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The Vibe is Off for Logan Square Farmers Markets Vendors
On the first official weekend of farmers market season in Logan Square, a report about food and produce vendors being shunned in favor of non-food vendors has many questioning the direction organizers are taking the massively popular event which returns Sunday, May 12 at a new site. In years past, many non-licensed non-food vendors, or vintage sellers, have set up shop outside the boundaries of the market, capitalizing on the crowds without paying the Logan Square chamber vendor fees. Police fie
Inside the Foxtrot and Dom’s Kitchen Implosion
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<img alt="BIZ-GROCERY-FOXTROT-DOMS-MERGER-3-TB" src="https://cdn.vox-cdn.com/thumbor/OjDh0jhp_SYNtYTRzzJ8w7Dh-o8=/352x0:3000x1986/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73339194/1806657083.0.jpg">
<figcaption>This prime Wicker Park corner is vacant once more. | John J. Kim/Chicago Tribune/Tribune News Service via Getty Images</figcaption>
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<p>Read through all of Eater’s coverage leading to the fall of Outfox Hospitality</p> <p id="iqZsZQ"><a href="https://link.eater.com/view/6151dc0a15888967f067243ekzpv8.xp4/d7aea585">In April, when Outfox Hospitality suddenly </a>closed all 33 of its <a href="https://chicago.eater.com/venue/foxtrot">Foxtrot</a> locations in Chicago, Texas, and the D.C. area, plus a pair of <a href="https://chicago.eater.com/venue/dom-s-kitchen-market-2">Dom’s Kitchen & Market</a> locations on Chicago’s North Side, about a thousand lost their jobs without warning and store vendors scrambled for solutions. Outfox has made little public comment and offered little communication with their ex-employees.</p>
<p id="FG7TVg">Weeks after the closure, the stores have been left in various conditions. Some have been papered up. Others look ready for the start of business with fully stocked shelves. As of early May, the site of a proposed Dom’s in River North still has “coming soon” signage.</p>
<p id="WqOVbK">Outfox was powered by venture capital. When Dom’s and Foxtrot merged in November 2023, Foxtrot had already reportedly raised $194 million in total funding. Under the Outfox umbrella, both brands had designs on expansion, and Foxtrot was planning to debut in New York. Now, Foxtrot’s assets are about to be sold via auction. No bankruptcy filing has been made.</p>
<p id="mMzXkD">In particular, Foxtrot has built a big brand fixated on the North Side of Chicago. It was a hybrid corner store, cafe, bar, and Instacart competitor. The chain traits were similar to af 7-Eleven, but instead of Slurpees, Foxtrot sold natural wine, craft beer, and gourmet items made by well-known chefs.</p>
<p id="d4GFGL">Read through Eater Chicago’s coverage of Foxtrot and Dom’s for a clearer picture of what the shutters mean, and bookmark this page for future updates.</p></div>
Where to Find Last-Minute Mother’s Day Dinner Reservations in Chicago
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<img alt="A plate of Guerrero-style pork shank, avocado infused black beans, habanero pickled red onions." src="https://cdn.vox-cdn.com/thumbor/BDRZCSOa8u2Y1K5F-yWxKydhpM0=/0x0:4864x3648/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/73337991/48741484247_d99e6d2c78_o.0.jpg">
<figcaption>It’s not too late to make Mother’s Day reservations. | Brian Rich/Sun-Times</figcaption>
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<p>Who needs Mother’s Day brunch</p> <p id="s7PX9j">Mother’s Day is coming around the corner on Sunday, May 12, which means Chicagoans who haven’t already made plans to celebrate are officially behind the eight ball. A special meal is a straightforward way to make any maternal figure feel appreciated, and fortunately for the procrastination-inclined, it’s not too late to book a reservation. And for good measure, here’s a hot take — screw brunch. Much like <a href="https://www.youtube.com/watch?v=JwDdfqvEgZc">florals for spring</a>, brunch on Mother’s Day isn’t exactly groundbreaking, so do right by the woman of the hour and take her to dinner.</p>
<p id="qMM7te">Below, find Eater Chicago’s roundup featuring some of the city’s top restaurants with remaining availability during prime hours on Mother’s Day. </p>
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<a href="https://www.exploretock.com/avlionthepark/">Avli on the Park</a> (6:15, 6:30, 6:45, 7:00)</h3>
<p id="Y2Clvo">A charming walk through Lakeshore East Park makes for a lovely prelude to a Mother’s Day meal at this airy downtown outpost of Chicago’s mini-empire of modern Greek restaurants from the team at <a href="https://chicago.eater.com/venue/avli-taverna">Avli Taverna</a>. Its breezy rooftop space comes with stunning views of the city and Navy Pier.</p>
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<a href="https://www.exploretock.com/bronzevillewinery?tock_source=tock&tock_medium=availability_search&tock_content=restaurant_box&goBackTo=1">Bronzeville Winery</a> (7:30, 7:45, 8:00)</h3>
<p id="CoLL4a">Toast to the guest of honor on Mother’s Day with a glass or bottle from the fun and robust wine selection at this lively South Side spot helmed by veteran Chicago chef Lamar Moore. Families can count on warm, friendly service and a modern American menu with Southern influences.</p>
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<a href="https://resy.com/cities/chicago-il/venues/lena-brava?date=2024-05-12&seats=4">Leña Brava</a> (6:00, 6:15, 6:30, 6:45, 7:00)</h3>
<p id="PSJMrY">For a sumptuous Mother’s Day meal, head to this wood grill-powered Mexican restaurant that’s had a resurgence of late thanks to new executive chef Brian Enyart, a veteran of Rick Bayless’ local hospitality empire and owner of Logan Square’s shuttered <a href="https://chicago.eater.com/venue/dos-urban-cantina">Dos Urban Cantina</a>. Dishes like a smokey beef ribeye or whole sea bass will go a long way toward transporting mom to Baja, California.</p>
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<a href="https://www.opentable.com/r/momotaro-chicago?corrid=80eba41a-5006-4062-ab3b-b5839f626374&avt=eyJ2IjoyLCJtIjoxLCJwIjowLCJzIjowLCJuIjowfQ&p=4&sd=2024-05-12T19%3A00%3A00">Momotaro</a> (7:45, 8:00)</h3>
<p id="OSLZbP">Prime seafood, which arguably deserves a place among the love languages, is the star of the show at Boka Hospitality’s posh sushi palace in West Loop. From fatty bluefin tuna belly and unctuous uni to prized cuts of Japanese wagyu, the menu makes for an opulent spread.</p>
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<a href="https://www.opentable.com/r/the-oakville-grill-and-cellar-chicago?corrid=80eba41a-5006-4062-ab3b-b5839f626374&avt=eyJ2IjoyLCJtIjoxLCJwIjowLCJzIjowLCJuIjowfQ&p=4&sd=2024-05-12T19%3A00%3A00">The Oakville Grill & Cellar</a> (7:15, 7:30)</h3>
<p id="xaMIVo">If a Mother’s Day trip to Napa Valley isn’t in the budget, <a href="https://chicago.eater.com/venue/lettuce-entertain-you">Lettuce Entertain You</a> Enterprises’ sprawling restaurant in Fulton Market is designed to offer a brief foray into West Coast wine country. Snap a shot of the special evening on its sweeping staircase before heading upstairs to dine on its year-round terrace and bar.</p>
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<a href="https://www.opentable.com/r/the-publican-chicago?corrid=80eba41a-5006-4062-ab3b-b5839f626374&avt=eyJ2IjoyLCJtIjoxLCJwIjowLCJzIjowLCJuIjowfQ&p=4&sd=2024-05-12T19%3A00%3A00">The Publican</a> (6:30, 6:45, 7:00, 7:15, 7:30)</h3>
<p id="eS9FgM">A celebrated farm-to-table destination for nearly two decades, One Off Hospitality’s game-changing Fulton Market restaurant remains a local favorite for its bustling atmosphere and penchant for pork. </p>
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<a href="https://www.opentable.com/r/tama-chicago?corrid=80eba41a-5006-4062-ab3b-b5839f626374&avt=eyJ2IjoyLCJtIjoxLCJwIjowLCJzIjowLCJuIjowfQ&p=4&sd=2024-05-12T19%3A00%3A00">Tama</a> (6:30, 6:45, 7:00, 7:15, 7:30)</h3>
<p id="soJzpY">The wide-open kitchen at chef Avgeria Stapaki’s inventive Mediterranean restaurant in Bucktown provides both dinner and a show for Mother’s Day celebrants as the energetic team whips up unusual spins like avgolemono “ramen.” <a href="https://chicago.eater.com/venue/tama-chicago">Tama</a> debuted in early April, so a booking might also make for a good chance to impress family with Chicago hospitality know-how.</p>
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<a href="https://www.opentable.com/r/tzuco-chicago?corrid=80eba41a-5006-4062-ab3b-b5839f626374&avt=eyJ2IjoyLCJtIjoxLCJwIjowLCJzIjowLCJuIjowfQ&p=4&sd=2024-05-12T19%3A00%3A00">Tzuco</a> (6:30, 6:45, 7:00, 7:15, 7:30)</h3>
<p id="oc0vUA">An ode to decorated chef Carlos Gaytán’s hometown of Huitzuco, Mexico, this striking spot in River North offers an earthy departure from Chicago’s urban grit. Though the menu offers ample opportunity to fill up on favorites like Guerrero-style cochinita pibil and shrimp aguachile, wise diners will save room for dessert. </p>
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‘The Bear’ Sets a Season 3 Release Date
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<figcaption>Carmy eventually escapes. | FX/Chuck Hodes</figcaption>
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<p>A new teaser features a little CGI upgrade for the Original Beef of Chicagoland</p> <p id="tDPKL5">How did Carmy escape the walk-in? That question and more will be answered on Thursday, June 27, when the third season of <em>The Bear</em> debuts, <a href="https://www.instagram.com/reel/C6wPMgLu9Po/?utm_source=ig_embed&ig_rid=53edf5c1-5ae8-4273-910f-d9b79724e633">according to a new teaser trailer</a> out now. <a href="https://www.instagram.com/reel/C6wPMgLu9Po/?igsh=MzRlODBiNWFlZA%3D%3D">All episodes</a>, as in past seasons, will drop at once on Hulu. </p>
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<p id="Gxw9HC">The show has become a pop-culture phenomenon with Chicago-area native Chris Storer giving viewers a peek into the restaurant world with his hometown as a backdrop. Season 1 helped showcase Chicago’s <a href="https://chicago.eater.com/maps/best-italian-beef-sandwiches-chicago">Italian beef sandwich</a> for a <a href="https://houston.eater.com/2022/7/21/23272106/better-luck-tomorrow-italian-beef-sandwich-the-bear-hulu-tv-show">nationwide audience</a>. </p>
<p id="OjN9Tu">FX announced the premiere date with a teaser showing Jeremy Allen White back in the kitchen — with a bright red LED clock reading 3:10. The camera zooms out of the restaurant — the former <a href="https://chicago.eater.com/venue/mr-beef-2">Mr. Beef</a> on Orleans — flying south, and then east over River North toward DuSable Lake Shore Drive. The footage is accompanied by “The Dream Is Always the Same,” a song from the 1983 Tom Cruise movie <em>Risky Business</em>, filmed in Chicago.</p>
<p id="jWE9e0"><a href="https://chicago.eater.com/2024/4/3/24120365/the-bear-season-3-trailer-clip-critics-fx-hulu">Disney, which now offers Hulu through Disney+, previously pulled a trailer</a> that circulated on social media in early April. Seasons 3 and 4 were allegedly filmed back to back, which probably gives stars like White, Ayo Edbiri, and Ebon Moss-Bachrach time for other projects. Their Hollywood stock <a href="https://chicago.eater.com/2024/1/16/24040044/the-bear-emmy-awards-best-comedy-2024-ooh-wee-it-is-chicago">has soared</a> with the <a href="https://chicago.eater.com/2024/1/8/24029855/the-bear-golden-globes-win-2024-calvin-klein-jeremy-allen-white">onslaught of awards</a> since Season 1 debuted in June 2021.</p>
<p id="oPEuMC">Season 2’s build-up and climax saw the Original Beef of Chicagoland — loosely based on Mr. Beef, a venerable beef stand in River North — give way to a new restaurant called The Bear. The Bear seems to wed fine dining and neighborhood elements. <a href="https://chicago.eater.com/2023/7/7/23787110/the-bear-season-2-one-off-hospitality-donnie-madia-blackbird">With tons of Chicago</a> restaurant <a href="https://chicago.eater.com/maps/the-bear-fx-hulu-tv-chicago-guide-to-restaurants-film-locations">cameos</a>, Season 2 won over most Chicagoans, <a href="https://chicago.eater.com/2023/6/23/23771531/the-bear-rick-bayless-hot-take-fx-tv-show-opinion-hulu">with a few exceptions</a>.</p>
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A Taiwanese Beef Noodle Soup Specialist Opens Today in Andersonville
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<figcaption>Minyoli brings the cuisine of Taiwan’s juàn cun to Andersonville. | <a class="ql-link" href="http://garrettsweet.com/" target="_blank">Garrett Sweet</a>/Eater Chicago</figcaption>
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<p>Minyoli celebrates the unique cuisine of Taiwan’s vanishing juàn cun</p> <p id="Tua7i7"><a href="https://chicago.eater.com/venue/minyoli">Minyoli</a> chef Rich Wang is already getting a lot of feedback <a href="https://chicago.eater.com/2024/2/28/24085676/minyoli-taiwanese-restaurant-beef-noodle-soup-juan-cun-andersonville-chicago">on his new Andersonville restaurant</a>, particularly from his “very typical straight-shooting Asian parents.”</p>
<p id="r7ixDa">“After the friends-and-family [event], my dad sent me two pages of notes,” the chef says.</p>
<p id="YdZtlp">Wang immigrated to Chicago from Tapei as a teen and worked at restaurants like <a href="https://chicago.eater.com/venue/boka">Boka</a> in Lincoln Park and <a href="https://chicago.eater.com/venue/fat-rice">Fat Rice</a> in Logan Square. His restaurant, 5420 N. Clark Street, debuts later today — Thursday, May 9. Housed in the 1,775-square-foot former home of chef Jennifer Kim’s celebrated restaurant <a href="https://chicago.eater.com/venue/passerotto-2">Passerotto</a>, Minyoli brings a family-friendly, come-as-you-are neighborhood ethos. The menu’s centerpiece, a traditional beef noodle soup brimming with warm aromatics, is loaded with fresh, hand-cut noodles and cuts of beef shank. </p>
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<img alt="A table laid with a big bowl of Taiwanese beef noodle soup." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/cxIQvciuCXNjf2nLobn5Mmuvd6A=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439343/53708417980_8cba0df830_h.jpg">
<figcaption>Taiwanese beef noodle soup is the star at Minyoli.</figcaption>
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<img alt="An aquamarine restaurant sign reads “Minyoli Taiwanese Noodles.”" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/D1FwHwfzO_4lvR4wgHQlS4eV0zA=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439335/53708313564_0a9116efc9_h.jpg">
<figcaption>This aquamarine hue was ubiquitous in Taiwan’s juàn cun, or “military dependents villages.”</figcaption>
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<p id="DE8pTD">Beef was a rarity in Taiwan before World War II, which makes its inclusion a relatively modern twist. The menu also features a vegan alternative with a kombu and mushroom broth topped with Southern Chinese pickled mustard greens.</p>
<p id="jjnO7V">Alongside the bowls of noodle soup, Minyoli offers lu wei, snack-size servings of eggs, meats, and tofu (sourced from local Taiwanese-owned purveyor Phoenix Bean) braised in the soup’s master stock. Wang says it’s important for that backbone of Taiwanese flavors to proliferate across its food and drink, a strategy that’s resulted in a small cocktail menu with options like a Sichuan peppercorn-infused gin and tonic — a play on the important role Sichuan peppercorns play in the restaurant’s broths and sauces. There’s a brief dessert menu, too, with a smattering of ice cream in flavors like taro and red bean.</p>
<p id="3Lxegu">Minyoli’s culinary style is distinctive, even among Chicago’s Taiwanese restaurants, for its origins in juàn cun or “military dependents’ villages.” A specific genre of enclaves that emerged in Taiwan in the late 1940s to house Chinese military personnel and their families toward the end of the Chinese Civil War, juàn cun fostered a unique culinary style that reflected the cultural complexities of their residents. Once numbering as many as 800 across the country, juàn cun have dwindled over recent years as poor housing conditions prompted Taiwanese officials to <a href="https://www.theguardian.com/cities/2019/jun/19/this-is-everyones-problem-protests-fail-to-save-taipei-veterans-village">pursue “urban renewal”</a> projects. As of 2019, just a few dozen juàn cun remain. </p>
<p id="rlcLU0">Wang, who was born and raised until age 14 in Taipei’s Minyoli juàn cun, wants patrons to know there’s much more to come once his team clicks into high gear. “We are really just starting out,” he says. “There are a lot of things I want to develop, but I don’t want to bite off more than I can chew.”</p>
<p id="Qkbtzk">Bright and airy, the design weds exposed Chicago brick to light natural wood and pops of a particular aquamarine hue that Wang says was ubiquitous in juàn cun. </p>
<p id="AhFndx"> “I get messages from other juàn cun Taiwanese people in Chicago and it’s such a meaningful concept and cuisine for them. I want to make sure I stick around to do it justice,” Wang says.</p>
<p id="7CUF9O">Look around inside Minyoli and explore its menu in the photographs below.</p>
<p id="X8XNwY"><a href="https://www.instagram.com/minyoli.chicago/"><em>Minyoli</em></a><em>, 5420 N. Clark Street, Open 5 p.m. to 10 p.m. Tuesday through Friday; 11 a.m. to 10 p.m. Saturday; 11 a.m. to 3 p.m. Sunday.</em></p>
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<img alt="A brightly lit dining area with wooden furniture." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/kxbcAzEag7Oe6iKO-fUQIx-wnXs=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439337/53708416940_fff7807d1c_h.jpg">
<figcaption>Minyoli aims to foster a casual, come-as-you-are atmosphere.</figcaption>
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<img alt="A bar space inside Minyoli lined with wooden chairs." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/P4xTxD8NqRybMQCiNMDJ0EGdq44=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439334/53708193043_796537457e_h.jpg">
<figcaption>Bar seats give patrons a close-up view of all the action.</figcaption>
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<img alt="A large brick dining space with wooden furniture and a long light brown banquette." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/hGFw54wM6c5heM33wfsU0u8DDbQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439340/53708416995_5bf5f4f3e1_h.jpg">
<figcaption>Lighting matters at Minyoli, as chef Rich Wang wants to make sure his parents can read the menu.</figcaption>
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<img alt="Two aquamarine-painted benches inside a waiting area." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/zrthJsm3_RZezFLqwCn5wQHOb7A=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439339/53708416955_a71400ba32_h.jpg">
<figcaption>That aquamarine color pops up throughout the space.</figcaption>
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<img alt="A bowl of smashed cucumber topped with chili crisp." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/zTW9CsP2taFk41KgqRF0U062LQE=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439331/53707072222_9a2538c6ea_h.jpg">
<figcaption>Crunchy vegetables juxtapose beautifully with a steaming bowl of noodle soup.</figcaption>
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<img alt="A bowl of noodles topped with sesame seeds and green onion." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/nqinNHf_P6ZhP2KRxTMgUcNtKEg=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439356/53708417165_211b76a61f_h.jpg">
<figcaption>Chef Rich Wang knows a lot about noodles after a month at a hand-pulled noodle “boot camp” in Lanzhou, China.</figcaption>
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<img alt="A bowl of Taiwanese beef noodle soup." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/7UMX5eFcEA_44jL6LwaG8AC04aQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439354/53707071967_2cb7062c2b_h.jpg">
<figcaption>Beef noodle soup is Taiwan’s de facto national dish.</figcaption>
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<img alt="A cocktail between two bowls of food." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/usrTiR5FNvFoGI7kTI9_ckcZNVo=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439341/53708417920_951a71c591_h.jpg">
<figcaption>A Sichuan peppercorn-infused gin and tonic.</figcaption>
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<img alt="A can of Taiwan Beer." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/_qk-ZVNIG7X1VPqARdW5O4W0A5c=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439357/53707984936_3d532714a7_h.jpg">
<figcaption>Pineapple fruit beer, anyone?</figcaption>
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<img alt="A small bowl with a white scoop of ice cream." data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/dfF4b47eo60PwIfiu2lOYJMPKdo=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25439336/53708313754_effc616b22_h.jpg">
<figcaption>The opening dessert menu features ice cream flavors such as taro, red bean, and black sesame.</figcaption>
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2023 Bordeaux Wine Guide, Vintage, Harvest Analysis, What to Buy
<div><p><img src="https://www.thewinecellarinsider.com/wp-content/uploads/2024/05/2023-Bordeaux-Vintage-Analysis-Harvest-Report-Tasting-Notes-Scores.jpg" alt="" width="1103" height="827" class="alignleft size-full wp-image-100302" srcset="https://www.thewinecellarinsider.com/wp-content/uploads/2024/05/2023-Bordeaux-Vintage-Analysis-Harvest-Report-Tasting-Notes-Scores.jpg 1103w, https://www.thewinecellarinsider.com/wp-content/uploads/2024/05/2023-Bordeaux-Vintage-Analysis-Harvest-Report-Tasting-Notes-Scores-300x225.jpg 300w, https://www.thewinecellarinsider.com/wp-content/uploads/2024/05/2023-Bordeaux-Vintage-Analysis-Harvest-Report-Tasting-Notes-Scores-1024x768.jpg 1024w" sizes="(max-width: 1103px) 100vw, 1103px"></p>
<p><strong>2023 Bordeaux Vintage Report and Wine Buying Guide</strong></p>
<p>2023 Bordeaux is a good vintage with some great wines. 2023 Bordeaux is not consistent. But the best wines are stylish, complex, charismatic, and a bit of a dichotomy. 2023 Bordeaux is lower in alcohol, in most cases, by 1% from previous vintages. Yet, there are no green flavors, or dryness in the better wines. In the best examples of 2023 Bordeaux, the wines are aromatically complex. On your palate, they also feel soft, and silky, with a vibrance. They are refined, gentle expressions of the vintage.</p>
<p><strong>2023 Left Bank Bordeaux Wines by Appellation</strong></p>
<p><a href="https://www.thewinecellarinsider.com/2024/05/2023-pauillac-guide-to-all-the-best-wines-of-the-vintage/">2023 Pauillac</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-bordeaux-st-estephe-vintage-and-wine-report/">2023 Saint Estephe</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-st-julien-wine-buying-guide-tasting-notes-scores-vintage-info/">2023 St. Julien</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-margaux-wine-tasting-report-and-wine-buying-guide/">2023 Margaux</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-pessac-leognan-red-and-white-wine-buying-guide/">2023 Pessac Leognan, Graves, Red and White</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-haut-medoc-listrac-moulis-wine-buying-guide/">2023 Haut Medoc</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-medoc-red-bordeaux-wine-report-with-scores-and-notes/">2023 Medoc</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-white-bordeaux-wine-report-on-all-the-best-white-wines-to-buy/">2023 Dry White Bordeaux Wine</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-sweet-white-bordeaux-sauternes-barsac/">2023 Sweet White Bordeaux Sauternes and Barsac</a></p><div class="google-ads-section-tzs" style="min-height:250px;"></div>
<p><strong>2023 Right Bank Bordeaux Wines by Appellation</strong></p>
<p><a href="https://www.thewinecellarinsider.com/2024/05/2023-st-emilion-wine-guide-ratings-vintage-analysis-part-1-wines-a-d/">2023 St. Emilion Pt 1 Wines A-D</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-st-emilion-wine-guide-over-160-wines-tasted-pt-2-wines-e-l/">2023 St. Emilion Pt 2 Wines E-L</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-st-emilion-wine-buying-guide-tasting-notes-pt-3-wines-m-z/">2023 St. Emilion Pt 3 Wines M-Z</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-pomerol-wine-buying-guide-notes-scores-on-72-wines/">2023 Pomerol</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-lalande-de-pomerol-guide-to-the-all-the-best-wines/">2023 Lalande de Pomerol</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-cotes-de-bordeaux-and-bordeaux-superieur-wine-report/">2023 Cotes de Bordeaux and Bordeaux Superieur</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-saint-emilion-satellite-appellations-wine-guide/">2023 St. Emilion Satellite Appellation</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-cotes-de-bordeaux-and-bordeaux-superieur-wine-report">2023 Fronsac</a> — <a href="https://www.thewinecellarinsider.com/2024/05/2023-aoc-bordeaux-red-and-white-value-wines/">2023 Bordeaux AOC Red and White Wine</a></p>
<p><strong>2023 Bordeaux, Character and Style of the Wines</strong></p>
<p>Simply put, 2023 Bordeaux wines are charming. They offer elegance, energy, length, and purity. The fruits are ripe. Tannins are soft, and most importantly, there are no pyrazines. There is no sensation of greenness. Of course, this is at the top end. On the other side of the coin, some estates did not embrace the gentleness of the vintage, choosing to extract as much as possible, and, or over-oaked their wines, producing, harsh, green, and charmless wines.</p>
<p>2023 Bordeaux is a good example of the current style of wine Bordeaux is seeking to produce. Of course, everything is climate-related. But today, there is a lighter touch everywhere you can taste and feel. Phenolic ripeness remains the game. But, vignerons and consumers are also seeking less extracted wines, with less oak, more vibrancy, purity, and lower alcohol levels these days.</p><div class="google-ads-section-tzs" style="min-height:250px;"></div>
<p>Vintage comparisons are seldom useful, so take this with a grain of salt. But, 2023 Bordeaux reminds me of, for example, 1990 in the Left Bank. Except with better selection. And 2001 in the Right Bank, with selection as well. Regardless of the back vintage you want to compare 2023 Bordeaux wine, this is a modern classic that can only come from Bordeaux.</p>
<p><strong>New Trends in Bordeaux</strong></p>
<p>While Bordeaux is a region steeped in history and tradition, it is also the leader in technology and experimentation. Perhaps, some trends are about to go too far. 20 years ago, give or take, it was the fashion to use 100% new French oak as often as possible. Some, if not several of those wines have retained an oaky character. So today, chateaux use less new oak, lighter toast, and less time in the barrel. These are all positive trends, as it allows for more freshness, purity, and lift in the wines.</p>
<p>Along with the reduction in oak, there is a continuing increase in amphora, wine globes, and other neutral vessels. A little salt, pepper, sugar, or vinegar can raise the level of most dishes. But, too much of any of those finishing touches, and the meal is ruined. Similar to what took place when 100% new French oak became fashionable, I fear the use of amphora is becoming too much.</p>
<p>While neutral vessels allow the fruits to express themselves, when overused, the wines feel thin, less soft, less, round, and less creamy. Oak helps soften while ripening tannins, and there is a lot of tannin in Bordeaux. Texture, not trends is what makes Bordeaux unique, and separates the wines from every other wine region. The loss of those characteristics is not in the best interest in Bordeaux wine. Amphora should be seen as a dash of spice, not the entire meal.</p><div class="google-ads-section-tzs" style="min-height:250px;"></div>
<p>On the positive side for new trends in Bordeaux, I really like all the fun, ready-to-drink white Bordeaux wines blending non-traditional grape varietals. Chardonnay, Gros Manseng, Albarino, and other white wine grapes blended with Sauvignon Blanc, and Semillon are often, fresh, refreshing and delicious. I would not recommend any estates start pulling up their red wine grapes, and replanting, but when produced in small quantities, they are cool wines to taste, and perhaps, will help bring a younger crowd to know their Grand Vin.</p>
<p>It is also important to note another change in Bordeaux today, even with the top wines, with few exceptions, wines are produced for earlier consumption. While not mature, these wines are simply delicious and enjoyable in most cases after 3-5 of aging, or earlier! This is a good thing for today’s hurry-up-and-wait lifestyle. Plus, fewer people have cellars to store wines for decades. And, even fewer have the patience to wait 1-2-3 decades or more for a wine to mature.</p>
<p><strong>2023 Bordeaux Futures… Buy, or Wait?</strong></p>
<p>The interest from consumers in purchasing futures has been in a state of decline since the 2010 vintage. When I began buying Bordeaux, futures were the best way to purchase young Bordeaux. If buyers acted quickly, they were able to lock in a price that was almost guaranteed to be lower than what the wines would cost on arrival.</p>
<p>I remember the prices I paid in the good old days, and the increase in value the wines showed on release. There was a real incentive for consumers to buy En Primeur. However, for the majority of wines today, that is no longer the case. Of course, a handful of hard-to-find wines increase in value, but those wines are far, and few between these days.</p><div class="google-ads-section-tzs" style="min-height:250px;"></div>
<p>Another point to consider, it was not that long ago that as a generality, perhaps 2-3 vintages a decade created truly cellar-worthy treasures. However, with climate change, that is no longer the case. In fact, it is quite the opposite with perhaps 2-3 vintages per decade not being cellar treasures! This is what is commonly referred to as Golden Handcuffs. Meaning, that there is an ocean of incredible wine available for consumers to purchase from back vintages. And, some, if not a lot of those back vintages are even ready-to-drink.</p>
<p><strong>Should you buy 2023 Bordeaux Futures?</strong></p>
<p>It depends. Every wine is not worth investing in, regardless of how good it is. And yes, buying any wine two years before its arrival is speculative investing. 12 months ago, at zero interest, buying these wines was a smart move. But, with interest rates hovering between 5-10%, (Depending on the country you reside in) it is a more difficult proposition, fraught with more risk than reward.</p>
<p>The chateaux are acutely aware of this dilemma. The proof is with discounts in pricing. so far, 2023 Bordeaux wines have declined in price by as much as 40% from 2022 from some estates. Lafite Rothschild, Mouton Rothschild and Leoville Las Cases being prime examples of properties understanding today’s market.</p>
<p>15-30% less than last year seems to be the average where most estates are pricing their wine. Is that enough to motivate consumers? Especially when 2015, 2016, 2018, 2019, 2020, and 2022 are available? For those buyers seeking special formats, or anniversary bottles, they will need to buy those wines now. Wine buyers that have not had the chance to purchase First Growths at these price levels before should also consider buying 2023 Bordeaux. My guess is, those few wines will increase in price as much, if not more than the value of your money. However, the majority of 2023 Bordeaux wines will need to find their market price when they are released in bottle.</p><div class="google-ads-section-tzs" style="min-height:250px;"></div>
<p><strong>The Future of Futures</strong></p>
<p>En Primeur remains an important part of the Bordeaux system. For 30 days, the only wine region garnering any press is Bordeaux. Almost every writer, magazine and social media outlet devoted to wine talks about Bordeaux. They cover everything from the new vintage, to the weather, yields, harvest, trends and of course, prices. This is great for Bordeaux!</p>
<p>But, there needs to be a reason for consumers to purchase wines 2 years prior to delivery. That reason is a discount from the wines will sell at on release. Bordeaux is not a charity. It is a business that deserves to sell their wine for what the market bears. That is not greed. It is capitalism at work. However, the need for consumers to support the system of futures is rapidly declining. For this system to continue, changes need to be made.</p>
<p>Chateaux might want to consider smaller releases En Primeur, with guaranteed price increases on release. This would reward the consumer for buying early, and insure cash flow for the negociants and the chateaux. Or, the chateaux can hold their wine until it is bottled, and sell into the open the market like every other wine region. If that were too happen, the focus would be on the character and quality of the wine, without so much chatter about price.</p>
<p>Overall, Bordeaux remains one of the best priced wine regions in the world. The cost of Bordeaux when compared to other, age worthy wines from other regions almost always comes out in favor of Bordeaux. Bordeaux is also one of the world’s leading wine regions for fairly-valued wines with character, and quality, that can age and evolve. Plus, the wines are produced in massive quantities, making them easy to find. But, back to the future of futures, without reasons to continue buying En Primeur, for most estates, futures do not have much of a future. </p>
<p><strong>2023 Bordeaux, the Growing Season.</strong></p>
<p>Similar to what I said earlier about 2023 Bordeaux being a good vintage, with some great wines, it is important to understand what took place during the growing season. </p>
<p>2023 Bordeaux is the product of a generally average vintage. The year was moist, (It rained a lot) and temperatures were moderate, with heat waves, creating the perfect storm for the onset of mildew pressure. Interestingly what would be a flaw in many vintages, (a lack of sunshine which you find in average years,) helped keep the mildew pressure down. From there, a dry August, which included a late August, intense heat wave was followed by much-needed, cooling September rains prodding the grapes to maturity while propelling a seemingly average year toward a good vintage.</p>
<p>The search and discovery of phenolic maturity was the name of the game with 2023 Bordeaux. By harvest time, the chateaux with patience, and the ability to start and stop picking at will, sometimes taking up to two weeks between finishing their Merlot and starting their Cabernet, produced strong wines. For many producers, 2023 Bordeaux was an abundant crop, providing estates with a lot of wine to sell. </p>
<p><strong>The keys to the 2023 Bordeaux Vintage by Professor Axel Marchal.</strong></p>
<p>1. Slightly later-than-usual bud break, linked to weather conditions close to the seasonal average, helped to prevent damage from spring frosts.</p>
<p>2. Flowering was incredibly rapid and homogeneous and unfolded in good conditions, promising generous potential yields.</p>
<p>3. During spring, alternating high temperatures and rainfall led to the development of mildew. While the damage was not systematic, it was sometimes very significant, particularly in the Merlot plots. This phenomenon contributed to the wide difference in yields at harvest time.</p>
<p>4. The lack of water stress during the fruit set was propitious to the vegetative growth of the berries, while the mildew threat persisted.</p>
<p>5. Although hot and dry overall, the month of July suffered from a lack of sunshine. Véraison (color change) began quickly just after mid-July, then spread out over nearly one month. Vine growth continued in the majority of terroirs.</p>
<p>6. Following further storms at the start of the month, the weather changed drastically in mid-August and a heatwave set in towards the end of the month. Ripening began in dry and extremely hot conditions.</p>
<p>7. September was once again particularly conducive to producing ripe, healthy, and abundant grapes. The Merlot harvest began in early September while the Cabernet harvest got off to a somewhat hasty start due to fears of storms.</p>
<p><strong>2023 Bordeaux Vintage and Harvest Summary.</strong></p>
<p>You can read extremely detailed information on the growing season on numerous other sites. So, we are providing a condensed version, with the necessary, salient facts you should be aware of.</p>
<p>2023 Bordeaux is the product of an early, and warm spring, with bud break taking place at the start of March. Once again, Bordeaux had to contend with frost in April, but with little loss of crop this year. April brought the duo of warm weather and rain. This is a bad combination because it foreshadows the development of mildew, which can be devastating. With more rain, not only was vine growth exacerbated, but by June, growers were increasingly nervous over the onset of mildew due to the tropical weather patterns which were developing. </p>
<p>Vignerons with foresight and financial ability had to be alert to stave off the developing situation. Some producers sprayed between 10-20 times in 2023. The end result varied widely, with some estates losing more of their crop than others. The majority of the losses were to the Merlot, due to its early-developing characteristics. The vineyards without much crop loss ended with some of their highest yields in years, if not decades!</p>
<p>June was rainy and cool. July continued with moderate temperatures. By early August, veraison was completed. Due to the lack of sunshine, and tepid conditions, the rate of growth slowed down. In most vintages, this could have had a negative impact. But, with 2023 Bordeaux, it ended having a positive benefit, as it allowed for a longer hang-time, which helped the fruits reach maturity. </p>
<p>As August was drawing to a close, a welcomed heat spike, starting August 23 was exactly what was needed. Another heatwave from September 4-September boosted levels of ripeness. Growers were busy picking by mid September when more rain fell. Vignerons with patience waited until conditions improved. Estates that harvested in passes, similar to what takes place in Sauternes, were able to pick grapes at phenolic maturity. 2023 Bordeaux turned out much better than anticipated.</p>
<p>2023 Bordeaux is a large crop at most estates. Lower in alcohol by an average of 1%, and a bit lower in pH than in recent vintages, which gives the wines more, natural lift.</p>
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Winegrowers’ Commitment to Social Sustainability Reaches New Heights SANTA ROSA, Calif. () – The members of the third class ...
Freebies and discounts available to San Antonio educators for Teacher Appreciation Week
Throughout this week, educators are being recognized for their efforts and guidance. Several spots in the Alamo City and online are celebrating with shopping deals.
Slow Wine in Italy: A Passing Fad or Essential Evolution?
The global wine market, valued at over $300 billion and projected to grow at an annual rate of 23.9%, reaching $412.9 billion ...
Investing in Wine Market Poised for Significant Growth, Expected to Reach USD 2971.13 Billion by 2033
Wine Market The global wine market is experiencing substantial growth, with a projected valuation of US$ 2971.13 billion by 2033, driven by a compound annual growth rate (CAGR) of 5.7%. This expansion ...
Paso Robles-based wine producer becomes official wine of U.S. Sailing with new partnership
The Paso Robles-based wine producer Sextant Wines became the new official wine of U.S. Sailing through an announcement the ...
Wine tasting and food pairing hits Sandton
As the evening drew to a close, amid the clinking of glasses and laughter of newfound friends, it was evident that the event ...
Introducing GrtWines: New Web3 Wine Marketplace Opening Doors for Next Generations of Investors to Vintage Fine Wines with Asset Tokenization
Co-founded by CLSA former Chairman Jonathan Slone and internationally acclaimed wine critic James Suckling, GrtWines aspires to expand multi-generational ...
Westbury Arts Hosts Annual Wine Tasting Fundraiser
Westbury Arts held its 2024 Wine Tasting Fundraiser at The Bristal in Westbury. Led by event sommelier Sia Zarisfi, renowned ...
Wine Country and North Bay Real Estate trends: March 2024
The “Price Reduction Ratio” (PRR) is considered a leading indicator of future prices for sales and closings. Across the country, approximately 32 percent of the homes have a price reduction prior to ...
Meet Marzia Varvaglione and Varvaglione 1921 Wine of Puglia in Southern Italy
Marzia Varvaglione, Business Developer & Marketing and Sales Director of Varvaglione 1921, has been leading the way in ...
This Is How Long Wine Lasts After Opening, According To An Expert
Open bottles of still wine should be enjoyed within two days, and sparkling within one, for maximum enjoyment according to ...