'Shift Drinks' Returns With Sepia, Mobile Speakeasy

Wonder what's inside Templeton Rye's Mobile Speakeasy? We'll find out soon! (Photo: Templeton Rye)

This is such exciting news!

Shift Drinks—one of my favorite industry events—returns to its original home in the basement of Pops for Champagne.

That's when a popular local chef teams up with a renown mixologist to hook us all up with really tasty drinks.

Backlash Against Pop-Up Concepts Already?!

Just as the pop-up restaurant scene is taking off in Chicago (a slew of them are set to open this spring/summer), NY Eater reports that there is already backlash again the concept in New York, where it's been going on for a couple of years:

"The community board in Soho—the neighborhood where Michelin-starred chef John Fraser's nine-month pop-up restaurant, What Happens When, is located—is gearing up for a fight to prevent the restaurant from renewing its liquor license.

One BIG Night In Little Italy . . .

She couldn't wait to chow down on the Butterscotch Cake Doughnuts with bacon brittle from Three Aces. (Photos: 312 Dining Diva and Freddy Love)

I got a bunch of fun, food-loving friends together over the weekend and convinced them to go with me on one journey our stomachs will never forget.

I dubbed it One BIG Night In Little Italy—a culinary-and-cocktail crawl—in which we visited several of the neighborhood's restaurants and bars to eat and drink until we passed out.

We actually only made it to seven of the eight designated spots because frankly we couldn't go on any longer.

Here's what went down . . .

The James Beard Noms Are Out . . .

Curtis Duffy, chef de cuisine at Avenues at the Peninsula. (Photo: Peninsula Chicago)

At last year's James Beard Foundation Awards, Avenues' chef Curtis Duffy was tapped by Grant Achatz to cook for the ceremony—an honor given to a past winner who passes the baton to another worthy chef.

And today, Duffy finds himself among the Beard honoree elite, as the prestigious awards announced the nominees for 2011.

An Open Apology to Bartenders . . .

Alex Ott photo via The New York Times

Remember that New York Times article in which a "former" bartender insulted his peers by stating that they "should never be people who come up with cocktails, because they have no education" ...

Well, after being skewered here and other media outlets, he has issued an apology on Facebook:

Levitski Introduces Childhood Fave To Brunch Menu

Sprout Executive Chef Dale Levitski (Photo: Sprout)

Though Sprout Executive Chef Dale Levitski has made it perfectly clear that children are not welcome at his brand-new Sunday brunch, his menu reflects some of his favorite childhood dishes.

At the invitation of the chef, we came for the debut and chowed down on everything that was put in front of us, including the Ligonberry French Toast made of peanut butter, bananas and 5 Spice; a Croque Madame accompanied by shallots and a potato green bean salad; and the whimsical Foie Gras Deviled Eggs.

A 'Rant' From The Whistler's Bartender . . .

Paul McGee photo via This Is A Cocktail Blog

Bartending vet Paul McGee, who can be found at The Whistler, gives some sound advice to his colleagues in a rant on his This Is A Cocktail Blog:

"Ignoring people that order a product or cocktail that isn't carried at a particular establishment is another trend that seems to be popping up, and, strangely, seems to be a policy that the staff members at these bars proudly brag about.

Bartenders Too Uneducated To Conceive Cocktails?!

Alex Ott photo via The New York Times

This pretty outrageous opinion comes from Alex Ott—a former New York bartender who now considers himself more than just a mere mixologist.

He expressed those thoughts and more in a recent New York Times article that's pissed off a number of high-profile Chicago bartenders.

His exact quote: