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What to Eat and Drink in Chicago This Week

Get fancy tea for cheap, cake with Marie Antoinette, and a night of beer, boxing, and burlesque in Logan Square.

Teatime desserts at the Langham   Photo courtesy the Langham

Monday, July 14

Joyeux quatorze juillet, Francophiles. If you’re planning to celebrate Bastille Day over dinner, any one of the city’s French bistros will do—though only Bistrot Zinc (1131 N. State St., Gold Coast, 312-337-1131) will have someone dressed up as Marie Antoinette to pass out complimentary pieces of cake to diners.

Tuesday, July 15 

Jonathan Goldsmith of Spacca Napoli will take the helm at Inspiration Kitchens (3504 W. Lake St., Garfield Park, 773-878-0981) for a multicourse benefit meal cooked in tandem with students from Inspiration Corporation’s foodservice training program. The $50 meal (it’s also BYOB) will feature Italian dishes such as eggplant parmigiano and shrimp and artichokes. You can make reservations here.

Thursday, July 17

The Schlitz Bouts, taking place tonight at the Logan Square Auditorium (2359 N. Kedzie, Logan Square), has the three big Bs: beer, boxing, and burlesque. There will be sanctioned amateur bouts, performances by the Fly Honey burlesque dancers, and, of course, plenty of Schlitz. Doors open at 7 p.m., and you can buy $15 tickets here.

Friday, July 18

Last month’s 15-cent full tea service at the Langham (330 N. Wabash Ave., River North, 312-923-9988) sold out within minutes of the reservation line’s opening. So if you want to go to the next edition on July 24, you’ll need to be on your game today—the hotel will post to their social media accounts at an undisclosed time that reservations are open.

David Posey’s tenure as chef de cuisine at Blackbird (619 W. Randolph St., West Loop, 312-715-0708) wraps up on August 1, and to celebrate his final few weeks on the job, the restaurant will have a special 8-course, $120 tasting menu available starting tonight. It features some of Posey’s favorite dishes from his time at the restaurant, including cuttlefish with blueberries and cynar, fermented black bean agnolotti, and a strawberry bubblegum ice cream.


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