The Restaurant Openings and Morsels To Eat in Chicago This Week

There are three new bakeries, dinner and a movie, gourmet doggie bags, a day of daiquiris, and Parson’s has a slice of something fresh to stuff in your pie hole.

Photo: Courtesy Bang Bang Pie shop

You can have this slice of pie, but you have to finish your fried chicken first.

Openings

• Monday, 7/8: La Farine Bakery (2909 N. Wilwaukee Ave., 872-829-2002) has moved to Logan Square. The larger storefront allowed them to expand seating from eight to 36, as well as add new items to the menu such as a wheatberry salad and quinoa salad.

• Monday, 7/15: Take your coffee break to the next level and stop by the new Glazed and Infused in River North. The 30 East Hubbard Street shop features indoor seating and a walk-up window. It will serve the same flavors as the other four locations.

• Thursday, 7/18: Cookie Bar’s (1746 W. Wilson Ave., 773-334-0300) owners Joe Bova and Jeff Steinberg tried multiple recipes to achieve a pastry that didn’t “taste” gluten free. They are ready to open the door in Ravenswood this week. Cookie Bar will serve breads, cakes, brownies, and cookies in all shapes and sizes—giant cookie pizzas are on the menu. Need we say more?

• Wednesday, 7/17: Davanti Enoteca (30 E. Hubbard St., 312-605-9500) opens its River North location tonight in the Courtyard Marriott hotel. It will serve breakfast, lunch, and dinner. The restaurant is connected to the aforementioned Glazed and Infused doughnut shop, both of which are owned by restauranteur Scott Harris.

Morsels

Two restaurants with disparate tastes but twin philosophies are pairing up next week: Trenchermen (2039 W. North Ave., 773-661-1540) and Arami (1829 W. Chicago Ave., 312-243-1535) will present a six-course collaboration dinner on Monday, July 22, at 6:30 p.m. The $75 event includes small bites and a starter cocktail in addition to a beverage pairing with each course. Starting at 8:30, the event will spread to the Trenchermen bar with a special food and drink menu. Call 773-661-1540 for reservations.

A temporary name change may be in order for Parson’s Chicken & Fish (2952 W. Armitage Ave., 773-384-3333), which has added pies from neighbor Bang Bang Pie Shop (2051 N. California Ave., 773-276-8888) to the menu through July. Given that the Logan Square hot spot went through 200 pounds of chicken per night in its opening days, how much pie do you think they’ll move this month?

Chicago’s feeling a lot like the Caribbean this month, so celebrating National Daiquiri Day this Friday seems only appropriate. Carnivale (702 W. Fulton Market, 312-850-5005) will serve $7 daiquiris from 6 to 9 p.m. at their party honoring the cocktail. Entertainment for the free event includes live music, prize giveaways, Cruzan rum tastings, and a limbo contest. Just don’t spill your daiquiri.

The History Channel’s Cross-Country Cookout truck is parking at North Avenue Beach this weekend, where the 80-foot-long, semi-hauled smoker and grill will cook as much Texas sausage as beachgoers can consume. Pit master Trace Arnold will man the grill, and visitors can play games and compete for prizes.

French bistro La Creperie (2845 N. Clark St., 773-528-9050) is closing after 41 years in Lakeview. The Roignant family has run the restaurant since its opening but now plans to move from Chicago, bidding adieu to the business at the end of August.

The Chicago Firehouse (1401 S. Michigan Ave., 312-786-1401) kicks off its alfresco movie nights tonight with Backdraft, which happened to be filmed at the very location. The series will show movies for those dining on the restaurant’s patio every Wednesday starting at dusk. Themed dinner specials and cocktails will be offered.

Celebrating the sweltering dog days of summer, Bistronomic (840 N. Wabash Ave., 312-944-8400) now offers puppy platters as a to-go option. The doggie bags range in price from $9 to $29 and include a meat, pasta, and market vegetables. Although canine gourmands are welcome to sit on the restaurant’s patio while their owners dine, they must consume the pup sup off-site.

 

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