Tuesday, November 27, 2012

Lite Bites: What Your Favorite Chefs & Mixologists Are Up To Around Town

Happy first anniversary to The Slurping Turtle! (Photo: The Slurping Turtle)

• Chef Takashi Yagihashi celebrates the first anniversary of Slurping Turtle on Nov. 28. They are now making all of their noodles in-house for that extra homemade touch to their Japanese comfort food.

Bistronomic chef/owner Martial Noguier pays homage to his homeland by celebrating National French Toast Day. That's ummm, on Nov. 28, and he'll have as a special—for one day only—Brioche French Toast (crème brulee batter, orange candied Grand Marnier syrup). The $11 item will be available all day and night; it's usually only served during weekend brunch.

• There's a new restaurant concept coming in June 2013 from chef Chris Curren and the partners of Stout Barrel House & Galley. It'll feature wood-fired Neapolitan-style pizzas, an on-site brewery and a large outdoor seating area at its West Loop location (840 W. Washington Blvd.). Curren will serve as executive chef at the still-unnamed spot.

• You'll find coffee craft cocktails behind the bar at Hot Chocolate, now that head bartender Alex Gara and head barista Alex McDaniel have collaborated on a few drinks. Look for tasty liquid treats like The Seraph (Benedictine, espresso, cognac, ground nutmeg, pumpkin spice) and The Siren (Rittenhouse Rye 100, espresso, dark chocolate, paprika/cayenne rum).

The new craft coffee cocktails at Hot Chocolate. (Photo: Hot Chocolate)

Telegraph's Johnny Anderes is also behind the wood fired-driven menu at the newly opened Reno. It's located next door to its wine-focused sibling and open for breakfast, lunch and dinner.

• Mega-steakhouse Del Frisco's Double Eagle Steak House opens Saturday in a 24,000-square-foot space formerly occupied by the Esquire Theater. Chef Anthony Reyes is at the helm.

• Chef Perry Hendrix is whipping up something special during the next satellite Baconfest dinner at Maison. An $80 reso will get you into the 6:30pm cocktail reception, plus live music and a menu featuring dishes like chilled steamed mussels with bacon aioli; bacon-wrapped trout with marinated lentils, creme fraiche and pickled shallot; and garlic sausage & braised bacon with Riesling braised cabbage & apple. The event takes place Dec. 3.

• A new executive chef has finally been named at Table, Donkey and Stick in Logan Square. Scott Manley is considered a protege of Paul Virant and veteran of Vie and EL Ideas. The owners are shooting for a Dec. 15 opening date.

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