Restaurant Description
David Richards came to Chicago from New York where he studied at the French culinary School. At 23 years old, he opened his first restaurant and lounge called Bar Blu. He later partnered with a New York neighbor, expanded their space, and opened a upscale Brazilian tapas restaurant and bar called Café Bia. David moved to Ohio to open the Fairfield Banquet and Convention Center and the Cincinnati Regal Hotel, where he oversaw the banquet kitchen and restaurant. When David moved to Chicago he worked at Chef's station in Evanston, Illinois for three years where he built up the restaurant's clientele. He selected the wines and produced the menu, which won several awards from prestigious gourmet and wine publications. In 2000, David scored a 26 from Zagats, one of the highest ratings in the Chicago area, for the restaurant category. In 2003, David received the Wine Spectator award for food and wine excellence and the 2003 Sante award for excellence impairing food and wine. David located an ideal place to open his own restaurant in the popular De Paul - Lincoln Park neighborhood at 1534 W. Fullerton. He named the restaurant Sweets and Savories to capture both the dessert and entree lovers. His loyal customers always try to save room for his signature after dinner treats. In addition to his enormous culinary talent, his warm and witty personality has captured the hearts and palates of Chicago. David has been seen on numerous television shows and cooking demonstrations with such outlets as the Botanic Gardens, Flower and Garden Show, Taste of Chicago Gourmet Tent, Bloomingdales, Treasure Island, and Caphalon Cooking School, among many others. He has been featured in several magazines and newspapers.
| 
