Dining Chicago Weekend Planner: BBQ on the Patio at Table, Donkey and Stick

Barbecues and patios go together like summer and sunburns. Celebrate the oncoming al fresco season with the next leg in Table, Donkey and Stick's new BBQ patio series, wherein a different guest chef cooks up 'cue for al fresco dining once a month. After TDS's executive chef Scott Manley got it started last month, the first guest chef to take the reins is Jon Keeley of Gemini Bistro and Rustic House this Sunday, May 4. For $20, guests can converge on the cozy 20-seat patio and partake in Keeley's interpration of barbecue with sides. 

Musical-inspired Prix Fixe at sola

It's not every day you get to partake in a prix fixe inspired by a musical. Starting May 1, sola is doing just that, drawing inspiration from the musical Hair taking place down the street at the American Theater Co. in May. Available Wednesdays through Sundays, sola's eclectic three-course tasting menu features a baby arugula salad dubbed "Ain't Got No (Grass)," an entree called "The Berger," made with beef or veggies, and "Let the Sunshine In," a hot fudge sundae comprised of housemade banana ice cream, hot fudge, macadamia nuts, and bruleed banana. Guests also get their choice of cocktail: "Electric Blues" with blueberry vodka and lemonade, "Flower Power" with hibiscus syrup and Prosecco, or "Age of Aquarius" with Tanqueray, blood orange juice, lime juice, and simple syrup. All this goodness for $35. 

(Table, Donkey and Stick's patio)

Crawfish Boil at Frontier

You're due for a little all-you-can-eat soul food. Get thee to Frontier this weekend, May 4, for a crawfish boil at Frontier, tended to by New Orleans native and executive chef Brian Jupiter. For $35 per person, guests can feast on all the Louisiana-style crawfish cookery from 3:00 p.m. until 8:00 p.m. Tickets can be purchased here. 

Drink in Spring with Rodan's New Cocktail Menu

Honeydew melon, blackberries, ginger beer, and beertails are just a few of the quintessential flavors rounding out Rodan's spring-y new cocktail menu. Head to the Asian gastrolounge to partake in one of their crafty new potables and give winter the middle finger. The Cocky Rooster is a nifty riff on the michelada, made with beer, roasted tomato and jalapeno puree, fresh lime, juice, bitters, soy, and a salted togarashi celery rim. The Black Mule draws inspiration from Moscow with a zesty mix of muddled blackberries, Russian Standard vodka, fresh lime juice, simple syrup, and ginger beer. Another refreshing potable is the Moku, a fruity mix of muddled honeydew, lychee juice, white rum, and lime juice. 

- Matt Kirouac