No. 120
Jimmy Bannos,
Bringing “The Big Easy” to Chicago
The Banter
The Guys add a modern day discussion about an easy and tasty bar garnish that you ought to try.
The Conversation
The Restaurant Guys catch up with third generation restaurateur Jimmy Bannos Sr. Jimmy joins The Guys to talk about his love of New Orleans cooking at his restaurant Heaven on Seven in Chicago. They discuss the great history of cocktails in New Orleans and Jimmy’s Big Easy Cocktails book.
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Jimmy Bannos, Sr.
Jimmy Bannos, a third-generation restaurateur, worked at his parents’ diner when he was growing up. After receiving his formal culinary education at Washburne Trade School, Bannos became infatuated with Crescent City cooking in the early 1980s and worked with famous New Orleans chefs, such as Paul Prudhomme at K-Paul’s, Frank Brigtsen and Emeril Lagasse.
Jimmy’s bustling New Orleans-style Heaven on Seven restaurants have been one of the most popular eateries in Chicago for decades (recently closed).
Jimmy’s books are The Heaven on Seven Cookbook: Where It’s Mardi Gras All The Time! and Big Easy Cocktails, Jazzy Drinks and Savory Bites.
He and his son, Jimmy Bannos Jr. will be opening Koulkas Greek Eatery in Illinois later this year.
THE INSIDE TRACK
The Guys and Jimmy share a love of New Orleans and they like to eat their way through it.
“ You go to Cafe Dumont for some beignets in the morning and then where are we gonna go for mid meal?
We do a mid meal before lunch. So then we go there. Then after that we're going, well, where are we going for lunch? And then where we're going for supper?
Where we're going for dinner and where we're going for late night? That's the whole kind of New Orleans culture. It's all about food, beverage and people,” Jimmy Bannos Sr. on The Restaurant Guys Podcast 2006
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