The outdoor patio at our newest location has been open for the last three weeks, and our neighbors have been putting it to good use. It’s time to let the secret out, however, so a week from today we’ll be hosting our first party in our new outdoor space. Helping us with the fun will be our friends from Three Floyd’s Brewing, Indiana’s own hopheads extraordinaire. They’re releasing their Fantabulous Resplendence XI Anniversary Ale, and we’re hosting the official release party on Saturday, June 28 from 5-8pm. The party is free, we’ll be passing out samples of the Fantab and other beers and grilling up some goodies on the hibachi. We’ll also be offering beer-to-go via our shiny, sexy new Growlers (pewter handles boyee!). There’s nothing like great beer two liters at a time.
No RSVP is necessary, but if you’re planning on coming please let us know so we can be prepared. So come by, grab some beer and chill in the sunshine with your favorite Lushes!
The party was fantastic, many thanks to all who came out and spent time with us! The turnout was huge, the beer was flowing and the patio stayed packed for hours. It was such as success that we’ll be doing more in the future–keep an eye on this blog for updates!
Special thanks to Sally the Beer Girl, Lincoln from Three Floyds and to that guy who kept distracting me while I mopped.
Image borrowed from http://www.seriouseats.com
Momofuku Ko sounds like an awesome restaurant. Chef David Chang is a 2007 James Beard Award winner, a 2006 “Best New Chef” from Food & Wine and the 2007 “Chef of the Year” according to Bon Appetit. Unfortunately, it’s almost impossible to eat dinner there. Momofuku Ko has only 12 seats, and all meals are by reservation only. Reservations can only be made online at 10am for dinner the next day. No scalped reservations, no planning ahead. If you’re insanely lucky, you get a seat–if not, you’re stuck using your imagination like the rest of us. Read the rest of this entry »
1851 W Addison St
Chicago, IL 60613
I love Italian food. I love crazy weird Italian wine. I love to eat Italian food with this crazy Italian wine. It may be genetic, but I don’t fight it. Bring it on…food ecstasy with my very favoritest wines. I want a tummy full of yum right now. Thus, I am highly recommending that you try your hand at BYOBing at Terragusto. Do it now. Call for a reservation first, but do it now. Read the rest of this entry »
I’m a regular reader of the online magazine slate.com, and while most of the articles I read there are political in nature, they also occasionally post some extremely interesting articles in their Food and Drink section. Their in-house oenophile, Mike Steinberger, does a good job posting articles that inform and entertain more seasoned winos while not intimidating the newbies out there. His article posted today focuses on his search to find truly great wines that retail for under $150. Read the rest of this entry »
I would imagine that most people in the wine industry (or even those not in the wine industry) have given thought to pursuing a career as a sommelier. Food, wine, people — what could be better, right? But it also takes hard work, persistence, and passion; and with all the options for education and training, it’s a little hard to know where to start. Read the rest of this entry »
Uh-oh, the fiancee is out of town, so you know what that means! After doing a little freelance work up at Lush Roscoe, Thursday night was dedicated to watching the NBA Finals and raiding the ol’ beer cellar. As always, these beers were purchased outside the state of Illinois and are not available in this market. Read the rest of this entry »
I guarantee that every staff member at Lush knew I would choose Mado as my BYOB of choice for this post. Why not? It’s brand new, it’s fantastically cool and it’s a five-minute walk from my door. When those factors combine, the chances of me making it a regular haunt reach high levels.
Tre Kronor, a Swedish restaurant in North Park is deservedly well known for their weekend brunch, but underappreciated for their awesome dinner menu — and it’s BYOB!