Weekday Planner: Tasting Rome at Monteverde, Pig Roast at The Duck Inn and Dove's Does Happy Hour
Tasting Rome Dinner at Monteverde
Here’s an apt opportunity to sample one of the hottest new Italian restaurants in town. Monteverde is hosting journalist Katie Parla for a special dinner on May 16 to celebrate her first cookbook, Tasting Rome. The sole stop in Chicago for her book tour, the event entails a four-course menu inspired by the cookbook, served family-style courtesy of chef Sarah Grueneberg, who will also be augmenting with some of her own favorite Roman dishes. Dinner starts at 6:30 p.m. and includes dishes like ’nduja arancini, shredded beef meatballs, spaghetti alla chitarra, lamb shoulder in egg and herb sauce, fried and marinated zucchini, fried balls of dough with sugar, and mint panna cotta. The cost for dinner is $120 per person, which includes wine and a copy of the book.
Pig Roast at The Duck Inn
In honor of the NRA show (as in, the National Restaurant Association) taking place this month in Chicago, The Duck Inn is getting the party started early with a pig roast on May 19 in the restaurant’s backyard. Along with chefs and restaurateurs from across the country, guests are invited to feast their way through the succulent buffet spread, where a whole roasted pig is the centerpiece. The roast takes place from 6:00 p.m. until 10:00 p.m. and costs $50 per person, which includes food and drink. Tickets and additional info can be accessed on The Duck Inn’s website.
Happy Hour at Dove’s Luncheonette
It seems every week there’s a new happy hour to seek out. This time, it’s courtesy of Dove’s Luncheonette. Available on a daily basis from 3:30 p.m. until 6:30 p.m., guests will be happy indeed with great new deals on drinks and bites. These include $2 Pacifico Shortys, $5 bocadillos, $5 caballitos (shot of mezcal or tequila with sangrita), $5 copa de vino (house glass of sparkling, white, rose, or red), and $5 ponche de cereza (tequila infused with dried tart cherry, pink peppercorn, cinnamon and clove with lemon, demerara, ginger syrup, and rum).