Posts tagged perennial

Alinea Vet Jeff Pikus to Helm Kitchen at Maude’s Liquor Bar

Alinea vet Jeff Pikus will be executive chef at Maude’s Liquor Bar, the latest venture from Gilt Bar owner Brendan Sodikoff. Pikus, currently in the kitchen at Gilt Bar and who has cooked with Ryan Poli at Perennial, will oversee the menu for what Sodikoff describes as a Paris dive bar.

Sodikoff said the the space will be more of a rustic “bar with food” and will feature a raw bar, lots of shellfish and grilled items, housemade sausage, steak tartare and maybe even steak frites. He also mentioned that Gilt’s roasted bone marrow and crispy fries will likely appear on the menu at Maude’s.

Foodie Trivia: Win Tix to Kith & Kin’s Arctic Char Dinner

Cambridge Bay Wild Arctic Char is a rare delicacy that only comes around for a short time each year and Chicagoans have been blessed with not one, but two unique dinners. If you missed last night’s dinner at Blackbird don’t fret, another is happening next week at Kith & Kin. And we’re giving away a pair of tickets.

The Aug. 25 dinner, featuring David Carrier and Andrew Brochu of Kith & Kin, Ryan Poli (Perennial), Paul Virant (Vie), Chris Pandel (Bristol), Jared Wentworth (Longman & Eagle) and Paul Fehribach (Big Jones), will start at 6:30 for apps and special cocktails. The dinner, a seven-course meal with beverage pairings, will start at 7.  

What’s on Foodie for Brunch?

Lolla Got You Hungover? Let us help…

De Cero: Work off your Lollapalooza hangover with tasty Mexican fare & take 20% off your bill.

Lockwood: $8 curried lamb sandwich with fries. Also bottle of Estancia Cab or Chard for $28 & Titos Bloody Mary $8!

Mercadito: Lolla Hangover Cure Family style Mexican brunch $15 per person, one drink for $3 additional.

Perennial: Before heading to Lollapalooza, fill up on one of Chicago’s best brunches and receive 20% off. And get a mimosa…

Cafe Spiaggia: Show your Lolla wristband/ticket and get 1 complimentary small plate item from the new Cafe menu.

C-House: Enjoy a complimentary specialty cocktail or beer with the purchase of any brunch entree.

Wave: Get a free beverage (we recommend a Bloody Mary!) with every large plate/entree ($12 value).

Sunda: Purchase any brunch entree and receive $10 off your bill (before tax & tip). (1 per table).

Custom House Tavern: Enjoy the yummy Custom House Burger for $5. Only in the Tavern.

The Gage: Grilled duck sausage sandwich w/ pickles & fried giardiniera with a cold Austrian Stiegl Pils beer (hair of the dog, baby!)

Boka Group Takes Over Tizi Melloul Space

What started with one restaurant and a cell-phone booth is quickly growing into one of Chicago’s hottest restaurant empires. The Boka Group, which currently owns Boka, Perennial and Landmark (all of which always have excellent offers on Foodie) and will be opening the Girl & The Goat with Stephanie Izard in the next few weeks (fingers crossed!), recently took over the River North space that housed Tizi Melloul. Boka Group co-owner Kevin Boehm told Chicago mag’s Dish last week that they’ve always “loved this location, and so we were always interested if the space ever came up. We are still working on what we are doing there conceptually.” So there’s no news on what sort of restaurant it’ll be, who will helm the kitchen or when it’ll open, but we’ll keep you posted as we get news.

Win Tix to an Exclusive Chefs’ Boat Party

We’ve always said it: A friend with a boat is a friend for life. And a friend with a boat for even a day … still a pretty good friend. So when Supreme Lobster asked if we wanted some tickets to give out to Solstice, Supreme Lobster’s Sustainable Seafood Soiree, we said “hells yeah!” 

So, what’s in it for you? Access to an invite-only industry party on June 21 starting at 7 on the legendary ship Abegweit at the Columbia Yacht Club. Chefs including Phillip Foss (Lockwood), Todd Stein (Cibo Matto), Rick Gresh (David Burke’s Primehouse), Ryan Poli (Perennial), Chris Pandel (The Bristol), Paul Virant (Vie), Rodelio Aglibot (Sunda), Cary Taylor (The Southern), Paul Fehribach (Big Jones), David Carrier & Andrew Brochu (Kith & Kin) and more will prepare dishes with seafood selected specifically by the Shedd Aquarium’s Right Bite and Monterey Bay Seafood Watch programs. Drinks will be provided by Goose Island, Candid Wines, Death’s Door Spirits and Rare Tea Cellar. So you want to go? 

HOW TO ENTER: Book and complete a reservation through Foodie* between June 10 and June 19 to be entered for a chance to win one of two pairs of tickets. That’s it. Easy breezy. The more you book and go out to eat, the better your chances. And this is a bash you don’t want to miss. We’ll select the winners on June 20 and notify you that day via email. Start reserving now!

Chicago Chefs Go to Washington

A group of Chicago chefs traveled to Washington, D.C., last week to attend an event headed by First Lady Michelle Obama for the Share Our Strength campaign to end childhood hunger. As it’s been widely reported, Mrs. Obama has made battling childhood obesity her main concern and has teamed with Share Our Strength to help bring awareness to both causes through the new initiative Chefs Move to Schools. She invited more than 600 chefs from across the country to join her on the lawn of the White House to learn about what they could do to help in our school and communities. 

The Chicago chefs, Paul Kahan (Blackbird), Koren Grieveson (Avec), Ryan Poli (Perennial), Todd Stein (Cibo Matto), Nick Lacasse (Drawing Room), Jason McLeod (Balsan/Ria), Gale Gand (Tru), Della Gossett (formerly of Charlie Trotter’s), Chris Koetke (Dean of Culinary Arts at Kendall College) and many others traveled to D.C. for a series of speeches, gatherings and seminars. While the purpose of the event was to encourage chefs to adopt schools in their communities to help foster change in dining habits, many chefs feel overwhelmed with their limited time already to take on such a huge endeavor. The Chicago group proposed launching or teaming with an existing food-focused non-profit group to tackle the issues, since it’s such an important situation.