May 16, 2017
May 16, 2017
Tesori celebrates National Pizza Month throughout October with a daily-rotating specialty pizza.
Pizza Month at Tesori: To celebrate Congress-mandated National Pizza Month, Tesori supplements its usual pizza menu with a different featured pizza every day in October. Gourmet combinations include beef Carpaccio and horseradish (October 10); acorn squash, sage, and pumpkin seeds (October 21); and dates, caramel, and Gorgonzola (October 26). For the full list of pizzas, visit tesorichicago.com/pizza-bar-menu. $15 per pizza. 65 E. Adams St., 312-786-9911
Howells & Hood’s award-winning burger: This past weekend, the Chicago Gourmet festival was kicked off by the Hamburger Hop, a renowned event that gives one restaurant a year’s worth of bragging rights. New resto Howells & Hood took home this year’s top prize for chef Scott Walton’s kimchi burger, which features house-made kimchi, bread and butter pickle aioli, and carrot bacon. Walton beat out burger contenders from restaurants like Rockit Bar & Grill, RL, Harry Caray’s, and The Gage. 435 N. Michigan Ave., 312-262-5310
Trenchermen’s coffee cocktail: Wicker Park’s Trenchermen improves upon its java program this fall by adding a coffee cocktail to the bar; the libations are created by Tona Palomino and will change monthly. For October, Palomino introduces The Common Cure, featuring a roast dubbed Elixir #1 (Darko’s Secret Sauce), two types of gin, and Amaro Montenegro. 2039 W. North Ave., 773-661-1540
In Good Taste: The Lynn Sage Foundation partners with dozens of local restaurants during Breast Cancer Awareness Month for the annual In Good Taste initiative. Participating eateries like 25 Degrees, GT Fish & Oyster, Tavern on Rush, and more support the cause by donating a portion of the proceeds from diners’ final checks, featured food and drink items, and more. Donations benefit local breast cancer research.
Pump Room’s 1930s menu: In honor of its 75th birthday this month, the Pump Room offers a retrospective menu, featuring updates on its original 1930s dishes. Chef Jean-Georges Vongerichten puts modern twists on items like prime rib au jus with Yorkshire pudding, tempura fantail shrimp, flaming roasted chicken en brochette, and more. Plus, one table per week will be selected at random to pay the original 1930s price for the meal. 1301 N. State Pkwy., 312-229-6740
PHOTOGRAPHY BY ANTHONY TAHLIER