Weekday Planner: Rhine Hall Turns One, Anniversary Party at 312 Chicago, A Taste of France,

Rhine Hall Toasts to One Year

Chicago's first brandy distillery is getting ready to celebrate its first anniversary with a fete on April 3. From 3:00 p.m. until 10:00 p.m., Rhine Hall will toast to one year of success with an anniversary cocktail menu, light bites, a DJ, and a tasting of Rhine Hall's newest forthcoming release, peach brandy. Tickets for the event are $30 per person and are accessible via Rhine Hall's "announcements" page on their website. Tickets include two cocktails, peach brandy tasting, and food throughout the evening. Guests have three time slots to select from: an invite-only slot for industry guests between 3:00 p.m. and 5:00 p.m.; first session from 6:00 p.m. until 8:00 p.m.; and the final session from 8:00 p.m. until 10:00 p.m.  


Rhine Hall
Rhine Hall

312 Chicago Turns 17

In other anniversary news, 312 Chicago is turning the age of a surly teenager; 17 to be precise. The Loop favorite is celebrating its 17th anniversary in style, with an aperitivo happy hour party on March 30 at 6:00 p.m. The party will mark the onset of 312 Chicago's new weekly "aperitivo hour," held every Monday from 4:00 p.m. until 6:00 p.m. Guests can expect complimentary snacks and cocktails at the bar area for the event, which is free to attend and open to the public. 

A Taste of France Wine Dinner

If wine is more your style, particularly of the French persuasion, then Paris Club Bistro & Bar's five-course A Taste of France wine dinner should be more your speed this week. On March 31, the sultry River North bistro will transport diners to the illustrious French countryside with wine samples from five of France's esteemed wine regions. The areas to be covered and sipped include Alsace, Bordeaux, Burgundy, Beaujolais, and Languedoc. To match, dishes for the special dinner include roasted black bass with caviar creme fraiche and truffle-stuffed roast chicken with spring vegetables. Seats are $75 per person and can be reserved by calling the restaurant. 

- Matt Kirouac