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Weekly Planner: March Madness Specials, Pi Day


Happy Hour at Porter Kitchen & Deck

There’s a new happy hour downtown, perfectly positioned to become an after-work hot spot on the Chicago River. Porter Kitchen & Deck, located overlooking the water in the 150 N. Riverside Plaza building, is now offering weekday happy hour from 3:30 p.m. until 5:30 p.m. During this time, guests can snag $8 Old Fashioneds, $5 select glasses of wine, $6 Absolut cocktails and $4 draft beers. 


Porter Kitchen & Deck
Porter Kitchen & Deck; photo by Emily Mortier

March Madness at Commonwealth Tavern

’Tis the season for March Madness, and bars and restaurants across the city are rolling out specials to coincide. One such place is Commonwealth Tavern in Roscoe Village, which is featuring drink specials through April 4 to celebrate the college basketball spree. Open at 11:00 a.m. for all Thursday and Friday games throughout the NCAA tournament, the bar and restaurant is featuring $5 Miller Lite 22-oz. stadium cups and $15 Miller and Coors buckets. Considering the tavern has 12 TVs, including a 70-inch plasma screen, it’s the perfect place to hole up and watch the games this month. 

Pi Day at Macello

While pie of the dessert variety may get most of the attention for Pi Day (March 14), pizza pie is equally worthy of some of that faux-holiday spotlight. To celebrate the occasion, Macello is offering aptly priced $3.14 discounts on pizza for lunch and dinner. The deal is good for all wood-fired specialty pizzas all day long, ideally paired with half-priced wine bottles all day as well. 

Neighborhoods: North CenterWest LoopLincoln Park

Contemporary American fare with a locally sourced and seasonal tilt take the stage at this Roscoe Village tavern, helmed by Owen & Engine vet Kevin Church.

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Italian-focused restaurant and lounge takes Meatpacking District's theme to heart as guests pass through the clear, plastic cooler strip curtain into a warm, loft-like space with original wood beams and...

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Brooklyn-born chef Jason Paskewitz made Chicago his stomping grounds in the late 1990s. He brought with him his extensive training on classic French cuisine, which he showcased during tenures at...

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