What’s Stephanie Izard’s take on the evolution of fine dining?

I think that there are still some amazing fine-dining restaurants in Chicago and every city. I think that a lot of fine-dining chefs, or people that were in that world, are going towards a little bit more casual and just trying to bring great flavor and fresh-picked foods to casual dining. I guess that’s what we’re doing right now. It seems like a lot of other chefs are as well. Fine dining will always be there, but I think now there’s an addition of chef-driven, much more casual-style restaurants.

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