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What to Eat and Drink in Chicago This Week

The one-day return of Hot Doug’s, cherry brandy, and more to look forward to

Rhine Hall Distillery celebrates its new cherry brandy on Sunday.   Photo: Jeff Schear

Monday, January 18 

If you bundle up (and run over now), you may be able to score one of the encased meats at the Hot Doug’s pop-up at Publican Quality Meats (825 W. Fulton Market, West Loop, 312-445-8977). There are seven sausages and duck fat fries for as long as they last, served by Doug Sohn himself. You can wash it down with some Marz beer and take refuge in the dining room at the Publican, open for sausage fiends to take shelter in while they eat.

Tuesday, January 19

Cafe Ba-Ba-Reeba (2024 N. Halsted St., Lincoln Park, 773-935-5000) has all kinds of plans to celebrate its 30th anniversary. Tonight it’s a San Sebastian–inspired pintxo crawl. The well-insulated patio will be decked out with pintxo stations, each with a signature beverage to match. There will be other appetizers plus a wine and cocktail station as well. The event costs $35 and can be reserved by calling the restaurant.

Thursday, January 21

Warm up next to the fire with a drink at a fireside cocktail class at Hearth (1625 Hinman Ave., Evanston, 847-570-8400). You’ll sample some spirits then learn how to make three winter-appropriate cocktails with help from beverage director Ryan Scheler, plus snack on appetizers. Call the restaurant to score a place in the class, which starts at 6:30 p.m. and costs $20.

Sunday, January 24

For the first of a series of brunch events, Band of Bohemia (4710 N. Ravenswood Ave., Ravenswood, 773-271-4710) will fashion a ramen shop for the day. You’ll get your choice of two bowls—a mushroom dashi or red miso—plus a dessert for $25, and there will be a $3 beer special as well. Can’t make it this weekend? There are different brunches (at slightly different price points) every Sunday through Valentine’s Day.

Sip the latest offering from Rhine Hall Distillery (2010 W. Fulton St., West Town, 312-243-4313), a cherry brandy made with Michigan cherries. Four guest bartenders—Chad Hauge of Longman & Eagle, Jessica Lambert of Sable Kitchen & Bar, Harrison Ginsberg of the Dawson, and Ryan Hoffman of the Drifter—will make their own signature drink using the liquor from 5 to 9 p.m. Tickets are $10 and available here.

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