Weekly Planner: Brunch at Osteria Via Stato, Summer Music Series, Honey Butter Brews Beer and More
Brunch at Osteria Via Stato
River North’s venerable Italian mainstay Osteria via Stato is the latest restaurant to roll out brunch service. Considering how seasoned the restaurant is, it’s actually kind of surprising that this marks the first time it’s actually served brunch. But considering the looks of the menu, courtesy of chef David DiGregorio, it was worth the wait. Focusing on fresh, seasonal ingredients and infusing them into Italian-inspired dishes, the chef has cooked up an array of savory creations and sweets that range from sandwiches and pizzas to riffs on brunch classics. Look for smoked salmon platters with toasted ciabatta, baked chicken hash, housemade sausages, vegetable stratta with egg custard and ciabatta French toast with berries and maple syrup. Don’t miss the open-faced Italian sandwich with prosciutto, ricotta and farm egg, or the brunch pizza topped with black pepper bacon, mozzarella, caramelized onions and egg. To drink, Osteria Via Stato features a build-your-own bellini bar with Prosecco and seasonal fruit purees like white peach, blueberry, blood orange, mango and more. Or opt for the Sgroppino, a refreshing quencher made with housemade lemon sorbetto, vodka and Prosecco. Brunch is served Saturday and Sunday from 10:30 a.m. until 2:30 p.m.
Tapestry Series at Bohemian House
One of Milwaukee’s crowning chefs is coming to Chicago for a night to help kickoff the new “Tapestry Series: Guest Chef Experience” at Bohemian House. The chef in question is Justin Carlisle of Ardent and Red Light Ramen, and he’ll lend his talents to River North’s acclaimed Central European restaurant on July 11 with a rustic five-course tasting menu. The guest chef experience marks the first in a planned recurring series for Bohemian House, which celebrates its third anniversary this year. The cost for the menu is a very reasonable $65 per person, with wine and beer pairings available for supplemental price. Reservations can be made on Open Table.
Summer Music Series at Drumbar
Summer is all about getting out and about, listening to live music and drinking pretty much non-stop. This season, Drumbar cements itself as the quintessential place for all of the above, with its brand new summer music series taking place every Saturday. By partnering with music network Sofar Sounds, the rooftop bar is hosting “Summer Sounds” all season long, through August 26, on Saturdays from 3:00 p.m. until 6:00 p.m. The perfect excuse to day drink on a weekend, the series features an array of live local talents, accompanied by a selection of featured drinks, including housemade frozen rosé and Moscow Mule freeze pops. This weekend’s performer will be Jack Red, followed by others throughout the season like Moonrise Nation, Tara Terra, Friday Pilots Club and Cole DeGenova.
Half Acre and Honey Butter Fried Chicken’s Collaboration Beer
One of the most unique beer collaboration to ever take shape in Chicago descends on the city for a limited time starting July 11, and you don’t want to miss it. The handiwork of Half Acre and Honey Butter Fried Chicken, Top Notch was brewed in anticipation of the restaurant’s fourth anniversary later this summer, to be poured exclusively on draft at Honey Butter and in the Half Acre Tap Room. The brew itself is pretty special, made with 50 Honey Butter corn muffins that were incorporated directly into the mash during the brewing process. The result has an ABV of 5%, with fruity and floral notes that make it exceedingly perfect for summer drinking.
Brunch Specials at Cantina Laredo
There’s a new crop of daily lunch specials on deck at Cantina Laredo, sure to spice up your weekday dining routine for all those downtown denizens and travelers. Along with an expanded selection of shareable small plates, the restaurant focuses on a different lunch special each weekday, with a lineup that includes crispy carnitas bowls, taco salads, quesadilla and avocado tostadas, manga ensaladas and stacked pollo tinga enchiladas. As for the tapas, new items like chicken tinga flautas with poblano sauce, shrimp and chorizo empanadas and carnitas sliders.