Thursday, May 9, 2013

So Very, Very Hot Right Now.

Image of doughnuts in martini glass via

Doughnut Vault continues to be red hot, and when it first opened, I was invited to an event where Moet paired its various bubblies with a variety of the sweet bites. I tried to talk DV owner Brendan Sodikoff into doing it again, but he said it just wasn't something he could do considering that the shop shared kitchen space with the very busy Gilt Bar.

So imagine how excited I was when I found out that Kitsch'n on Roscoe was doing a midnight pop-up featuring doughnuts paired with cocktails.


The event happens Saturday at the long-time Roscoe Village favorite, and owner Jon Young tells 312DD that diners should expect suggested cocktail and wine pairings with each artisan-style, booze-infused doughnut. "Think Margaritas and Manhattans" he said, adding that a signature, yeast-raised "beer glazed" doughnut will be paired with Stella Artois. Sounds fantastic to me! The event takes place 8pm-midnight May 11.

Rick Gresh of David Burke's Primehouse (Photo: David Burke's Primehouse)

The new Primehouse Bar opens inside David Burke's Primehouse May 10. It will boast an updated look with a new menu created by Executive Chef Rick Gresh. Just some of the highlights we're looking forward to include great American cheeses paired with the local Koval Distillery whiskey; pairings of signature Primehouse caviar creations and vodka; and nibbles like sticky boneless beef ribs, grilled pretzel monkey bread, and eggs and bacon sliders with togarashi bacon fries.

bellyQ's Fist of Fury brunch cocktail (Photo: bellyQ)

bellyQ bartender Peter Vestinos unleashes a number of brunch cocktails that are in your face and potent like a mofo. At the top of the list are Shochu-rita (Sudachi Shochu, curacao, lime, agave and spiked citrus salt), "Restorative" Punch (rum, magnolia blossom oolong tea, lime, spiced simple syrup, angostura, quinine) and the bellyMary (house blend of tomato juice, Belly Fire, Seoul sauce, fresh horseradish, ginger roots, Szechwan peppercorns, celery) that comes with a choice of vodka, gin, tequila, shochu or scotch. Vestinos also gave us the recipe for his Fist of Fury brunch cocktail. Brunch is 10am-2pm Sundays.

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