From 1987 to 2012, acclaimed chef Charlie Trotter brought incredible intensity to the kitchen of his namesake restaurant in Chicago. His dishes changed every night as he crafted menus based on the ingredients that arrived that day. Most importantly, Trotter brought a belief that American dining could equal and even surpass the gastronomic temples of Europe, and his fervent dedication put Chicago on the culinary map and crystallized the concept that chefs were auteurs and artists, thoughtful and creative and provocative. Now, over a decade after the closure of Trotter’s and the chef’s untimely death, his son, Dylan, has returned to the hallowed ground of the family’s restaurant in the Windy City to revitalize his father’s legacy.
Member-Only Content
Premium SubscriptionJoin today and get immediate access to this article, and to our entire database of more than 450,000 wine ratings. It only takes moments—but it will help you drink better all year long.
Already a member? Sign In
Try Winespectator.com Free for 30 Days!
Full access to our database of more than 425,000 wine ratings
Early access to reviews on our editors' favorite just-rated wines
Wine and food pairing tool,
chefs' pairing recommendations
Best value wines and winery intel
Subscribe today
