{
  "id": 98877,
  "title": "All Well Is Doing a Little Something for Everybody",
  "url": "https://urgent.news/2026/08/03/all-well-is-doing-a-little-something-for-everybody",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-08-03T16:21:20.000Z",
  "source": {
    "name": "Eater",
    "slug": "eater",
    "url": "https://www.eater.com/restaurant-news/978242/all-well-chicago-prep-video"
  },
  "original_language": "en",
  "account": "Chef Larry Feldmeier, once the chef de cuisine at Chicago's two-Michelin-starred Oriole, has opened a new restaurant called All Well in April. The restaurant features a five-course prix-fixe menu and smaller a la carte bites at the bar. This versatile space caters to both special occasions and casual post-game meals.\n\nDuring the production of Now Open, Feldmeier and co-partner Noah Sandoval (Oriole's executive chef) guide Eater through a day of food preparation and service at All Well in the West Loop. The day begins with the creation of freshly ground sausage for the stuffed quail course. A mix of truffle and mustard is added to freshly ground chicken, which is then piped into two-day dry-aged quails. These birds are left to dry out before being served.\n\nMeanwhile, the team starts basting the short rib sandwich, which is inspired by the city's recent high-end burger craze. This version is a comforting take on the concept, coated with steak sauce. Next, they prepare a cheese and potato-filled ravioli in a two-day shape, traditionally known as mezzelune. The pasta is served in a creamy beurre monté sauce with fresh peas and a chicken brodo (rich chicken broth) on the side. A toasted grain slathered with buckwheat butter is also offered as a starter.\n\nFor the first courses, customers can indulge in sunchoke beignets. These deep-fried, small doughnuts contain a truffle and sunchoke custard filling that's frozen and dropped into the batter before frying. Other early bites include foie gras mousse layered in a stroopwafel with rhubarb jam and strawberries, as well as a smoked trout tart. Feldmeier emphasizes their goal of creating a place where everyone finds something they enjoy, beyond just pursuing awards or accolades. They take pride in doing what they love and are passionate about.",
  "summary": "Chef Larry Feldmeier, the former chef de cuisine at Chicago’s two-Michelin-starred Oriole, wants to do a little something for everyone. His new restaurant, All Well, opened in April with a five-course prix-fixe menu and a la carte bites served at the bar (including a hefty late-night short rib sandwich). The result is a space that […]",
  "key_points": [],
  "editors_take": null,
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}