Chicago chefs
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Chicago, IL - Attn:Anne Stoval/Dinning - SPRING - Chef Shawn McClain has brought a zen-like feel to an old bathhouse in Chicago's Wicker Park neighborhood. Some of his special dishes include Roasted striped Bass with steamed Manila clams, smoked bacon and truffled corn chowder and his Maine lobster spring roll with light curry-passion fruit sauce as well as the Sweet Curry Sevarin cake with brown turkey figs and vanilla frozen yogurt. The restaurant, which only serves dinner, features a small garden with banzi. Reporter: Regina Scrambling Photo for the New York Times by Todd Buchanan © 2001 - 1-time print use N American edition CONTACT PHOTOGRAPHER FOR ANY OTHER USES (INTERNET, REUSE,RESALE) Contact: Pager:800.381.0859 Phone:630.681.1215 e-mail: todd@toddbuchanan.com August 1st, 2001
