—Japanese delight: Boka Restaurant Group plans to open Midōsuji—an intimate, nouvelle omakase experience within the Chicago Athletic Association hotel.
Named after Osaka’s famed ginkgo-lined boulevard, Midōsuji honors the cultural kinship between sister cities Osaka and Chicago. Once a secretive Prohibition-era speakeasy known as the Milk Room, the reimagined space now welcomes an intimate eight guests per seating, with two seatings per night (6 and 8:30 p.m.). The venue has been carefully restored, preserving its 1930s-era bar, original tile work and wood-beamed ceiling, while introducing warm Japanese influences: from a hand-carved naguri-edge walnut bar to custom cherry blossom wall coverings and seaweed-green velvet stools.
Guided by Chef Brian Lockwood (formerly chef de cuisine at the three-Michelin-star Eleven Madison Park) the menu blends refined Japanese ingredients with classical French technique. Guests might enjoy crab salad with daikon and miso egg yolk, rotating hand rolls or sansho pepper duck, with the offerings evolving nightly. Guests must RSVP.
—Yes, chef: Green City Market’s annual Chef BBQ returns to Lincoln Park on Thursday, Sept. 4, at 6:30-9 p.m., bringing together more than 100 of Chicago’s most celebrated chefs, restaurants, brewers and mixologists.
Unlike any other food festival in Chicago, every chef participating in Chef BBQ sources sustainably-grown ingredients directly from Green City Market’s local farmers and vendors. This one-of-a-kind food festival fuels Green City Market’s 501(c)(3) nonprofit mission to secure the future of food by supporting sustainable farmers, educating the community and expanding access to locally-grown food. Participants for the 2025 event include avec, Bang Bang Pie, Begyle Brewing, Zeitlin’s Delicatessen, Virtue Cider and many, many more. VIP guests enjoy access to a bespoke VIP section, including premium reserved seating, trays for carrying unlimited small plates and beverages back to your table, and exclusive VIP beverage activations. General admission tickets (entry begins at 6:30 p.m.) include unlimited access to 100+ small plates and beverage offerings available at the event; no need to purchase additional food or beverage tickets once inside.
—What’s at steak: Trino—the newest restaurant from Chef Stephen Sandoval, with partners Oscar Sotelo and Henry Mizhquiri—has officially opened its doors in the trendy area of Chicago’s West Loop.
Trino “reimagines the traditional Chicago steakhouse through a bold and deeply personal lens, blending Latin heritage, global influence and a sophisticated, culture-driven approach to hospitality,” per a press release. The menu—led by Sandoval and Chef de Cuisine Tom Kavanaugh—features dishes such as caviar atop chicharrón, crab salad on Sandoval’s signature tostada, and a rotating collection of potato preparations. Of course, with this being a steakhouse, meat is central—but instead of grill marks, the goal is full-contact caramelization, followed by a basting of clarified butter, dry-aged tallow, thyme and garlic. The drink program features a strong focus on Mexican wines and those shaped by immigrant experience.
Reservations are now live on Resy.
—Perry good: Perry’s Steakhouse & Grille is unveiling a different way to dine with its all-new petite bar plates—a tasting-style menu exclusively available for dine-in guests at Perry’s Bar 79® and Patio.
Available daily at all three Chicago-area locations—Oak Brook, Schaumburg and Vernon Hills —this new menu invites guests to enjoy a faster-paced, multi-course experience or design a lighter late-night fare. Some of the items include the baby wedge wheel, lobster bisque, three-ounce petite filet mignon and lobster, grilled lamb lollipop and seasonal cheesecake.
—Beef—it’s what’s for dinner: On Tuesday, Aug. 12, Basque restaurant Asador Bastian will host The Kobe Dinner.
As the name indicates, the event will feature authentic, auction-won Kobe beef—and Asador says it’s one of the only U.S. restaurants with this level of access. The dinner will have wine pairings from Vega Sicilia and offer rare vintages by the bottle from Asador’s sommelier team. Some of the menu items are slated to include Kobe beef tartare with Santa Barbara uni; tenderloin carpaccio with late summer mushrooms; Kobe beef knuckle, bone marrow and Osetra caviar; and dark chocolate mousse, crema and crumble.
The Chef’s Table Experience is available for eight to 10 guests—and it’s $350/person. RSVP at the link above.
—Meat and greet: In honor of National Filet Mignon Day, The Grillroom Chophouse & Wine Bar invites guests to indulge in three days of filet-forward features with its “3 Days of Filet” celebration, running Aug. 12-14.
During lunch and at the bar, you can get three filet sliders for $16. Also, in the main dining room, there will be a four-course prix fixe menu featuring a salad, an eight-ounce center-cut filet mignon, choice of two signature sides and a chef-selected dessert—all for $85. Guests can enjoy a seasonal Lakeshore Spritz, which consists of Organic Prairie Vodka (Midwest-made), white grape juice, lemon juice, simple syrup, muddled blueberries and mint, finished with a splash of brut; 10 percent of proceeds from each one sold will be donated to Alliance for the Great Lakes.
—Shellfish behavior: Shaw’s Crab House, in Chicago and Schaumburg, will bring back its annual Lobster Festival Aug. 15-Sept. 1.
Enjoy a limited-time menu with items such as popcorn lobster, spicy lobster crispy rice, lobster lobster BLT sandwiches and more. (Note: This menu is available for dine-in only.) Also, in the Schaumburg location, head to the Oyster Bar on Monday, Sept. 1, at 4-7 p.m. for a special performance by The Breezy Rodio Band.
—Drag dolls: On Tuesday, Aug. 19, 6-8 p.m., Andersonville Taiwanese street-food spot Minyoli will host “Minyoli Drag Date Night! Presenting: Send Noods.”
Hosted by Holly Berry Blossom and featuring performers Apsara (@thegoddessapsara), Ryne Stone (@ryne.stone) and Ty Yamamoto (@ty_yamamoto1), guests can expect high-energy entertainment and an expansive buffet. Drinks will be available for purchase at the bar. Tickets to the 18-and-older event are $35 each; they can be purchased here.
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Until next time…