Photo courtesy of bridgeport pasty

Freshly-baked handheld pies from Bridgeport Pasty for when you're feeling homesick for Cornwall. 


• Sunday, 6/30: Jay Sebastian and Carrie Clark, owners of Bridgeport Pasty Truck, have opened a permanent pasty shop on Morgan Street. Open for lunch and dinner, Bridgeport Pasty (3142 S. Morgan St., 773-254-7441) serves Cornish-style handheld pies ($5 each) along with soups, salads, and cupcakes from Chicago Cupcakes food truck. Grab an on-the-go meal or take a seat in their garden for an alfresco snack.

• Tuesday, 7/2: After the closing of Argent, the Dana Hotel & Spa decided to launch its own self-managed dining concept, freestyle food + drink (660 N. State St., 312-202-6050). The restaurant delivers globally infused American cuisine with shareable small plates and full entrees. The hotel brought back Ariel Bagadiong, with whom they previously worked at Aja, to serve as executive chef.

• Thursday, 7/5: Offering high-end twists on well-known classics, The Refinery (1209 N. Wells St., 312-854-2970) is the latest project from Entree Group. The restaurant and bar fills the former Old Town Brasserie location and sports a menu from chef Lawrence Letrero (Untitled, Tribute).


If you haven’t had your fill of street fairs by the weekend, stop by Taste of Lakeview, starting at noon on Saturday and Sunday. Participating restaurants are The Pony, Old Crow Smokehouse, Fannie May, The Coast, Moe’s Cantina, John Barleycorn, and Jet’s Pizza. Added festivities include artisanal craft booths and two stages of musical performances.

mk The Restaurant (868 N. Franklin, 312-482-9179) is extending its seasonal closure throughout July for dining room renovations. Owners Lisa and Michael Kornick plan to reopen in August with a new bar, expanded window seating, and a larger lounge with its own menu service.

Wicker Park’s High Noon Saloon (1560 N. Milwaukee Ave., 773-227-9339) now serves a weekend brunch from 11 a.m. to 2 p.m. Quell your early afternoon Tex-Mex cravings with huevos benedictos, Texan-inspired (read: enormous) French toast, and chilaquiles. Wash it down with a strawberry or mango mimosa, or just opt to drink your breakfast and order a bacon Bloody Mary.

III Forks Steak House (180 N. Field Blvd., 312-938-4303) welcomes new executive chef Billy Caruso. The Culinary Institute of America graduate has run the gamut of food service: He worked in management, has been employed as a server and sommelier, and was even a partner at two restaurants in Austin before making the recent move to Chicago.