CharlieTrotter news

Charlie Trotter's to close in August

Chicago Tribune - Jan 2, 2012
New Year's Eve is a time for drama, but chef Charlie Trotter outdid himself Sunday. Shortly after midnight, in front of some 100 guests in his eponymous restaurant, Trotter dropped a bomb: At the end of August, after the acclaimed restaurant celebrates ...

Office Space: Chef Charlie Trotter

Chicago Tribune - Jan 16, 2012
Chef Charlie Trotter has decided to hang up his saute pan, at least for now. Nearly 25 years after opening his eponymous Charlie Trotter's, he announced to a group of guests on New Year's Eve that, in eight months, he'll leave the kitchen and head for ...

Celebrity Chefs From Charlie Trotter's Kitchen

Forbes - Jan 20, 2012
After 25 years in business, chef Charlie Trotter will close his eponymous Chicago restaurant in August. The Forbes Travel Guide Five-Star Charlie Trotter's is not only a Windy City institution, but also the training ground for star chefs.

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Charlie Trotter books

Lessons in Service from Charlie Trotter

by: Edmund Lawler, Ed Lawler
As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service—a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In LESSONS IN SERVICE, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service.
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Lessons in Wine Service

by: Edmund O. Lawler, Ed Lawler
The third book in the LESSONS FROM CHARLIE TROTTER series, dedicated to the art and business of creating and running a successful restaurant wine program.

At Charlie Trotter's eponymous restaurant in Chicago, the innovative and award-winning wine program is an essential part of an extraordinary dining experience. LESSONS IN WINE SERVICE outlines and analyzes the intricate challenges inherent in developing and executing consistently outstanding wine pairings and service. Aspiring sommeliers, restaurant owners, and wine servers will learn how to hire and train the right staff, provide precise and intuitive service, and craft and maintain a compelling wine list.
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Lessons in Excellence from Charlie Trotter

by: Paul Clarke, Charlie Trotter
Charlie Trotter's Chicago restaurant is not only one of the premiere eating experiences in America, it serves also as the model of a thriving business whose cutting-edge approach to management is setting new standards for quality, efficiency, and profitability. In fact, people in just about any field can learn from Charlie's methods. For this breakthrough business guide, journalist Paul Clarke conducted in-depth interviews with Charlie and his associates, distilling invaluable lessons for entrepreneurs and hospitality professionals who are committed to creating highly respected and innovative businesses.
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Charlie Trotter's Seafood

by: Charlie Trotter
Charlie Trotter's Chicago restaurant is praised in the food press from coast to coast. Now the master of culinary innovation tests new waters, with astonishing new dishes featuring freshwater fish and seafood. Dishes include Oxtail-Stuffed Baby Squid with Cremini Mushrooms, Mustard Oil, and Oxtail Braising Juices; Wild Striped Bass with Stinging Nettles, Wild Mushroom/Balsamic Emulsion, and Hot and Sour Golden Beet Sauce; Steamed Lake Superior Whitefish with Fiddlehead Ferns and Potato-Apple-Celery Purée; Tuna-Crab Roll; and Tuna “Tartare”s with Avocado, Crushed Black Sesame Seed Vinaigrette, and Coriander Juice.
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