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International Chefs |
The following restaurants serve with intention in everything they do. Intentional Chocolate™ will offer reviews and articles for consumers to explore how intentional chocolate is being offered in recipes to the public across the country.
Celebrated Chef and James Beard Award Winner Sanford D’Amato has earned acclaim throughout the years from both media and food critics alike. Sanford Restaurant—D’Amato’s first restaurant venture, which opened in 1989 in Milwaukee, Wisconsin—was named one of Esquire magazine’s “Best New Restaurants” in the 1990s and it has been recognized in Bon Appétit, Food & Wine, Chicago Tribune, and The New York Times, among others. The menu at Sanford Restaurant blends ethnic ingredients with the classics, a natural progression that incorporates the intense and graceful flavors of international cuisines with the simple and natural flavors of local, seasonally inspired ingredients. Chef D’Amato uses Intentional Chocolate™ in his Warm Bittersweet Chocolate Tart served with Coffee Ice Cream. Patrons enter into a dining room that is streamlined and sophisticated that complements the direction of the cuisine. "Our menu has always had it's share of ethnic ingredients blended with the classics and it seems a natural progression to incorporate the intense and graceful flavors of international cuisines with the simple and natural flavors of our immediate surroundings,” says Chef Owner Sanford D'Amato. Guests are encouraged to try a number of seasonally inspired dishes from the ala carte menu or try the Seven-Course “Menu Surprise” where the Sanford kitchen chooses a menu with wine pairings for your table. Just like the old family grocery that preceeded Sanford Restaurant, the tradition of personalized service and quality products are what the D'Amato's strive to provide for their guests and hopefully make it a memorable dining experience. Click here to download PDF article Spring Restaurant, Chicago
Green Zebra, led by Partners Sue Kim-Drohomyrecky, Peter Drohomyrecky and Shawn McClain, named Best Chef Midwest by the James Beard Foundation in 2006, offers vegetarian-focused small plates with an emphasis on seasonality, creativity and flavor. Located in Chicago’s West Town neighborhood, guests enjoy immaculately presented dishes listed from lightest to heaviest and features only seasonal and the freshest ingredients within a more contemporary and edgy urban setting. |
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Located in a turn-of-the-century bathhouse, celebrated Spring Restaurant features a seafood dominated menu. As brand new condos and cookie-cutter developments continue to pop up around Spring in Wicker Park, the five-and half-year-old seafood-driven restaurant maintains the integrity, spirit and energy that comes naturally when you open a fine dining restaurant in a historic 1920s bathhouse. The dramatic white glazed terracotta façade and majestic presence on the block convinced Peter Drohomyrecky in 2001 that this would be the home for the first restaurant collaboration with partner and wife Sue Kim-Drohomyrecky and Chef Shawn McClain. McClain offers a seasonally changing Asian-inspired menu featuring clean, contemporary, seasonal fish-focused dishes and eclectic seafood-friendly wines, with a relaxing environment and attention to detail guests would find in a fine dining restaurant. Spring Pastry Chef Mollie Kipp, incorporates Intentional Chocolate into the dessert menu and is known for her intoxicating creations like Black Mission fig tarts and warm citrus crepes.
