Events Newsletters Podcast Subscribe
Events Newsletters
Podcast Subscribe

Ad Categories: Dining & Drinking

The Rockhouse

by

Among the selling points listed in the press release for the new rock ’n’ roll bar The Rockhouse, which opened Friday in the old Déjà Vu space, was the staff’s multitude of piercings and tattoos—so many, in fact, “visitors would never know they were in Lincoln Park.” As for us, we’ve seen more small-of-back tats in greater LP than we care to count—not to mention neighborhood rock bars, including the also-newbies Amp and Faith & Whiskey—but we’ll let you be the judge…

Market Report

by

The sleek new West Loop spot Market strays from the sports-bar norm: It’s less about the champagne of beers and more about champagne, from a Chandon Brut-infused Tom Collins martini to an entire roster of sparkling cocktails. The addition of yeasty, boozy champagne to my Market Mojito ($12), for example, turned a classic into something…

Whole in One

by

Ten Reasons We’re Excited About the New Whole Foods, Opening on May 20th

  1. The new 75,000-square-foot space at 1550 North Kingsbury Street (312-587-0648) is the third-largest WF in the world. (London and Austin, that’s where.)
  2. More than 400 free parking spaces for customers.
  3. Fresh food venues—which Lettuce Entertain You consulted on—line the store, including The Pilsen Taquería, Wicker Park Subs, Chicago Smokehouse, and Taylor Street Italian…

Rocks It

by

At the end of the day, what matters in most sports is the score. So, here it is: After my latest Wrigleyville drinking escapade, this time at the second outpost of Rockit Bar & Grill, The Chaser is 1-1 on Cubs bars. And this win was well earned (as was the Cubs’ 4 to 2 victory over San Fran).

Rockit two has some cosmetic similarities to the River North original: same two-floor setup, same menu with same famed Kobe burger…

Urban Chowboy

by

Of Dust and Dough
The partners at Mod Pizza (1222 W. Madison St.; 312-666-1222), an upcoming pizzeria/smoothie bar in the West Loop, are obviously optimists. The 68-seat spot with an outdoor café is still under construction, but they plan to open on May 20th. “The plumbing is in, and we are hanging ductwork as I speak,” says Madison Drake, former partner at Phil & Lou’s. “The kitchen flooring will be in by end of next week.” Mod’s executive chef, Marco Aguirre (recently of Maggiano’s), has been working with Old California Pizza Dough, a San Francisco–based company, to develop the mix that will go into the sourdough-based flour for his predominantly thin pizzas. But the food is the least of Drake’s worries…