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This week's top 10: Chicago adds a new Rick Bayless restaurant, virtual restaurants and a possible polystyrene ban plus a plant-based meat update

This week on Restaurant Hospitality, Chicago took center stage. The metropolis of the Midwest had some big name additions to its dining scene starting with Rick Bayless (already a Chicago favorite) unveiling a new fast casual concept called Tortazo. This joins Frontera Grill, Xoco and others in the Bayless Chicago portfolio.

Lettuce Entertain You Enterprises decided to continue its reach outside of a storefront with the debut of its third virtual kitchen in Chicago. Padma’s Curry Leaf, in partnership with Grubhub, operates out of LEYE kitchens in established restaurants and provides delivery-only services via the Grubhub app.

The city isn't only about opening new restaurants, it also considered a polystyrene ban in to-go containers city-wide. Single-use utensils would be available upon request and restaurants would be required to provide reusable dine-in bowls with reusable or compostable to-go containers. The bill is in early stages so the fate of polystyrene in Chicago is still up for debate.

Of course, there was plenty of trending news across the country including an analysis by Lisa Jennings on menu pricing and a deep dive on plant-based meat by Bret Thorn.

See what else was trending this week with our readers.

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