Latest news with #JennerTomaska
Eater
6 days ago
- Business
- Eater
Inside Gold Coast's Over-The-Top New Steakhouse Perched in a Downtown Skyscraper
In recent times, Chicago has been once again embracing its meatpacking history with a rush of new steakhouse openings. Trend pieces are no doubt on their way about the allure of comfort food and a need to return to the simple life. However, that's not the formula deployed at the Alston, an opulent steakhouse that debuts on Friday, May 30, on the third floor of the 971-foot-tall One Chicago, a $750 million skyscraper built in 2022. This is the same building that houses Gold Coast's Whole Foods. The food's from Jenner Tomaska, the James Beard Award finalist behind Esme in Lincoln Park. Tomaska is showing discipline at Alston, embracing his new role in developing a steakhouse menu that can appeal to the masses without sacrificing his avant-garde style that brought Esme a Michelin Star. The hope is that Tomaksa can incorporate elements of fine dining, including superior service, quality ingredients, and cheffy techniques, to show Chicago that a great steakhouse is about more than just keeping the juices in the chops. Tableside preparations include a bread cart and a duck press with the poultry carved in front of diners. The Alston is supposed to represent Midwestern steakhouses crossed with nouvelle French cuisine. The meat is prime and dry-aged, cooked over charcoal. Wagyu comes from American, Japanese, and Aussie sources. They range from $55 for a six-ounce dry-aged filet to $260 for a 16-ounce, 60-day dry-aged American wagyu chop, called the S.W. Chairman's Cut. That comes with a butter infused with Red Boat Vietnamese fish sauce. An arsenal of sauces is available to accent the selections. A rack of Dover sole is a tribute to Esme's tasting menu and its unique showstopper. Salt-baked trout is also available. A selection of pastas and salads should sate vegetarians. A Members Tower costs $300 and comes with a dozen oysters, four spot prawns, three razor clams, two scallops, a half-pound of King crab, and a whole cold water lobster. Fifty/50 Restaurant Group, which also runs Kindling inside the Willis Tower, continues its downtown push. Visitors will find an assortment of textures used throughout the space. Don't blink, your eyes aren't deceiving you — the art on the ceiling of the main dining room changes. There's a digital projection screen that can stream a variety of art. It's a way Tomaska can bring a touch of Esme to the world of beef. There's a wine cellar, with selections curated by Charlie Trotter's alum Ken Frederickson, and tons of space for private events. A terrace with beautiful views of downtown Chicago will debut later this summer. Management hopes the outdoor seating will be more cocktail-focused, and there are plans for live music. There's also a members-only club which is downright intimate compared to the main dining room. That will come with a special menu. Walk through the space below and check out select dishes in the photos below. The Alston , 750 N. State Street, third floor, opening on Friday, May 30, reservations via OpenTable . Sign up for our newsletter. Pommes Boulangères au gratin
Yahoo
20-05-2025
- Business
- Yahoo
HOW UNILEVER FOOD SOLUTIONS IS HELPING SHAPE MENUS OF THE FUTURE
Four Macro Forces Identified in New Future Menus Trends Report ENGLEWOOD CLIFFS, N.J., May 20, 2025 /PRNewswire/ -- Today, Unilever Food Solutions (UFS) unveiled the Future Menus Volume 3 trends report, detailing the top four culinary industry trends that will help chefs and foodservice professionals stay prepped for tomorrow. The trends were unveiled at an experiential dinner event hosted by UFS with Chicago-based Michelin-starred chef Jenner Tomaska. Unilever's global team of 250 chefs, 10 of whom are in North America, work together with their partners to meticulously craft the annual report. Future Menus features not only the trends driving menus but also the top ingredients, new techniques and globally inspired and locally adapted recipes, along with the insights and inspiration behind these macro forces. Moreover, all of the recipes featured in the report are designed with cost, execution and various skill sets in mind to make them easily executable for restaurant operators. TOP FOUR CULINARY INDUSTRY TRENDS SHAPING FOOD CULTUREThe top four macro trends detailed in the report are: Street Food Couture: This trend is about taking traditional street foods and elevating them into gourmet offerings, driven by Gen Z's preference for accessible and exciting food options and the growing popularity of night markets. It is about reinventing traditional recipes for tacos, empanadas or bao buns, and blending ingredients and techniques from various cultures in a thoughtful, innovative manner. "We are seeing a surge in Mexican, Indian, Korean and Filipino street foods, with Filipino cuisine gaining the most traction in the U.S.," said UFS Executive Chef Brandon Collins. "Street Food Couture is about creating intriguing and interesting dining experiences that offer accessible luxury." "The Street Food Couture trend underscores what so many of us have been doing for years — taking the food we grew up on and pushing it forward, without losing where it came from," said Chef Kwame Onwuachi of Tatiana and Dōgon. Borderless Cuisine: This movement is driven by increased globalization and migration as well as a new generation of chefs aiming to honor their multicultural roots. These chefs are reimagining how different culinary influencers can be combined to create unique yet authentic dishes that go beyond novelty. "There is so much inspiration in the Future Menus trend report," said Chef JJ Johnson of Fieldtrip. "I normally call what I cook global, but now I am going to take away all of the borders and the boundaries." Culinary Roots: This exciting growing menu trend celebrates and revives lesser-known regional cuisines, honoring indigenous ingredients and cooking techniques that connect to cultural heritage. This movement emphasizes the importance of preserving the past while moving forward, ensuring authenticity remains at the heart of each dish. The trend often begins within a region and may gain wider recognition, but it must retain its true essence to succeed. "It's about taking a dish that the diner is comfortable with and then creating an entirely new dish by marrying it together with elements from another culturally relevant cuisine," says Chef Alvaro Lima of Unilever Food Solutions. "For example, we developed a birria ramen dish for the report, fusing both my Latin heritage with a popular Japanese dish to create a new combination to entice diners." Michelin-starred Chef Carlos Gaytán, of Tzuco, agrees. "To me, this trend is about taking traditional cuisine and local ingredients, and doing a modern interpretation of these dishes," said Chef Gaytán. "It is a legacy you leave behind when you honor your culinary roots." Diner Designed: Dining is moving beyond generic customization to be more interactive and personalized — experiences where diners take part in meal creation and modification. This menu trend focuses on making dining immersive and multisensory, and offering unique, value-added experiences. "This trend is being driven by Gen Z being digital natives and demanding curated experiences and content," said Chef Jenner Tomaska. "Artificial intelligence is a big part of this trend, helping shape the future of dining. From the creative side, I love to engage AI in my menu creation to shape my narrative direction, as well as on the business side of things, to create and cost recipes." Flavor-Forward Inspiration, Rooted in Real-World Application "Future Menus is about helping chefs stay on trend and offering UFS's support so they can be prepped to meet evolving customer demands," said Ximena Hernandez, Unilever Food Solutions North America Marketing Director. "Our team of chefs take pride in partnering with our customers to help them continue to grow their business." About Unilever Food Solutions While Unilever is known for its iconic brands, such as Hellmann's, Knorr and Maille, its professional foodservice unit focuses on providing chefs and operators with cutting-edge solutions and guidance to support menu planning, pricing and culinary training. Unilever Food Solutions is a business built by chefs for chefs, with a global team of more than 250 experienced chefs located in 70 countries. Find out more at To download the Future Menu North America Trends 2025 report, click here. To learn more about Unilever Food Solutions, visit View original content to download multimedia: SOURCE Unilever Food Solutions Sign in to access your portfolio
Business Insider
29-04-2025
- Entertainment
- Business Insider
I've traveled to over 80 countries. Here are 13 of my favorite restaurants I've eaten at around the world.
I've eaten my way through almost 80 countries. Throughout my travels, I've loved the meals I've had at casual hole-in-the-wall establishments as much as I've loved ones from Michelin-starred restaurants. Plus, balancing high-end and casual dining experiences has shaped my taste buds and my views on hospitality and service. Although it was difficult to narrow down my top picks, here's what I'd say are some of my favorite restaurants in the world. Chicago's Esmé beautifully blends together art and food. This Michelin-starred fine-dining restaurant is in the Lincoln Park neighborhood of Chicago, and it's the perfect place to go if you want a meal that blends food and art. With an evolving tasting menu that changes each quarter, chef Jenner Tomaska and his partner, Katrina Bravo, excel in collaborating with local artists and creatives to create memorable, art-filled dining experiences. From the dishware, surrounding artwork, and music, to the presentation of each dish, Esmé tells a story throughout the entire tasting menu experience. Bahia is one of Malta's few restaurants with a Michelin star. Bahia is one of Malta's seven Michelin-starred restaurants. The restaurant is inspired by the four stages of an orange tree: seed, growth, bloom, and harvest. Guests are welcomed to each table by a small display that symbolizes the terrain and topography of Maltese and Gozitan villages. The wooden display has three removable tubes, and diners are asked to select their degustation preference by placing the ceramic tube (for à la carte), bamboo tube (for plant-based), or bronze tube (classic) in the center of the wooden piece. I loved that each thing I ordered came with a drawing and description of the dish and the village where it and its ingredients came from. Bardea Food and Drink in Delaware is great for family-style dining. Located in downtown Wilmington, Delaware, Bardea is an inventive Italian restaurant. Co-owners Scott Stein and Antimo DiMeo (also executive chef) source ingredients from Italy and local Delaware Valley Farms to create fresh dishes. The restaurant values family-style dining and serves plates that are designed to be shared. I love how, at its core, Bardea is all about bringing community together over a delicious meal. Sifr is another gem in Chicago. It has always been difficult for me to find a restaurant that I feel embraces the true spirit of my home region in the Middle East. Then, I dined at Sifr. This woodfire restaurant in Chicago is helmed by chefs Sujan Sarkar and Sahil Sethi, who excel at preparing dishes with incredible spices. Their dishes give me the comforting feeling that I have when I'm eating in the Gulf Arab region. I highly recommend the mezze platter, falafel, tiger prawns, and Persian berry pilaf. Food aside, the restaurant is also gorgeous with a beautiful rooftop overlooking the River North district of Chicago. I love the Matsuhisa location in Aspen. Renowned chef Nobu Matsuhisa created the iconic Nobu chain, and he's also the mastermind behind Matsuhisa. There are a few locations of this sushi restaurant, but my favorite is in downtown Aspen, Colorado, in an old Victorian house. The menu is influenced by Japanese and Peruvian cuisines. All the dishes I tried during my visit were melt-in-your-mouth delicious. Some of my favorite bites were the black cod miso and yellowtail sashimi with jalapeño. Plus, the service was incredible. Snack De Mairipehe blew me away in Tahiti. While on a moped exploring the Polynesian island of Tahiti, I got so hungry and randomly stopped at Snack De Mairipehe. Fortunately, it was an excellent decision. The hole-in-the-wall, open-air restaurant has outstanding local dishes. It's also where I was introduced to the island's signature dish, poisson cru, which translates to "raw fish." The dish resembles a ceviche but consists of raw fish marinated in citrus juice and coconut milk. I've never had anything like it. Oystera in Todos Santos is great for fans of seafood. In the heart of Todos Santos, Mexico, lies a beautiful oyster bar called Oystera. Built on the former site of a sugar mill, Oystera is a beautiful restaurant with lush greenery wrapping around its bar. It specializes in seafood, especially oysters sourced from Baja California that are served with a sweet sauce and ponzu. Café Tola has pleasantly surprised me. I stumbled upon Café Tola years ago in Chicago and was blown away by it after just one bite of its spinach and cheese empanada. The café's freshly baked, warm empanadas range in flavors from guava and cheese to birria, with enough options for all taste buds and many dietary restrictions. This casual establishment has multiple locations throughout Chicago and one in New York City. My FZN dining experience in Dubai was memorable. FZN by Björn Frantzén is an extraordinary blend of European fine dining with a sprinkle of Japanese influences. The restaurant spans two floors but only seats 27 diners. My dining experience was incredibly memorable. Each meal begins in the "family room" on the upper floor, where canapes and drinks are served. From there, I was introduced to the ingredients that would be used in the multicourse tasting menu and then escorted downstairs, where I received a glimpse of the kitchen. Then, our group of diners was taken into a room with dim lighting so we could observe the magic happening in the kitchen. I was impressed by Masseria in Washington, DC. Named after 16th-century farmhouses in Puglia, Masseria pays homage to chef Nicholas Stefanelli's Italian heritage. The Michelin-starred restaurant seats diners as if they're visiting an authentic Italian country estate — and the food is incredible. In my opinion, Stefanelli succeeds in transporting diners to all regions of Italy as his menu features dishes and ingredients from varied Italian culinary regions. Guests can choose a multicourse menu and seating options in the courtyard, covered pergola, or indoor dining room with a view of the open kitchen. I enjoyed my dining experience at Dinner by Hestan Blumenthal Dubai. Dinner by Hestan Blumenthal Dubai is a Michelin-starred dining experience where historic British roots appear in each dish. I loved how the servers were like storytellers as they described the creation of each recipe and how it was inspired by the past, sometimes as far back as medieval times. This eatery also has a London location, though the Dubai one won me over with its dim lighting and dark interiors that felt perfect for a romantic special occasion. Campione feels like a hidden gem in Montana. Located in a historical building in Livingston, Campione is owned by friends Joshua Adams, Jeffrey Galli, and Anthony Sferra. They believe that eating well is not just for special occasions but is a requisite of every meal — and the food feels like proof. The restaurant works with local farmers and suppliers to provide local proteins, veggies, fresh baked goods, pasta, and Roman-style pizzas to diners. Virginia Beach's Love Song seems to always have something new on its menu. Owned by chef Mike Hill and Jake Keller, Love Song offers seasonal dishes made with fresh ingredients. The small establishment on Virginia Beach's oceanfront that packs a lot of flavor into shareable plates and its cuisine takes influence from a range of regions, from Spain to France. Every time I visit, I love getting to try innovative new dishes.
