Tuesday, April 3, 2012

Cheers To A Collection of Cocktails Paired With Cuisine

Carol Donovan's "French Citrus" cocktail is meant to complement Hearty's shrimp 'n' grits dish. (Photo: Hearty)

We're deep into spring mode . . . which is supposed to mean lighter cocktails and cuisine. But that's not always the case as I found when I interviewed several of the city's top 'tenders for my latest spirits story.

As they go about creating their menus, they're more concerned with what's in season, with rhubarb and sage leading the way, and what pairs well with their chefs' dishes. And gin, surprisingly, appears to be big as the weather heats up at spots like Balena, Three Aces and Yusho.

Find out what these guys are shaking up—and stirring—at DiningChicago.com.