—Honey business: As Chicago commemorates Juneteenth, Honey Pot Performance (HPP) is inviting residents to revisit the legacy of Fifth City–a Black-led movement that transformed Chicago’s West Side through community organizing, economic development and neighborhood investment from the 1960s through the 1990s.
On Friday, June 19, at First Church of the Brethren, 425 S. Central Park Blvd., HPP’s 2nd Annual Juneteenth Celebration—a free event—will feature a brass band community procession led by the Windy City Ramblers as well as live performances/DJ sets, food trucks, cultural activations and conversations inspired by Fifth City Revisited, Artistic Director Meida McNeal’s multidisciplinary project exploring how communities build and sustain power in the face of systemic change. Performances will be 12:15-6 p.m.
And now on to culinary items…
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SPOTLIGHT: Here are more Fast Foodie Facts, courtesy of Terri Schlichenmeyer and yours truly:
- The edible part of an artichoke is the bud within the flower head before it fully blooms. And an artichoke is not a vegetable—it’s a thistle. In addition, it can (reportedly) reduce blood pressure, stimulate urination and eliminate hangovers.
- Joey Chestnut may be known for his hot dog-eating prowess, but he’s a champion in other categories as well. For example, at The 2026 Siegel’s Bagelmania World Bagel Eating Championship in Las Vegas, he won by consuming 16 7/8 bagels with cream cheese in eight minutes, snagging $5,000. Also, at the Wings for Wishes Professional Wing Eating Championship in Miami, Chestnut ate—get this!—221 wings in 10 minutes, winning $2,000.
- Among the foods that debuted at the 1893 World’s Columbian Exposition (also known as the Chicago World’s Fair) were Vienna Beef, Aunt Jemima Pancake Mix, Juicy Fruit gum and Cream of Wheat, according to the Chicago History Museum.
- People in the United States consume 350 slices of pizza each second.
- Cato the Elder, who died in 149 B.C., believed that cabbage was an essential cure-all.
—Shake and bake: Don’t forget to stop by and visit me at the Provo’s Bakery stand at the Division Street farmers’ market on Saturdays through Oct. 24. I’ll be there from 8 to 9:30 a.m. BTW, that bakery has the best pies and butter cookies I’ve ever tasted.
—If I could turn back time: I recently visited two retro spots in the suburbs with plenty of charm and good food. Check out the FREE article (“Elizabeth Taylor and getting Fong’d”)—and much more restaurant news—at SAVOR with Andrew.
—Early burly: Don’t forget that early-bird tickets for Green City Market’s 25th Chef BBQ won’t be sold after June 21.
Be sure to grab tickets now to take advantage of the Early Bird discount for both general admission and the new elevated VIP experience.
—Culture of personality: ARLA will be opening on June 18.
ARLA’s menu draws inspiration from the coastlines of the French Riviera to the island of Okinawa, reflecting Chef/Partner Soo Ahn’s cross-cultural perspective. Raw bar selections feature dishes like Japanese yellowtail crudo with shaved fennel, amba and toasted sesame alongside bites such as a caviar sando served on Shokupan milk bread with crème fraîche and togarashi. Sushi offerings include the tzatziki salmon maki with Ora king salmon and mint yogurt sauce, while breads and spreads like the charred scallion pita with burnt dashi butter and Japanese-inspired hummus finished with toasted nori and white miso are meant for sharing.
Elsewhere, composed mezze bites blend Mediterranean and Japanese influences through plates of crab spanakopita with flaky phyllo and briny feta, alongside black garlic baba ghanoush with charred lemon. Mains focus on hearth-fired specialties spanning both land and sea, including citrus-marinated skirt steak with nori salsa, lamb chops with hoisin glaze and roasted peanuts, and grilled cod finished with crispy enoki mushrooms and caramelized miso. Vegetable-forward preparations like the cauliflower steak with black lime crust, harissa pickles and brown butter purée round out ARLA’s menu.
Coastal influences continue with cocktails including the Koka, with Maestro Dobel Tequila, yuzu, Makrut lime leaf and serrano salt; the Verde, with Florence Fields Gin, Greek ouzo, celery and green apple; and the Mirage, with coconut-washed Suntory whiskey, melon and citrus.
—On a roll: National Cannoli Day and Fulton Market’s newest restaurant, Labriola Italian Specialties (852 W. Fulton Market), serves traditional Sicilian cannoli made with imported Italian sheep’s milk ricotta—a key ingredient that gives Sicilian cannoli their rich, creamy texture and distinctive flavor.
The handmade cannoli feature shells crafted from scratch by Labriola’s pastry chef, filled to order with ricotta cream studded with chocolate chips, accented with orange,and topped with a cherry.
—Let them eat cake: After nearly two years of preparation and rigorous R&D, West Town’s Guillotine Bakery—described as “elegant, yet irreverent”—is set to open on June 17 at 1711 W. Chicago Ave. (about a block from where Ann Sather’s relocated restaurant will open next month).
Sourcing flour and butter from France, Guillotine’s menu will feature breads, pastries, coffee and sandwiches to ensure the team’s vision of Parisian gastronomy carries across the ocean.
—Red reckoning: With Juneteenth being celebrated on June 19, Hyde Park spot Daisy’s Po-boy and Tavernis offering a menu for that special day.
Led by James Beard Award-winning Chef Erick Williams, Daisy’s is featuring a “Red & Resilience” Juneteenth menu inspired by the holiday’s culinary traditions, where red foods and beverages symbolize resilience, strength, and remembrance. Items include hibiscus jubilee punch ($10), catfish po’boy with red cabbage slaw ($10.99), fried chicken ($18.99), wings ($10) and red velvet cake ($8). A portion of proceeds will support Virtue Leadership Development, helping invest in future leaders within the community.
—Plenty of fish: Celebrate Cebiche Day with a week of specials that pay tribute to Peru’s three culinary regions—the coast, the Andes and the Amazon—at the River North restaurant Tanta Cocina Peruana.
On June 22-28, Tanta will be offering three different cebiches for $28 each, to honor each region leading up to Cebiche Day on June 28.
Until next time…