you have another chance to find it the following day in Skokie. It opens at 7:30 on the last Sunday in June and runs through the last Sunday in October. It's on Oakton Street just east of the Skokie Public Library.

I ate at Diva a couple of nights ago. It was very good indeed! Here is what I had: Seared Foie Gras and Pan Fried Veal Sweetbreads Johnny Cakes with Sweet Corn Milk Baby Field Green with Spiced Pecans Balsamic Roasted Pear and Amish Blue Cheese Wholegrain Mustard Vinaigrette Grilled Veal Medallions Hazelnut Crusted Sweet Breads Lavender Scented Demi Glace Whipped Celeriac I had dessert, too, but I am drawing a total blank on what I had - sorry! I also tried my dining companion's wild boar, and a lemon flavored dessert. Everything I had was really very good, and very creative. I also appreciated the restaurant's use of unusual ingredients. The decor is that of a modern/hip renovation (exposed brick walls with modern artwork and fixtures). The music was a bit odd, as though it was trying too hard to be trendy, but not jarringly so. The servers were well trained and friendly. All in all, a very enjoyable dining experience. Diva 329 N. Huron St. Toledo OH 43604 419-324-0000

No. Most of us call it "Michigan Avenue". While this is the area that is most popular for tourists to stay in, I wouldn't call it a "tourist trap", because what it has to offer - upscale shopping and dining - is generally of a very high quality (not just high price), making it (a) not just for tourists, and (b) not a "trap" in any sense. In addition to many of the steakhouses listed above, the area also includes some of the very finest restaurants in Chicago (Avenues, Tru, NoMi, Spiaggia). Of course, this is what it does well, just as there are other neighborhoods around the city (and suburbs) specializing in other offerings in the way of shopping and dining, including food and shopping in all price ranges and of all ethnic and other variations.

Try e-mail? Email Chef, Michael Carlson michael@schwarestaurant.com Email Sous Chef, Nathan Klingbail nathan@schwarestaurant.com

Still? I know he was closed Saturdays for the past few months, due to the birth of his child, but I thought I had heard he was open again on Saturdays... no?

I'm not really familiar with that aspect of dining, but I'll make a couple of points nonetheless. One is to dine at off-hours. Many restaurants are open all afternoon, and are typically mostly empty between, say, 2 pm and 4 pm, so it would not be disruptive at all. Steakhouses, in particular, tend to be open all afternoon, more so than some of those fine-dining places that aren't open at lunchtime. Also, you might get some good suggestions from the concierges in your hotel. When my cousin was staying in that part of town with his two young, not-always-well-behaved children and we were going out to eat, the hotel concierge recommended Grand Lux Cafe, and it turned out to be a very good choice. The pizza places tend to be good for kids (even infants) too. Furthermore, most places that do a nice (but not high-end) breakfast/brunch/lunch are fine for kids - Bongo Room in Wicker Park and the South Loop; Kitsch'n in Roscoe Village and in River North; Orange in Lakeview and the South Loop; Wishbone in the West Loop and on N Lincoln; Flo in Wicker Park; and M. Henry in Andersonville. So if these meals work with your schedule, bring the kids. They're fine during the week, but get busy on weekends, so on Saturday or Sunday, go early or, where available, make a reservation. Smoke is no longer a concern, thanks to Chicago's recent Clean Indoor Air ordinance. Ask to be seated away from the bar area, as smoking is still permitted in the bar areas of restaurants (until July 2008). If you are dining at off-hours, waits are not an issue. Otherwise, many places here now accept reservations on opentable.com, even at the last minute.

Thank you, GAF! That is one of the most articulate and entertaining reviews of a restaurant that I have read in quite a while, and, along with your photos, it really captures what May Street Market has to offer, both positive and not-quite-as-positive. Bravo!

The Custom House is an excellent restaurant - heck, it's a wonderful restaurant - but keep in mind that, for a business lunch, especially among a group working downtown where there are lots of restaurants within a block or two, people generally prefer not to have to spend much time in transit, and not having to hop a cab (even though it's only a 5-10 minute ride to the Custom House). If the group is going out for dinner at the end of the day, then the Custom House would be a great choice. tammylc is looking for a place for 11:00.

I suggest Park Grill Chicago. It's only a block west of the Standard Oil Building (that's probably how most of us still refer to the Aon Center), which is several blocks closer than Atwood Cafe. Park Grill Chicago is the restaurant at the Michigan Avenue entrance to Millennium Park, right next to the skating rink. Nice place, not overly noisy, very good service and food (surprisingly good, considering the prime location). And they show openings on opentable.com for this Monday at 11:00, when they open. I suspect a lot of Chicagoans haven't been there, just because it's in the park and they don't realize it's as good as it is, thinking it's "just a tourist place" due to its location. Either that, or they don't go because it's somewhat on the expensive side (which it is, but not unusually so for its level of quality and location, and probably not a big consideration for a business meeting anyway). But the food and service were both excellent the time I had lunch there. www.parkgrillchicago.com Another option might be the various restaurants in all the hotels within a couple of blocks of the Standard Oil Building (Fairmont, Swissotel, Hyatt Regency Chicago), but I'm not familiar with any of those.

$90 and $120. It's been several days since we dined at Avenues over the weekend. We're still "de-compressing" after such a magnificent performance by Chef Bowles. Good thing I took notes. Especially since this was one of the best meals I've had in years. I may not have remembered everything that went on, but I've jotted down quite a bit of it below. Where to begin? We entered the restaurant, were greeted warmly, and sat down. (That's always a good place to start, right?) The servers approached us with a wine list and, noticing that the women were wearing dark-colored skirts, asked if we would like them to replace the white napkins on the table with black ones, so that any lint from the napkins would not be visible on their skirts. Okay, that was a nice touch. So was the way they offered us a choice of bottled sparking water or bottled still water, both with their compliments (i.e. no extra charge). The menu had a la carte choices on the left - cold appetizers, hot appetizers, fish course, and meat course - with three courses (one hot or cold appetizer, one fish or meat entree, and dessert) for $90, or else five courses (choice of one of each plus dessert) for $120. On the right was the menu de'gustation, listing ten courses for $160. The server noted that whichever of the three options we chose would need to apply to everyone at the table. He also said that Chef Bowles can modify the menu in absolutely ANY way we like (we made it clear that we were there for the food). We got the impression that there were no limits to what he could do for us. As a server joked later in the meal, "This is the Peninsula. You would like a giraffe and a rainbow? No problem, I'll return with those in just a few minutes." We decided on the menu de'gustation, but also told the servers that Chef Bowles should feel free to make any substitutions or do anything differently that he would like, if there were anything in particular he would like us to enjoy. No other instructions. We ordered a wine (2004 Charbonniere, $64) and an iced tea flavored with chocolate, chai, and orange. Before I describe the various dishes we were served, I should note that these descriptions may be slightly incomplete and may not fully do them justice. I don't bring a camera to meals with me and I try not to spend a lot of time taking notes; I like to enjoy my dinners! I mean no disrespect to those who can do both, of course, as I realize that photos give a much better idea of what a restaurant has to offer. Sorry, but for this report you'll have to use your imagination (or go there and see for yourself). Also, for every time I say that a dish consists of X on a bed of Y, it probably was more like X on a bed of Y and Z, with A sprinkled on top for texture, served with two sauces A and B decorating the unusually-shaped plate. The presentations were exquisite, as fine as anywhere I have been. But what's even more important is that their taste was every bit as delicious as their appearance was beautiful. So here's what we had; with the exception of dessert, each of our party of four was served each item: 1. Amuse bouche of cream puffs (pate a choux) with lemon thyme mascarpone filling 2. Amuse bouche of apple pudding with salmon roe 3. Caesar salad, miniature heart of romaine, covered with anchovie, served on a brioche twinkie 4. Vichyssoise of potatos and leeks, served over chopped vegetables, with sauce 5. Thin slices of ahi tuna served with something (I forget what) topped with what looked like whipped cream (?) and a foam, with caramel sauce 6. Beef tartare with smoke ice cream and bearnaise panna cotta - this was perhaps the most unusual dish, and further explanation is warranted. The beef tartare was very tasty (it's been very bland when I've had it elsewhere) and the smoke-flavored ice cream is just like it sounds. This was served in a long, narrow dish with depressions in it at several points. The bearnaise panna cotta coated the bottom of the dish. Because the dish and the panna cotta were white, the panna cotta was invisible; it just looked like it was part of the serving dish. But when you spoon into it, you realize that the panna cotta is there. It was a visual trick that was delightful, all the more so because all of the elements of this dish were so delicious. 7. Seafood duet of lobster on a bed of braised leek, and sea scallop on a bed of raisins and spinach 8. Truffled risotto with red pearl onion on a bed of truffle cream and mushroom (nice flavor of truffles permeating throughout) 9. Maple-lacquered breast of quail served over diced apples and steel-cut oatmeal 10. Duet of Tasmanian salmon with celeriac foam, and turbot on a bed of ratatouille, also with foam 11. Trio of meats - kobe (American wagyu) beef with potato beignet and mushrooms; Colorado lamb chop; short ribs of bison with root beer sauce 12. Two cheeses with fig puree, quince puree, and crackers 13a. (Served to half of us) Vanilla souffle with rose ice cream and a pistachio cookie 13b. (Served to the other half of us) Plate of miniature desserts, including peanut ice cream, caramel ice cream, Sumatra bar (dense chocolate mocha pate), caramel-flavored creme brulee, apple tart tatin topped with apple sorbet 14. Star anise truffles (these were comparable to those at the best chocolatiers in town) 15. On our way out, the women in our party were each given a small package of two shortbread-like cookies. Our dinner lasted four hours. Every single dish was absolutely magnificent; there wasn't a single one that was less than superlative. Also, the portion size (on all but the amuses bouches) was quite ample, even generous considering the number of courses. These aren't tiny portions that leave plenty of empty room when served on a teaspoon (although I'm sure Chef Bowles would be happy to reduce the portion size if asked to do a 20- or 30-course meal). I've been to many other fine restaurants, in Chicago and elsewhere, and this was one of the finest dinners I have experienced, in every way. I highly recommend Avenues to anyone who appreciates fine dining on the highest level. And if the cost of going there gives you pause, heck - just go, and order a la carte. You will be just as equally impressed, I'm sure. Avenues The Peninsula Chicago 108 East Superior Street (at North Michigan Avenue) Chicago, Illinois 60611 (312) 573 6754

Bravo! is a good place to meet for lunch. It's not exactly exotic, but the food is good and it's open for lunch. It's also right off I-94, just a few blocks south of Exit 78, so you don't have to go all the way into downtown Kalamazoo. When you exit the highway, just follow the signs to Kalamazoo Airport; when you see the airport on your left, Bravo! is on your right. Open for lunch Monday-Friday and they do a nice buffet brunch on Sundays. Bravo! 5402 Portage Road Kalamazoo MI 49002 269-344-7700

Several suggestions: 1. Black Ram Steakhouse is a restaurant in Des Plaines just off Mannheim, about three miles north of Rosemont. All of the food there is excellent - the steaks, the seafood, the desserts, everything. It doesn't get a lot of press, but it gets a lot of repeat business. The proprietor greets lots of arriving guests by name. If you're looking for a great steakhouse (and seafood) restaurant that nobody ever heard of, this is it. Black Ram Steak House 1414 Oakton St. Des Plaines, IL 60019 847.824.1227 2. If you would like real Chicago-style pizza, go to Giordano's and order the stuffed double-crust pizza. They are the only major Chicago-style chain with a location right in Rosemont. Also my personal favorite Chicago-style pizza chain. Giordano's 9415 West Higgins Road Rosemont (847)292-2600 3. Gibson's Steakhouse is the best-known steakhouse in Chicago these days, and they have a location in Rosemont. (If you're looking for an unsung place with better food, including steaks, I think Black Ram is better, but if you're looking for a famous place that people can brag about having gone, then maybe this is your ticket.) Gibson's 5464 North River Road Rosemont IL 60018 (847) 928-9900 There are lots of places in Wheeling and Evanston, but those areas are really no closer than Bucktown/Wicker Park or downtown Chicago, where there are many more choices. Incidentally (as most Chicago foodies already know), Trio, mentioned above in posts now several years old, is no more. Former chefs Grant Achatz is running Alinea (to nationwide acclaim) and Rick Tramonto is running Tru as well as a couple of new restaurants in the Westin in Wheeling, and the restaurant in that space in Evanston is Quince, which I recently tried (see separate topic) and is okay but not remarkable and certainly not worth the trip from Rosemont.

Chapter 3. I visited two more chocolate shops in the area, so here is information about what I found there. Bon Bon Chicago 5410 N. Clark St. Chicago IL 60640 773-784-9882 These represent yet another very different approach to chocolate. I had trouble picking these chocolates out, because there are no labels next to each of the chocolates displayed. Instead, they have a separate, printed list of all the offerings, describing what each contains. There are no photos, but the chocolates are adequately identified by shape (fan, heart, pyramid, etc). I found that it was easier to order from that list, rather than from looking at the items. When buying, don't forget to get a copy of the list of the chocolates to help you remember which is which when you get home. What I didn't realize at the time is that many of their chocolates are not filled chocolates, but rather, are solid chocolates infused/mixed with flavorings, so the chocolates have the texture and consistency of a chocolate bar. There's nothing wrong with that, it just wasn't what I was expecting when I ordered some of them. A lot of Bon Bon's chocolates have spices and other exotic ingredients, including cardamom, cinnamon, nutmeg, clove, Chinese 5 spice, curry, ancho chili, tea, ginger, lavender, bergamot, orange blossom, rose petals, etc. They also have chocolates flavored with liqueurs (Grand Marnier, Williams pear brandy, amaretto, Kirschwasser, Calvados). 80-90 percent of their chocolates contain one of these ingredients as the primary flavoring. I liked these a lot, for their unusual flavorings. The flavorings were nice and strong, too; there was no mistaking the cinnamon, or the ginger, or the cardamom for anything else. The appearance was attractive, also, second only to Canady's in being unusually beautiful. The chocolates were priced at $60 per pound regardless of how many pieces are purchased. They are made on the premises by the owners, a mother and daughter. Parking in the neighborhood was difficult. The store is in Andersonville, next door to Pasticceria Natalina, the new Sicilian pastry shop, a block north of Swedish Bakery. Hours are not posted on their website; the shop is open 12-8, Wednesday through Sunday. Leonidas 1157 Wilmette Avenue Wilmette 60091 (866) 324 6716 Leonidas is a Belgian chocolatier. Chocolates are made in Belgium and flown in every couple of weeks. The Leonidas shop in Wilmette is similar to Vanille Patisserie, in that it is a pastry shop and cafe as well as a chocolate shop. They have delicious French pastry as well as various coffees and other hot beverages. I was there shortly after they opened in the morning, and their croissants were still warm (and the one I had was heavenly). In addition to the individual chocolates, they also had various prepackaged chocolate bars. I liked their chocolates, too. They are similar to Piron and Bernard Callebaut in style; molded filled chocolates with fillings of conventional fruit and nut flavors. In quality, I like Piron and Bernard better, but these are still quite good, and similar in many cases. Their gianduja was very good, the gianduja crunch was excellent (almost as good as Canady's), and the marzipan was good (but not quite as good as Piron). One of their chocolates was a white chocolate with a pineapple flavored filling; the filling was an unusual whipped consistency, rather than the creamy truffle-like filling of Piron and Bernard. All in all, while I didn't think they were quite as overwhelmingly rich and fine as Piron's, they were still very good and worth trying. There was no printed material about the individual chocolates, so take notes to remind you of what is inside each. The chocolates were priced at $32 per pound regardless of how many pieces are purchased, which is the lowest of the nine chocolatiers I tried. Street parking in the area is easy. So now, adding these new entries to my list, here is how I would rank them (and I am updating the prices below by showing ranges of price to reflect differences where you can buy chocolates for a lower price in a larger collection than in a few pieces): THE BEST: 1. Belgian Chocolatier Piron (Evanston) - $36/lb - www.belgchocpiron.com 2. Chocolates by Bernard Callebaut (Glenview, Lake Forest - made in Canada) - $50/lb - www.bernard-callebaut.com 3. Vosges Chocolate (Chicago) - $91-100/lb - www.vosgeschocolate.com 4. Leonidas (Wilmette - made in Belgium) - $32/lb - www.cafechocolaterie.com 5. Canady le Chocolatier, Ltd. (Chicago) - $33/lb - www.canadylechocolatierchicago.com 6. Bon Bon (Chicago) - $60/lb - www.bonbonchicago.com THE REST: 7. Vanille Patisserie (Chicago) - $63/lb - www.vanillepatisserie.com 8. Chocolate Box (Winnetka) - $66/lb (no website AFAIK) 9. Coco Rouge (Chicago) - $82-102/lb - www.cocorouge.com I will continue to update this topic when I try products from additional high-quality chocolatiers in the Chicago area. My purpose in compiling this information has been to help publicize all of them, in one place, so that anyone can find out more information about what's available in the area. I've tried to explain what the chocolates at each are like (you can't always tell from pictures and descriptions on websites, and some of them don't even offer that). There are lots of different reasons for preferring one chocolatier over another. Some people may prefer chocolates with more conventional fillings and ingredients, while others may prefer the unusual tastes of chocolates flavored with spices and herbs. Some people may prefer one of the seven chocolatiers who are local entrepreneurs making their chocolates here in Chicago. Some may prefer the one(s) in their own neighborhood, or convenient to their workplace. And some may wish to let price differences enter into their buying decision. It is my sincere hope that the factual information in this topic will help make you aware of what the chocolate shops here have to offer and how they fit into what you may be looking for. As previously noted, the preference for one type of chocolates over another is a matter of personal taste and opinion. Still, where possible, I've also tried to explain exactly WHY I preferred some over others. Sometimes it's a matter of my own personal preference for a strong, identifiable flavor in a chocolate. Sometimes it's a matter of consistency and texture, and balance among flavorings and shell vs filling. In any case, I've tried to do more than merely say "I like X and I don't like Y". I hope this information has been helpful to others. Again, I encourage anyone to try the fine products from any or all of these chocolatiers, and decide for yourself which ones YOU like best and where to continue to buy your chocolates.

I'll post details about my dinner at Avenues in the topic on Chef Bowles when I get a chance. Suffice it to say that it was absolutely sublime. As I mentioned previously, ranking these, and trying to draw distinctions between such creative, wonderful places, is not only difficult, but probably not even appropriate. Especially at the very top of the list, where you're talking about some of the best, most creative chefs in the entire country. So, I'm going to leave it at... 1. (tie) Alinea - Grant Achatz - http://www.alinearestaurant.com 1. (tie) Avenues - Graham Elliot Bowles - http://chicago.peninsula.com/pch/dining_01.html 1. (tie) Everest - Jean Joho - http://www.everestrestaurant.com

Many years ago, before they moved production out of town, the Sara Lee factory used to be in Deerfield, a suburb north of Chicago. I remember touring it in the late 1970s. Eggs (contents only, no shells) were delivered by tanker truck (yes, just like the big tanker trucks that roll up to gas stations), and I remember seeing vats (big plastic tubs maybe 10-12 feet long) full of filling for their apple pie.

Clarification: Frontera Grill takes reservations too, but only for dining that day, and you need to call the restaurant to make them. Have a great time, and let us know what you enjoyed!

Wasn't Mrs. Jean Banchet the hostess for many years when he owned and ran the legendary Le Francais in Wheeling, northwest of Chicago?

The top tables in Chicago aren't anywhere near as hard to get as places like the French Laundry or the top places in New York, where you must book within an hour of when they open the book, months ahead of time, or you're out of luck. For example, a brief look at opentable.com shows that right now - on a Sunday - you can book a table this coming Saturday night at Everest, Avenues, Tru, NoMi, moto, and Spiaggia, which are among the most highly regarded restaurants in Chicago. Granted, you can't get them at a prime time like 7:30, but you can still make a reservation for this Saturday night. (All have early reservations available at 5:00 to 6:00, and most have later times at 9:00 to 10:00.) And, of course, they are even easier on other nights of the week. What's odd is that reservations often book up quicker at a few of the steakhouses (e.g. Wildfire, Gibson's) than our finest dining establishments.

That depends on how much you've heard and from whom, and how much confidence you have in what they've said. I think it's a lot better than the alternative, which is omitting a place that deserves to be mentioned, especially when listing the top places in town. Besides, that's why I'm going there next week - so I can speak based on my own first-hand experience. I haven't been to every single one of those steakhouses, either (most, but not all). That doesn't mean they aren't worth mentioning when listing the good steakhouses in town.

To me, there are two basic types of fine dining restaurants in Chicago. For descriptive purposes, I'll call them "formal fine dining" (e.g. Alinea, Tru) and "casual fine dining" (e.g. Blackbird). The "formal fine dining" category includes the very top chefs in town, doing some of the most creative cuisine around. IMHO here is how I would rank these: 1. Alinea - Grant Achatz - http://www.alinearestaurant.com 2. Everest - Jean Joho - http://www.everestrestaurant.com 3. Avenues - Graham Elliot Bowles - http://chicago.peninsula.com/pch/dining_01.html 4. Charlie Trotter's - Charlie Trotter - http://www.charlietrotter.com/restaurant 5. Tru - Rick Tramonto - http://www.trurestaurant.com 6. NoMi - Christophe David - http://www.nomirestaurant.com 7. Schwa - Michael Carlson - http://www.schwarestaurant.com 8. moto - Homaro Cantu - http://www.motorestaurant.com 9. Spiaggia - Tony Mantuano - http://www.levyrestaurants.com/Levy/Dining...p4/Spiaggia.htm I might even bump Avenues up to number 2; I'm not sure, since I haven't been there yet and I can only base my ranking of that one on what I've read, but ask me after next weekend. Despite these "rankings", these are ALL wonderful, top-notch places (in one of the very top restaurant destinations in the country) and you can get a spectacular meal at any of them. Other good places in this formal fine dining category might include Les Nomades and Ambria. I don't like to rank the "casual fine dining" places, for much the same reason. They all have great food, but, well, they're just more casual, but still with obscenely good food. I'll list my two favorites first, though. Aigre Doux - http://forums.egullet.org/index.php?showtopic=99368 One Sixty Blue - http://www.onesixtyblue.com Blackbird - http://www.blackbird.com Custom House - http://www.customhouse.cc Spring - http://www.springrestaurant.net North Pond - http://www.northpondrestaurant.com MK - http://www.mkchicago.com Avec - http://www.avecrestaurant.com Sola - http://www.solarestaurant.com Sweets and Savories - http://www.sweetsandsavorieschicago.com Bistro 110 - http://www.levyrestaurants.com Coco Pazzo - http://www.cocopazzochicago.com Red Light - http://www.redlight-chicago.com X/O - http://www.xochicago.com (There are many more, but these are some of the more noteworthy ones.) There are also many excellent seafood restaurants, notably: Fulton's on the River - http://www.levyrestaurants.com/Levy/Dining...n+the+River.htm Shaw's Crab House - http://www.shawscrabhouse.com Hugo's - http://www.hugosfrogbar.com I assume you're looking in the city only; if not, please say so, as there are more great fine dining places (both formal and casual) in the suburbs (Michael, Oceanique, Vie, Courtright's, Le Francais, Carlos, etc). Oh, and if you're in the mood for a good steak, we have some excellent steakhouses, of course, in both the city ( C ) and the suburbs (S): Gibson's (C,S) - http://www.gibsonssteakhouse.com Morton's (C,S) - http://www.mortons.com Gene and Georgetti ( C ) - http://www.geneandgeorgetti.com Saloon ( C ) - http://www.saloonsteakhouse.com Carson's (C,S) - http://www.ribs.com Joe's ( C ) - http://www.icon.com/joes Pete Miller's (S) - http://www.petemillers.com Wildfire (C,S) - http://www.wildfirerestaurant.com Keefer's ( C ) - http://www.keefersrestaurant.com Black Ram (S) - http://www.blackramsteakhouse.com Capital Grille (C,S) - http://www.thecapitalgrille.com Smith and Wollensky ( C ) - http://www.smithandwollensky.com Chicago Chop House ( C ) - http://www.chicagochophouse.com David Burke's Primehouse ( C ) - http://www.davidburke.com/primehouse.html Tramonto's Steak and Seafood (S) - http://www.starwoodhotels.com/westin/prope...propertyID=1724 Ruth's Chris (C,S) - http://www.ruthschris.com Sullivan's (C,S) - http://www.sullivansteakhouse.com The Palm (C,S) - http://www.thepalm.com Mike Ditka's ( C ) - http://www.mikeditkaschicago.com Don Roth's Blackhawk (S) - http://www.theblackhawk.com Erie Cafe ( C ) - http://www.eriecafe.com Harry Caray's ( C ) - http://www.harrycarays.com Stoney River (S) - http://www.stoneyriver.com You really can't go wrong with any of the places named here.

Aigre Doux here in Chicago, which recently opened to critical raves (well-deserved, IMHO). In fact, that's where the name is derived; he does the savory dishes, and she does the desserts.

I think the code words are, "Let's eat in the suburbs!" The ban on foie gras in Chicago has increased the availability of excellent foie gras at many more suburban restaurants. Suburban diners and suburban restauranteurs are grateful to the aldermen in the city. The best foie gras dish I have eaten lately in a Chicago-area restaurant is the medallion of seared foie gras over foie gras and mushroom strudel at Michael in Winnetka, at a wonderful dinner I described in this post. I'm sure it's still available there.

In the further pursuit of research, I recently visited five more high-end chocolatiers in the Chicago area and bought chocolates there. It's a tough job, but somebody's got to do it! It was actually quite fun, of course. If you really and truly enjoy chocolate, I suggest going out and doing the same. Try them all for yourself, and see which ones you like. When all is said and done, out of the seven specialty chocolatiers I visited in the Chicago area, I liked the chocolates at four a lot more than the other three. Here is how I rank them in order, from one to seven: THE BEST: 1. Belgian Chocolatier Piron (Evanston) - $36/lb 2. Chocolates by Bernard Callebaut (Glenview, Lake Forest) - $50/lb 3. Vosges Chocolate (Chicago) - $91/lb 4. Canady le Chocolatier, Ltd. (Chicago) - $33/lb THE REST: 5. Vanille Patisserie (Chicago) - $63/lb 6. Chocolate Box (Winnetka) - $66/lb (no website AFAIK) 7. Coco Rouge (Chicago) - $109/lb In each case, I bought a variety of their top-line chocolates, the specific ones that sounded best to me, in order to evaluate their products. Some chocolatiers (e.g. Coco Rouge) recommend that their chocolates are stored at room temperature, while others (e.g. Piron) recommend storing in the refrigerator and removing them about an hour before consuming to allow them to come to room temperature. For my evaluation, I stored the chocolates according to the recommendations of their respective makers. Here are details about each of them, including a few additional notes on Piron and Chocolate Box, which I already evaluated in my original post here. Incidentally, I mentioned above the need to write down a description of what the chocolates were for the Chocolate Box; some chocolatiers are better than others as far as identifying which is which, and I'll provide details on that below. 1. Belgian Chocolatier Piron (Evanston) - $36/lb This is still the best chocolatier in the Chicago area, in my opinion. Their white chocolate manon melts in your mouth, their truffles are great, the gianduja shells are creamy smooth, the marzipan is the best, and just about every item they carry has a nice strong flavor of its main ingredient. A gold box is provided at no extra charge. Piron also has a printed catalog indicating what each of its chocolates looks like, so you can use that as a guide to which one is which. Their storefront is small and not particularly fancy. Meter parking on the street in the area is generally available; there are some twenty-minute meters (which can be both good and bad) and there is a metered lot around the corner. 2. Chocolates by Bernard Callebaut (Glenview, Lake Forest) - $50/lb These chocolates are very, very similar, in style and quality, to Piron's. The manon is nicely creamy, the fruit creams are similar, the gianduja is just slightly grainier, and the marzipan is not quite as strong in flavor. The differences are minor but they favor Piron over Bernard. All in all, these are excellent chocolates if you enjoy molded, Belgian-style chocolates; if Piron didn't exist, I would probably say these are the best chocolates in Chicago. No printed materials are provided, but there is a photo on their website showing all of their chocolates, that you can use that as a guide to which is which. Their Glenview storefront, in the new Glen development (next to the control tower of the former Naval Air Station), is smallish but pleasant. Parking in the immediate area is plentiful and free. 3. Vosges Chocolate (Chicago) - $91/lb I liked these a lot. They had a nice strong flavor of the primary ingredient of each chocolate, and they were very high quality (great "mouth feel", etc). In addition to the more conventional contents, some of these had more unusual ingredients, like curry powder, ginger, wasabi, etc. If this is what you are looking for, I liked the ones from Vosges better than the others (below) who had similarly unusual ingredients. Vosges had the best packaging (at a price, though) and the best guide to which is which. Like Piron, Vosges has a printed catalog showing all of their chocolates, with a separate insert for special selections which change over time. When buying 9, 16, or 32 pieces, they also offer a fancy gift box which arranges the chocolates, and they prepare a "map" to the arrangement which labels which item is which. It's a very nice touch, but I didn't realize I was paying extra for it till I got home. I bought nine truffles which would have been $2.50 each, but the total was $4.50 higher, so I assume that amount was for the gift box. Also, you will note that the price here is higher than in my original post above. That's because I was told over the phone that 32 truffles (selling for $73) were approximately one pound, but when I actually brought some home and weighed them, I found that they are exactly 0.4 ounce each, not 0.5 ounce. I went to the Lincoln Park location. Their storefront has several nicely-appointed rooms, full of all their many chocolate products (they carry exotic ice cream, beverages, and chocolate bars as well as the truffles). This was easily the most upscale, luxurious environment of any of the chocolatiers I tried. Parking in the area is difficult. I had previously heard a few people criticize the quality of Vosges products, but based on actually buying some and trying them, I found that they were very good. It's possible others were basing their opinion on buying them elsewhere, as Vosges are the only chocolates among these (AFAIK) that are available at other stores (e.g. Fox and Obel, Sam's Wines) as well as their own. I purchased mine at one of their two "Vosges Haut-Chocolat Boutiques" in Chicago, just as I purchased all the other chocolates from the storefronts of their respective chocolatiers. One huge disadvantage of buying them elsewhere is that you cannot select the individual pieces that most appeal TO YOU; you can only buy a pre-packaged selection. You also will encounter a narrower selection, and it's possible that there may be additional issues of freshness and storage that affect product quality, since these are out of the control of the chocolatier when sold elsewhere. 4. Canady le Chocolatier, Ltd. (Chicago) - $33/lb Most of Canady's chocolates were very good indeed. Some, like the gianduja feuillete crunch, are wonderful, as good as anything from the other places described above. They also do an excellent job with creams and cordials. There were a few that didn't quite measure up (e.g. the white chocolate which had neither the strong white chocolate taste nor the creamy consistency of the manon from Piron or Bernard, or the coconut which seemed little different from a Mounds bar). Canady's has two additional advantages worth noting. First, they were the least expensive of the seven shops I tried. Not that this is the MOST important quality of high-end chocolate, since it's an expensive product to begin with, but when you get three times as much chocolate for your money from one shop than another, that's important. Second, they were the most beautiful chocolates of anyone's, with the most strikingly different appearance from each other. Some of the colors and appearances gave clues to the contents, such as the red cherries on one, the swirl shape of the banana, the yellow coloring on the amaretto filled one, and making the red pepper one look like a metallic bomb (explosive type "bomb", not a "bombe" pastry). Canady's does not have a catalog so you have to take notes to keep track of what's what, but at least the appearance of some pieces sometimes helps you remember what's inside. The shop is a small, crowded storefront, nothing overly lavish but perfectly acceptable given its prime Printers Row location just south of the Loop. There are plenty of expensive parking garages in the area, and limited two-hour meter parking which you may or may not find available. 5. Vanille Patisserie (Chicago) - $63/lb I did not mention Vanille in my original post, as I was not aware of it until someone posted about it in another forum. Here is their information: Vanille Patisserie 2229 N Clybourn Ave Chicago, IL 60614 773.868.4574 www.vanillepatisserie.com Price per pound: $63 ($1.10 each, approximately 57 pieces to the pound) This is the only chocolatier I tried that is more than just a chocolatier; they have a full line of French pastries, and the chocolates are just a small part of what they offer. I love this place, but primarily for the pastries, rather than the chocolate. You can get anything from a fruit tart to a croissant (chocolate or otherwise) to french macaroons (thin almond paste macaroons with a buttercream filling). The best things they have are called "entremets", wonderful mousse cakes which are pictured on their website. As much as I loved their pastries, I was not all that impressed with their chocolates. They are small, "cut praline style" chocolates (think of making chocolates in the shape of a stick of butter and then slicing pats off and dipping/coating them). I really don't care that much about looks, one way or the other, but Vanille's chocolates just didn't hit me as strong in flavor or rich or overly wonderful. There is no guide to which chocolates are which, so take notes. The shop is small but nice. Parking on the street is difficult. 6. Chocolate Box (Winnetka) - $66/lb (no website AFAIK) I described the chocolates from the Chocolate Box in my original post. Again, their blended flavors just didn't have much taste of their original ingredients, and just didn't do anything for me. But try them yourself; maybe you'll like them better than I did. The shop is small but nice. Meter parking on the street within 1-2 blocks can be difficult, but further than that is plentiful. (The shop is on the other side of the tracks from most of Winnetka's central business district, so once you get more than a block away from Elm Street, it's residential and parking is easy.) 7. Coco Rouge (Chicago) - $109/lb Coco Rouge uses some unusual ingredients in their chocolates (e.g. tea, truffles), like Vosges and the Chocolate Box do. However, what struck me the most about their chocolates was a lack of strong flavors. I would describe them as "bland", although I'm sure their defenders will argue that their flavors are merely "subtle". In any case, I was quite UNimpressed with these chocolates. Both the size and price of Coco Rouge's chocolates vary depending on the piece. I weighed the pieces I bought and the price averaged out to $109/pound. Coco Rouge provides a small brochure picturing many of their chocolates. Unfortunately, the photos are close-ups of a portion of the surface, so it's more difficult to match them than it would be with a photo of the entire piece, but at least it's something. I suggest writing notes on the brochure to help you remember which ones you got. The box provided with the chocolates was rather plain. Their storefront is quite a sight. The frontage is somewhat narrow, but once you enter, the inside is quite spacious. Think of a huge, huge room with a few small displays on one wall, a tiny counter table (maybe four feet long and a couple feet deep) displaying their chocolates, and a whole lot of empty space. I think this kind of hip/minimalist interior is intended to convey that something special is going on, but based on the actual chocolates themselves, the only thing I found special was the price (which was the most expensive of the seven shops). Parking in the area is difficult. CONCLUSION While I found that I like four of these seven the best, I will be frequently returning in the future to just two of them: Piron and Canady. Piron has the best, highest-quality, most delicious chocolates in the area IMHO. I also enjoy the appearance of Canady's and certain of their items. I will probably not go back to Bernard Callebaut; as good as their chocolates are, Piron's are similar in style, slightly better in a few cases, and less expensive. I will probably not go back to Vosges, since you get almost three times as much chocolate for your money at Piron or Canady. Upscale chocolatiers are clearly proliferating and prospering in Chicago and many other cities nationwide. This is a wonderful trend for anyone who loves chocolate; more choices are just about ALWAYS a good thing for the consumer. The seven whose chocolates I bought and consumed all seem to be trying to do something unusual and creative. Although I obviously liked some more than others, taste is such a subjective matter of opinion - particularly with chocolates, where there are elements of style that appeal more to some folks than others - that there is really no absolute "best" other than personal preference. My personal preferences are noted here. I encourage all chocolate lovers to try ALL these chocolates, if you can, to form your own opinions, and to feel free to share them here.

Topolobampo has a big advantage over Frontera Grill: they take reservations in advance, on opentable.com There are other places in town, too; Bayless's places, while good, are not IMHO the "holy grail" of Chicago eating. If you are specifically interested in regional Mexican food, there are also Adobo Grill (two locations in Chicago) and Tepatulco. And if you're not set on Mexican, there are many, many fine dining restaurants worth checking out, everything from the top chefs at Everest (Jojo) and Avenues (Bowles) to the more hip/casual, and less expensive (but still wonderful) places like Aigre Doux and One Sixty Blue, just to name two (there are many others). All of the places mentioned in this paragraph accept reservations on opentable.com

Because it's not true. There are plenty of chain restaurants in the areas around San Francisco and Seattle. But, as Brad and others have mentioned, it's more of a city vs suburbs thing. There are plenty of chain restaurants in the suburbs of both cities.