Following the exit of inaugural “chef-in-residence” C.J. Jacobson, Intro welcomes chef Erik Anderson of The Catbird Seat in Nashville, who will serve as the restaurant’s executive chef through July. Anderson’s French-informed menu includes dishes like preserved foie gras tarts with salted strawberries, hazelnut milk, and radishes, and roasted poularde with lobster, morcilla, fava beans, Madeira, and black truffle sauce. The menu will evolve over the course of his tenure. 2300 N. Lincoln Park W., 773-868-0002
What better way to celebrate Chicago Craft Beer Week than with a boozy, upmarket version of your favorite childhood frozen treat? Now through May 24, stop at this Loop destination for beer pops made with Atlanta-based brewery SweetWater’s blueberry wheat beer and ready-to-burst fresh blueberries. 225 N. Michigan Ave., 312-698-7111
Every Wednesday, Chicago’s preeminent whiskey bar offers exclusive prices on pours from every bottle in its impressive global whiskey selection, from rare labels to lesser-known Japanese single malts and beyond. There’s something for dedicated enthusiasts, neophyte sippers, and every palate in between. 501 N. Ogden Ave., 312-666-1500
Take part in a celebration of music, wine, and local culinary fare at the inaugural Lincoln Park Wine Festival May 30-31. The open-air market will showcase over 80 domestic and international varietals and runs from 1-7p.m. both days at Jonquil Playlot Park. 1001 W. Wrightwood Ave.
Join ENO Wine Bar’s expert staff of sommeliers on May 31 for a Spain-focused installation of its monthly “ENOversity” series. You'll explore and taste wines from different regions throughout Spain, including Rioja, Toro, Priorat, and more, alongside a selection of cheese, charcuterie, and chocolate from local chocolatiers. Purchase tickets online for the class, which runs at 3 and 6 p.m. 505 N. Michigan Ave., 312-321-8738
This popular Chicago-based doughnut chain gets in the CCBW spirit with a limited edition beer-infused “IPD” (India Pale Doughnut), a hand-cut, yeast-raised pastry coated with malted Maris Otter barley glaze and sprinkled with cascade hops powder and is available individually or as an exclusively priced “six-pack.” These special treats are available through May 24 at all six Glazed & Infused locations.
Chef Bill Kim and the team behind Asian barbecue concept bellyQ kick off their new chef collaboration series on June 1 at 6 p.m. with “Dinner with the Dangs,” a Vietnamese-focused meal prepared by Danielle and Thai Dang (HaiSus). A portion of the proceeds from the dinner will benefit Cantu Children’s Trust. Tickets are available online. 1400 W. Randolph St., 312-563-1010