Cyrus

    Chef Douglas Keane's menu uses local ingredients—plums from Santa Rosa, farmhouse cheeses from Sonoma—to world-class effect.

    Specialties: Sea bass with sweet corn and spring onions and mussel-saffron sauce; crispy poussin with potato puree, haricots verts, and morels.

    From Around the Web...
    Four new restaurants add to the dining luster of Chicago’s West Loop neighborhood. Destination...
    One-of-a-kind culinary adventures, equipment, and collections sure to make their mouths water…
    From a Texas turkey to brioche stuffing, here are 10 creative takes on Thanksgiving favorites…
    10 great chefs, 40 incredible courses, and zero dishes to wash if you dine out this year…
    15 sweet and savory classic and surprising wine-and-food pairings…
    What’s Thanksgiving without pie? These creative versions and timeless classics are sure to wow…
    Published between 1900 and 2016, the works are monuments to more than a century of culinary triumph…
    Chicago’s Alinea closed on New Year’s Eve and reopened this year with some outrageous surprises….
    The five-star property is offering classes in cooking, mixology, cookie decorating, and more…
    Photo by Gabriele Stabile
    The casual-culinary revolution has a rich tradition in critical condition…