WBEZ | restaurants http://www.wbez.org/tags/restaurants Latest from WBEZ Chicago Public Radio en Where are Chicago’s outdoor patios? http://www.wbez.org/sections/lifestyle/where-are-chicago%E2%80%99s-outdoor-patios-107809 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/southern.jpg" alt="" /><p><p>You might think nothing&rsquo;s as straightforward as enjoying good eats in the sunshine or beer under the stars, but as we&rsquo;ve shown in several<a href="http://www.wbez.org/news/why-are-chicago%E2%80%99s-sidewalk-cafes-all-north-side-part-1-107257"> posts on the location of sidewalk cafes</a>, there are complex regulations and touchy politics involved in the city&rsquo;s al fresco scene.</p><p>We won&rsquo;t be serving so much debate this time, though; instead, we&rsquo;re more in clarification mode. Some commenters were confused by the difference between sidewalk cafes and patios. We&rsquo;re clearing that up right now, and we&rsquo;ll be throwing in a handy map of last season&rsquo;s patio locations, to boot.</p><p>One likely source of confusion is the fact that waiters often ask patrons to &ldquo;dine on the patio,&rdquo; but then direct people to seats on the sidewalk. Regardless, there is a difference and it&rsquo;s one that matters.</p><p>In Chicago, when you dine at a sidewalk cafe, you&rsquo;re dining on public property (the sidewalk), but patios are located on private property. Patios allow restaurants and taverns to better control the outdoor dining experience. They can also use space that would otherwise go to waste: rooftops, backyards or areas that abut parking lots. The sidewalk cafes? Yes, they can be customized, but only so much.</p><p>So where are they?</p><p>After breaking down city data, we learned that in 2012, there were 593 active patio licenses, 412 of which operated in the summer.</p><p>That means there are far fewer patios than sidewalk cafes (again, <a href="http://www.wbez.org/news/why-are-chicago%E2%80%99s-sidewalk-cafes-all-north-side-part-1-107257">here&rsquo;s the map for the latter</a>), but patios are (slightly) more evenly distributed across the city. The South Side, for example, has almost no sidewalk cafes, but it has slightly more patios, many of which are within closed areas. There&rsquo;s a cluster of patios at five businesses at 11th Street between Pulaski Road and Kedzie Avenue. There&rsquo;s a similar story to tell on the city&rsquo;s Northwest Side.<br /><br />Chicago ordinances govern both patios and cafes, specifically their hours and seasons of operation. However, when it comes to patios, the regulations seem to only apply if the business is serving alcohol.</p><p>There&rsquo;s a reason for that, but prepare yourself for the logic. According to Jennifer Lipford, spokesperson for the city&rsquo;s Department of Business Affairs and Consumer Protection, city liquor licenses apply only to enclosed spaces, but the patio license is effectively an add-on. In other words, any business that serves booze must pay nearly $2,000 every two years to serve alcohol to their patrons during nice weather.</p><p>Which maybe explains why the patio license was formerly called a<em> beer garden license</em>. Today the license restricts hours of operation, requiring establishments to close patios at 11 p.m. on weekdays and 12 a.m. on Friday and Saturdays. Unlike sidewalk cafes, there&rsquo;s no limit on which seasons a patio can be open, though there are probably few Chicagoans willing to dine outdoors in January.</p><p>And what if a business doesn&rsquo;t serve alcohol? In those cases, there&#39;s no required license and patrons are free to dine on a patio as late as they want, so long as they remain quiet and follow local nuisance laws. This booze-free arrangement is available at diners and hot dog restaurants that have picnic tables near their parking lots, but there are not many businesses open that late.</p><p>One notable exception: Wiener Circle in Wrigleyville.</p><p>Hot dogs under the stars, Chicago?&nbsp;</p><table border="0" cellpadding="1" cellspacing="1" style="width: 620px;"><tbody><tr><td colspan="2"><span style="font-size:18px;"><strong>Chicago&#39;s outside dining and drinking spots in 2012</strong></span><br /><span style="font-size:10px;"><em>(Source: <a href="https://opendata.socrata.com/Government/Sidewalk-Cafes-In-Chicago-2006-2013/cert-2g8y">Chicago Department of Business Affairs and Consumer Protection</a>, <a href="https://data.cityofchicago.org/Community-Economic-Development/Chicago-s-Patio-Licenses/qgu8-egpk">data.cityofchicago.org</a>)</em></span></td></tr><tr><td style="background-color: rgb(153, 255, 153); width: 309px;"><strong>Outdoor Patio Licenses in 2012</strong></td><td style="background-color: rgb(255, 153, 255); width: 309px;"><strong>Sidewalk cafe permits in 2012</strong></td></tr><tr><td colspan="2"><iframe frameborder="0" height="770" scrolling="no" src="http://s3.amazonaws.com/wbez-assets/INTERACTIVE+DATA+PUBLISHING/2013+Projects/June/Patios/2012Patios-Cafes.html" width="620"></iframe></td></tr></tbody></table><p><em>Elliott Ramos is a data reporter and web producer for WBEZ. Follow him at <a href="http://www.twitter.com/chicagoel">@ChicagoEl</a></em></p></p> Fri, 21 Jun 2013 14:28:00 -0500 http://www.wbez.org/sections/lifestyle/where-are-chicago%E2%80%99s-outdoor-patios-107809 Suit against food truck ordinance moves forward http://www.wbez.org/sections/food/suit-against-food-truck-ordinance-moves-forward-107687 <p><p dir="ltr">Food truck owners and their customers had a small victory in court today. A judge will hear their request to operate in more parts of the city.</p><p dir="ltr">Currently, Chicago&rsquo;s food truck ordinance includes a ban on operating a food truck within 200 feet of a restaurant and a requirement that all food trucks have GPS Devices so the city can track their location. &nbsp;</p><p dir="ltr">Two food truck business, Schnitzel King and Cupcakes For Courage challenged the ordinance. The city asked for the complaint to be dismissed but a judge is allowing it to move forward.</p><p>Laura Pekarik is the owner of Cupcakes for Courage.</p><p dir="ltr">&ldquo;This is exactly what we were hoping for. We can present our case with evidence and facts,&rdquo; said Pekarik.</p><p dir="ltr">The judge asked for more information from both sides of the case before the next court date. He suspects the 200 feet restriction could keep food trucks out of huge swaths of Chicago, including the Loop and wanted a map of where food trucks could legally operate.</p><p dir="ltr">The judge also asked the city to prepare information on how they would protect against misuse of GPS data.</p><p dir="ltr"><em>Shannon Heffernan is a reporter for WBEZ. Follow her <a href="https://twitter.com/shannon_h">@shannon_</a>h</em></p><div>&nbsp;</div></p> Thu, 13 Jun 2013 17:39:00 -0500 http://www.wbez.org/sections/food/suit-against-food-truck-ordinance-moves-forward-107687 Lost landmark: The Buffalo http://www.wbez.org/blogs/john-r-schmidt/2012-11/lost-landmark-buffalo-103767 <p><p>When I was young, I went to a Catholic grade school. And like all good Catholic kids in the 1950s, I gave up something for Lent &mdash; usually ice cream.</p><p>Then Easter would finally come. Lent was over. To celebrate, my parents would take me to The Buffalo.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/11-14--The%20Buffalo%201973.jpg" title="The Buffalo in 1972" /></div><p>The Buffalo Ice Cream Parlor was located at 4000 West Irving Park Road (or 4000 North Pulaski Road &mdash; the address happened to work out that way). The place had leaded glass windows, dark walnut booths, a marble soda counter and murals with dancing cherubs. It smelled of sweet chocolate. As background noise, there was the comforting whirr of 20 malted milk mixers.</p><p>The awning over the main entrance said &ldquo;Established 1902.&rdquo; Actually, the 1902 date was when The Buffalo was founded at its original location, Division and Sedgwick. The business had moved to Irving Park in 1918.</p><p>After six weeks of ice cream withdrawal, a frozen turnip might have satisfied my ten-year-old palate. But I knew that The Buffalo&rsquo;s home-made product was something special, since my dad and I would sometimes stop in for a quick one before going to the Commodore Theater across the street. I loved The Buffalo, and so did most of the Northwest Side.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/11-14--The%20Buffalo%201978.JPG" style="float: right; height: 376px; width: 250px;" title="The last days of The Buffalo, 1978" /></div><p>Then, in the spring of 1973, the papers reported that The Buffalo was going to close. The land had been sold and a Shell gas station would replace the ice cream parlor.</p><div class="image-insert-image ">The Buffalo&rsquo;s fans would not accept that death sentence. They made signs and picketed. They sent letters to the editor. When the city council held a hearing about rezoning for the gas station, 300 protesters showed up. Mike Royko wrote a column about the dastardly turn of events.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">Three days before the April 30<sup>th</sup> closing date, the local alderman announced a reprieve: The Buffalo had been granted a temporary six-month lease.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">That was just long enough. By the fall the first Arab oil embargo was in effect. Who needed another gas station? The Buffalo got a new five-year lease.&nbsp;</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">Five years later, when that lease ended, The Buffalo closed for good, and the building was torn down. Ultimately a Shell gas station did go up on the site.&nbsp;</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">There was some controversy over what had happened. One rumor said that The Buffalo&rsquo;s owner was happy to move out, but didn&rsquo;t want to rile the public. A new ice cream parlor calling itself The Buffalo operated for a while in Morton Grove. I went there once, but it wasn&rsquo;t the same.&nbsp;</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">The Shell station is still in business at Irving Park and Pulaski. I&rsquo;ve even bought gas there from time to time. Though life isn&rsquo;t always fair, we move on. &nbsp;</div></p> Wed, 14 Nov 2012 05:00:00 -0600 http://www.wbez.org/blogs/john-r-schmidt/2012-11/lost-landmark-buffalo-103767 Chicago 2013 Michelin stars: List, links, map, and burning questions http://www.wbez.org/blogs/louisa-chu/2012-11/chicago-2013-michelin-stars-list-links-map-and-burning-questions-103808 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7556514502/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/mexiquetastepork.jpg" style="height: 412px; width: 620px;" title="Jamaica-glazed pork belly by new Michelin 2013 one-star chef Carlos Gaytan of Mexique at Taste of Chicago 2012 (WBEZ/Louisa Chu)" /></a></p><p><iframe frameborder="no" height="166" scrolling="no" src="http://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F67409729&amp;show_artwork=true" width="100%"></iframe></p><p>I don&#39;t always dine out, but when I do, I prefer a lot of restaurants that <a href="https://twitter.com/MichelinGuideCH">Michelin inspectors</a> don&#39;t &mdash; evidently.&nbsp;Which isn&#39;t to say that I don&#39;t like the new stars list, but more importantly, where are Vie and Lula?</p><p>Michelin unveiled its <a href="http://www.prnewswire.com/news-releases/michelin-releases-third-edition-of-its-famed-guide-to-chicagos-best-restaurants-179186341.html">Chicago 2013 stars</a> list Wednesday. Alinea is the city&#39;s only three-star <a href="http://www.wbez.org/blog/louisa-chu/2011-11-15/michelin-updates-chicago-guide-2012-94075">again</a>. The grammatically challenging restaurants graham elliot and L2O won two stars. A total of sixteen restaurants were awarded one star.&nbsp;</p><p>The upsets: <a href="https://www.nextrestaurant.com/website/faq">Next</a> has been shut out again&nbsp;and <a href="http://www.vierestaurant.com/">Vie</a> lost its one star.</p><p>So despite widespread speculation on last week&#39;s <a href="http://www.wbez.org/blogs/louisa-chu/2012-11/chicago-2013-michelin-bib-gourmands-list-links-and-map-103731">Bib Gourmand list</a>, hometown favorites <a href="http://www.aramichicago.com/">Arami</a>, <a href="http://hopleaf.com/">Hopleaf</a>, <a href="http://www.lulacafe.com/">Lula</a>, and <a href="http://perennialchicago.com/">Perennial Virant</a> did not receive any recognition in Michelin&#39;s two most notable categories this year. The stars and Bib are best known, but the guide also includes a lesser known &quot;Under $25&quot; list, for a total of 433 recommended restaurants in Chicago and the suburbs for 2013.</p><p>It&#39;s important to note that while <a href="http://www.michelintravel.com/michelin-selections/what-are-bib-gourmands/">Bib Gourmands are a defined</a> as &quot;Inspectors&#39; Favorites for Good Value&quot; and &quot;places that Michelin&#39;s esteemed inspectors would frequent themselves,&quot; Michelin stars are a travel guide, despite what they might claim. An internationally renown travel guide for sure, but a travel guide nonetheless.</p><p>I haven&#39;t dined at all the restaurants on the lists so I can&#39;t say if anyone doesn&#39;t deserve to be on them, but where are Lula and Paul Virant? And despite the fact that Next is a proven international destination restaurant, why didn&#39;t it earn any stars again? And yes, I know Michelin says it loves consistency.</p><p>The <a href="http://www.amazon.com/gp/product/206717696X?ie=UTF8&amp;creativeASIN=206717696X&amp;tag=lklchu-20"><em>Michelin Guide Chicago 2013</em></a> goes on sale today in print and ebook; the iPhone&nbsp;app on November 20. The full stars list, with link and a map, below.</p><p><u><a href="http://www.michelintravel.com/michelin-selections/selecting-our-stars/"><b>Three stars</b></a></u>&nbsp;(&quot;Three stars reward exceptional cuisine where diners eat extremely well, often superbly. Distinctive dishes are precisely executed, using superlative ingredients. Worth a special journey.&quot;)</p><p><a href="https://content.alinearestaurant.com/html/index.html">Alinea</a></p><p><strong><u><a href="http://www.michelintravel.com/michelin-selections/selecting-our-stars/">Two stars</a></u> </strong>(&quot;Two stars denote excellent cuisine, skillfully and carefully crafted dishes of outstanding quality. Worth a detour.&quot;)</p><p><a href="http://www.grahamelliot.com/">graham elliot</a>&nbsp;[new; up from one-star last year]</p><p><a href="http://l2orestaurant.com/">L2O</a>&nbsp;[new; up from one-star last year]</p><p><strong><u><a href="http://www.michelintravel.com/michelin-selections/selecting-our-stars/">One star</a></u> </strong>(&quot;One star indicates a very good restaurant in its category, offering cuisine prepared to a consistently high standard. A good place to stop on your journey.&quot;)</p><p><a href="http://acadiachicago.com/">Acadia</a>&nbsp;[new]</p><p><a href="http://blackbirdrestaurant.com/">Blackbird</a></p><p><a href="http://www.bokachicago.com/">Boka</a></p><p><a href="http://www.everestrestaurant.com/">Everest</a></p><p><a href="http://www.goosefoot.net/">Goosefoot</a>&nbsp;[new]</p><p><a href="http://www.longmanandeagle.com/">Longman &amp; Eagle</a></p><p><a href="http://www.mexiquechicago.com/">Mexique</a>&nbsp;[new; up from Bib Gourmand last year]</p><p><a href="http://www.motorestaurant.com/">Moto</a></p><p><a href="http://www.naha-chicago.com/">NAHA</a></p><p><a href="http://schwarestaurant.com/">Schwa</a></p><p><a href="http://www.sepiachicago.com/">Sepia</a>&nbsp;[Warning: autoplay music!]</p><p><a href="http://www.trumphotelcollection.com/chicago/fine-dining-chicago.php">Sixteen</a>&nbsp;[new; one-star in 2011]</p><p><a href="http://www.spiaggiarestaurant.com/">Spiaggia</a></p><p><a href="http://www.takashichicago.com/">Takashi</a></p><p><a href="http://www.rickbayless.com/restaurants/topolobampo.html">Topolobampo</a></p><p><a href="http://www.trurestaurant.com/">Tru</a></p><p style="text-align: center;"><iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps/ms?msa=0&amp;msid=201149109594033049268.0004ce685c1c75541b68b&amp;ie=UTF8&amp;t=m&amp;ll=41.958979,-87.637596&amp;spn=0.089356,0.21286&amp;z=12&amp;iwloc=0004ce685c209455f6e9c&amp;output=embed" width="620"></iframe><br /><small>View <a href="https://maps.google.com/maps/ms?msa=0&amp;msid=201149109594033049268.0004ce685c1c75541b68b&amp;ie=UTF8&amp;t=m&amp;ll=41.958979,-87.637596&amp;spn=0.089356,0.21286&amp;z=12&amp;iwloc=0004ce685c209455f6e9c&amp;source=embed" style="color:#0000FF;text-align:left">Michelin Stars Chicago 2013</a> in a larger map</small></p></p> Wed, 14 Nov 2012 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2012-11/chicago-2013-michelin-stars-list-links-map-and-burning-questions-103808 Chicago 2013 Michelin Bib Gourmands: List, links and map http://www.wbez.org/blogs/louisa-chu/2012-11/chicago-2013-michelin-bib-gourmands-list-links-and-map-103731 <p><p style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/sets/72157630769183396/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/nightwoodbezsign.jpg" style="height: 413px; width: 620px;" title="Welcome WBEZ at Nightwood, Michelin Bib Gourmand Chicago 2013 (WBEZ/Louisa Chu)" /></a></p><p>This is not an <a href="http://www.wbez.org/news/chicago-obama-reprises-his-presidential-victory-103711">election</a>. This is a <a href="http://www.wbez.org/blog/steve-dolinsky/michelin-guide-anoints-chicago-stars-prematurely">notoriously secretive <em>selection</em></a>.</p><p>Michelin released its <a href="http://www.michelintravel.com/michelin-selection/chicago-2013-2/">Chicago 2013 Bib Gourmands</a>&nbsp;Wednesday with 64 restaurants, up from <a href="http://www.wbez.org/blog/louisa-chu/2011-11-15/michelin-updates-chicago-guide-2012-94075">56 last year</a>, including 19 additions but 11 subtractions as well. Yes, math again.</p><p>What is a Bib Gourmand? &quot;Defined as &#39;Inspectors&#39; Favorites for Good Value,&#39;&quot; says Michelin, &quot;Bib Gourmand restaurants offer two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included), and are often of most value to a city&rsquo;s residents, who regularly dine in neighborhood restaurants.&quot;</p><p>&quot;Most importantly, these are places that Michelin&#39;s esteemed inspectors would frequent themselves.&quot;</p><p>But, dare I say, it&#39;s not as simple as math.&nbsp;Even&nbsp;<a href="http://fivethirtyeight.blogs.nytimes.com/author/nate-silver/">Nate Silver</a>&nbsp;once attempted to analyze Chicago food with&nbsp;<a href="http://burritobracket.blogspot.com/">The Burrito Bracket</a>&nbsp;when he lived in Wicker Park. I say&nbsp;<a href="http://translate.google.com/#auto/en/%C3%A0%20chacun%20son%20go%C3%BBt"><em>à chacun son goût</em></a>, but I also understand the need for lists.</p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7653979708/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/nightwoodbezears.jpg" style="height: 413px; width: 620px;" title="Crispy pig ears at Nightwood WBEZ Member event (WBEZ/Louisa Chu)" /></a></p><p>I&#39;m puzzled to see Avec on the Bib list again, which means they won&#39;t receive a star for yet another year. Avec was not listed in the first Michelin Chicago edition in 2011 at all, reportedly due to the restaurant&#39;s temporary closure due to the&nbsp;<a href="http://www.wbez.org/dolinsky/2010/08/breaking-avec-restaurant-closed-temporarily-due-to-fire/33182">fatal fire in 2010</a>, but was recognized only as a Bib last year as well.</p><p>I&#39;m surprised to see off the list&nbsp;<a href="http://www.aramichicago.com/">Arami</a>, <a href="http://hopleaf.com/">Hopleaf</a>,&nbsp;<a href="http://www.lulacafe.com/">Lula</a> (home of the <a href="http://www.wbez.org/blogs/louisa-chu/2012-06/tabled-manners-soft-shell-crab-royale-100067">face-hugging soft-shell crab sandwich</a>) and <a href="http://perennialchicago.com/">Perennial Virant</a> &mdash; but again this may mean they&#39;ll receive a star or stars instead.</p><p>A few geographical notes to the <a href="https://twitter.com/MichelinGuideCH">Michelin Chicago inspectors</a>&nbsp;about the <a href="http://www.michelintravel.com/michelin-selection/chicago-2013-2/">Bib list</a>:&nbsp;Han 202, Kai Zan, La Petite Folie, Nana, Smak-Tak and Sol de Mexico are not in the&nbsp;suburbs, but actually in Chicago.</p><p>Next Wednesday, the complete&nbsp;<a href="http://www.amazon.com/gp/product/206717696X?ie=UTF8&amp;creativeASIN=206717696X&amp;tag=lklchu-20"><em>Michelin Guide Chicago 2013</em></a> goes on sale, revealing the coveted Michelin stars. I&#39;ve cooked in three Michelin three-star restaurants and yes, Bib or stars, it&#39;s a thrilling day. Until then, here&#39;s the complete list of the Chicago 2013 Bib Gourmands, with links and a map.</p><p><a href="http://adastreetchicago.com/">Ada St.</a>&nbsp;[new]</p><p><a href="http://www.annsather.com/index.html">Ann Sather</a></p><p><a href="http://antiquetaco.com/">Antique Taco</a>&nbsp;[new]</p><p><a href="http://aucheval.tumblr.com/">Au Cheval</a>&nbsp;[new]</p><p><a href="http://avecrestaurant.com/">Avec</a></p><p><a href="http://balenachicago.com/">Balena</a>&nbsp;[new]</p><p><a href="http://bellyshack.com/">Belly Shack</a></p><p><a href="http://bistronomic.net/hostalt/">Bistronomic</a></p><p><a href="http://www.thebristolchicago.com/">Bristol (The)</a></p><p><a href="http://www.browntroutchicago.com/Default.html">Browntrout</a></p><p><a href="http://cerestable.com/">Ceres&#39; Table</a></p><p><a href="http://www.chilambalamchicago.com/">Chilam Balam</a>&nbsp;[new]</p><p><a href="http://citytavernchicago.com/">City Tavern</a>&nbsp;[new]</p><p><a href="http://cumin-chicago.com/">Cumin</a></p><p><a href="http://decero.hellotacos.com/">De Cero</a></p><p><a href="http://decarestaurant.com/">deca</a>&nbsp;[Warning: autoplay music!]</p><p><a href="http://www.decolor.us/">DeCOLORES</a></p><p><a href="http://www.rickbayless.com/restaurants/grill.html">Frontera Grill</a></p><p><a href="http://www.geminibistrochicago.com/">Gemini Bistro</a></p><p><a href="http://www.giltbarchicago.com/">Gilt Bar</a>&nbsp;[Warning: autoplay music!]</p><p><a href="http://www.girlandthegoat.com/">Girl &amp; The Goat</a></p><p><a href="http://www.greenzebrachicago.com/">Green Zebra</a></p><p><a href="http://gtoyster.com/">GT Fish &amp; Oyster</a></p><p><a href="http://han202.com/">Han 202</a></p><p><a href="http://www.jaipurchicago.com/">Jaipur</a>&nbsp;[Warning: autoplay music!]</p><p><a href="http://jamrestaurant.com/">Jam</a>&nbsp;[new]</p><p><a href="http://jinthaicuisine.com/">Jin Thai</a></p><p><a href="http://kabulhouse.com/">Kabul House</a></p><p><a href="http://eatatkaizan.com/">Kai Zan</a>&nbsp;[new]</p><p><a href="http://www.lapetitefolie.com/">La Petite Folie</a></p><p><a href="http://laohunanonline.com/">Lao Hunan</a>&nbsp;[new]</p><p><a href="http://www.tonygourmetgroup.com/restaurantsc.aspx?id=259">Lao Sze Chuan</a></p><p><a href="http://www.losnopalesrestaurant.com/">Los Nopales</a></p><p><a href="http://www.maisonbrasserie.com/">Maison</a>&nbsp;[new]</p><p><a href="http://marionstreetcheesemarket.com/">Marion Street Cheese Market</a>&nbsp;[new]</p><p><a href="http://maudesliquorbar.com/">Maude&#39;s Liquor Bar</a>&nbsp;[Warning: autoplay music!]</p><p><a href="http://www.mixtecogrill.com/">Mixteco Grill</a></p><p><a href="http://nanaorganic.com/">Nana</a></p><p><a href="http://nightwoodrestaurant.com/">Nightwood</a></p><p><a href="http://www.opartthai.com/">Opart Thai House</a></p><p><a href="http://www.owenandengine.com/">Owen &amp; Engine</a></p><p><a href="http://www.paramountroom.com/">Paramount Room</a></p><p><a href="http://thepublicanrestaurant.com/">Publican (The)</a></p><p><a href="http://www.pumproom.com/">Pump Room</a>&nbsp;[new]</p><p><a href="http://thepurplepigchicago.com/">Purple Pig (The)</a></p><p><a href="http://www.q-bbq.com/">Q BBQ</a>&nbsp;[new]</p><p><a href="http://www.rajdarbar.com/">Raj Darbar</a></p><p><a href="http://www.riccardotrattoria.com/">Riccardo Trattoria</a></p><p><a href="http://savoychicago.com/chi/">Savoy (The)</a></p><p><a href="http://www.sensushibar.com/">Sen</a></p><p><a href="http://slurpingturtle.com/home.php">Slurping Turtle</a>&nbsp;[new]</p><p><a href="http://www.smaktak.com/">Smak-Tak</a></p><p><a href="http://www.smoquebbq.com/">Smoque BBQ</a></p><p><a href="http://soldemexicochicago.com/">Sol de Mexico</a></p><p><a href="http://www.spaccanapolipizzeria.com/">Spacca Napoli</a></p><p><a href="http://thestorefrontcompany.com/">Storefront Company</a>&nbsp;[new]</p><p><a href="http://www.twinanchorsribs.com/">Twin Anchors</a></p><p><a href="http://untitledchicago.com/home-page/">Untitled</a></p><p><a href="http://www.urbanbellychicago.com/">Urban Belly</a></p><p><a href="http://urbanunionchicago.com/">Urban Union</a>&nbsp;[new]</p><p><a href="http://www.westtowntavern.com/">West Town Tavern</a></p><p><a href="http://woodchicago.com/">Wood</a>&nbsp;[new]</p><p><a href="http://www.xnipec.net/">Xni-Pec de Yucatan</a></p><p><a href="http://www.yolomexicaneatery.com/">Yolo</a></p><p style="text-align: center; "><iframe frameborder="0" height="350" marginheight="0" marginwidth="0" scrolling="no" src="https://maps.google.com/maps/ms?msa=0&amp;msid=201149109594033049268.0004cdeb5e57f685048f4&amp;ie=UTF8&amp;t=m&amp;ll=42.048783,-87.71965&amp;spn=0.17846,0.42572&amp;z=11&amp;iwloc=0004cdec2aafdfd1170dc&amp;output=embed" width="620"></iframe><br />&nbsp;</p></p> Thu, 08 Nov 2012 09:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2012-11/chicago-2013-michelin-bib-gourmands-list-links-and-map-103731 Out-of-towners abound, but little biz for downtown restaurants http://www.wbez.org/news/economy/out-towners-abound-little-biz-downtown-restaurants-99330 <img typeof="foaf:Image" src="http://llnw.wbez.org/main-images/photo_10.JPG" alt="" /><p><p>An influx of international visitors to Chicago for the NATO summit isn&rsquo;t helping downtown restaurants. Several say they are feeling the pinch from a lack of customers.</p><p>Even a sun-kissed Saturday afternoon didn&rsquo;t bring many out to Emilio&rsquo;s Tapas in Streeterville, a neighborhood northeasat of Chicago&#39;s Loop. A few customers took in the nice weather and dined outside, but that mattered little to restaurant manager Salvador Moreno.</p><p>&ldquo;Half of the restaurant is empty. Inside, there&rsquo;s nobody,&rdquo; Moreno said.</p><p>Moreno said business at his Spanish restaurant is down 50 percent so far this weekend, even though most of his customers are from out-of-town.</p><p>He believes talk of protest and traffic tie ups may have caused visitors to stay away, even though there were few disruptions downtown during the day on Saturday.</p><p>&ldquo;No matter what you say, it&rsquo;s what they hear in the media, you know,&rdquo; Moreno said. &ldquo;We don&rsquo;t have a single reservation for Sunday.&rdquo;</p><p>Other nearby restaurant and business owners echoed Moreno&rsquo;s comments.</p><p>&ldquo;It&rsquo;s been hurting us so bad, starting last Monday. We have our regulars (customers) but many have left out of town because they were scared,&rdquo; said Humberto Duran, manager at P.J. Clarke&rsquo;s Restaurant and Bar at Columbus and Illinois. &ldquo;Our business has dropped about 40 percent.&rdquo;</p><p>Duran said he has no plans to close the restaurant unless forced to by police or if activities become unruly.</p><p>&ldquo;It&rsquo;s a beautiful day but we couldn&rsquo;t take advantage of it,&rdquo; Duran said.</p><p>Ann Radlick came in from Indianapolis this weekend for her bachelorette party with a bunch of girlfriends.</p><p>The group dined at Emilio&rsquo;s Tapas.</p><p>&ldquo;I thought it was going to be a bad weekend but it seems to be a lot lighter traffic and great weather. It&rsquo;s great,&rdquo; said Ann Radlick. &ldquo;Just a lot more cops around.&rdquo;</p><p>Some restaurants downtown will be closing early Sunday or not opening at all until NATO activities wrapped up Monday afternoon.</p></p> Sat, 19 May 2012 20:14:00 -0500 http://www.wbez.org/news/economy/out-towners-abound-little-biz-downtown-restaurants-99330 Emanuel vows ordinance to trim business licenses http://www.wbez.org/news/emanuel-vows-ordinance-trim-business-licenses-98315 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Emanuel1croppedandscaledV.jpg" style="width: 233px; float: left; margin: 4px; height: 417px;" title="The Chicago mayor said Tuesday he’ll propose trimming the number of licenses the city requires from 117 to 49. (WBEZ/Chip Mitchell)"></div><p>Chicago Mayor Rahm Emanuel is promising an ordinance that would trim the types of business licenses the city requires by 60 percent. He said the measure, planned for City Council introduction on Wednesday, would cut the number from 117 to 49 and make it easier for companies to operate in the city.</p><p>“I believe in oversight and regulation but I also believe in small businesses,” Emanuel said at a news conference Tuesday in the city’s Logan Square neighborhood. “They are the lifeblood of economic activity and job creation in our neighborhoods and our cities. I want all these business owners focused on their customer, not City Hall.”</p><p>A statement from the mayor’s office said the ordinance would help a range of businesses. The statement said pet store owners until now have needed one license to sell goldfish and another to sell fishbowls or fish food. It said some automobile repair shops have needed as many as four licenses to work on cars, store chemicals, hold tires and sell windshield wipers.</p><p>Rosemary Krimbel, commissioner of the city’s Department of Business Affairs and Consumer Protection, said restaurants also stood to gain. “Right now they need a retail food establishment license to operate,” she said. “But often, if they’re selling a cookbook or maybe some hot sauce or maybe just T-shirts, they also need a limited business license. They’ll no longer need that second license. That license costs $250.”</p><p>Emanuel said the reforms would mean fewer fines on business owners. Their annual savings would top $2 million, he added. That could mean less city revenue. Emanuel insisted the ordinance would spur economic growth that would make up the difference.</p><p>The ordinance would allow city inspectors to spend less time citing companies for having the wrong paperwork and more time cracking down on illegal business operations, the mayor’s office said. The proposal also includes new tools for inspectors to focus on irresponsible companies, such as those that sell tobacco to minors or defraud consumers, the mayor’s office added.</p><p>The legislation would also give the city more flexibility to provide novel sorts of businesses with a temporary permit allowing them to open shop while the city figured out how to license them. Emanuel held the news conference at one of those businesses, Logan Square Kitchen, a shared cooking facility at 2333 N. Milwaukee Ave. The owner has nearly drowned in Chicago red tape.</p><p>The Chicagoland Chamber of Commerce immediately hailed the plan, praising the promised flexibility for startup companies. “One of the biggest challenges for businesses in Chicago is to obtain all the necessary licenses to be able to open their doors,” said Jerry Roper, the chamber’s chief, in a statement.</p><p>The mayor’s office declined to release a draft of the legislation on Tuesday afternoon and said officials have yet to finalize it.</p></p> Tue, 17 Apr 2012 14:23:13 -0500 http://www.wbez.org/news/emanuel-vows-ordinance-trim-business-licenses-98315 Ranking the epic wait times at three popular casual eateries http://www.wbez.org/blog/claire-zulkey/2012-03-29/ranking-epic-wait-times-three-popular-casual-eateries-97733 <img typeof="foaf:Image" src="http://llnw.wbez.org/blog/photo/2012-March/2012-03-29/Wait at Kuma&#039;s_Flickr_Robyn Lee.jpg" alt="" /><p><p style="text-align: center;"><img alt="" class="caption" src="http://farm3.staticflickr.com/2491/3876992017_a2869173b4_b.jpg" style="width: 630px; height: 420px; " title="(Flickr/Robyn Lee)"></p><p><strong><span id="internal-source-marker_0.474457146145865">WORTH IT (EXCEPT I DIDN’T REALLY WAIT): </span>KUMA'S CORNER</strong><br><br>Monday night I went to <a href="http://www.kumascorner.com/">Kuma’s Corner</a> for the first time, where I’ve heard the heavy metal is incredibly loud, the wait time unbelievably long (friends and well-wishers promised me anything from two to four hours for dinner) and the burgers incredibly delicious. I had also heard that their service is a little rude, but maybe I was just confusing Kuma’s with Debevic’s. I met my friend Samantha at 5:30 and we actually beat the system, getting seated in about ten or fifteen minutes. Perhaps due to the alacrity with which we were seated, I’m not entirely able to judge whether the food was worth the wait, but I think it might help to establish that I already ate a bacon cheeseburger the day before, so my stomach was in a challenging mood, like, “OK Kuma’s. Let’s see if you can make me crave another burger.”</p><p>First we started with the pulled pork french fries, which are covered in tangy-sweet barbecue pulled pork, melted cheese and scallions. I am typically a purist when it comes to fries: I don’t like cheese fries and I don’t even like ketchup that much. These fries, though, were a whole new world. “These shouldn’t make sense, but they do,” I told Sam, once we had dug in. &nbsp;Make no mistake: the fries were ridiculous, definitely a meal in and of themselves. I feel like they took three years off my life.<br><br>I had a hard time picking a burger but I went with the <a href="http://www.kumascorner.com/food">YOB</a>, since it has a roasted red pepper on top which I felt made it ‘healthy.’ I bit into the burger and interrupted Samantha’s titillating story so that I could pay homage to it, and her for taking me to Kuma’s. The garlic aioli was my favorite part, but wow, that was a good burger: huge and juicy and way too much for one person but I still ate the whole thing anyway. I ordered the burger with the homemade chips, which I would count amongst my favorite chips of all time. I like super-crispy chips, preferably ones that have folded over on themselves, and these delivered on both counts.<br><br>Our server was friendly but the music was incredibly loud and got louder as we sat there. Poor Sam was nursing a cold and basically lost her voice by the end of the night. But still, I came ready to be irritated by Kuma’s, but I wasn’t. Knowing that it’s possible to get a burger and not wait for forever, I’d go back, but I’d resist going at a non-early-bird time.</p><p>&nbsp;</p><p style="text-align: center;"><img alt="" class="caption" src="http://farm4.staticflickr.com/3556/3559882671_f45f608bbf_b.jpg" style="width: 630px; height: 473px; " title="(Flickr/Adam Norwood)"></p><p><br><strong>WORTH IT BUT DISQUALIFIED FOR PREFERENTIAL TREATMENT:</strong> <strong>HOT DOUG'S</strong><br><br>I’d heard about the hourlong waits for <a href="http://www.hotdougs.com/">Hot Doug’s </a>hot dogs before but couldn’t imagine that a simple hot dog, which takes like three bites to eat, could possibly be worth that wait time, but our friends insisted we try it sometime. We saw Doug himself on <a href="http://www.youtube.com/watch?v=P3fEzmNVshc">Mark Bazer’s Interview Show</a> and thought he seemed like a nice guy (niceness can convince me to try almost anything), so for our anniversary a few years ago, my husband and I took the day off of work for a day of fun, which included lunch at Doug’s.<br><br>Our mistake was getting in line right about noon on a weekday. I did the opposite of what I recommend regarding Kuma’s: hitting the rush. However, it was a nice day, we both had reading material and nowhere else to be. After waiting about an hour, we finally got up to the man himself (Doug). I asked whether one order of fries would be enough for the both of us, and Doug said it would be more than enough. “What the hell--it’s our anniversary!” I said, and then Doug comped our meal. We left a $14 tip.<br><br>One of the nice thing about Doug’s is that once you’re at the counter, you don’t have to wait for a seat. Doug makes friendly small talk until a table opens up, so once you’re in, you’re in. Of course, our views on Hot Doug’s were colored thanks to the free meal, but Steve and I agreed that the hot dogs were worth the wait. I had ordered a dog made of bacon, covered in red pepper and creamy garlic sauce. It was a big hot dog in a nice, substantial but not too-bready bun, so it didn’t feel like some cheap three-bite stand wiener. It was delicious. The fries were good too but I wouldn’t wait in line for those alone. Next time I think I’d order three hot dogs to share and get a small fry. I’m glad we went. Everyone was right.</p><p style="text-align: center;"><img alt="" class="caption" src="http://llnw.wbez.org/blog/insert-image/2012-March/2012-03-29/great lake pizza_flickr_sandor weisz.jpg" style="width: 630px; height: 418px;" title="(Flickr/Sandor Weisz)"><br>&nbsp;</p><p><strong>INFURIATING:</strong> <strong>GREAT LAKE PIZZA</strong><br><br>Steve and I live near <a href="http://www.youtube.com/watch?v=P3fEzmNVshc">Great Lake pizza</a>, which got megahyped a few years ago when <em>GQ</em> magazine deemed its pizza the best in the solar galaxy. We’d heard that the wait time there was insane and that there are no shortcuts--you can’t call in an order for takeout or anything like that.<br><br>We figured that since it was within walking distance of us, it’d be silly not to try it, and so we deemed a way to work with the system: We’d go, put in our names and go have a drink or two at the restaurant next door.<br><br>This part of the system worked pretty well, but our cocktail hour did last about an hour and a half. Eventually we got into Great Lake with our BYOB bottle of wine, already semi-lubricated. At our communal table, we ordered a salad and some sort of pepperoni-esque pizza. The salad arrived and was absolutely gorgeous, so we were pleased with the experience so far. But an hour after we sat down, our waiter brought out a mushroom pizza.<br><br>“We ordered the salami pizza,” I said.<br><br>“Oh. Well. Sorry. This is all I have for right now,” he said. “So, uh. What do you want to do?”<br><br>“This is fine!” Steve said, because he’s way too nice in situations like this. He hates making trouble. “I’ll eat it.”<br><br>“You hate mushrooms,” I pointed out. “Like, more than anything.” I told the waiter we’d wait another 45 minutes for the pizza we ordered. He sighed and went back to the kitchen.<br><br>By the time our proper pizza finally arrived, we were hungry, annoyed and not entirely sober. The crust of the pizza itself was beautifully made, soft and bubbly and fresh, but the pizza itself was incredibly salty. And I’m a salt person. I’ll salt food to death.<br><br>“Do you think this was...worth the wait?” I asked the other couple sitting at the table with us. They concurred that their pizza or experience weren’t exactly The Universe’s Best. I advised them to try <a href="http://www.apartpizzacompany.com/">Apart </a>instead, where we typically order, which is cheaper, faster, friendlier and ultimately much more delicious for what you pay for. (Our bill at Great Lake for one salad and one pizza was over $40.)<br><br>I think the moral of the story in these situations is that the wait has to be worth it at least in terms of service or quality but ideally both, but the onus is on the customer to be aware of the pitfalls of all eateries that potentially make you wait a long time for your relatively quick bite. Even if I was ready for the wait, if I wasn’t in the right mood, the noise of Kuma’s would have been a turnoff. I wouldn’t probably wait for Hot Doug’s on a snowy day. With Great Lake, we played the waiting game but still got dinged both in terms of service and quality, so I wouldn’t go back unless I felt like I needed a bit of an ego check.</p></p> Thu, 29 Mar 2012 14:48:00 -0500 http://www.wbez.org/blog/claire-zulkey/2012-03-29/ranking-epic-wait-times-three-popular-casual-eateries-97733 Rustbelt city wants immigrants, skilled or not http://www.wbez.org/content/rustbelt-city-wants-immigrants-skilled-or-not-0 <img typeof="foaf:Image" src="http://llnw.wbez.org/story/photo/2011-November/2011-11-30/2.JPG" alt="" /><p><p><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2011-November/2011-11-30/3.JPG" style="width: 605px; height: 404px;" title="Deserted houses like this one mar Dayton’s East End. (WBEZ/Chip Mitchell)"></p><p style="text-align: left;">Lifelong Dayton resident Monica Schultz, 36, brings me to the East End block where she grew up. “This whole street was full of families,” she says. “Kids were running around playing, all within my age range.”</p><p style="text-align: left;">Now no kids are in sight.</p><p style="text-align: left;">Schultz points to a half dozen abandoned houses, including one right next door to her family’s place. She says the city has boarded it up a few times but stray cats keep finding their way in.</p><p style="text-align: left;">“We had a flea infestation problem,” she tells me. “People walking by could see the fleas or feel the fleas or get the fleas. All of the yards in the neighborhood here were becoming infested with fleas.”</p><p style="text-align: left;">Schultz says the city can’t keep up with houses like this. “It’s one of many that need to be bulldozed,” she says. “But it’s on a list.”</p><p> <style type="text/css"> div .inline { width: 290px; float: left; margin-right: 19px; margin-left: 3px; clear: left; font-family: Arial,Helvetica,sans-serif; font-size: 14px; line-height: 1em; background-repeat: no-repeat; background-position: 0pt 5px; padding-left: 3px; margin-bottom: 0.5em; }div .inlineContent { border-top: 1px dotted rgb(170, 33, 29); margin-bottom: 5px; margin-top: 2px; }ul { margin-left: 15px; }li { font-family: Arial,Helvetica,sans-serif; font-size: 12px; line-height: 1em; background-repeat: no-repeat; background-position: 0pt 5px; padding-left: 3px; margin-bottom: 0.5em; }</style> </p><div class="inline"><div class="inlineContent"><a href="/frontandcenter"><img alt="" src="http://www.wbez.org/sites/default/files/story/insert-image/2011-November/2011-11-06/FC-logo-sm_0.jpg" style="width: 280px; height: 38px;" title=""></a><ul><li><strong><a href="http://www.wbez.org/episode-segments/2011-11-28/great-lakes-workers-faring-better-canadian-side-border-94389">Workers faring better in Canada</a></strong></li><li><strong><a href="http://www.wbez.org/story/using-sound-find-leaks-and-save-dollars-94303">Using sound to find leaks and save dollars</a></strong></li><li><strong><a href="http://www.wbez.org/story/gas-drilling-could-take-air-out-offshore-wind-93875">Gas drilling could take air out of offshore wind</a></strong></li></ul></div><div class="inlineContent">&nbsp;</div></div><p>Dayton’s population has been shrinking since the 1960s. Most of the area’s factory jobs are long gone. To save the city, Schultz has embraced a new idea: Help immigrants and refugees lay roots in Dayton.</p><p>Schultz, who owns a small marketing firm, helped lead community meetings that generated a 72-point plan called “Welcome Dayton.” City commissioners approved the plan this fall. The points range from better immigrant access to social services, to more translations of court materials, to grants for immigrants to open shops in a dilapidated commercial corridor, to a soccer event that supporters envision as a local World Cup tournament.</p><p>Schultz tells me the plan could revive a Dayton entrepreneurial spirit that sparked inventions ranging from the cash register to the airplane. “You would have small businesses,” she says. “You would have coffee shops and you would have bakeries and you would have specialty grocery stores.”</p><p>Dayton is among several rustbelt cities suffering from population loss and brain drain. To create businesses and jobs, some communities are trying to attract immigrants, especially highly educated ones. Dayton stands out for the attention its plan pays to immigrants without wealth or skills.</p><p>The plan even addresses people without permission to be in the country. One provision calls for police officers to quit asking suspects about their immigration status unless the crime was “serious.” Another point could lead to a city identification card that would help residents do everything from open a bank account to buy a cell phone.</p><p>City Manager Tim Riordan, Dayton’s chief executive, says welcoming all types of immigrants will make the area more cosmopolitan. “I think there would be a vibrancy,” he says. “We’d start to have some international investment of companies deciding they ought to locate here.”</p><p>Foreign-born residents so far amount to 3 percent of the city’s 142,000 residents. For a mid-sized U.S. city these days, that’s not many.</p><p>But Dayton’s immigrants and refugees are increasing their numbers and, Riordan says, they’re already making a difference. He points to a neighborhood north of downtown where some Ahiska Turks have settled. “They were refugees in Russia," he says. "Here they’ve bought houses. They’ve fixed them up. And, sometimes when I talk to hardware store owners, people will come in and they’ll buy a window at a time. ‘I’ve got enough money to put in another window.’ It’s slow-but-sure change.”</p><p><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2011-November/2011-11-30/2.JPG" style="margin: 4px 18px 2px 1px; float: left; width: 275px; height: 280px;" title="A Dayton pizza parlor run by Ahiska Turks adds life to a decaying neighborhood. (WBEZ/Chip Mitchell)"></p><p>Not everyone in Dayton is on board with the plan.</p><p>In a corner tavern on the East End, a 62-year-old bartender serves the only customer what she calls his last can of beer for the night. It’s a Friday, just 11 p.m., but she’s closing. “The owner can’t pay me to stay any longer,” she tells me, speaking on condition I don’t name her or the bar.</p><p>The bartender says the tavern could be on its last legs and tells me what happened to three other East End bars where she worked. They all shut down. She says that’s because many of the neighborhood’s Appalachian families, who arrived for manufacturing jobs after World War II, have moved away.</p><p>“NCR closed down, Dayton Tire and Rubber closed down, GM and Delphi and Frigidaire,” she says, pausing only when her customer slams down the beer and bellows something about a “last paycheck.”</p><p>The bartender tells me she doesn’t like how Riordan and other Dayton officials are handling the exodus of families who’ve been paying local taxes for generations. “Why won’t he try to keep those kinds of people here?” she asks. “He wants to welcome the immigrants to come in here. What can&nbsp;they&nbsp;do? Where are they going to get the money to fix up anything? What jobs are they going to get to maintain what they fix up here? There are no jobs here. None.”</p><p>It’s not just locals like the bartender who have doubts about “Welcome Dayton.”</p><p>Steven Camarota, research director at the Center for Immigration Studies, a Washington group that pushes for strict immigration controls, acknowledges that attracting immigrants would increase the size of Dayton’s economy. “But that’s different than arguing that there’s a benefit,” he says. “Growing an area’s gross domestic product, but not the <em>per capita</em> GDP, doesn’t mean anything. It wouldn’t be very helpful. In fact, there might be problems with that.”</p><p>Camarota says the low-skilled immigrants would put downward pressure on wages for workers on Dayton’s bottom rungs.</p><p>But Italian-born economist Giovanni Peri of the University of California, Davis, says low-skilled immigrants would bring what Dayton seeks—and more: “One, they will increase the variety of local restaurants, local shops. Second, they will provide a variety of local services, such as household services, care of the children, of the elderly. Third, they will also develop and bring an atmosphere of diversity and higher tolerance.” Peri says these low-skilled contributions would all help Dayton attract immigrants with more resources.</p><p>The willingness of many immigrants to perform manual labor for low pay, Peri adds, could create jobs for longtime residents. He points to landscaping companies: “They will need people who mow the lawn but also they will need accountants, salespersons, a manager and drivers.”</p><p>Dayton’s approach—welcoming immigrants with and without skills—is the “optimal strategy,” Peri says.</p><p><img alt="" class="caption" src="http://llnw.wbez.org/story/insert-image/2011-December/2011-12-01/4.JPG" style="margin: 4px 18px 2px 1px; float: left; width: 275px; height: 219px;" title="A Dayton church translates sermons to Spanish through headphones. (WBEZ/Chip Mitchell)">Whether a city’s immigrant-integration plan can actually attract many people is another question. About an hour east of Dayton, the city of Columbus launched an immigrant-friendly initiative in 2002 and saw its foreign-born population grow fast. But that city’s economy is much more robust than Dayton’s. It had already been attracting immigrants for years.</p><p>The results of “Welcome Dayton” could depend on how it works for city residents like a 25-year-old mother whom I’ll call Ana López. (She&nbsp;doesn’t have papers to be in the country so I agreed not to use her real name.) López says she came from the Mexican state of Puebla as a teenager at the urging of a friend who had arrived in Dayton earlier.</p><p>López says her first job was in a restaurant with a big buffet. “We didn’t come to take work away from anyone,” she tells me in Spanish. “Rather, there are jobs nobody else wants.”</p><p>Now López and her husband have three kids, all U.S. citizens. The family has managed to buy a house. And it’s found a congregation, College Hill Community Church, that provides simultaneous Spanish interpretation through headphones.</p><p>But Dayton hasn’t always been hospitable. López says police officers caught her brother-in-law driving without a license and turned him over to federal officials, who deported him.</p><p>Looking at the “Welcome Dayton” plan, López says providing the ID cards and removing the police from immigration enforcement could make a difference for families like hers. “These families would tell their friends and relatives to move to Dayton,” she says.</p><p>That’s exactly what city leaders want to hear.</p></p> Thu, 01 Dec 2011 11:27:00 -0600 http://www.wbez.org/content/rustbelt-city-wants-immigrants-skilled-or-not-0 Sampling restaurant staffers off-menu favorites http://www.wbez.org/episode-segments/2011-11-02/sampling-restaurant-staffers-menu-favorites-93692 <img typeof="foaf:Image" src="http://llnw.wbez.org/segment/photo/2011-November/2011-11-02/Wesley Oostvogels.jpg" alt="" /><p><p>Marissa Guggiana spent a lot of time in restaurants over the years as both a staffer and a customer. In her latest book, the food writer offers a glimpse of a menu most diners never see. <a href="http://www.welcomebooks.com/offthemenu/" target="_blank"><em>Off the Menu: Staff Meals from America’s Top Restaurants</em></a> explores what restaurant staff eat before they get down to work.<em> Eight Forty-Eigh</em>t spoke with Guggiana to learn why staff meals are so important in a restaurant.</p></p> Wed, 02 Nov 2011 15:29:00 -0500 http://www.wbez.org/episode-segments/2011-11-02/sampling-restaurant-staffers-menu-favorites-93692