Chefs to Watch 2018: Jimmy Papadopoulos, The Bellemore, Chicago

Liz Grossman

If you were scrolling through Instagram last fall, you likely spotted a three-bite, $65 slice of oyster custard pie topped with an ounce of caviar, possibly the most photographed dish in Chicago. Not only was the elegant starter a social media success, it was also delicious, and the dish that got Jimmy Papadopoulos the job as executive chef of Bellemore. But long before what Papadopoulos jokingly calls his “bougie bite”...