Trading the Restaurant Floor for the Hospital Floor When COVID-19 hit, the wine director of a buzzy West Loop restaurant sprung into action. Read more
Got 51 Seconds? Make This Blueberry Gin and Tonic By DS Shin What you need: five blueberries, a sprig of rosemary, some lemon peel, booze, tonic, ice, and a little less than a minute. Read more
Bartenders to Pritzker: Legalize To-Go Cocktails Already By Amy Cavanaugh Plus: A beloved slashie closes and three new restaurants open. Read more
Reflections From an Out-of-Work Pizzaiolo By Dennis Lee The shutdown may be a time to catch up on sleep, but nothing beats the visceral pleasure of being in the kitchen. Read more
The Last Time Bars Closed on St. Patrick’s Day By Edward McClelland No, not because of a public health emergency: It was Election Day in Illinois. Read more
Who Needs Green Beer, Anyway? By Taylor Laabs Area breweries are rolling out mint milk stouts, Irish red ales, and other festive beers this St. Patrick's Day. Read more
Jeppson’s… Bourbon? By Karl Klockars CH Distillery is using the Malört brand name to promote a new whiskey blend. Read more
An Upscale Brewpub is Coming to La Grange By Anthony Todd Opening this spring, Milk Money will emphasize easy drinking over highfalutin craft brews. Read more
Chicago Bar Owner Gives up Food, Subsists on Beer for Lent By Karl Klockars For 40 days, Pat Berger of Paddy Long's will consume only beer, coffee, and water in a nod to a strict order of 17th century monks. Read more
How to Make Margaritas Like Federales By DS Shin Beverage director Tim Ryll shares three recipes for National Margarita Day. Read more
