—Congrats!: A chef receiving one Michelin star is rare enough. However, Chef Carlos Gaytan (Chicago’s Tzuco) has achieved the feat—in two different countries.
The news comes off the heels of the launch of three new highly anticipated Mexican dining concepts from Gaytan and Somos Hospitality Group—Paseo, Centrico and Tiendita—to the Downtown Disney District at the Disneyland Resort in partnership with Patina Restaurant Group.
—Congrats, part two!: The Chicago History Museum announced Chef Rick Bayless as one of the 2024 Making History Awards recipients.
The honor is given each year to individuals who have made an impact on Chicago. Bayless will be awarded The Marshall Field Making History Award for Distinction in Corporate Leadership and Innovation—given to those who exemplify visionary business leadership, entrepreneurship and innovation. Bayless will be joined by five other honorees on Wed., June 5, at 6 p.m. at the Four Seasons Hotel Chicago, 120 E. Delaware Pl., to celebrate the milestone event and officially receive the award.
Other honorees will include Tropical Optical Company President Guadalupe Arce; Foot Locker President/CEO Mary Dillon; CME Group Chairman Emeritus Leo Melamed; and Cleveland Avenue, LLC President and CEO/founder Liz and Don Thompson.
—Swine and dandy: I had a wonderful time at a media event to celebrate the opening of Briny Swine—a restaurant that specializes in South Carolina lowcountry cuisine—at 2577 N. Clark St. (In fact, Briny Swine’s only other location is in Edisto, South Carolina.)
At the event, people were treated to a seafood boil (with corn, potatoes, peel-and-eat shrimp and sausage) along with everything else from fried green tomatoes to deviled oysters to white-chocolate banana puddin’ (not pudding). The actual menu has most of these items, including offerings such as crispy okra, blue crab hush puppies, lobster roll, smoked meats, boiled peanuts, seasonal cobbler and even Coca-Cola cake.
Oh, and by the way, Briny Swine also is showcasing performers in its music room. Chicago Blues Hall of Fame inductee Dave Spector was in the spotlight at the media event, and there are intriguing acts lined up to perform.
—Tequila transfer: Windy City Times reported that Tristan Schukraft, CEO of the telemedicine provider MISTR, has purchased the property at 3352 N. Halsted St., where D.S. Tequila used to be—and might come back again.
Renovations on the 4,200-square-foot space will begin this fall, Schukraft said. He’ll announce later if he plans on introducing something new to Northalsted or reviving the D.S. Tequila brand. Schukraft’s acquisition is part of his growing hospitality empire, Tryst Hospitality, which bought the famous Abbey Food & Bar and the Chapel in West Hollywood last year. The entrepreneur also plans to reopen Circo, a nightclub in Puerto Rico that closed several years ago.
—It’s lunch time!: I recently mentioned how CheSa’s Bistro & Bar’s food truck is going to be revving up again. Well, now the restaurant—which specializes in gluten-free Cajun and Creole cooking—is restarting its lunch hour, serving items 11 a.m.-2 p.m. every Wednesday.
Lunch items will include salads Mango Fried Shrimp Salad ($18) or Old Bay Caesar Salad ($16); and starters including a Pound of Fried Tiger Shrimp ($20), Andouille Chicken Sausage & Jalapeno Cheddar Hushpuppies ($15) or Boudin Stuffed Mushrooms with Cheese ($14).
Main dishes will include Salmon Melt on Garlic Bread and Pepper Jack Cheese served on gluten-free toasted bun ($17); Wagyu Cheese Burger with Frites ($19); Fried Catfish Po Boy ($18); Beyond Meat BBQ Burger with Frites ($19); Lobster Belle Sandwich with frites ($28); and Honey Fried Chicken and Donuts ($23).
Chesa’s is at 3235 W. Addison Ave.; visit https://chesasbistro.com or phone 773-754-8523.
—The hole day: National Donut Day is June 7—and Fry the Coop and Stan’s Donuts are collaborating for the celebration.
The Croissant Donut Hot Chicken Sandwich is Fry the Coop’s crispy hot chicken topped with spicy honey butter, served on a Le Stan croissant donut and dusted with maple sugar (putting a lot of trends in one sandwich). Priced at $6.70, this limited-time handheld will be available only on June 7 at all Fry the Coop locations while supplies last.
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