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A Long-Awaited Logan Square Restaurant Finally Opens

Masada is here—for real this time. Plus, there’s news from the Alinea crew, a whole month of lobster, and chicken-fried bacon.

Beermiscuous   Photo: Timothy Musho


Open now: Something you thought might never happen if you’ve been following Chicago dining news over the past several years: Shadi Ramli’s long-awaited (and long-postponed) Middle Eastern spot Masada (2206 N. California Ave., Logan Square, 773-697-8397) is finally, actually, for-real open as of 11 a.m. today. We called and checked.

Open now: A new craft brewery, Smylie Brothers Brewing Co. (1615 Oak Ave., Evanston, 224-999-0251), will have a full menu of barbecue and pizzas in addition to their rotating house-brewed beers.

Saturday, June 28: Beermiscuous (2812 N. Lincoln Ave., Lake View, 855-450-2337) is like a hophead’s version of a coffee shop—there’s plenty of space to hang out and sample one of more than 300 different beers (and pick up a few to take home.)


Big news via Crain’s today: the former home of iNG (951 W. Fulton Market, West Loop) will reportedly be taken over by Grant Achatz and company, who earlier in the week announced they’d signed a lease for a new Chicago restaurant. Conveniently, this spot’s located right next door to Next. No word yet on what they’re planning.

July starts on Tuesday, which means the Lobster Festival at Shaw’s Crab House (21 E. Hubbard St., River North, 312-527-2722; 1900 E. Higgins Rd., Schaumburg, 847-517-2722) starts on Tuesday, too. Throughout July, you can get, among other specials, a family-style lobster dinner for $38 a person. The meal includes clam chowder, a one-pound Maine lobster to split, and family-style sides (crustacean fans can get additional lobsters for $16 a pop.)

Another week, another new brunch menu. This time, it’s Current (W Chicago Lakeshore, 644 N. Lakeshore Dr., 312-255-4460), the Italian-accented newbie near Navy Pier. The brunch menu includes a mash-up of two brunch dishes we haven’t seen before: chicken-fried bacon, served with polenta and bourbon maple syrup.


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