Economist, July 10, 2008
Restaurant Favorite for Pure Enjoyment in Chicago: May Street Market
"Expect fresh and seasonal ingredients tossed together in unexpected ways at this smart restaurant, a few miles west of downtown. Sometimes it works, as with the delicious lemongrass-carrot soup with a side of black mussels...Overall the contemporary American offerings are well executed and nicely presented. You won't go wrong with the stuffed pork tenderloin with black beans, or the grilled hanger steak with crispy pommes frites and truffle aioli... Dessert (was) a lovely vanilla semifreddo with caramelised bananas, washed down with a nice pot of French press coffee."
Cookie Magazine, June/July, 2008
"Foodies young and old will enjoy chef-picked specials, prix fixe menus and special treats at family friendly dinner seatings from 5;00pm to 6:30pm, June 21 to 28. Make your reservation now!?May Street Market."
Chicago--A Great Urban Adventure June-Sept 2008
More Culinary Adventures:
"Turn your picky eater into a fine diner during Kids Restaurant Week in Chicago (June 21-28). Everyone wants a place at the table when these 20 noteworthy establishments extend their warm welcome to appetites of every size. Illustrious hosts include May Street Market, Prairie Grass Cafe, Vie, Olo, OTOM, Ina's, Lula Cafe, Uncommon Ground, Frontera Grill, Topolobampo and Blue Water Grill... www.kidsrestaurantweek.com Kids 11 and under pay their age; everyone else $20."
Green City Market, June 23, 2008
What's Cropping Up: Seasonal Excitement: Chef Demo with Chef Alex Cheswick, 10:30am on Saturday, June 28
Green City Market, June 23, 2008
First Ever Kids' Restaurant Week
"Gourmet and Cookie magazines invite you and your adventurous little ones to join us for Kids' Restaurant Week--a first ever fine dining experience for epicurean adults and their mini sous chefs. From June 21-28, a collection of Chicago's top restaurants will serve up chef-picked specials, prix fixe menus, early dinner seatings, and more with $1 of every meal benefiting Green City Market. Partners include Big Jones, Blue Water Grill, The Cafe at the Ritz Carlton, Coco Pazzo Cafe, Frontera Grill, Ina's, Isabella's, May Street Market, Olo, one sixtyblue, Osteria di Tramonto, Prairie Grass Cafe, Topoblampo, Uncommon Ground, Vie and Zealous."
Daily Candy, June 19, 2008
"The Weekend Guide: Your invited to Kids' Restaurant Week, ?June 21 to June 28.?Chef specials, prix fixe menus from?5:00 to 6:30pm and a portion of the proceeds to benefit Chicago's Green City Market. For more information, visit www.kidsrestaurantweek.com
Conscious Choice, June, 2008
"Join Bill Kurtis, media personality, author and rancher as he explains the benefits of tallgrass beef, in a dinner event with book signing at May Street Market, June 22.?Four course menu is inspired by Mr. Kurtis' Prairie Table Cookbook by chef/owner Alex Cheswick."
Gourmet Magazine, May, 2008
"Cookie and Gourmet Kids' Restaurant Week: Kids' 11 and under pay their age, guests 12+ pay just $20.08. A portion of proceeds will benefit Chicago's Green City Market."
Time Out Chicago, February 1, 2008
May Street Market Nomnated for Eat Out Awards 2008, mid range restaurant
Time Out Staff
Plate Magazine, January-February, 2008
Casserole Classic
Alex Cheswick reinterpreted Auguste Escoffier's classic recipe for an escargot casserole ($13 recipe plateonlline.com). He prepares the snails in a burgundy thyme sauce, which is lighter than the traditional because it's made with veal jus instead of a roux. In another contemporary touch, hen-of-the-woods mushrooms, baby zucchini, and pattpany squash are added just before serving so that they retain their flavor. The snails are accompanied by crispy corn fritters made from the juice and the pulp of fresh yellow corn.
Nancy Maes
Chicago Tribune, January 30, 2008
Alex Cheswick, chef/owner May Street Market prepares a four course dinner for the Purple Asparagus' inaugural Project Dine Out--a new initiative to help parents and children enjoy dining out. Olivia Gerasole, co-author of The Spatulatta Cookbook will demonstrate a recipe.
Elizabeth Schiele
Crains Chicago Business, January 28, 2008
May Street Market Recognized as Best Restaurant for Business
Time Out Chicago, January, 2008
100 Best Things We Ate and Drank This Year: May Street Market Venison Burger
"After eating half our body weight in ground beef while researching this year ’s Burger issue, the last thing we wanted was another patty. But as time went by, we were suddenly craving the standouts of the competition, and this tender, rich venison burger was the first one we ate to break our veggie-filled detox."
Time Out Staff
Chicago Magazine, November, 2007
Great Dining 2007 Review: Chicago Magazine's 124 Best Dishes ESCARGOTS, May Street Market
The undulating white plate is your first hint that this is not a typical dusty version of the French classic. A recessed area in the plates center holds plenty of plump, juicy snails and hen-of-the-woods mushrooms swimming in a deep, deep, burgundy shallot thyme sauce. A bonus: in the soup, and high-and-dry on the sides, are yummy yellow corn fritters.
Chicago Magazine Food Critics
Where Magazine, November, 2007
"Decadent Maytag blue cheesecake; lemongrass and carrot soup with black mussels; and pistachio -crusted roasted venison medallions are a few of the dramatically presented dishes on the menu at this upscale, critically acclaimed nook from chef/owner Alexander Cheswick."
JP Anderson
Chicago Sun Times, November 9, 2007
"Casual, yet contemporary chic. White tablecloths, elegant tableware, smart service."
Pat Bruno
New York Times, November 4, 2007
Frugal Traveler: Chicago "Architectural Glory and Cheap Fun"
"And what arrived was very fine indeed: a spectacularly light but also intense carrot-lemongrass soup, an English pea soup with Parmesan flan and hunks of lobster, a delicate vegetarian spring roll and a duck burger so rich I couldn't finish it. (Perhaps I'd had too much of the lush 2003 Quinta de Alorna red, $28 a bottle).
Matt Gross
Chicago Collection Magazine, Fall/Winter Issue, 2007
Insider In the Know: "Alex Cheswick, executive chef/owner of May Street Market chose his restaurant's River West location for its proximity to the wholesale markets for his ingredient- driven menu. Within walking distance, he can buy regional ingredients for dishes such as venison with hazelnut crust served with chive spaetzle, carrot puree and lingonberry sauce."
Nancy Maes
Chicago Tribune, October 24, 2007
Ebony Colored Foods May Be the Next Health Trend
We're changing the way we cook for the season," said Alexander Cheswick of Chicago's May Street Market restaurant. "Mother Nature did most of the cooking so to speak, in the summer. Now it's our turn."
Janet Helm
UR Chicago Magazine,
September 13 to October 10, 2007
Beer Necessities: May Street Market Puts a Twist on the Classic Pairing Menu
"Luckily, for those a little more open minded, one ambitious local spot on Grand Avenue seeks to push this envelope a little... Chef Alexander Chewick's edgy yet friendly May Street Market feels right at home with a sudsy (beer) accompaniment. Created by Michael Olsen and inspired by managing partner Chantal Randolph's finely tuned palate and similar chef savvy, the newest degustation option here offers a unique beer pairing with a build- it- yourself three- plus course tasting... Dedication to local, organic and sustainable produce, paired with beautiful presentation and comfortable ambience, will surely solidify this humble spot as a preceden -setter for all to follow in this hopeful trend of luxurious, healthy and casual dining. "
Justin Leone
Plate Magazine, September-October, 2007
The imagination of Alex Cheswick, exectuive chef and owner of May Street Market in Chicago, took flight when he created his free-form vegetarian lasagne ($14)... The lasange, served in a white bowl, is topped with sauteed fiddlehead ferns (when in season), asparagus and mushrooms, and served with an orange-red wine butter sauce and garnished with a trufflle foam that adds creaminess." ine list, and the inviting, amber tinted room.”
Nancy Maes
DAILY HERALD, Sept 12, 2007
"Later this month, Chicago gourmands will celebrate the harvest as part of the James Beard Foundation's Taste America initiative...Acclaimed chef and author Charlie Trotter will step out of the kitchen to sign copies of his new book, "Spa Cuisine," and May Street Market chef owner Alexander Cheswick will do a cooking demonstration. In addition, there will be children's activities and artisanal vendors and bakers celebrating local fare."
Deb Pankey, Food Editor
Conscious Choice, August 2007
May Street Market's West Side Story
“May Street Market offers a fantastic menu with an impressive wine list for pairing with any dish Chef Cheswick prepares. The restaurant's decor offers a nice balance between a great date options and a fun place for small groups of friends.”
Tanya Fritz
UR Chicago, July 12 to August 12, 2007 edition
“One of their best dishes is the pan seared John Dory filet with grilled calamari, rutabaga puree, warm black lentil salad and red wine vinaigrette.”
Audarshia Townsend
Chicago Magazine, June, 2007
This ambitious River West cafe has an offbeat menu filled with surprises. Alex Cheswick's starters--such as a Maytag Blue cheesecake with roasted baby beets and white peach ice, and a trio of gourmet mini burgers with truffle aioli and pommes frites are original and fun...Plenty of nifty desserts such as vanilla samifreddo with caramelized bananas, double chocolate genache and caramel sauce. Wines are impressive and affordable."
Chicago Magazine Food Critics
Chicago Journal, Summer Fun Guide 2007
Know Your Farmers
"Nowadays, Westerhoff (of Genesis Growers) grows more than 60 varieties of organic vegetables, as well as herbs and flowers...her peppers, cucumbers and hoophouse tomatoes are some of the best in the market. As a result, notable chefs like Alexander Cheswick of May Street Market use Westerhoff's produce in (his) restaurant kitchen."
Michael Nagrant
The Onion, May 10, 2007
"...This aptly named restaurant-lounge uses seasonal and regional organic ingredients from farmers markets. The entrees are rich and complex, such as rabbit ravioli with English peas, parmesan reggianno, poached quail eggs and aged balsamic... Pair it all off with something from the vast wine selection, provided by the Artisan Cellar... Great for dinner before heading to Chicago Dramatists Theater. May Street Market is sponsoring Water, which runs until May 22."
Zoe Weisman
Nation's Restaurant News, April 09, 2007
"Alex likes to think of May Street Market which he opened in January 2006 in Chicago’s West Town neighborhood, as a restaurant in “a really nice hotel” that’s an integral part of the neighborhood. May Street Market serves contemporary American fare made with seasonal and regional ingredients from local farmers. Although the food is American, Cheswick likes to give it an upscale twist, as he’s done with such lunch menu items as the beef burger, which includes prosciutto, jalapeño jack cheese and sautéed wild mushrooms."
Gregg Cebrynski
Bon Appetit, March, 2007 issue
The Restaurant Reporter
"Chef Alexander Cheswick cooked in Germany for a few years, and that background is evident all over the menu. After (his) hearty fare, you may think about skipping dessert, but don't. Pastry Chef Catherine Miller speaks to the child in all of us with sweets like peanut-butter mousse served with dark chocolate ganache and Concord grape jus atop a brioche and maple ice cream, and a vanilla semifreddo of caramelized bananas, double chocolate ganache and caramel sauce."
Andrew Knowlton
North Shore Magazine, January, 2007
"Thankfully for us Chicagoans, chef Alexander Cheswick carries on the tradition (creative use of local produce and products) at his new and popular May Street Market."
K/RATING 19/20
Sherman Kaplan
RedEye, January 03, 2007
“MAY WE SUGGEST? May Street Market offers a $31 three course special for early birdsl The menu rotates, but this savory (Maytag) blue-cheese cheesecake reflectschef Alexander Cheswick's unique approach. ”
Chris LaMorte, Metromix Dining
NewCity, 2007
Resto 100: Chicago's Essential Restaurants, 2007
"Resto 100 ...strives to reflect a world of dining in a constant state of innovative transition, to capture a snapshot of the state of the food world at this particular time...( May Street Market's) Chef Alexander Cheswick, formerly of Tru and Le Francais,is glamming up this grittier section of Grand Avenue, with seasonal haute fare including Maytag Blue cheesecake and oven roasted skate wing.
Michael Nagrant
For Her Information: Chicago Magazine, preview, 2006
“The menu honors and accentuates Cheswick’s experience in European establishments, but highlights seasonal, regional American cuisine with an emphasis on organic…Like Alice Waters, Cheswick works with family farmers and producers to utilize the freshest, highest quality ingredients.”
Terra Brockman
Chicago Reader, December 22, 2006
Critics' Picks, 2006
“Maytag Blue Cheesecake at May Street Market. "Pecan crusted and served this summer with a rhubarb sorbet (it's now a red wine-pear chutney and a Bartlett pear sorbet), this clever, beautiful appetizer is so fresh you'd swear everything was gathered out back.”
Nicholas Day
Chicago Magazine, November 2006
THE HOT LIST:
Wonder how crowded the place would be if the name and the address matched up?
Penny Pollack and Jeff Ruby
Chicago Tribune, Good Eating, Sept 27, 2006
We're changing the way we cook for the season," said Alexander Cheswick of Chicago's May Street Market restaurant. "Mother Nature did most of the cooking so to speak, in the summer. Now it's our turn."
Bill Daley
Chicago Tribune, Sept 14, 2006
"I enjoy savory takes on sweet dishes; this appetizer cheesecake features creamy Maytag bleu cheese. Roasted apricots supply the missing sweet element, and arugula adds surprisingly complementary bitter notes."
Phil Vettel
Chicago Social, August 2006
“Chef/owner Alex Cheswick’s beautiful new restaurant focuses on fresh, seasonal products from local farmers and home made ingredients.”
Food Drink Guide
Chicago Magazine, July, 2006
“Chef Alex Cheswick is excited about trolling Chicago’s farmer’s markets for the best looking stuff among slightly less exotic offerings—ingredients that he can turn into specials-of-the-day or sneak into regular menu dishes. Cheswick’s method for making fresh corn soup is as simple as it is ingenious. Cheswick’s own finishing touch is a curlicue of fresh corn oil, which he gets from one of the restaurant’s specialty purveyors.”
Jennifer Tanaka
Chicago Tribune, June 21, 2006
GOOD EATING
“Summer’s bounty will be on the menu at “From Market to Table” on Sunday at May Street Market. A multi-course dinner, prepared by chef-owner Alex Cheswick will incorporate produce from Chicago’s Green City Market. Dishes include chilled yellow watermelon soup with mint sorbet, flatiron steak and buffalo sausage with apricot and yellow chanterelle mushroom polenta. The meal will be paired with wines from The Artisan Cellar.”
Bill Daley
DININGOUT Chicago, Spring/Summer Edition, 2006
“…Alex Cheswick, Owner and Chef of May Street Market, realizes the importance of local markets and tradition, and that doesn’t stop at the restaurant. “I believe it’s a chef’s job to always be on the lookout for new products and sources and expose customers to them,” he says.”
Allison Hendrickson
ABC 7 News, May, 2006
“May Street Market offers seasonal, contemporary service for lunch and dinner in very comfortable surroundings…modern and American. May Street Market has elegant presentations with seasonal produce. Chef and owner Alex Cheswick looks to local farmers for inspirations; great combinations, beautiful colors…Spring on a plate.”
The Hungry Hound
Time Out Chicago, April 28, 2006
“Three reasons to check out this newcomer: Chef Alex Cheswick’s (Tru, Le Francais) seasonal contemporary menu, the affordable and interesting wine list, and the inviting, amber tinted room.”
Heather Schuss
Crain’s Chicago Business, April 3, 2006
“The coolly elegant bistro’s name, says Chef Alexander Cheswick, refers To the market freshness of the ingredients he uses to create carefully crafted, contemporary cuisine.”
Leah A. Zeldes
Crain’s Chicago Business, April 3, 2006
“With sunlight streaming through the sheer curtains on its wall of windows, the dining room of May Street Market is as cheering as a year-end bonus. The food continues the high. At May Street, Chef Alex Cheswick sources local farmers to prepare dishes that are creative but never silly or fussy. The rich chocolate fondant ($6) topped with nut like Tonka bean ice cream and three house made sorbets ($6), each in its own serving dish with fresh fruit, were out of this world.”
Virginia Gerst
Chicago Magazine, March, 2006
OPENING:
“…After learning at Le Francais, Tru and various impressive sounding spots in the Alps, Cheswick’s border-hopping dishes include fillet of tilapia in a zucchini jacket with artichokes, carrot noodles and coriander sauce on a bed of coriander seeds. A bonus: the restaurant partners with Artisan Wine cellars in the Merchandise Mart to offer selections at close to wine-store prices.”
Jeff Ruby
Chicago Tribune, February, 2006
GOOD EATING
“Flavor is what counts to Alexander Cheswick, chef-owner of Mary Street Market restaurant. Fresh, locally grown food just tastes better, he said. He is trying to buy directly from a small stable of farmers including Genesis Growers in St. Anne.”
Bill Daley
Concierge Magazine, February, 2006
“This American eatery, which is located in River West, features rich sage and chocolate hues with bamboo and marble floors, The ingredient-driven American menu changes frequently to feature the best of the season and products are locally sourced wherever possible.”
Theresa Page
Time Out Chicago, Feb 22 edition, 2006
Best Burgers in Chicago, Cover story: Winner as Best in Category
"Our curiosity about wild game drew us to two of three of these burgers: once we tasted the duck (with oven roasted figs and Maytag blue cheese) and venison burgers (with poached pears, pancetta and aged Spanish goat cheese) ..the third burger was beef and just as tasty as the others."
Time Out Staff
For more information or interview opportunities, contact May Street Market
publicist, Sharon Meyers at (847) 571-1499 direct or smeyerscomms@aol.com
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