Monday, January 19
This week marks three years in biz for Bread & Wine (3732 W. Irving Park Rd., Irving Park, 773-866-5266), and they’re celebrating with a special cocktail. Now through Friday, the fittingly titled “Third Thyme’s a Charm,”—a mix of Cocchi Americano, ginger liqueur, housemade bitters, soda, thyme, and Fresno chili—is yours for three bucks.
Tuesday, January 20
DryHop Brewers (3155 N. Broadway, Lake View, 773-857-3155) continues its semi-monthly ode to whiskey and art. From 6 p.m. to 2 a.m., you can sip on rare whiskeys (including three Van Winkle wheated bourbons from Buffalo Trace Distillery) while browsing limited-run screenprints by Pilsen–based illustrator Samuel Nigrosh (suneaterstudio.com). Should you fall in love with one of Nigrosh’s prints, you can buy it on the spot.
Thursday, January 22
Check out Publican Quality Meats’ (825 W. Fulton Market, West Loop, 312-445-8977) collab with Off Color Brewing for a reception-style feast they’re calling “Big Troublesome in Little Butcher Shop.” From 7 to 10 p.m., you’ll sample five Off Color brews along with small plates (including tacos with braised coppa, creamy cabbage, and celery root) made by PQM chef de cuisine Missy Corey. Score your ticket ($55 plus tax and service fee) by calling 312-496-0012.
Also in the spirit of collaboration, Tanta (118 W. Grand Ave., River North, 312-222-9700) hosts the first installment of a guest-chef dinner series. This week, Belly Q toque Bill Kim joins Tanta’s chef de cuisine, Jesus Delgado, to cook up a Peruvian-Asian inspired menu (think sweet potato and maple dumplings with quinoa and bacon). The six-course (plus dessert!) meal begins at 6 p.m. and costs $99; pair it with cocktails and wines for $150. Call 312-222-9604 if you want in.
Sunday, January 25
Those who resolved to save a little dough in 2015 can do so at MK (868 N. Franklin St., River North, 312-482-9179), where a three-course bistro menu sets you back a palatable $30. The deal runs Sunday through Tuesday in the lounge area, and the menu starting today includes caramelized cauliflower salad, braised Black Angus chuck roast, and lemon meringue pie.Edit Module