A Gold Coast Stunner From the Boka Group

A Gold Coast Stunner From the Boka Group

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A Gold Coast Stunner From the Boka Group

10 Chicago Chefs Get Down on the Farm

By Sarah Freeman
Wednesday
Thursday
A Night of Beer-Drinking and WhirlyBall-Playing

SPIN OUT

A Night of Beer-Drinking and WhirlyBall-Playing

The Lagunitas guys are taking over WhirlyBall, and you can expect your participation in the evening to go something like this: 1) Sip on beer specials such as rum barrel-aged Brown Shugga. 2) Battle the Lagunitas brewers in gratis games of WhirlyBall. 3) Drink more beer.

Friday
Boka Group's Fancy New Restaurant Is Here

BIRD’S THE WORD

Boka Group’s Fancy New Restaurant Is Here

Lee Wolen. You might know him as the guy who perfected the roast chicken at the Lobby and/or the guy who breathed new life into Boka. Now, he’s running the show at Somerset, the Art Deco beauty at the foot of the Viceroy hotel. Get the chicken.

Seaside's Arrives on Dry Land

STEP RIGHT UP

Seaside’s Arrives on Dry Land

Chicago’s delivery-only chicken, ribs and lobster shack wants to take you to the metaphorical boardwalk. Seaside’s is making a two-night-only appearance in Oyster Bah’s Low Tide Lounge for an evening of what they do best, plus Jersey Shore-inspired crab dip and Boardwalk punch. Just like they do in Jersey.

Saturday
An Entire Week of Schnitzel-Eating

DAS SCHNITZEL

An Entire Week of Schnitzel-Eating

If seven days of fried meat sounds like your idea of a good time, then you probably know what’s coming next. Bohemian House’s Schnitzelfest returns with chefs serving their takes on the German classic. First up, the Duck Inn’s dill pickle-brined sweetbread schnitzel takes center stage. You’re probably stage right or wherever.

Sunday
Chicago Chefs Get Down on the Farm

GET OUT

Chicago Chefs Get Down on the Farm

Take the whole farm-to-table thing a step further by joining Paul Kahan, Rick Bayless and eight other culinary wizards at Spence Farm’s Harvest Feast. The evening starts with you sampling dishes made with ingredients fresh from the farm and ends with one hell of a “where I ate dinner” story.

What Else Is New
Sarah Freeman

Sarah Freeman is often accused of hiding secrets in her hair. She can make any cocktail, as long as that cocktail is a rye Old Fashioned, and has never met a saison she didn’t like.

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