John’s Food & Wine has somehow become the revolutionary home to a seemingly new service style, known for how much they pay their employees, deservedly so, but it’s time we talk much more about their beautiful food. Chefs and co-owners Adam McFarland and Tom Rogers opened their debut restaurant in the Lincoln Park neighborhood of Chicago last fall. It’s named after their fathers. But with all due respect to the dads, their shared name offers no clue to the extraordinary work their sons are doing. Tap on our bio link to read more. —— Photo 1: Chef/owners Adam McFarland, left, and Tom Rogers at their restaurant, John’s Food and Wine (@johnsfoodandwine). Photo 2: The summer tomato salad made with whole peeled Sungolds and blackberries in ice-cold yuzu buttermilk. Photo 3: The 16-ounce bone-in, cowgirl cut ribeye steak topped with charred garlic scapes. ? Louisa Kung Liu Chu / Chicago Tribune ? Terrence Antonio James / Chicago Tribune

John’s Food & Wine has somehow become the revolutionary home to a seemingly new service style, known for how much they pay their employees, deservedly so, but it’s time we talk much more about their beautiful food.

Chefs and co-owners Adam McFarland and Tom Rogers opened their debut restaurant in the Lincoln Park neighborhood of Chicago last fall. It’s named after their fathers. But with all due respect to the dads, their shared name offers no clue to the extraordinary work their sons are doing.

Tap on our bio link to read more.

——

Photo 1: Chef/owners Adam McFarland, left, and Tom Rogers at their restaurant, John’s Food and Wine (@johnsfoodandwine).

Photo 2: The summer tomato salad made with whole peeled Sungolds and blackberries in ice-cold yuzu buttermilk.

Photo 3: The 16-ounce bone-in, cowgirl cut ribeye steak topped with charred garlic scapes.

? Louisa Kung Liu Chu / Chicago Tribune
? Terrence Antonio James / Chicago Tribune