Former Cantina 1910 chef Diana Dávila opens her first solo concept today in Logan Square. Mi Tocaya (2800 W. Logan Blvd.) combines Dávila’s experience with her heritage and tosses in a dash of trendiness to offer antojos—Mexican-style tapas, which are gaining popularity in metro areas south of the border. The menu also features a progression of small, medium, and large plates. Read more.
The beloved Rogers Park pop-up Smack Dab has closed, but fear not: Fans can now enjoy the bakery’s biscuit breakfast sandwiches, doughnuts, and other carby snacks from two new, permanent locations—a standalone shop in Rogers Park (6730 N. Clark St.) and a counter inside the Wellington “L” station in Lake View.
There’s a new bar on top of hoppin’ West Loop restaurant Honey’s, aptly named the Hive (1111 W. Lake St.). The candlelit lounge is open Wednesday to Saturday with a roster of custom cocktails that changes daily.
The hardest dish to get in Chicago right now is a Chance the Rapper–themed cookie at Alliance Bakery (1736 W. Division St., Wicker Park). Inspired by Chance’s $1 million donation to Chicago Public Schools, the sweets shop is producing treats that evoke the artist—a red baseball cap adorned with a 3, a Chicago skyline with his silhouette. Alliance will donate $1 from each cookie sold as well to SocialWorks, which will give the money to a Chicago school in need. They’re also planning to match the first $5,000 they raise. The first batch of cookies sold out in an hour—you can preorder for Friday’s next release by e-mailing firstname.lastname@example.org.
Our James Beard Award frenzy continues—today, finalists were announced for the prestigious national culinary prizes. Chicago finalists include Greg Wade of Publican Quality Bread for Outstanding Baker, Kevin Boehm and Rob Katz of Boka Restaurant Group for Outstanding Restaurateur, and Topolobampo for Outstanding Restaurant. You can see a full list of finalists here. The awards go out May 1.
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