Open now: Yanitzin Sanchez (CiNe, Sabor Saveur) has returned for Màs (800 W. Washington Blvd., West Loop, 312-243-1995), an upscale taco bar and modern Mexican joint.
Open now: Just as its name suggests, Max’s Wine Dive (1482 N. Milwaukee Ave., Wicker Park, 773-661-6581) is all about high-low pairings, particularly in the combo of fried chicken and Champagne.
Open now: Take the deep-fried goodness of a beachfront seafood shack and combine it with a Whole Foods salad bar devotee’s love of quinoa and you’ve got Brown Bag Seafood Co. (340 E. Randolph St., Loop, 312-496-3999), where you can order your pick of freshly cooked fish in the form of tacos, sandwiches, or salads.
Open now: The coffee shop Cup and Spoon, a frequent pop-up guest at the Nosh and other events around town, has settled into a permanent home (2415 W. North Ave., Humboldt Park). If you’re looking to test it out, note that they’ve got a deal going all summer long—a small iced tea and a pop tart for $5.
Monday, June 9: The newest location of Dollop (343 S. Dearborn St., South Loop) will feature a food menu created by Paula Haney of Hoosier Mama, with breakfast sandwiches in the morning and sweet and savory pies all day.
Continuing the staff-shuffling at the Dawson (730 W. Grand Ave., West Town, 312-243-8955), Anthony DiRienzo has been appointed the restaurant’s new head chef. He’s the third person to head up the kitchen since the restaurant opened in October—opening chef Rene De Leon left after just a few weeks.
If you really put your mind to it, you can still train for the short course of this weekend’s Bacon Chase, a 0.05K race (that’s 164 feet—a daunting distance, to be certain) that rewards athletes with bacon bits along the course, a bacon-scented race bib, a free Bloody Mary, and unlimited bacon at the finish line. The race is $25 if you register by tomorrow.Edit Module