Thursday, February 16, 2012
Adam Seger's 'Moet Red Carpet Glamour' cocktail. (Photo: Tuan Bui)
You guys came through for the homeboy!
Local mixologist Adam Seger's quest to serve his signature cocktail at the Academy Awards is now a reality.
Moet & Chandon just announced the winner:
"The legendary Champagne House congratulates Chicago native Adam Seger, whose Moet Red Carpet Glamour cocktail dazzled a panel of expert judges and the social media community alike. The Moet Red Carpet Glamour cocktail – selected for its originality, taste and popularity – will be brought to life at the 2012 Governors Ball, the after-party of the 84th Academy Awards."
Here's the recipe for the cocktail, just in case you want to make it at home during your own Oscar party celebration:
Don't you just love how Fat Tuesday and Carnaval fall on the same day this year?! For the best in indulgence, check out one—or two or three—of these sweet events happening on Feb. 21 and beyond:
25 Degrees: Just in time for the occasion, the River North burger bar's created The Nola, a spiked shake made with Southern Comfort whiskey, praline liqueur, butter pecan ice cream, and toasted pecans. It's on the regular menu. Damn.
Big Jones: Grab a large group of friends and head to this New Orleans-inspired resto for a throwback menu from The Big Easy. A Cajun Country Ramble (circa 1955) features crawfish and pork boudin balls, cracklins and cornbread, creamy potato salad, Arkansas Delta rice with butter, and Sunday file gumbo of chicken, sausage, ham, catfish, crawfish, and crab. Of course, you'll get King Cake and tac-tac. Seriously insane. $25 per person; served family style. Menu available through Feb. 26.
Next's dining room (Photo: Next); diners wait anxiously outside Ruxbin (Photo: Ruxbin).
Take that, New York!
GQ just released the annual Ten Best New Restaurants in America list, and two awesome Chicago spots made the cut. No other city got those honors. Yeah!
Ukrainian Village's sensational BYOB Ruxbin simply got the nod at #9 because "The thirty-two-seat room feels as if it's been carefully assembled over a lifetime," writes editor Mike Benoist.
He continues: "The menus are hand-embossed each day. And the food, like the rest of the place, is labored over. Time and energy take the place of overused, overpriced ingredients. Squid stuffed with sausage gets depth and heat from a chile paste imported from a farm in Tennessee. Cream of Wheat, enriched and amplified by lamb drippings and brown butter, is maybe the best thing I ate all year."
Wow. It's gonna be even harder to get in that place now!
And writer Michael Paterniti had this to say about Next, which came in at #3: