Supper with Sylvia~Scoring a Reservation and the James Beard Awards

 (Upbeat Music)



 Calling all foodies, Chicago's dining scene is sizzling. The James Beard Awards are back, spotlighting our local chefs. So I chat with Sam Toia from the Illinois Restaurant Association about what this means for our city and also about a new law tackling those pesky reservation bots. Did you know there's a black market snatching up reservations before you even have a chance? Plus a sneak peek at the upcoming Chicago Gourmet Festival. So grab your fork and let's dig in for this episode of Supper with Sylvia.



 Sam Toia, Illinois Restaurant Association. Sam, I mentioned to you, we started our podcast last fall and there's two names that always come up. It seems like in every podcast I do, that's Tony Priolo from Pico Lo Sonio and Sam Toia from the Illinois Restaurant Association. So we have the man, the myth, the legend on with us today. Sam, thanks for joining us. Thanks for having me.



 So we're gonna be talking about the James Beard Awards because it is coming up, but I wanted to talk to you about a story you and I just did on April 7th, 1st, if that's okay. Absolutely. I know you're armed and ready for anything I bring your way. So Illinois just recently passed on April 7th. It went through the house, a bill that would basically outlaw the so-called black market third party apps. And when we did the story together, Sam, so many people were shocked. They had no idea this was going on. And they were like, oh my gosh, this explains everything. So Sam's Illinois Restaurant Association has been instrumental in trying to make these changes. So Sam, let's talk about that. What's going on with these third party apps and why is it bad?

 Well, this bill, HB 2456, introduced in the house by state representative Margaret Croke, this bill will make it illegal for third party restaurant reservations, services to promote or sell reservations for a restaurant without a written agreement from the restaurants to do so.



 Such legislation is intended to crack down on the illegal market for restaurant reservations, which hurts restaurants by increasing the number of no shows.



 Yeah, and so just to give our listeners an idea, Sam, before I came on to talk to you today, I thought I'd have some fun. And I went on one of these third party apps, which I don't necessarily have to name the name, but it is one of the ones that the lawmaker was targeting. And I thought, you know what? I'm gonna pick the most popular night. I'm gonna pick some of the most popular restaurants in Chicago. Okay, so listen to this. This isn't gonna shock you, Sam, but it's probably gonna shock my listeners. If I wanna get a reservation at Bevettes on Saturday night for, I think it was for three, it's gonna cost me $350.



 If I won a reservation at Monteverde on Saturday night, it's gonna cost me $348.



 Untitled Supper Club was a little cheaper. Saturday night, $155. And I want to let my listeners know, this is just for the reservation, right, Sam? This has nothing to do with what you're eating or drinking.

 That's exactly right, Sylvia. Yes, that's exactly right. This is crazy. This bill is a win for customers. Restaurants and workers are like, it's a win for customers because they should have to compete with bots or predatory third party resellers just to secure reservations and spend over $300.



 Isn't that crazy? And one of the third party organizations I spoke to said that these third party apps have come about as a result of demand and that it's a consumer demand. And that's why these third party apps were being created because people say might come to Chicago for one night or they have some friends who are coming to Chicago for one night. And the only way they can get into these restaurants is by using a third party app. But what we're not hearing about, and that's what I want you to talk about, is how this impacts not only the consumer but the restaurants themselves.

 Sure, so 72% of customers were concerned at certain restaurants are out of reach to even more customers because of reservations resell on their websites. So this bill, consumers now will have an equal chance of securing a reservation, no longer limiting reservations to those with the ability to pay hundreds or even thousands of dollars before the meal even arrives. So this gives customers a fair chance at getting a seat at the table for special occasions like birthdays, graduations and anniversaries.



 Yeah, you know, it was interesting because New York apparently this bill, Sam correct me if I'm wrong, is kind of based on a similar one in New York, is that right?

 That is exactly right. It's already passed in New York and now we're trying to pass it here. We passed it out of the house and it is gonna pass out of the Senate. I found that out yesterday. And then we want the governor to sign it and to become law. So our customers here in Chicago can enjoy one of our great restaurants like you mentioned earlier.

 What is your goal? When would you like to have this passed? Are we gonna notice a difference in the summertime? Once it's happening?

 Yeah, it probably won't take effect. Yeah, so obviously it's gotta pass out of the Senate then it's gotta go to the governor. So we hope to have this, you know, up in, you know, as soon as possible but it might be January 1st.

 Okay, yeah, just because that's how long things take. I was amazed because this article from the New York Times quoted a college student who said he made $80,000 selling reservations in one year. So this is truly a business.



 Oh, it's truly a business and it's hurting the consumer. So yes, we're here, we advocate on taking care of consumers, taking care of the team members and taking care of restaurant owner operators. And this bill is doing all that. Because what happens too, is that sometimes people make reservations and then they don't show up. And then you have team members there waiting, you know, wait on tables and the customers don't come in. It's just a mess. And that's why we really need to pass this bill. And we commend-

 And hopefully sooner than later.

 That's exactly right.



 That's exactly right. Okay, so I wanna say for people who aren't familiar with the Illinois Restaurant Association and Sam, you guys worked so hard. I talked to so many chefs at different restaurants who say you've been having such a big impact on businesses, especially during the pandemic, helping them survive. And now you're trying to put an end to these third-party apps, which I know so many of them appreciate because they end up losing money in the long run. So thank you for that. But let's talk about why you came to speak to me today. And that is the big James Beard Award happening June 16th right here in Chicago.



 I have to ask you, so this used to always be held in New York. How did we get our hands on such an exclusive organization and award?

 Well, that's a good question. So when Mayor Rahm Emanuel was mayor, he says to me, me and our chief operating officer, Mary Cabinoma, we gotta get the James Beard Awards here. And I said, okay, he said, go to New York, let's get him here. This was like 2014.



 And so we went, we talked a lot of chefs, and we said, we wanna bring the James Beard Awards. They're like, okay, maybe you could do that.



 Three or four years, this started in 1990 in New York, but they're like, it's gonna be kinda hard to get out of New York. Sylvia, we had to hear the next year. That's how focused we were. How? So what we did is we went to the James Beard Foundation. We said, we wanna bring you here. We worked along with Choose Chicago and Illinois Restaurant Association, which are the sponsors since 2015. And we showed them why Chicago would be better than New York. They came and they've been here ever since because we are the culinary capital of the United States. New York might argue with us, but- We certainly are.

 We certainly are.

 Yes.



 I know, I love that, Sam. That's my favorite Sam Toia quote, because yeah, everybody's very particular about their area, but I have to say, whenever I go out to eat and whether it's New York, whether it's LA, I always feel like there's something about Chicago. And I've been really thinking about this, because I always think about what you say, and I agree with you 100%, but what is it that makes us such an amazing example of some of the best you can find, as you said, in the country and in the world. And I sometimes wonder, does it have anything to do with like in the wintertime, we're all stuck indoors, so eating is a huge thing in Chicago. I don't know, what do you think it is that brings so many amazing chefs, talent and restaurants to our city?

 Well, couple things. First off, we have everything, right? We have from Indian food to Chinese food to great steakhouses to great Italian restaurants. We have it all. We're not like a one-trick pony like Austin or Nashville. So we have it all. And we're a city of neighborhoods, and you can go from Kilson to Little Village to Logan Square to obviously the West Loop and the River North and the Gold Coast. So we have Lincoln Park, Lakeview, I can keep going on and on. There's so many great restaurants. And what we do here differently, Sylvia, than they do in New York is our chefs work together. They work as a team. Where in New York, it's very competitive. So we have all these great restaurants and these great chefs working together here in Chicago. We're a big city, but when it's all said and done, we're like a small town.

 Yeah, that is so true. It is evidenced with the Chicago Chef's Cook Organization. And I just love how they all work with each other, as you said, as opposed to really independently to kind of boost each other. So you get the James Beard Awards in Chicago. That was 2015. First of all, congratulations, what a huge deal. And I understand that it's here till 2027. Now, between now and 2027, what are you gonna do to make sure it stays here? Because the reality is now that other cities have seen that it could leave New York, there's gonna be some stiff competition out there, isn't there?

 I wouldn't disagree with that, but don't underestimate Chicago. So Choose Chicago, Illinois Restaurant Association will be at the table. And they already know what they have here in Chicago. Remember, Sylvia, if they go to another city like Houston or New Orleans or San Francisco, they have to start from scratch. And they're little cities, you know what I mean? So the point is, is that we have the Lyric Opera House. We do all these great culinary events around James Beard, and we'll be announcing those in mid-May, and your listeners can go to the Choose Chicago James Beard website and see in mid-May and see all these extra culinary events we will have. We do a lot of things with Kendall College. Again, they're gonna have to start from scratch. We know how to do it here in the culinary capital of the United States, Chicago.

 We certainly do. And I will say this, for those of you who never attended James Beard,



 Sam is so right. It's more than just the award ceremony. Like that whole weekend, Sam, is a huge party, isn't it?

 Oh, it's one big, huge party. We have obviously, you can see the culinary scene. We go from the West Slough to the Gold Coast, to River North, to Logan Square. We're showing all our great restaurants, and we have all these great culinary events, tastings, with all these chefs that come from around



 the United States here. And they're all in awe at what we have here in Chicago.

 Yeah, and it's so much fun to see some of these famous chefs from different places, just walking around the city, trying our restaurants. I love that you've told our listeners that they can go to the website to find out about some of those parties, because some of these parties are, in fact, open to the public, right?

 Absolutely they are. That's why I want all your listeners too, and viewers to go to the website and check it out.



 Okay, so let's talk about some of the nominees. So in January, we had 22 semifinalists, and that was whittled down to just five, right? Who are actually nominated finalists.

 That's right, that's right, that's right. Obviously some of the best chef Great Lakes. We have Tai Dang,



 Erling Wu Bower, Noah Sandoval, the name's some of the best chef Great Lakes here in Chicago.



 So we're looking very forward. We're hoping one of them wins too. Like you said, there was 22 semifinalists, and we have five finalists here in Chicago.

 Yeah, and you know, I think there's a new category for like best bar or something, right? Because I saw Barcomico, yeah, tell me about that.

 Yeah, so there's a new, as you just mentioned, there's a new, yeah, Barcomico was outstanding bar, that was nominated, and that's something new, because you know, when you and I were growing up, Sylvia, they were bartenders, now they're mixologists. So they've come a long way, right? Just like cooks were cooks, now they're chefs. So, and we highlight that, so we're really hoping that, you know, with this new category, outstanding bar, that you know, we win, you know? So that's, it's all about showcasing our bars and restaurants here in Chicago.



 Well, I hope we win every five categories that we're nominated for, because all these places are amazing. Glete in Lincoln Park, I love that.

 Yeah, outstanding restaurant, that's right.

 Yep, Barcomico, amazing. Maxwell's Trading in the West Loop, one of my favorite restaurants, Haisu, Oreo, I mean, you named them all, and they are all, they are all deserving of this nomination. So many more are as well.



 I wanna ask you, tell me, first of all, describe the James Beard Awards to people who aren't familiar with James Beard, and what difference does it make to these restaurants that get nominated?

 That's a good question. So the James Beard Awards are the Oscars of the food world. So it's like winning an Oscar. Even getting nominated is huge for restaurants and chefs and now bars. It just brings their career a defining moment. And like I said, our city has a unique ability to balance world-class fine dining



 with community-driven restaurants as well. So everyone wants to win a James Beard Award, just like any actor or actresses wants to win an Oscar award. So this is the Oscar of the food world.

 Yeah, it's a really, really special thing. Okay, I wanna talk about what you guys have coming up, because by the time this podcast comes on, the National Restaurant Show will already be gone. But that's another thing that Chicago has is the National Restaurant Association Show. You guys are very involved with that. How important is that to our city, especially at a time when so many national shows have been going elsewhere? I know you're fighting to keep that.

 Yes, we are. And we've had that here for quite a long time. So obviously, close to 66,000 people come into Chicago to go to the National Restaurant Association Show. You can find everything there, everything you could imagine. So restaurant owner operators from New York to California, from Florida to Washington State, come into Chicago to go to the show and find out what's new and exciting that they can add to their own restaurants. So it's a wonderful show.



 And it's a huge monetary influx to our city. I mean, you cannot get a reservation. And it's Chicago on that weekend.

 Oh, no, like I said, there'll be over 66,000 people come into town and it's all about guests in beds and diners in seats. And the show puts guests in beds and that puts diners in seats in our great restaurants.



 Bring on the money, I love it. Okay, and then what's coming in the future. And this is something that we can talk about now today because you're making a big announcement. Today's the day, Chicago Gourmet in September. Every year you guys do an amazing theme. And for those who don't know, Chicago Gourmet is our version of the best food and wine festival in the country. We call it Chicago Gourmet. And Sam, what's this year's theme? What can people expect?

 Step up to the plate. So obviously we have great sports teams in this town and we have great restaurants. So sports team and good food, what do you need? You need passion. You need obviously just,



 we're bringing it all together, Sylvia, and we're gonna talk more about this throughout the course of the week here. But step up to the plate and we're gonna add our hamburger hop. Let's talk about that. We have the Cross Town rivalry. So we're gonna have Southside chefs and Northside chefs. And who will be representing that? Well, who'll be the coach of the Northside chef? We'll be Sarah Grutenberg. And on the Southside chefs will be Joe Plam. So we are looking forward to a great Cross Town rivalry. Who has the best burgers? The Southside or the Northside? So we're looking to Cross Town rivalry.

 Love that Sam, that is genius. Okay, so walk my listeners who've never been of the weekend of Chicago Gourmet because I think of some of the highlight events are like the hamburger hop, the grand crew, but tell everybody what it is. Cause if you've not been and you live in the area, you need to go. If you've not been and you live outside of Chicago, this is a good reason to come into our city that weekend.

 Actually, Shelby, so I always say it is the best food and wine show in the nation. I don't care what they say in South Beach or Pebble Beach. We have the best food and wine show right here in Chicago, the fourth weekend in September. Like you said, the Millennium Park on the Harris rooftop. So basically you get great tastings of food. You can taste wines, you can taste spirits, Southern Glazer wines and spirits is one of our sponsors.



 And Bessco QQQ this year is the presenting sponsor. So we are definitely the title sponsor. So we are definitely looking forward to that this year. And we have some great chefs from Art Smith to Rick Bayless to Stephanie Eiser, to Eric Williams participating, Tony Priolo, who you mentioned earlier. So you can taste all these other tastings and you have a lot of Michelin star restaurant, Michelin star restaurant winners, James Beard award winners, and also Jean Boucher award winners. So those are all the kinds of chefs we have there. So it is just unbelievable. And we're really looking forward to that this year. Step up to the plate. That's our theme this year.

 That's gonna be so much fun. So are you still doing tacos and tequila on Thursday night?

 Yes, we are. Yes, we are. That is a big one and Rick Bayless host is that. So we're looking forward to that. That sells out real quick, Sylvia. Yes, it does.

 Yeah. By the way, when do tickets go on sale for this?

 They will be going on sale in mid summer, mid summer around July.



 And we'll be right back.



 Hey foodie friends, if supper with Sylvia feeds your soul like it feeds ours, show us some love, subscribe, like, leave a kind review and share it with someone who loves a good story and a good meal. Thanks for joining supper with Sylvia. It's the love of food that brings us together, but it's the stories behind each fight that brings this to life.



 So imagine this long weekend of Chicago foodies enjoying everything and I love it because it's not over packed. You guys sell tickets. You only sell a certain amount. So people really get to try everything, whether it's tacos and tequila night, which is so much fun trying all the tacos from throughout our area, whether it's hamburger hop where you get to vote, you get to decide which is your favorite hamburger. There's two awards. There's the people's choice and then there's the judges choice. And then you've got that grand crew, two sessions on Saturday, right? Where you get to try all these amazing wines and champagnes and you still get some great bites. And then what's happening on Sunday?

 So Sunday you have the, you know, our brunch, right? And Art Smith oversees that with Lauren Garcia and it's just really good. So you get a lot of nice tastings. It's a great brunch and it's got some great, you know, great music and just, it's just really fun. And that's on Sunday afternoon.

 That's great. What's your favorite thing about that weekend? Would you say?

 Favorite thing?



 I like it all, but the grand crew and you know, who's our host this year is our own goat.



 Greatest of all time, Stephanie Eiser. So we're really looking forward to that. Oh yeah. So yeah. So it's so good because like I mentioned earlier, you have all these great chefs, you know, Michelin star winners, James Beard award winners, and you get to taste all their little tastings. And then the wines are out of this world by Southern Glazer wines and spirits. So, and then they have some really good tequila, like you said, tacos and tequila. So if you want to taste tequila to wine, this is the place to be.



 Yeah. I love the, Hammer Hop is one of my favorites because it's so fun to see what the people choose and what the judges choose. Sometimes they don't always agree. I think in the last few years, has there been maybe two chefs who've won both the people's choice and the judge's choice?

 Yes, that's very rare that happens. You're a judge, so you know, but yes, that doesn't happen too often, but it has happened a few times. It has happened a few times.

 Yeah. So as Sam mentioned, I have been so blessed to be a judge with the Hamburger Hop over the last three years. And Sam, I have a tip for everybody that I've learned because how many, there's average of about how many, like maybe 12 to 14 burgers to try? Is that right?

 That's exactly right.

 Yeah. So the key to getting through Hamburger Hop and is to take, this is what I've learned, Sam. I take one bite of the hamburger and if it's delicious, then I take another bite, okay? But you can't eat the whole thing because if you do, you will have to be taken out of there in a stretcher.

 Yes, you will. Yes, you will. A lot of food. Yes, it's a lot of food. That is absolutely a lot of meat. Yes. That's right.

 And you don't necessarily get a whole hamburger. You'll get like a half and that's even still too much to eat 14 halves. So a little pro tip from Sam and I is take a bite and then make your vote after you've taken a bite of everything at least once. If you see something, taste something that you really love, take two bites and then you'll be able to make an educated decision. Okay, I'm gonna put you on the spot here, Sam, but I ask everybody I do my podcast with on this. And because you're the head of the Illinois Restaurant Association, I'm not asking you to tell me your favorite restaurant in Chicago. I'm not gonna put you in that spot. But I will say we as Chicagoans all have one go-to place for various reasons. It's the comfort food, it's the chef that we love, or it's in our neighborhood, it's the location. So if I were to ask Sam Toia, where is his go-to comfort food restaurant? Bar none, just because of the things I listed, what would that be?



 Oh, that's such a hard question. You can't ask me that question, but there's a few places. There's always Piccolo Sonio or Gibson's or La Scurola. Those are probably top three. I couldn't pick one of them, but if you ask me which one, those probably be the top three. And then any lettuce entertainer restaurants too, from RPM state to RPM seafood, you know what I mean? Chicago CUT, I could go on and on. I have a lot of go-to places.

 Yeah, and you gotta be a diplomat about this because everybody's like, wait, Sam Toia said what? But like I said, we all have our neighborhood spots too that we love, which is why we end up. But I gotta tell you, Sam, I have had the most commonly mentioned restaurant when I asked that question is always Piccolo Sonio. What the heck is Tony Pio doing over there?

 (Laughing)

 No, it's the service, the service is great. And in the summertime, Sylvia, there's not a better place in the city of Chicago. His outdoor dining is phenomenal. You and I have seen each other there quite a few times. Yes, yes. And Tony is just, he's just such, and he's such a great chef and a great person.

 Yeah, besides the fact that he's a great chef, he's such a good human being, and I think that helps make the food taste even better. In fact, Piccolo Sonio, when we were in the lockdown, I'm sure you remember those days, Sam, you and I spoke a lot during the pandemic. And when we finally, when the, it finally got lifted, Piccolo Sonio was the first restaurant. We went and did a story with Tony on the fact that it was being lifted and they were gonna open up the patio. So I called him and said, can I get out and do an interview with you about the fact that it's lifted? Oh, and by the way, can I have a reservation for tonight too?

 Yeah, exactly, exactly.

 (Laughing)

 It's the best. He's definitely a hands-on person too. So he's such a great chef. We have so many great chefs here in the city of Chicago. We do. It's just like I said, we are the culinary capital. I don't care what they say in New York or San Francisco, we are the culinary capital of the United States.

 We got this, Sam. Yeah, we got it. I agree with you. Okay, what's coming up in the future? Anything going on with the Illinois Restaurant Association? You wanna share any fun things to look for too?

 So obviously, we go right into James Beard Awards and first we do the show, the National Restaurant Show, that's in May, then we do the James Beard in June, and then we move in right along.



 We move right into Chicago, Gourmet in September. So we got a lot coming up and at the same time, Sylvia, we're always advocating to make sure that we're taking care of our independent restaurants at City Hall or in Springfield, educating our elected officials, reminding them that over 586,000 people work in the food service restaurant industry here in Illinois and there's over 26,000 eating and drinking establishments and we do over $42 billion in sales. So we remind our elected officials how important the hospitality industry is to the state of Illinois. And what people don't also realize, Sylvia, is that we're a very independent restaurant town. We don't have a lot of chain restaurants like they do in Tampa and Houston. So we're out here to protect our small independent restaurants throughout our 77 communities here in the city of Chicago.

 Okay, nobody says it better. Sam Toia with the Illinois Restaurant Association, thank you so much. I finally got you on my podcast. So great to talk to you. And as foodies, we will be running to each other a lot.

 Yes, we will. Probably later on today, maybe.

 Exactly, maybe later today. Sam, again, thank you so much for everything you do for the city of Chicago and the state and how you represent the restaurants that we all wanna support. You're the best.

 Back at you and thank you for highlighting our great restaurants here in the culinary capital. Thank you, Sylvia.



 This podcast is produced by Jane Stephens, audio engineering and original music by Donnie Cutting, social media and promotions, Magali Blasdell.