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Amber Gibson

Amber Gibson

Columnist

Food and travel writer. Model. Northwestern University journalism grad.

  • Website
  • Location: Chicago
  • Favorite foods: freshly roasted chestnuts, ice cream/gelato/frozen custard, dark chocolate, persimmons, figs, blackberries...pretty much all fruits and vegetables, croissants and canelés.
  • Last bite on earth: A glass of champagne and a canelé.

Chef Jonathon Sawyer's Guide to Eating in Cleveland

Chef Jonathon Sawyer operates six diverse restaurants in Cleveland. Although he has a hectic schedule (we spoke to him in midst of an unexpected restaurant inspection), Sawyer makes a point of dining out and trying all sorts of different restaurants around town so he can give visiting friends and family the best food recommendations. "I think it's important to be an ambassador of the city," he says. More

Behind the Sweets: Hetty Arts Makes Chocolate Cassava Cake at The Refinery

Pastry chef Hetty Arts at The Refinery might not be on everyone's radar (I certainly hadn't heard of her until recently), but this Dutch dessert whiz has an impressive pedigree, with stints at Eleven Madison Park and Seasons (the former Michelin-starred restaurant at Chicago's Four Seasons Hotel). Check out how she makes The Refinery's chocolate cassava cake. More

The Vegetarian Option: Mercat a la Planxa

Mercat is a great place for vegetarians to dine because the expansive tapas menu has such a strong vegetable selection. Under "verduras," there are seven dishes that could easily comprise a filling and flavorful meal. Even the traditional tapas section of the menu has vegetarian bites sprinkles in. More

Behind the Scenes: Menu Tasting with Jose Garces and Cory Morris at Mercat a la Planxa

At Mercat a la Planxa, Iron Chef Jose Garces may be the executive chef, but it's chef Cory Morris who is in charge of the kitchen on a day-to-day basis. Garces is only in town intermittently, but he makes sure to stop by Mercat for a full menu tasting at least once a quarter, when Morris presents him with a series of new dishes he'd like to add to the menu. More

Behind the Sweets: Hetty Arts Makes Chocolate Cassava Cake at The Refinery

Thanks, Autumn. I've fixed it :)

Afternoon Tea at The Langham in River North

I'm sorry, iahawk89, but the Downton Abbey menu will be available next month and I trust that it will be just as good as the winter wonderland. Maybe you can try it and let me know what you think?

A Sandwich A Day: Crispy Braised Beef at Green Door Tavern

You're welcome. I'm glad you clipped it and hope you enjoy!

A Sandwich A Day: Crispy Braised Beef at Green Door Tavern

Hi Harmon,

There is a map with the address, 678 N Orleans, at the bottom of the post. Hope that helps!

The Brunch Dish: Simplicity and Spice at Takito Kitchen

Beautifully written, Matt. I need to get here stat to try it!

The Vegetarian Option: Spring Salad at The Lobby

I did not mean to be demeaning at all and I apologize if my comment was interpreted that way. I covered a couple other vegetarian dishes in my Restaurant Week post. Of the dishes I tried on this occasion, I would recommend that perhaps you try the ricotta gnocchi but ask for them to omit the Serrano ham, which is added on top as a garnish.

Behind the Scenes of Spiaggia's Pasta Tasting Menu Series

Yum - I totally want to try all of these! Especially the second and fifth courses :)

3 Places to Try Sustainable Siberian Sturgeon Caviar in Chicago

Siberian sturgeon from Sarasota is the (Acipenser baerii) species. It has a totally different taste from paddlefish caviar. I would characterize it as crisper, with a better pop. Not mushy at all.

3 Places to Try Sustainable Siberian Sturgeon Caviar in Chicago

Hi Dennis,
The Siberian caviar supplement at Next is $115 for a half ounce and $225 for a full ounce. It comes with the caviar and egg soliders.

The Stillness of Ice course is part of the tasting menu. It is an option on the 4-course tasting, and included in both the 8 and 16-course tastings.

The Vegetarian Option: Pine Nut, Onion and Black Trumpet Ravioli at L2O

Thanks for your comment. I initially thought that since ink is not flesh, it would be categorized the same as eggs or honey – vegetarian, but not vegan. However, upon doing a little research, I found that the squid is killed to harvest its ink. So I suppose it depends on your reasons for being vegetarian.

Behind the Sweets: Acadia's Thomas Raquel Creates Banana Bread Macarons

I'm so incredibly sad that my one trip to Acadia, in November, I had to run at the end of the meal to see a show and missed getting these :( :(