Open Now: Let’s just call it now: Dove’s Luncheonette (1545 N. Damen Ave., Wicker Park, 773-645-4060), the Tex-Mex-ish offering from the One Off Hospitality crew (Blackbird, Publican, et al.) may well be the buzziest opening of the year. The unrelenting crowds stationed outside of it and next-door neighbor/sister joint Big Star may also create some kind of wait-to-be-seated black hole from which Wicker Parkers may never escape. Be warned.
Monday, September 29: On the complete opposite end of the coolness spectrum, Chicago is getting its first Olive Garden (3555 W. Addison St., Irving Park, 773-250-2005), meaning you can now endure both a never-ending wait for a table and a Never Ending Pasta Bowl without having to travel outside city limits.
We’re not normally ones to push spendy dining events on you, but for a certain type of person, this one is particularly special. Jim DeRogatis and Greg Kot of WBEZ’s Sound Opinions are hosting a dinner with special guest John Cale of the Velvet Underground on October 12. The meal itself is no slouch, either, with Paul Kahan (One Off Hospitality) and Matthias Merges (Yusho, A10) collaborating on a multi-course dinner inspired by the classic Velvet Underground & Nico. Since it’s a few weeks off, you have a little time to save up for the $250 regular seating tickets, which you can buy here.
A sad story broke over the weekend: Jean-Yves Martin, the pastry chef at Lincoln Square’s Beans & Bagels (2601 W. Leland Ave., 773-649-0015), must now have serious surgery on his arm and wrist after he was beaten up following a confrontation with a vandal early Friday morning, according to a Tribune report. The shop’s owners wrote on their Facebook page that they’re working on putting together a fund to support Martin’s recovery.
The classic doughnut has not already been futzed with enough, so Glazed and Infused (see goglazed.com for all locations) has added a ham and cheddar version of the fry cake to their fall menu. It’s an herbed yeast doughnut with flecks of ham, roasted garlic, cheddar, and a honey-mustard glaze, because of course it is.Edit Module