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Rosh Hashanah Dining Guide

Rosh Hashanah Dining Guide


(Real Urban Barbecue calling your name for Rosh Hashanah)

(Real Urban Barbecue) calling your name for Rosh Hashanah


Rosh Hashanah is just about her, beckoning the Jewish New Year celebrations from September 24 through September 26, and Chicago restaurants aren’t sleeping on the opportunity to celebrate.


Beatrix: Since Rosh Hashanah is all about welcoming a “sweet new year,” honey and apples are paramount. Get thee to Beatrix to partake in their housemade honey cake. And don’t forget their (adorable) local apple and honey bags, which contains six apples and a dainty jar of honey. Both items are available for purchase at the pastry counter from September 23 through September 26. Call 312-284-1377 to place a pre-order.

    Kanela Breakfast ClubReal Urban Barbecue, Bistronomic, Joe’s Seafood, Prime Steak and Stone Crab…………CONTINUE:  


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Rosh Hashanah

Rosh Hashanah (Hebrew: ראש השנה‎, literally “head [of] the year”) is the Jewish New Year. The Biblical name for this holiday Yom Teruah (Hebrew: יום תרועה‎, literally “day [of] shouting/raising a noise”) or the Feast of Trumpets. It is the first of the High Holy Days or ימים נוראים Yamim Nora’im (“Days of Awe”) which usually occur in the early autumn of theNorthern Hemisphere. Rosh Hashanah is a two-day celebration, which begins on the first day of Tishrei. The day is believed to be the anniversary of the creation of Adam and Eve, the first man and woman, and their first actions toward the realization of humanity’s role in God’s world. Rosh Hashanah customs include sounding the shofar (a hollowed-out ram’s horn) and eating symbolic foods such as apples dipped in honey to evoke a “sweet new year”.



News, Kung Fu Tea Restaurant: First Taste:

Kung Fu Tea:

Kung Fu Tea brings a splashy, bubbly new bubble tea

Kung Fu Tea

Here’s a secret: I love bubble tea more than pretty much anything. I would be to absurd lengths to acquire a solid cup of bubble tea, laden with an embarrassment of chewy tapioca pearls and filled to the brim with creamy milk tea. So it was with much excitement that I discovered Kung Fu Tea in Chinatown, a bubbly newcomer to the neighborhood’s tapioca-happy dining and drinking scene.

Located on the second floor of the illustrious, energized Chinatown Square, Kung Fu Tea is a haven for comfort and leisure. It’s the Chinatown equivalent of a hipster coffee shop enclave in



Weekday Planner: Sicilian Wine Dinner, The Violet Hour Alumnae Takeover, Moules Fest, Lone Wolf Guest Pie

Sicilian Wine Dinner

Piccolo Sogno Sicilian Wine Dinner

Piccolo Sogno


Sicilian Wine Dinner

Plane fare to Sicily may be tricky to finagle, but at least you can close your eyes, sip, and pretend you’re there at Piccolo Sogno Due. Chef Tony Priolo and co. are hosting Silvio di Silvio, the North American Director of Donnafugata winery for a special Sicilian wine dinner on September 16. The mutli-course wine-paired meal includes a reception at 6:00 p.m., followed by dishes such as poached cuttlefish, herb-crusted Colorado rack of lamb, and cannoli with dried fig salad. The cost to attend is $90 per person. Reservations .

Alumnae Takeover at The Violet Hour

The Violet Hour was at the forefront of the country’s craft cocktail boom when it originated nine years ago. The revered bar remains one of the utmost, a pivotal resource for top-tier mixologists honing their craft before going on to launch their own companies or bar programs. The Violet Hour kicks off an apt homecoming series on September 16, wherein once a month through the end of the year a different alumni mans the bar serving up timeworn cocktails and nostalgia. First up is Toby Maloney of Alchemy Consulting, followed in the subsequent months by the likes of…………CONTINUE:  


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From Wikipedia, the free encyclopedia

Sicily (Italian: Sicilia [siˈtʃiːlja]) is the largest island in the Mediterranean Sea; along with surrounding minor islands, it constitutes an autonomous region of Italy, and it is officially referred to as Regione Siciliana (Sicilian Region).

Sicily is located in the central Mediterranean. It extends from the tip of the Apennine peninsula, from which it is separated only by the narrow Strait of Messina, towards the North African coast. Its most prominent landmark is Mount Etna, which, at 3,350 m (10,990 ft), is the tallest active volcano in Europe and one of the most active in the world. The island has a typical Mediterranean climate.

The earliest archeological evidence of human dwelling on the island dates from as early as 8000 BC. At around 750 BC, Sicily was host to a number of Phoenician and Greek colonies, and for the next 600 years, it was the site of theGreek–Punic and Roman–Punic wars, which ended with the Roman destruction of Carthage. After the fall of theRoman Empire in the 5th century AD, Sicily frequently changed hands, and during the early Middle Ages, it was ruled in turn by the Vandals, Ostrogoths, Byzantines, Arabs and Normans. Later on, the Kingdom of Sicily lasted between 1130 and 1816, first subordinated to the crowns of Aragon, Spain, and the Holy Roman Empire, and then finally unified under the Bourbons with Naples, as the Kingdom of the Two Sicilies. Following the Expedition of the Thousand, a Giuseppe Garibaldi-led revolt during the Italian Unification process and a plebiscite, it became part of Italy in 1860. After the birth of the Italian Republic in 1946, Sicily was given special status as an autonomous region.

Sicily has a rich and unique culture, especially with regard to the arts, music, literature, cuisine and architecture. It also holds importance for archeological and ancient sites such as the Necropolis of Pantalica, the Valley of the Temples andSelinunte.

The term “Sicily” is believed to derive from the radix sik, term of Indo-European origin that denotes enlargement and growth, and from the suffix -ilia (land). In the Greek language the radix sik is used to identify certain fruits that grow rapidly as the fig tree (sikè) or pumpkin (sikùs). So Sicily would mean “the land of fertility, fertility island”.[4]

The Expansion of the West Loop

Expansion of the West Loop:

Expansion of the West Loop (Embeya)


It was only a matter of time before Restaurant Row ballooned enough in size to expand to side streets.

Famed Restaurant Row appears to have reached some sort of ceiling. The stretch of Randolph roughly between Blackbird and bellyQ only has so much space for new restaurant and bar tenants, so it really was only a matter of time before restaurateurs got wise to the fact that side streets exist. Green Street and Morgan Street may not have the notoriety or cache of Randolph, but they make up for it with calmer setting, accessibility, and more ample space, affording restaurants and bars opportunities to finagle with design and create truly unique and off-the-wall concepts. Let’s take a look at some streets in the West Loop worth…………CONTINUE:  



Banana Cream Pie Concrete at Scooter’s Frozen Custard: Sweet of the Week

Banana Cream Pie Concrete:

Banana Cream Pie Concrete

(Scooter’s Frozen Custard)

Banana Cream Pie Concrete:

Before summer trickles away and our dessert appetites shift from ice cream to hot chocolate, I am desperately trying to eat as much iced sweets as possible.


Not that I completely do away with ice cream in the cooler months or anything, I just think it’s more socially acceptable to binge when it’s hot out and everyone expects it. One of the essential summer staples in Chicago is Scooter’s Frozen Custard, a seasonal dessert haunt in Lakeview revered for their buttery thick custards that serve to outdo even the most decadent of ice cream sundaes. By infusing their custards with egg yolk, the resulting treat is thicker, denser, slightly warmer, and smoother than most ice cream





Brunch Bites: Julius Meinl and Parlor Pizza Bar

Julius Meinl:

Julius Meinl

(Julius Meinl comes to Streeterville)

Brunch is a booming business in Chicago, and it can be hard to navigate the ins and outs, especially when so many strollers are blocking the way. Each week we highlight some of the most notable brunch news and dining happenings around town. Here are your latest brunch bites.

In this week’s batch of brunch bites, Julius Meinl rolls out a new location and adds music to the brunch mix, while Parlor Pizza Bar adds another brunch option in the West Loop.…………CONTINUE:  



Weekend Planner: Green Tie Ball: Seafood Boil, Umbrian Sunday Supper, and Festiv-Ale

Green Tie Ball:

Weekend Planner September 12-September 14: No matter the time of year, there is always lots to do, eat, and drink in Chicago. Here are some of the hottest happenings this weekend.
Weekend Planner: Green Tie Ball:

Green Tie Ball:

Green Tie Ball:

This Saturday is Chicago Gateway Green’s Green Tie Ball, the best culinary & entertainment fundraiser of the year!

From David Lissner “The Food Dude “As a board member of Chicago Gateway Green, I am extending a special offer for you to purchase Gala tickets at $100 ($50 off) to attend this Saturday, September 13th.  The invitation is attached. 

Please go to​, select the quantity of tickets in the “Gala Ticket” section and scroll down to bottom to enter the promotional code LISSNERGTB before you click “Order Now”, fill out the information it requires and then you will receive an email with your tickets to print out.   

Thank you for your support and look forward to seeing you at GTB!.…………CONTINUE:  



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A little bit About Gateway Green

We lead urban beautification and greening projects that make a positive environmental and aesthetic impact on Chicago. Ultimately our work leads to improved quality of life through healthier living. Our sustainable landscaping, litter removal and native plantings on hundreds of acres along transportation corridors help improve air quality, protect our water, and restore the beauty of Chicago – making us feel good about our surroundings and breathe a little easier, too.

Sweet of the Week: French Cream Donut at Le Pain Quotidien

French Cream Donut:

(Le Pain Quotidien's French cream donuts)

French cream donut

French Cream Donut:

Chicago is a city with a sweet tooth, packed with unique pastries and desserts in every neighborhood restaurant and bakery for dining and snacking in Chicago. I’m a guy with a sweet tooth, so each week I’ll report on a different dessert you need to try. I mean, I’ll eat more than one dessert of course, but only one standout confection gets a shout out.

I love doughnuts as much as any yellow cartoon character, but over the past year or so, I can say that I’ve come dangerously close to doughnut fatique. How much more can one city take before the deep-fried bubble bursts? In a sea of doughnuts, it takes something truly novel to stand out. Like the mammoth French cream donuts at Le Pain Quotidien. These juggernaut desserts are not for the faint of heart, and it’s practically hilarious the stark contrast they’re in compared to the rest of the wholesome and downright nourishing menu at the Brussels-born cafe. These are not your typical glazed doughnuts by any stretch of the imagination. Rather, they’re indulgence on par with the most salacious of risque state fair foods. They just happen to be served at a quaint cafe.…………CONTINUE:  


Peter Coenen Ascends to the Culinary Throne

Peter Coenen:

Peter Coenen Ascends to the Culinary Throne

Peter Coenen

Peter Coenen takes the throne as executive chef at The Monarch.
The road to the kitchen throne at The Monarch was not an obvious or easy route for Peter Coenen, recently tapped executive chef at the Wicker Park gastropub. Rather, the East Coast-bred chef fell into the realm of cookery out of youthful necessity and a restless energy that behooved him to kitchen life. As the dexterous chef takes the reins and settles in at his new role, completely overhauling the menu and accentuating his own culinary voice, it’s an apt time to get to know one of Chicago’s most under-the-radar up-and-comers.

Coenen’s offbeat trajectory began at a boarding school outside Boston. Not the most commonplace setting for a burgeoning culinarian to develop an interest in cooking, but as a teenager it afforded him the opportunity to get a job in a kitchen washing dishes. I know I know, that old “dishwasher to prep cook to sous chef to chef” chestnut, right? Well sure, but Coenen’s rise through the ranks had a lot more zing to it. Case in point: Coenen cites memories of hanging out with his friend whose dad owned a restaurant and who lived above said restaurant. Whereas most teens would be content playing video games or zipping around on bikes, Coenen had different interests. “We would go down and see the burners and servers. We’d grab things off the line and




Wing It at Rockit

Wing It at Rockit:

Wing It at Rockit

(Wing It at Rockit)

Wing It at Rockit:


The return of football season means the return of incessant cravings for chicken wings. The quintessential tailgate food is as inexorably linked with the early fall season as pumpkin spice lattes and cups of cider. Hence, Rockit’s annual wing fest, Wing It, comes at the perfect time both at the Rockit Burger Bar and Rockit Bar & Grill. The duration of the week from September 8 through September 12, executive chef Amanda Downing cooks up a slew of unique wings, featuring a different one each day. Pretend they’re Pokemon cards and catch them all!.…………CONTINUE:  


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Buffalo wing

From Wikipedia, the free encyclopedia
Buffalo wingBuffalo chicken winghot wing, or wing, in the cuisine of the United States, is a chicken wing section (wingette or drumette) that is generally deep-fried, unbreaded, and coated in vinegar-based cayenne pepper hot sauceand butter in the chicken.[1] They are traditionally served hot, along with celery sticks and/or carrot sticks with blue cheese dressing for dipping.


There are several different claims about how Buffalo wings were created.[2][3]

One of the more prevalent claims is that Buffalo wings were first prepared at the Anchor Bar in Buffalo, New York, by Teressa Bellissimo.[3][4] who owned the bar along with her husband Frank. Several versions of the story have been circulated by the Bellissimo family and others:

  • Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce.[2][3][5][6]
  • Dominic Bellissimo (Frank and Teressa’s son) told The New Yorker reporter Calvin Trillin in 1980: “It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again.” He stated that it was his mother, Teressa, who came up with the idea of chicken wings.[2][3]
  • There was mis-delivery of wings instead of backs and necks for making the bar’s spaghetti sauce. Faced with this unexpected resource, Frank Bellissimo says that he asked Teressa to do something with them.[2][3]

However, a long article about the Anchor Bar in a local newspaper in 1969 does not mention Buffalo wings.[7]

Another claim is that a man named John Young served chicken wings in a special “mambo sauce” at his Buffalo restaurant in the mid-1960s. His wings were breaded. Young had registered the name of his restaurant, John Young’s Wings ‘n Things, at the countycourthouse before leaving Buffalo in 1970.[2][3][8]

Marketing materials for Frank’s RedHot claim that it was the hot sauce used in the Bellissimos’ original recipe.[9]