Wednesday, December 12, 2012

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.

SmallBar Division's B.A. Baracus. (Photo: SmallBar Division)

• Another cocktail we're thrilled about right now is from Craig Hiljus of SmallBar Division. The B.A. Baracus consists of Journeyman W.R. white whiskey, Aperol, Dolin sweet vermouth and dried orange peel that's been aged 30 days in a Journeyman whiskey barrel. It's served over a glacier with lemon zest garnish.

• If you love chocolate, you should make a reso over at Green Zebra for dinner on Dec. 13. The main ingredient is featured in four courses by chef de cuisine Jon DuBois. The savory sensations include a ricotta panzanella with toasted walnuts and a dark chocolate vinaigrette; creamy chestnut soup with cocoa nib tuille and sweet potato; and a caramelized white chocolate risotto of cranberries, raw pistachios and Lakk's seven-year cheddar. $38 per person.

Sable Kitchen & Bar exec chef Heather Terhune and bartender Mike Ryan team up for a sparkling wine and sweets soiree. The afternoon event, which takes place 2-4pm Dec. 15, includes a champagne cocktail reception followed by a four-course feast of desserts paired with Piper-Heidsieck Champagne. It's $25 per person and 100 percent of proceeds benefits the Greater Chicago Food Depository. Reservations are required by calling the restaurant.

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