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Publication Wed Jan 05 2011
Chicago Chefs Well Represented in "Saveur 100"
Saveur devoted its annual "Saveur 100" issue to chefs' picks this year, and Chicago's restaurant scene was fairly well represented on a list dominated by New York chefs.
On the other hand, nearly all of the Chicago entries were provided by just two chefs, Grant Achatz and Bruce Sherman. Sepia's Andrew Zimmerman delivered two, and Rick Bayless just one. I don't think I spotted any other chefs with as many entries as either Achatz or Sherman, in fact. Were they just generous, or does Saveur have a crush?
Here's a rundown of Chicago chefs' entries, in order of appearance in the 100:
2. Alinea's Grant Achatz praises syrups, vinegars and fish roe from BLiS.
5. Andrew Zimmerman loves McVitie's Digestive Biscuits.
6. Rick Bayless suggests checking out Lucero Soto Arriaga of Restaurant LU in Morelia, Michoacán, Mexico.
16. Bruce Sherman likes Sitram pots and pans.
53. Achatz loves playing with his Heidolph Brinkmann Laborota 20 Rotary Evaporator.
61. Sherman savors Uplands Pleasant Ridge Reserve cheese.
68. Achatz really likes his hand hammered Toledo chef's knife.
70. Sherman also digs his Henckels 5" serrated utility knife.
76. Zimmerman uses a lot of ají amarillo chile powder.
88. A pencil sketch by Achatz of a planned dish for Alinea was included in the "Pencil & Paper" two-page spread, which is currently not available online.
94. Sherman put in a plug for Chefs Collaborative.
Chicago pops up in a couple of other chefs' choices, too. Andersonville store City Olive also got a nod as a source for Olivestri Siloro olive oil to top the real Neapolitan pizza from Tony Gemignani of Tony's Pizza Napoletana in San Francisco (60.), and Jonathan Gushue from Langdon Hall in Cambridge, Ontario, fell in love with the Mortadella smear at Purple Pig (86.) on a recent visit.
