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Thomas Rogers

@thomasrogers3132

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OG Lobster Salad with melted leek aioli, fish sauce vinaigrette and millions of herbs. A John’s classic. taken in John’s Food & Wine by @thomasrogers3132

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3 days ago

Our roasted and brûléed sweet potato. We put a nice dollop of espresso aioli on the plate and finish with Cabot Clothbound, sumac, and some cress. A John’s classic. taken in John’s Food & Wine by @thomasrogers3132

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10 days ago

Chef of the Year finalist at the Banchets. It’s an honor to be in such esteemed company. Congratulations to @jennertomaska, @zjengel and @zubairmohajir, and to all of the @thebanchetawards finalists.
Thank you to our team at John’s, past and present.
Lincoln Park 🔥 taken in John’s Food & Wine by @thomasrogers3132

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16 days ago

Leeks are having a moment right now so make sure to prep them right and let them shine with these tips from Tom Rogers (@thomasrogers3132) ✨. Learn more about our 2026 Restaurant of the Year @johnsfoodandwine at the link in bio.

🎥: @heysamg_

#leeks #cookingtip #cheftips by @thomasrogers3132

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a month ago

If we seem distracted this week, it's because we're thinking about these Wagyu Skewers from @johnsfoodandwine 😍. Learn more about our 2026 Restaurant of the Year at the link in bio.

🎥: @heysamg_

#chicagorestaurant #chicagofood #wagyuskewers #chicagorecs by @thomasrogers3132

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a month ago

@johnsfoodandwine has been named @foodandwine’s Restaurant of the Year.

The Chicago restaurant — a modern American establishment — is making a name for itself with delicious dishes, like lobster salad and beef fat fries, and with its unique business model that sees every worker getting their due: “When everyone cares a bit more, it just shows across the board.” by @thomasrogers3132

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2 months ago

You roast ‘em, and I’ll toast ‘em! @islandcreekoysters roasted in ‘nduja butter. We finish with pickled shallots, mint, panko and benne seeds. taken in Chicago, Illinois by @thomasrogers3132

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5 months ago

Hank the hound hanging out @pup.social.club taken in Pup Social Club by @thomasrogers3132

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9 months ago

Smoky shrimp and shiitake skewers, grilled over Japanese charcoal and finished with mushroom glaze, shrimp bisque mayo, and tarragon powder. taken in John’s Food & Wine by @thomasrogers3132

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10 months ago

We were able to source these beautiful Sugar Toads from the Chesapeake Bay and they are outstanding! Fried little fishies with fresh grated parm and horseradish. taken in John’s Food & Wine by @thomasrogers3132

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a year ago

We grill our halibut hard over Japanese charcoal and serve with tomatoes , fermented aji amarillo, black pepper oil, farm celery and anise hyssop. Available on our lunch and à la carte dinner menus. taken in John’s Food & Wine by @thomasrogers3132

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a year ago

The final course of our Chef’s Tasting Menu- Strawberries and Almonds. We marinate the strawberries in vin jaune and white balsamic and they sit on top of an almond cake with marzipan and marigold lace. taken in John’s Food & Wine by @thomasrogers3132

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a year ago