At Heisler Hospitality’s latest, Dan Snowden’s vegetable-forward menu is no joke.
As the sorbet melts, it releases its flavors into the prosecco.
A West Loop bar offers a pleasant place to wait for a table.
Violet Hour bartender John Smillie has his way with a two-whey flip.
Jonah Frank of Trenchermen revivifies the Corpse Reviver #2 with Spanish paprika.
The third year of the Reader‘s Cocktail Challenge brought nonfoodstuffs and the nastiest ingredient yet.
Wade McElroy of the Sportsman’s Club crafts a truffle-oil pousse-cafe that passes the taste test.
Eat, drink, and be merry at tomorrow’s free preview event for the latest project from Heisler Hospitality.
Austin Skiles of Lone Wolf uses the processed foodstuff in a twist on the negroni.
Rachael Smith of Bar DeVille “doubles down on fish” in a pink-and-blue margarita.