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What You Need to Know About the Chicago Dining Scene This Week

Three restaurant openings and a slew of dining specials fit for a Deadhead.

Jam Band concrete at Shake Shack   Photo: Courtesy of Shake Shack

Openings

Enfin! The Blanchard (1935 N. Lincoln Park West, Lincoln Park, 872-829-3971) has started serving Jason Paskewitz’s (Rustic House, Gemini Bistro) versions of French bistro classics.

The behemoth Local Foods (1427 W. Willow St., Clybourn Corridor, 312-432-6575) is ready to be all things to all Midwestern-food-loving people—retail sales of farm-fresh produce, the new home of Butcher & Larder, and a café, among tons of other stuff.

Sweet—Ghirardelli has opened a monster flagship shop in the Wrigley Building (400 N. Michigan Ave., River North, 312-923-0186), complete with plenty of gift sets, an ice cream bar, and a to-order chocolate making station.

Morsels

It’s the end of an era in Pilsen. Neighborhood landmark Nightwood (2119 S. Halsted St., 312-526-3385) has announced it will shut its doors on July 11 after six years of service. The news comes more than a year after chef and guiding force Jason Vincent stepped down from the kitchen there.

Hold off on making any dinner plans at MK (868 N. Franklin St., Gold Coast, 312-482-9179) until after August 5. The restaurant will close until then for its annual summer vacation and reopen with a new menu for the final weeks of warm weather.

Even if you didn’t get a ticket to see the Grateful Dead this weekend, you can still get a taste of the band with a few themed dining and drinking specials. DryHop Brewers (3155 N. Broadway, Lake View, 773-857-3155) is releasing Steal Your Face, a farmhouse ale with lemongrass and coconut named for the band’s 1974 live album; Stan’s Donuts (multiple area locations, see stansdonutschicago.com) has psychedelic doughnuts on hand through the end of today; and Shake Shack (66 E. Ohio St., River North, 312-667-1701; Chicago Athletic Association, 12 S. Michigan Ave., Loop, 312-646-6005) will mix up the Jam Band concrete (vanilla custard swirled with lemon curd and raspberry jam) from Friday through Sunday.

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