| Frontier | |
|---|---|
 | |
| Restaurant information | |
| Established | February 10, 2011 [1] |
| Owner(s) | Pioneer Tavern Group |
| Head chef | Brian Jupiter |
| Street address | 1072 N. Milwaukee Ave. |
| City | Chicago |
| State | Illinois |
| Postal/ZIP Code | 60642 |
| Country | United States |
Frontier is a restaurant in West Town, Chicago, Illinois, United States. It adopts a cosy setting and serves finger food as well as novelty food, such as cooked alligator meat. Frontier is run by chef Brian Jupiter and owned by Mark Domitrovich.
Frontier is located at Noble Square in West Town, Chicago. [2] It is run by chef Brian Jupiter, who hails from New Orleans, Louisiana. [3] Frontier is proprieted by Mark Domitrovich. [2] The restaurant adopts a cosy setting. [4]
Frontier offers an array of finger food and novelty food. [4] It serves alligator on its menu. One alligator dish comprises a smoked whole alligator filled with whole chickens and other side items, and costs some few hundred dollars. Alligator ribs are also available. [5] The restaurant also carries other smoked meat dishes, including pig and wild boar. [4] After cooking, the whole animal dish is brought to a designated table to be divided into smaller pieces. [6] Alcoholic drinks and oyster dishes are sold at Frontier too. [4]
Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau. Strictly speaking, Cantonese cuisine is the cuisine of Guangzhou or of Cantonese speakers, but it often includes the cooking styles of all the speakers of Yue Chinese languages in Guangdong.
French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking.
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Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is always served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe.
An entrée, in modern French table service and that of much of the English-speaking world, is a dish served before the main course of a meal. Outside North America and parts of English-speaking Canada, it is generally synonymous with the terms hors d'oeuvre, appetizer, or starter. It may be the first dish served, or it may follow a soup or other small dish or dishes.
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Stir Crazy was a restaurant chain based in Chicago, Illinois, and other states that specialized in Asian-style stir fry food and other Asian-themed dishes.
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Fergus Henderson is an English chef who founded the restaurant St John on St John Street in London. He is often noted for his use of offal and other neglected cuts of meat as a consequence of his philosophy of nose to tail eating. Following in the footsteps of his parents, Brian and Elizabeth Henderson, he trained as an architect at the Architectural Association in London. Most of his dishes are derived from traditional British cuisine and the wines are all French.
The historical form of service à la russe is a manner of dining with courses brought to the table sequentially, and the food portioned on individual plates by the waiter. It contrasts with the older service à la française, based on several courses brought to the table simultaneously, in an impressive display of tureens and serving dishes, with diners plating food themselves.
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food.
Chris Cosentino is an American celebrity chef and reality television personality known as the winner of Top Chef Masters, a competitor on The Next Iron Chef and for his appearances on Iron Chef America. He is known for his haute cuisine offal dishes, and was chef-partner at Incanto in San Francisco. Forbes Traveler called Incanto "perhaps America's most adventurous nose-to-tail restaurant … On offer are lamb's necks, pig trotters and a five-course nose-to-tail tasting menu perhaps including venison kidneys and chocolate-blood panna cotta." Incanto closed on March 24, 2014. In December 2014, he opened Cockscomb, a restaurant centered around his updated interpretations of classic San Francisco dishes.
Schwa is an upscale restaurant run by chef-owner Michael Carlson and chef de cuisine Papi Chulo. It is located on Ashland Avenue in Wicker Park, Chicago, and is known for its unconventional approach to foodservice. Simple table settings match the building's drab exterior and its tiny 26-seat interior. The restaurant employs no support staff of any kind. Chefs interact directly with customers and are encouraged to act as silly as they wish, as long as they produce top quality food.
RIA was an American restaurant in Chicago, Illinois. Located in the Waldorf Astoria Chicago, it originally opened in 2009, serving upscale French cuisine. RIA was popular with critics, earning many awards, including two Michelin stars. After losing executive chef Jason McLeod in 2011, RIA closed on July 27, 2012, after replacement Danny Grant left his restaurant position.
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.
A Greek restaurant is a restaurant that specializes in Greek cuisine. In the United States they tend to be a different affair, varying in types of service, cuisine, menu offerings, table settings, and seating arrangements. Their menu may also feature dishes from other cuisines.
Restaurant Andrew Fairlie, also known as Andrew Fairlie at Gleneagles, is a restaurant serving British cuisine located within the Gleneagles Hotel near Auchterarder, Perth and Kinross, Scotland. In operation since 2001, it was run by chef Andrew Fairlie alongside his head chef Stephen McLaughlin who took over the kitchen after his death. It currently holds two Michelin stars, having been awarded them in 2006. It is the only restaurant in Scotland to hold two Michelin stars.
Smyth is a restaurant located in Chicago. Alongside Alinea, Smyth is one of two restaurants in Chicago with three Michelin stars.
Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.
