Add Charlie Trotter's Latest Antic To Most Outrageous Things To Happen in 2012

Photo via the Inquisitr.

A few weeks ago I wrote a post detailing the incredibly outrageous moments in Chicago's bars and restaurants in 2012.

Who knew there would be a late and juicy entry so close to the end of the year?!

According to Chicagoist:

The Twelve Drinks of Christmas . . .

Benjamin Schiller's Sowing Wind Punch for Boka. (Photo: NOLET's Silver Dry Gin)

Well, this makes sense.

We sought out 12 of the most creative holiday cocktails around town . . . so you can make them at home:

Benny's Chop House's The Snow Leopard

Blackbird's The Maiden and the Huntsman

Boka's Sowing Wind Punch

David Burke's Primehouse's Passion Berry Cobbler

The Gage's Christmas Manhattan

Grass Fed's Hot Buttered Pecan Rum

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

Your first look at Bub City, which houses Paul McGee's Three Dots and a Dash on the lower level. (Photo: Bub City)

Raise your glass . . .

• Can you believe Quartino's been around for seven years?! It feels like it just opened a few years ago. To celebrate, chef/partner John Coletta's doing $7 specials of all the food on the menu, plus two wines by the bottle. But you'll have to wait; the deal only happens on Jan. 7. That's perfect timing because right after the holidays, we'll all be trying to save those $$$.

• Three Dots and a Dash maestro Paul McGee previews the cocktail list of what to expect when the subterranean spot has its soft open this weekend. We're really excited about the frozen Mexican Firing Squad special of Corozon blanco tequila, pomegranate, lime and angostura.

Alpana Singh's Boarding House Has An Opening Date

Master Sommelier Alpana Singh

For those dreaming of the day they can finally get their mitts on The Boarding House's signature pork tots, the wine-focused restaurant finally has an opening date: Dec. 20.

Owned in part by master sommelier Alpana Singh, the restaurant has been one of the hotly anticipated openings of the season.

According to Singh, the restaurant will "soft open (Dec. 13) with the Bar & Cellar. (It) will be available without reservations."

That's the 100-seat, first floor bar and the intimate, 75-seat subterranean cellar lounge. In both areas, guests can experience Singh's 20 wine selections by the glass as well as craft cocktails and beers alongside a modest menu by Executive Chef Christian Gosselin.

Stephanie Izard's 'Little Goat Bread' Opens Inside Little Goat On Dec. 13 in the West Loop

Chef Stephanie Izard of the Goat empire. (Photo: Girl & the Goat)

Fans of the highly personable Stephanie Izard are going to have to wait until the end of the month to finally check out contemporary diner concept Little Goat, but they'll get a sneak preview when Little Goat Bread opens Thursday.

Here are some facts about the venue within a venue:

Is This The Best Grilled Cheese in Chicago?! Food & Wine Says Yes . . .

grahamwich's grilled cheese. (Photo: grahamwich)

A chilly day like today is ideal for chowing down on a luscious grilled cheese bubbling with brie, cheddar or pepper jack, and according to Food & Wine, the best spot to snap one up in Chicago is grahamwich:

There’s Something About Sherry . . .

A flight of sherries at Vera. (Photo: Vera)

Sherry's no longer exiled to the back of menus as wine directors and bartenders have given the Spanish fortified wine new life.

From BIN 36 to Vera, several Chicago bars and restaurants put sherry back in the spotlight this season . . .

Acadia's Ryan McCaskey Insists That He Has No Plans To Open Additional Venues

Ryan McCaskey, owner/chef of Acadia (Photo: Anthony Tahlier for Acadia)

According to Acadia publicist Jenn Galdes, this is not true:

"(Ryan) McCaskey's long-term goal is to make Acadia the cornerstone of his restaurant empire and branch out into more casual endeavors. 'I want to open up a bar and a more casual spot. A dingy clubby little restaurant. I want to open a breakfast/lunch place. Right now I'm kind of in the mood to open up a killer bar with family meal food,' he says."

Apparently the quote originated in a mock article posted on Eater Chicago on Monday. A candidate for the open editor position submitted the story following a "mock" interview with the chef/owner, and for some odd reason, they decided to publish it.