Anyway, I’m not sure what all this means, except maybe that the “End of History” moment, when you could open anything and the foodies would flock, was brief and ephemeral. The restaurant business is back to being what it always was, which is to say, a tough business with tight margins where the rich usually get richer and the others have to scramble hard but can occasionally, through smarts and lots of asskickingly hard work, pull themselves into those ranks. Bad places close, but good places do too, and a bet on an up-and-coming neighborhood is either the best idea or the worst idea you ever had—and there’s no way to know till you do it.

While some higher-end restaurants in Chicago focus things like the limitless possibilities of agar agar or modern takes on charcuterie, there’s a reason why places like Spiaggia, which has been around for 20+ years, still rightfully own a place in the canon of fine dining.

Read more: (Re)visiting Spiaggia

While some higher-end restaurants in Chicago focus things like the limitless possibilities of agar agar or modern takes on charcuterie, there’s a reason why places like Spiaggia, which has been around for 20+ years, still rightfully own a place in the canon of fine dining.

Read more: (Re)visiting Spiaggia

Longman & Eagle, Revolution Brewing, Lula Cafe and Jam all seeking line cooks

chiboulevards:

There are several open positions available in the restaurant scene here in the neighborhood. Just go to the jobs page on Craigslist and type in “Logan Square” - it looks like line cooks are in pretty high demand in the neighborhood right now.

L&E Line Cook job post

Lula Cafe job post

Revolution Brewing job post

Jam Restaurant job post

Unknown restaurant (Boiler Room?) job post

Need a job?

Many of us evaluate a restaurant based on the food; after all, restaurants are about eating. But how many of us stop and think about the design—like the look of the interior, the materials used, and the color scheme—when it comes to our food experiences? This is the question that the Chicago Architecture Foundation wants you to think about through their series Appetite for Design. Learn more in our latest Drive-Thru feature: Chicago Architecture Foundation Gets an Appetite for Design

Many of us evaluate a restaurant based on the food; after all, restaurants are about eating. But how many of us stop and think about the design—like the look of the interior, the materials used, and the color scheme—when it comes to our food experiences?

This is the question that the Chicago Architecture Foundation wants you to think about through their series Appetite for Design. Learn more in our latest Drive-Thru feature: Chicago Architecture Foundation Gets an Appetite for Design