Weekend Planner: Memorial Day Edition

Weekend Planner: Memorial Day Edition

Sunday Funday Rooftop Revolution

Even if the weather doesn't cooperate, you can still celebrate like it's summer at Little Goat's Sunday Funday Rooftop Revolution on May 25. The perfect finale to Chicago Craft Beer Week, Little Goat will toast to the changing seasons with an evening of barbecue and Revolution Brewery beers. 

Nautical Specials at Shaw's Crab House

In celebration of Memorial Day, both Shaw's Crab House locations will be doling out discount oysters all weekend long. On Memorial Day itself, both spots will feature half-priced oysters in the oyster bar all day. From 4:00 p.m. until 6:00 p.m. at the Schaumburg location, oysters will go for just $.50 apiece. From May 24 through May 26, the Chicago location will feature a special New England-style lobster boil with all the fixings for $38 per person. Guests can amp up their meal with an extra one-pound lobster for just $16. 

Tiki drinks at Sable
(Sable Kitchen & Bar tiki pop-up)

Anniversary Specials at Anteprima

Andersonville's masterful regional Italian restaurant, Anteprima, is celebrating its seventh birthday. Naturally, they are honoring the occasion by offering $7 specials through May 24. These are dishes that have been mainstays since opening day, and for good reason. Get there and feast on grilled octopus, grilled polenta, antipasti, orecchiette, and housemade ravioli, all for laughably low prices. 

Tiki-themed Pop-up at Sable Kitchen & Bar

Tiki culture is so hot right now. It's the new cupcake. Embracing the tiki obsession and the fascination with pop-up concepts, Sable Kitchen & Bar's Mike Ryan has instated a "Cocktails in Motion" series, wherein he "pops up" every weekend with themed drinks on the heated, plush patio in front of the hotel. Currently available from 6:00 p.m. until midnight on Fridays and Saturdays, Ryan kicks off his series with tiki drinks, which include house creations and inspired classics. In the future, look for expanded days, new themes, and food from executive chef Heather Terhune. 

- Matt Kirouac