Thursday, August 1, 2013
So Very, Very Hot Right Now.
Guest holding Three Dots and a Dash cocktail Bunny's Banana Daiquiri (Photo: Annemarie Sagoi)
After more than a year's delay, Three Dots and a Dash is finally open.
The Polynesian-inspired pub that's owned by master mixologoist Paul McGee as well as Melman siblings R.J., Jerrod and Molly debuted officially Wednesday with a bang-up list of boozy cocktails and a sweet soundtrack to complement.
Three Dots and a Dash's Paul McGee (Photo: Three Dots and a Dash)
Located under Bub City (also owned by the Melmans and Lettuce), Three Dots and a Dash focuses on classic tiki cocktails that have been updated with fresh and premium ingredients. There are even a number of drinks guests may share (ranging from $50-$385) with the rum-focused Treasure Chest serving up to 12 people (depending on your friends!). It comes with a bottle of Dom Perignon.
Thus far, we're pretty impressed. Our friends over at UrbanDaddy Chicago have even more info, including the entire menu and photos of the space.
Craft beer bar and eatery Revolution Brewery is certain to hop this weekend with Lolla revelers. (Photo: Revolution Brewery)
While Three Dots is certain to be at the top of a lot of people's must-do lists this weekend, there's so much more going on. In particular, a little Grant Park music festival called Lollapalooza, which is expected to attract thousands of visitors to the city.
For those looking for something cool to do pre- or post-Lolla, we've rounded up the Top 10 Things To Do In Chicago During Lollapalooza. That's certain to include spots like Revolution Brewery, which serves up more than 50 of its own craft beers paired with chef-driven cuisine.
The Publican interior (Photo: Publican)
Speaking of craft beers, Bread & Wine Executive Chef Michael Dean Reynolds hosts a Goose Island Vintage Ale Series Beer Brunch on August 4. It's $40 per person, with four courses paired with the likes of Pepe Nero and Pere Jacques.
Another hot brunch worth checking out is at Publican. Beginning August 3, chef Brian Huston's adding a raw bar to the menu. Look for fresh seafood that's only found on the dinner menu, including lobster, peel-and-eat shrimp, oysters, ceviche and fresh sea urchin.