—As early as Dec. 1, Frank Meats Patty is expected to move into the iconic Avondale space at California and Roscoe that Hot Doug's occupied, according to an NBC Chicago item. Hot Doug's closed its doors for good Oct. 4. Owner Doug Sohn said he has to vacate the building by Nov. 1, adding he plans to auction off the decorations for charity. Fatso's Last Stand and Lockdown Bar & Grill own Frank Meats Patty, a fast-casual gourmet burger and hot-dog joint.
—Chicago Mayor Rahm Emanuel has proclaimed Oct. 13-16 days in honor of Phil Stefani as well as chefs Michael Kornick, Gale Gand and Stephanie Izard. They will be formally inducted into the Chicago Culinary Museum's Chefs Hall of Fame Thursday, Oct. 16 at Castle, 632 N. Dearborn St., 5-9:30 p.m. Tickets are $125 per person and $149 at the door, if available; visit www.brownpapertickets.com ( keyword: Chefs Hall of Fame ) or www.brownpapertickets.org/event/616718.
—The Oct. 27 installment of "The Dinner Party" will feature Chef Paul Virant of Vie & Perennial Virant cooking for Joffrey Ballet Artistic Director Ashley Wheater, film director Joe Swanberg, singer/Chicago Force quarterback Sami Grisafe and host Elysabeth Alfano—and the public at City Winery, 1200 W. Randolph St., at 6:30 p.m. Visit www.citywinery.com/chicago/fear-no-art-presents-the-dinner-party-10-27-14.html .
—OWEN + ALCHEMY—a gourmet, chef-driven juice concept, has opened for business in Chicago's Logan Square at 2355 N. Milwaukee Ave. Juices are divided into a wide variety of categories, but there are also smoothies/shakes ( such as a combination of cacao, coffee, almond butter, maca and vanilla bean ), bowls and salads. Visit www.owenandalchemy.com .
—Q-Tine ( pronounced "Q-Teen" )—which focuses on comfort food featuring Memphis-style BBQ and Montreal-inspired poutine—is slated to open in Logan Square in late fall. The trio behind the concept consists of Greg Morton, a BBQ expert and chef with more than 20 years of experience; Harvey Gladman, a Montreal native, former semi-pro hockey player and restaurateur; and Ron DiNella, a longtime fixture in Chicago's restaurant scene.
—MAK: Modern Asian Kitchen, 1924 W. Division St., will feature several October specials including a Vegetarian Awareness Month special and complimentary donuts on Sweetest Day ( Oct. 18 ). Also, in recognition of Breast Cancer Awareness Month, MAK will donate a portion of the proceeds from every "chicken breast" sold to Bright Pink. See www.makrestaurant.com .
—Tortoise Club, 350 N. State St., has welcomed a new chef ( Aaron Browning ) and has announced its seasonal fall menu. The pheasant pie ( a version of chicken pot pie ) is back, and there are new dishes such as oak-aged bourbon barrel meatloaf, Chicago 250 filet mignon and Butterfield Idaho trout. See www.TortoiceClub.com .
—Sunday brunch has returned to Maxwell's at the Club ( in the East Bank Club, 500 N. Kingsbury St. ). The cost is $24 for adults, and range from free to $12 for children. The menu includes an extensive omelet bar alongside a rotating menu of seasonal entrées, salads and sides. Visit www.maxwellsattheclub.com .
—Sable Kitchen & Bar, 505 N. State St., will host award-winning whisky legend Dave Broom for a "Whisky Tasting, Brunch & Book Signing" on Sunday, Oct. 26, 12-2 p.m. Broom will guide guests through the global flavors of eight whiskey tastings, also available at Sable, including amber spirits such as Nikka Coffey Grain, Green Spot and Amrut Khadambam. Tickets are $120 per person, inclusive of brunch, taxes, gratuity and a copy of Broom's The World of Atlas of Whisky 2nd Edition. Visit www.eventbrite.com/e/dave-brooms-whiskey-tasting-brunch-book-signing-at-sable-chicago-tickets-13365020135.
—Two of Chicago's drinking establishments have landed on an annual ranking billed as The World's 50 Best Bars, according to The Chicago Tribune. West Loop spot The Aviary was named the 13th best bar in the world, while River North bar Three Dots and a Dash was named the 27th best. Number one on the list is Artesian at London's Langham Hotel.
—Lockwood Restaurant & Bar—located within the Palmer House, 17 E. Monroe St.—has announced Mathew Wiltzius as its new executive chef. Among other endeavors, Wiltzius has worked under Chef Herve Cuvee at the Waldorf Astoria Chicago. Visit LockwoodRestaurant.com .
—Lush Wine & Spirits ( 2232 W. Roscoe Ave. and 1412 W. Chicago Ave. ) is encouraging Chicagoans to drink pink in October with "From Our Rack to Yours," in honor of National Breast Cancer Awareness Month. One dollar from each bottle of pink wine purchased will benefit Lynn Sage Cancer Research Foundation.
—Chipotle Mexican Grill will again host its Halloween fundraiser, Boorito. On Friday, Oct. 31, Chipotle will offer $3 burritos, bowls, salads, tacos or kids meals to customers dressed in costume. Proceeds from the fund-raiser will benefit the Chipotle Cultivate Foundation.
—Pastoral is hosting a variety of activities in honor of National Cheese Month ( October ). Among other things, it will highlight four cheeses: Capriole Cheese's "O'Banon, "Point Reyes Farmstead Cheese's "Bay Blue," Alemar Cheese's "Good Thunder" and LaClare Farms' "Chandoka." Also, Bar Pastoral, 2947 N. Broadway, will host a special brunch/book-signing with Legendary "Breakfast Queen" Ina Pinkney in celebration of her new book Taste Memories on Oct. 26. See www.PastoralArtisan.com .
—This October, Glazed and Infused Pastry Chef Nick Stewart offers guests a charitable treat in support of Breast Cancer Awareness month. The artisan doughnut shop is donating 5 percent of proceeds from the specialty Chocolate4 Lynn Sage doughnut ( $3 ) to the Lynn Sage Foundation's "In Good Taste" campaign. Visit www.goglazed.com .
—BBQ restaurant Smoke Daddy, 1804 W. Division St., is offering "Smoked-Turkeys-to-Go" for Thanksgiving. A whole slow-cooked turkey is priced at 11 pounds for $65, or 20 pounds for $85. ( Pulled turkey is $16 per pound. ) Pre-orders are being taken now; call 773-772-6656, or visit www.TheSmokeDaddy.com .
—Chef Tom Van Lente and the team at TWO, 1132 W. Grand Ave., are collaborating with Brewery Vivant for a special beer dinner on Thursday, Oct. 16, at 6 p.m. The five-course menu is $65 per person, exclusive of tax and gratuity; interested guests may make reservations by calling 312-634-8363. Among the culinary offerings will be roasted beets, BBQ whitefish, grilled hanger steak, chocolate pavé and passed appetizers.
—Fig & Olive, 104 E. Oak St., invites guests to an exclusive olive-oil tasting and dinner hosted by founder Laurent Halasz and Xandra Falco of Spain's Marques De Grinon Estates. The event is Monday, Oct. 20, 7-10 p.m. The $95 ( not including tax or gratuity ), five-course meal will include zucchini with lemon, pine nut and Parmesan; seared scallops; and branzino in papillote, zucchini, thyme, fennel, saffron and tomato; and other dishes. Email oliveoilrsvp@figandolive.com or call 212-924-1200.
—Sixteen ( at Trump International Hotel & Tower Chicago, 401 N. Wabash Ave. ) has unveiled its newest menu, "The Faces of Sixteen." The 12-course tasting menu—which includes items such as pine-smoked venison, turtle soup and pear sorbet—costs $185 per person; wine pairings may be added for $125 and a reserve pairing may be selected for $185. Visit www.sixteenchicago.com or call 312-588-8030.
—On Friday, Oct. 31, ROOF on theWit, 201 N. State St., will be crawling with witches and dripping with blood-red cocktails in honor of Halloween. "A ROOF Horror Story," inspired by the television series, will feature the "spooky" sounds of DJ Tina T. There's no cover charge. Visit www.roofonthewit.com .
—The 13th AlphaBeer—a three-hour event that teaches craft beer lovers about 26 different beers, one for every letter of the alphabet—will take place Saturday, Oct. 18, at A.J. Hudson's Public House, 3801 N. Ashland Ave. Tickets are $50 each, including tip; visit http://chicago.thelocaltourist.com/event/alphabeer-xii.
—Parts and Labor, 2700 N. Milwaukee Ave., hosts "Bob's Brunch" ( based on the Fox show Bob's Burgers ) on Saturdays beginning at noon, the Chicago Tribune noted. The restaurant shows episodes of the show on two projection screens, and will serve the Parts and Labor Brunch Burger ( $7.50 ), an open-faced griddle burger topped with a fried egg, bacon and vegetables from the Logan Square farmer's market. Parts and Labor also serves vegetarian black bean, grilled chicken, grilled tuna and vegan burgers.
—Bistronomic, 840 N. Wabash Ave., will feature a Beaujolais Nouveau menu on Thursday, Nov. 20, 5-9:30 p.m. The $39 menu will include three courses of items such as Belgium endive salad, steak frites, Moulard duck breast and banana brioche bread pudding. Call 312-944-8400 or visit www.bistronomic.net .
—Smith & Wollensky Restaurant Group announced the grand reopening of the all-new Wollensky's Grill at 318 N. State St. Corporate Executive Chef Matt King's menu is engineered toward sharing and sampling, with dishes such as classic Smith & Wollensky USDA Prime dry-aged and charbroiled steaks; lobster corn dogs; and duck-and-chicken liver mousse with tarragon and sea-salt fried dough. Visit www.smithandwollensky.com .
—Chef/Owner Jake Bickelhaupt of 42 grams ( 4662 N. Broadway ) has unveiled his fall menu. Among the menu items are cultured barley porridge, Skuna Bay salmon and A5 Miyazaki Wagyu. Visit www.42gramschicago.com .
—Evanston's Smylie Brothers Brewing Company ( 1615 Oak Ave.; www.smyliebros.com ) has opened for weekend brunch. Offerings include favorites such as brisket hash and fried chicken biscuits and gravy as well as items including spinach omelets, roasted portobello sandwiches and citrus-cured salmon and bagel.
Send items to Andrew@WindyCityMediaGroup.com or follow on Twitter @Azygous60610 .
