435 N. Michigan Avenue
TT500
Chicago, IL
60611
312-222-4132
Phil Vettel
Critic
My Role

Phil Vettel has been the Chicago Tribune's restaurant critic since 1989. Video versions of Phil's reviews (without revealing his face, of course) can be seen weekly on WGN-Ch. 9 and CLTV. And he's a regular contributor to the Tribune blog The Stew (chicagotribune.com/stew).
My Biography

Phil was born in the Bronx, NY, went to high school in Florida and graduated from Eastern Illinois University in 1979 with a BA in Journalism. His career began at the Tribune-owned Suburban Trib in 1979, and he was promoted to the Chicago Tribune, working in the Tempo section, in 1981.

His wife, Paula, frequently joins him on his restaurant visits, and his sons, Ed and Chris, usually have better things to do.
My Recent Articles

Vettel: How Cantu changed Chicago's culinary scene 4/15/2015
In 2005, just about every top food writer in America visited Chicago, and three chefs drew them here.

Duck dynasty: Peking duck still packs the customers in 4/15/2015
Anyone who has followed my dispatches for any length of time knows that I like duck any way I can get it. Bright-pink roasted breast meat, slow-cooked Czech-style duck, duck confit — and don't get me started on foie gras — I love it all. But no cooking style delivers the combination of succulent...

Aaron Martinez named chef de cuisine at Elizabeth 4/7/2015
The upcoming Bunny the Micro Bakery and Wunder Pop concepts (both opening May 22) have Iliana Regan, chef/owner at Elizabeth restaurant (4835 N. Western Ave., 773-681-0651), pulled in multiple directions.

Iliana Regan to debut Bunny the Micro Bakery, Wunder Pop May 22 4/7/2015
Iliana Regan (Elizabeth) has announced an opening date for Bunny the Micro Bakery and Wunder Pop (both at 2928 N. Broadway). Circle May 22 on your calendar, because that's when Regan says the concepts will debut.

Chef, partner Thai Dang booted from Embeya 4/7/2015
By now, you may have heard that Thai Dang, founding chef and partner at Embeya (564 W. Randolph St., 312-612-5640) is no longer with the restaurant he helped create.