Monday, August 27, 2012
iNG's Homaro Cantu is experimenting with the sugar-free miracle fruit again.
First, it was a "flavor tripping" cocktail menu featuring some of the classics. And on Monday, he announced on Facebook that he's working on even more "flavor tripping" treats: DOUGHNUTS.
I cannot wait to see how this turns out . . .
Revelers at the annual "Royster With The Oyster," happening right outside Shaw's Crab House under The Big White Tent. (Photo: Shaw's Crab House)
Because apparently they've managed to secure a major music star to headline the festivities for the annual Royster with the Oyster.
Lee Brice, a South Carolina-based artist, reached No. 1 in April on Billboard's country music chart with "A Woman Like You." He's set to perform 7:30-9:30pm when the block party takes place on Oct. 12 at Shaw's Crab House.
Double A bartender Paul Sauter. (Photo: Paul Sauter)
Here's your chance to get in on the hot mixology scene at one of the top bars in town.
Double A's Paul Sauter has just launched the Double A-Z Challenge on Twitter in which he'll be tasked each week to create a cocktail with a signature ingredient from a different letter of the alphabet. Twitter followers are encouraged to share their suggestions for signature ingredients of the week's letter by using the hashtag #DoubleA-Z.
Potbelly sandwiches via Serious Eats Chicago.
National Sandwich Month is coming to a close, and to celebrate, the hungry guys over at Serious Eats Chicago decided to indulge with a Potbelly sandwich binge.
That's right. They ate every last offering on the menu, from my fave A Wreck to the gooey meatball sandwich.
Which ones are the best to order or avoid?! Here's what they discovered.
Senza's gluten-free waffles are on the breakfast/brunch menu. (Photo: Senza)
Former Green Zebra chef Noah Sandoval breaks out on his own to run the kitchen at the just-opened Senza in Lakeview.
He's partnered with baker Susan McMillan for a gluten free-focused venue that's a coffeehouse by day and full-scale restaurant in the evening. The space is designed by 555 (Girl & the Goat, GT Fish & Oyster, etc.), offering diners a sleek, yet modern setting.
They're doing a la carte as well as three tasting menus (basic, vegetable, grand; $65-$105) that may be complemented with wine pairings (a cocktail menu is still in the works). Highlights include the Alaskan halibut with trumpet mushrooms and Tagliatelle pasta with shaved truffle and Parmesan.
Here are the current tasting menus: