Ashok Selvam

2 weeks ago | detroit.eater.com | Ashok Selvam

GB in Detroit/Eater Detroit The Grey Ghost’s burger — with double smash patties, American cheese, special dill sauce with shredded lettuce and onion — constantly ranks as one of the top burgers in Metro Detroit. In January, the folks behind the restaurant at Four Man Ladder Hospitality teased their intention to seize the opportunity and build a fast-casual restaurant with their popular burger at the center.

2 weeks ago | chicago.eater.com | Ashok Selvam

After, the cocktail bar from Curtis Duffy and team at Michelin-starred Ever, has made a big change. They’ve revamped the bar’s menu in a new collaboration with an internationally known bartender whose bars are fixtures on the World’s 50 Best Bars list. Ryan Chetiyawardana, who goes by Mr. Lyan, is behind Lyaness and Seed Library in London, as well as Silver Lyan in Washington, D.C., and Super Lyan in Amsterdam.

2 weeks ago | chicago.eater.com | Serena Daniels |Ashok Selvam

Having a tough time keeping up with all the new dining options? Welcome to the Opening Report, a curated roundup of recent restaurant openings big and small across the Twin Cities. Did we miss a spot? Drop a note at the tipline or email [email protected], and we’ll consider it for the next update. AprilWRIGLEYVILLE — Cheesie’s Pub & Grub has taken over the former Lucky’s Sandwich Co. The new location is near the original location near Belmont and Sheffield.

2 weeks ago | chicago.eater.com | Ashok Selvam

The Cubs don’t usually hold stadium food previews. While food around the ballpark has seen serious upgrades in recent years, fans rarely share nostalgic stories about the Friendly Confines that center around food. Perhaps that’s part of the park’s charm, wanting to bring fans to a simpler time when hot dogs, shelled peanuts, and Old Style were all that mattered. But this is 2025, when ballparks vie for the most appealing — and often over-the-top — menu items of the season. Something has to give.

3 weeks ago | chicago.eater.com | Ashok Selvam

The idea behind Class Act, an upcoming fine dining restaurant set to debut this summer in Bucktown, began emerging when chef Nicolai Mlodinow was in college at San Diego State University. Mlodinow would cook dinner for a select group of students out of his apartment, thrilling folks with an option outside of the usual dining hall fare. Diners would send him money via Venmo. Mlodinow would later work with the campus’s Chabad House, cooking for various functions.