Carrie Nahabedian (Photo: Carrie Nahabedian)
There's a lot to be thankful for . . .
• Carrie Nahabedian (Naha) revealed that Brindille is the name of her forthcoming French-focused restaurant. She's also shed more than 140 pounds since February. Go, Carrie!
• Scott Malloy is no longer the chef at Arami. There's no word yet on what he's planning next.
• Yusho's Matthias Merges is looking at a mid-December opening for Billy Sunday, his offbeat cocktail lounge in Logan Square with Alex Bachman at the helm.
• Bar DeVille 'tender Seth Feldman gives us the 411 on the Ukrainian Village cocktail lounge's efforts to help fight prostate cancer in his Boozy Beggar blog. Proceeds from the Dick Cancer cocktail (rye, lemon, ginger beer, club soda and bitters with orange oil) benefit the Movember movement throughout the month.
• New Acre Executive Chef Mike Lathrop introduces a raw bar deal on Nov. 21. Get there during the week for "oyster hour" (5-7pm or 10pm-midnight) for $1 on every variety of bivalve.
Tavern on Rush's new duck confit pizza is on the fall menu. (Photo: Tavern on Rush)
• The Midwest Winter Guest Chef Series debuts at TWO Restaurant and Bar on Nov. 28. First up is the rustic Italian cuisine from Spiaggia executive sous chef Chris Marchino. The new River West resto is also debuting a $30, prix-fixe feast every Wednesday, beginning Nov. 28.
• One of the highlights on James O'Donnell's new menu at Michael Jordan's Steak House is the caramelized sea scallops entree. The scallops are served over a bed of beef and barley risotto that's drizzled in pinot noir sauce. And a beautiful cocktail not to be missed is The Sword and The Samurai made of the rare Japanese scotch Yamazaki, jasmine green tea, house-made honey syrup and yuzu juice.
• Speaking of menus, there is a lot going on at Tavern on Rush in the Gold Coast. It's great to see the restaurant push itself beyond its image of sports and steaks with chef John Gatsos' crispy half duck that comes with jalapeno cornbread stuffing as well as a duck confit pizza topped with caramelized onions and goat cheese.
• New Paris Club chef Alex Ageneau has introduced plats du jour to the menu: braised wild boar with mushrooms and huckleberries (Monday); half-pound boiled lobster frites (Tuesday); sweet and mild loup de mer complemented by traditional artichoke barigoule (Wednesday); spice-roasted duck with crepes and sauce l'orange (Thursday); Dover sole prepared tableside (Friday); and côte de boeuf bone-in ribeye for two (Saturday).
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