2008 Chicago Official Visitors Guide - (Page 160) sweet home Chicago levitski, chef Chicago chef Dale Levitski has worked at some of the most influential restaurants in the city, including Cru, Blackbird, Trio Atlier and Sola, but perhaps his biggest challenge to date was served up on the set of Bravo’s hit reality series Top Chef, on which he was a finalist. Now back in the Windy City, Chef Dale is taking a little time off and planning his next course. What was the best part about being a contestant on Top Chef? Was there a worst part? It sounds cheesy, but the best part was just being there. The first night we were all together, we knew we were in for something special and we just had a blast. The worst part would have to be the waiting around, eliminations, knowing that I was not cooking to my ability. How did your time on the show change you as a chef? I think my time there helped me understand my strengths and weaknesses better; it is a very humbling experience. Can you explain your concept of “flavor math?” How do you figure out which combinations of spices will add up? That phrase has been blown out of proportion. It is just the analogy I use when finding the components and flavors of a dish in order for it to be balanced. I’ve read that you think Chicago is the hottest food city in the country. What do you think makes it so hot? Chicago has been on the upswing for a while now. I think the chefs in the city are gaining more confidence in their own voices. There is definitely a style developing here. As a Midwestern city we are blessed with fairly severe seasonality that allows the chefs here the ability to play with more ingredients year-round. Keeps us on our toes… If you could orchestrate the ultimate progressive dinner in Chicago — one course at each of a number of restaurants — which courses would you have at which restaurants? That one is so hard… I think I would rather stay in one place for the whole meal and get the progression of that chef. Always Blackbird, Vie, Naha. Where do you think the dining scene in Chicago is headed in the future? I think it is hard to tell. We are on the right track that, is for sure. I think the scene keeps getting more diverse. That’s cool. What is your favorite Chicago food? For me it would have to be Italian beef and pizza. As a chef, how do you challenge yourself? I like to challenge myself with new dishes and combinations … work on them until I think that the dish is perfect. It is never right the first time. What have you been up to since the show, and where are you headed in the future? I have been relaxing since the show, working in the front of the house and doing a little catering. I will be opening a place by the end of the year. It takes so long! Even a few weeks after the finale people started asking when we will open. I guess the answer would have to be: When it opens! (laughs) What hairstyle are you sporting now? I still have the mohawk, but who knows when it will go… What does Chicago have that no other city in the world has? I think Chicago has perfect balance. We have the nightlife, arts, architecture and also the Midwestern laid-back mentality. We know this city rocks — but don’t feel the need to shove it down other people’s throats. And, you have to admit that the city is very clean for a big metropolitan area. Describe your perfect Chicago day. There are a lot of perfect days in Chicago. It would start with a morning coffee walk with my dog Dave on the lakefront. Usually nothing can go wrong after that! What is the most underestimated thing about Chicago? I think the most underestimated thing about Chicago is just how beautiful the city is and how much the city has to offer. What do you love about Chicago — in one word? One word? SweetHomeChicago! pg dale 160 Photography: ©Bravo
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