Conlon Abe - Conlon, Abe

Abe Conlon

Biography

Growing up in Lowell, Mass., Abe Conlon’s culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Alongside partner Adrienne Lo, Abe opened ‪Fat Rice in Chicago’s Logan Square neighborhood in 2012 as a return to his roots. The restaurant harmonizes the rich influence of his upbringing with his own unique culinary exploration. Fat Rice’s menu focuses on cuisines of the Portuguese speaking world with an emphasis on Macau presenting unique takes on heritage recipes that combine techniques and ingredients from Portugal, Brazil, Africa, Malaysia, India and... READ MORE

Growing up in Lowell, Mass., Abe Conlon’s culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Alongside partner Adrienne Lo, Abe opened ‪Fat Rice in Chicago’s Logan Square neighborhood in 2012 as a return to his roots. The restaurant harmonizes the rich influence of his upbringing with his own unique culinary exploration. Fat Rice’s menu focuses on cuisines of the Portuguese speaking world with an emphasis on Macau presenting unique takes on heritage recipes that combine techniques and ingredients from Portugal, Brazil, Africa, Malaysia, India and China.

In addition to Abe being honored as the 2018 James Beard Award winner for Best Chef: Great Lakes and named a “Rising Star” by StarChefs in 2015, Fat Rice has been recognized by Bon Appetit (Top 10 Best Restaurants in America, 2013), Jean Banchet (2013 Best New Restaurant winner/2015 Restaurant of the Year), a recipient of The Michelin Guide’s Bib Gourmand (2014 – 2018) and many others. In July 2016, Abe and Adrienne also opened The Bakery at Fat Rice, a Chinese Bakery and evening petisco bar, as well as The Ladies’ Room, a 250-square-foot craft cocktail lounge inspired by the fantan (Chinese gambling halls) and red light districts that proliferated around Macau in the mid-19th and 20th centuries. His most recent work includes releasing his first book, The Adventures of Fat Rice, a compilation of recipes that explores the vibrant food culture of Macau.

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