The Haute and the Dog Shutters; Here's Why

(Photo: The Haute and the Dog)

Dion Antic, one of the partners of The Haute and the Dog, explains why the Wicker Park encased meats shop closed Sunday:

"The Haute and the Dog closed its doors to the public yesterday. But only partially. The Dog still will continue offering its unique dog creations as a strictly catering option. Owners want the freedom to do other projects and with catering they can still get the Haute product in front of a larger audience. Owners also state that there are licensing talks for retail stores of the brand in San Antonio and Oklahoma City."

An Old Fashioned Old Forester Party At Big Star

Old Fashioned photo via Liquor.com

Big Star's known for its daily $3 whiskey specials, but this is one certainly not to be missed.

They just acquired a 90-proof bottling of Old Forester—the first private selection in the state—and they're celebrating in grand style by hosting an Old Fashioned Old Forester Party.

That goes down 6-9pm Nov. 12 with specialty cocktails and $3 shots. Also look for bartenders to pour Old Forester Birthday Bourbon, which we hear is supposed to be pretty fantastic, too.

This Is What Happens When You Attempt To Steal An iPhone From Juno Restaurant In Lincoln Park

Juno's Jason Chan holding down suspect as he calls police (Photo: Eric Sawitoski/Facebook)

You might want to rethink your strategy if you plan on stealing iPhones. That's some especially sound advice if you plan on swiping phones in Lincoln Park, home to sushi hot spot Juno.

It's owned by longtime restaurateur Jason Chan—who also happens to be a personal trainer and trained martial artist. He's also now apparently a superhero as he stopped a suspect who attempted to steal a phone from one of his diners Thursday night.

Touching Trotter Tributes; More Culinary News

Colleagues, media and friends reflect on Charlie Trotter's incredible life and impact on the culinary world on Twitter.

***************************************************************************************

• Also, I talk to some of the country's top bar industry experts, including Mercadito's Tippling Bros., on secrets to increasing bar sales during the coldest months.

A Bongo Room Bigot Just Made Brunch Lines Shorter

(Photo: Bongo Room facebook)

Really, Mary?!

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

Paul Kahan in one of the kitchens of his many restaurants (Photo: Facebook)

Halloween is coming.

I've never quite looked forward to December as much until I found out the opening date for Nico Osteria, which opens Dec. 2, according to chef/partner Paul Kahan. That's the Italian-seafood concept by One Off Hospitality (avec, Blackbird, Big Star, Publican, Publican Quality Meats, The Violet Hour) on the lobby level of new luxury property Thompson Chicago. Former avec and Publican chef Erling Wu-Bower is at the helm.

Kahan also tells 312DD that plans are underway to expand the popular, taco-oriented Big Star. By next spring, there will be more outdoor patio seating in the parking lot adjacent to its property as well as more space for cooking, eating and drinking in a 1,500-square-foot storefront next door.

There's Nothing Scary About Chicago's Hottest Halloween Soirees

Redmoon's "table lady" (Photos: Al Sayed for Redmoon Theater)

If you haven't had a chance to check out Pilsen hot spot Punch House, it might come this weekend if you attend the annual Redmoon Theater Boneshaker bash. That's because the theater's new digs (2120 S. Jefferson St.) are not too far away from the lively new cocktail lounge.

Happening 9pm-2am Nov. 1, the post-Halloween party's produced and hosted by Youth Engineering Spectacle Committee (Redmoon's young professionals' board). You know those artsy, creative types plan to go all out with their costumes, so we advise you to do the same.

Look for them to also make great use of Redmoon's new warehouse studio, turning it into quite the spectacle for the soiree. In addition to Redmoon actors playing various characters throughout the space, expect imaginative uses of food and wine.

So Very, Very Hot Right Now.

The Pump Room's prime rib au jus with Yorkshire pudding, from the original 1938 menu (Photos: The Pump Room)

The glamorous Pump Room celebrates 75 years in October, and throughout the month, guests get the opportunity to dine on some of the original dishes from the 1938 menu.

Chefs Jean-Georges Vongerichten and Moosah Reaume along with pastry chef Kady Yon executed modern twists on the classics, resulting in dishes such as the juicy and flavorful prime rib au jus with Yorkshire pudding, flaming roasted chicken en brochette, and tempura fantail shrimp with sweet and sour sauce.