Monday, December 12, 2011

It's Never Too Cold For Something Frosty!

Black Dog Gelato photo via

Like most summer-focused spots, Black Dog Gelato is observing winter hours. For the next few months, it's only open noon-9pm Friday-Sunday.

But in the meantime, owner Jessica Oloroso has come up with a couple of creative ways to get her addictive, hand-crafted frosty treats to her fans on the regular.

Restaurants Giving Back During Holidays


Love it or hate it, this is the time of year when folks feel the most generous. And since all that brotherly love is in the air, you can't blame restaurants and bars for getting in on the action.

If you're looking to give back or lend a helping hand to those in need, the roving underground supper club Clandestino is requesting guests to bring an unwrapped toy or winter coat for the last Eating Vincent Price dinner of the year. As always, the location is unknown until the day of the event, but it will be held in the South Loop. The BYOB event is $55 and inspired by Price's travels to Old Mexico. 6:30pm Dec. 19. You can RSVP here. Donations will benefit Family Focus.

Through Dec. 25, Custom House Tavern is holding a canned-food drive to benefit the Greater Chicago Food Depository. Those who bring non-perishables will receive a complimentary "thank you" lunch or dinner course during their meal.

Fishbar gets into the holiday spirit by supporting Toys for Tots through Dec. 22. The Lakeview seafood restaurant will give a side of tater tots to those who donate an unwrapped toy in its original packaging. No stuffed animals accepted.

Duffy Reveals Name For West Loop Resto

(Photo: Curtis Duffy)

Way back in July, Curtis Duffy made a shocking announcement that he was leaving his post as chef de cuisine at the now-shuttered Avenues at the Peninsula Chicago to open his own restaurant.

At that time, and the months following, he only disclosed a few details about his new project, including that it would open next spring in the West Loop. He also told the Chicago Tribune he's aiming for "food that will be more refined. We're going to pull back just a bit and push forward at the same time. We want to have a bit more control with the food, and push forward in terms of flavor combination."

He's had us waiting on pins and needles for all these months without even giving a hint of the name or exact location.

But now that's about to change.