—To shell and back: The price of eggs is affecting restaurants—and, in many cases, the patrons bear that financial increase in the form of higher menu costs.
I personally encountered this recently at a Thai restaurant when I was told my dish would cost a dollar more. But it’s not the only spot, according to WBEZ: The restaurant Cebu has raised the price of brunch items that contain eggs. Joel Nickson, chef and co-owner of Wishbone near Fulton Market, said that 15 dozen eggs now cost more than $100; a year ago, they were $31.
The rising prices are in part because bird flu (aka avian influenza or H5N1) has been spreading among poultry across the country, resulting in some stores—including Costco and Trader Joe’s—limiting the number of eggs customers can purchase.
—Aussie highlights: Guzman y Gomez (GYG), one of the world’s fastest-growing fast-food businesses, announced the signing of a lease in Bucktown, marking its first-ever location within Chicago.
This flagship Chicago restaurant of the Mexican chain will be located at 1624 N. Damen Ave. and is slated to open in the summer.
Alongside this debut, GYG is also set to open in Evanston, at 1706 Sherman Ave., on March 11; and in Des Plaines, at 2777 Mannheim Rd,, this summer as well. According to a press release, “GYG serves real, authentic, made-to-order Mexican burritos, bowls, nachos, nacho fries, tacos and more using fresh whole produce and authentic ingredients across dine in, take away, app and web ordering, delivery and drive-thru.”
—That’s Italian!: Fulton Market spot Time Out Market Chicago has announced the arrival of Stefani’s Bottega Italiana. From Stefani Restaurant Group, Stefani’s Bottega Italiana features a selection of Roman-style pizzas, sandwiches and signature homemade pastas. The longtime restaurant group joins a roster of local chefs and restaurants at Time Out Market Chicago on Feb. 17.
—Art-felt: The Mariano’s at 113 W. Randolph St. is hosting the Black Metropolis Emerging Black Artist Exhibitors Series on Thursday, Feb. 20, 5-8 p.m., with a live auction at 6:30 p.m.
Curated by Frank Goss III, this free event will highlight artist Thomas Williams, whose artwork will be available for purchase, with 30% of proceeds benefiting local Bronzeville nonprofits, including Bronzeville Helping Hand. For more details, visit this link.
—Sneak peek: Award-winning chef Chris Curren—known for his acclaimed St. Charles restaurant The Graceful Ordinary—is heading to the city (at Dove’s Luncheonette) for one night only to preview his forthcoming pasta-focused concept, Vicolo.
Teaming with Chef Thomas Hollensed and the kitchen at One Off Hospitality’s Wicker Park diner Dove’s Luncheonette, Curren and Vicolo’s Chef de Cuisine Claire Scheufler will bring their signature, rustic cooking style on Thursday, Feb. 20, 5-9 p.m.
The preview dinner will include highlights like seafood crudo dressed with blood orange, fennel and green Castelvetrano olives; fresh burrata with persimmon, fennel pollen, honeycomb and pistachio; and bone-in ribeye bistecca Fiorentina served with arugula and gorgonzola cream sauce. Curren’s handmade pasta plates will include Maine peekytoe crab lumache tossed with lobster butter sauce, herb breadcrumbs and sea urchin espuma; earthy wild mushroom agnolotti with mushroom and leek ragout, crispy fried leeks and porcini jus; or busiate with spicy merguez sausage, sun-dried tomatoes, broccolini and plenty of shaved pecorino. Desserts include lemon-chiffon cream-cake trifle and chocolate hazelnut tiramisu.
Dishes and drinks will be available for à la carte purchases and reservations are available with credit card hold via OpenTable. Each reservation deposit will be applied to the final check.
—Here comes truffle: On Wed., Feb. 26, at 6:30 p.m., the River North hotspot Asador Bastian is hosting a black truffle dinner with Occidental Winery.
The celebration of black truffle season will feature winemaker Catherine Kistler and truffle expert John Magazino, from The Chef’s Warehouse. Menu items will include dry-aged bluefin tuna with black-truffle vinaigrette; uni, foie gras and black-truffle revuelto; roasted squab with walnut-and-black truffle sauce; Northern California dry-aged Txuleton (a large rib steak) with beef cheek-stuffed piquillos; and pistachio pantxineta (puff-pastry buns filled with thick custard cream and topped with nuts)—all with wine pairings.
Tickets are $325 each. (Hey—it’s truffles.) RSVP at this link.
—Miles and miles: Four Seasons Hotel Chicago announced the extension of the exclusive speakeasy Mile High Cocktail Club, now running through March 31.
This limited-time experience, a collaboration with Handshake Speakeasy, will mark the launch of a new secret cocktail featuring Chicago’s infamous Jeppson’s Malört. The Handshakes Handshake—inspired by the legendary “Chicago Handshake” pairing of Malört and a local beer—features Bombay Sapphire Gin, grapefruit, Malört, dry vermouth and grapefruit soda.
However, if that doesn’t appeal to you, there are other choices. A couple include the Cariño, with Bacardi Reserva 8 Años, Yellow Chartreuse, vanilla, lemon, Greek yogurt and nutmeg; and the Butter Mushroom Old Fashioned, with Angels Envy Bourbon, brown butter, mushroom, maple and walnut. RSVP at this link.
That’s the news for this week. Be sure to come back next week for more tasty treats!
Drop me a line (hot news, tips, etc.) at future3733@yahoo.com—and don’t forget that you can find a lot more news, etc., at the Substack SAVOR with Andrew.
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