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SAVOR A new Sushi By Bou, a seafood boil class and James Beard scholarships
by Andrew Davis
2024-02-18

This article shared 9057 times since Sun Feb 18, 2024
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Pop life: Don't forget my other Substack: "Pop-Eds: My takes on pop culture." Thank you so much to the people who've already subscribed. The latest entry (Feb. 17) features Beyonce, Zendaya and my Oscar predictions. Subscribe to andrew449.Substack.com to get all my thoughts.

Oil in the family: Starbucks is out with the Oleato—yes, coffee infused with Partanna extra-virgin olive oil. As I try to stay away from coffee, I'd love it if someone emailed me (at future3733@yahoo.com) and let me know what they think of the drink.

Opened: Sushi By Bou has opened its fourth Chicago location, in Chicago's River North neighborhood on the lower level of Prosecco restaurant, 712 N. Wells St.

According to a press release, the space "has a captivating, contemporary flair that will pay homage to the allure of underground poker." The 1,250-square-foot space includes a 12-seat counter and 30-seat lounge, and the spot will offer a 12-course menu ($60 per person) or 17-course experience ($100 per person).

Selections can include hamachi (yellowtail); botan ebi (spotted prawn); ikura (salmon roe); hotate (scallop); o-toro (fatty tuna); unagi (bbq eel); and Sushi By Bou's signature Wagyuni ("surf and turf"). Hand rolls and other sushi favorites can be made upon request, and additional a la carte items are also available. Dessert, like seasonal mochi ice cream, can be added to the end of the meal. Cocktails include the Yuzu Honey Bee (Makers Mark bourbon, honey syrup, yuzu, pink peppercorn) and Old Fashioned Pearl (Legent bourbon, angostura bitters, roasted barley syrup), among others.

Visit sushibybou.com/ .

Opening: Media outlets have reported that the steakhouse/supper club DIVAN Chicago will open March 7 at 868 N. Franklin St.

If that address seems familiar, it's because it was the home of the fabled mk restaurant, featuring the offerings of award-winning chef Erick Williams. mk closed in 2017, with Michael Kornick blaming a landlord dispute for the end of the spot's 18-year run.

DIVAN will have some big shoes to fill.

Also, chef/owner Brandon Rushing announced the opening of Briny Swine Smokehouse & Oyster Bar in Lincoln Park at 2577 N. Clark St.

It will open this spring.

According to a press release, "Briny Swine is a seaside-inspired smokehouse and oyster bar featuring Carolina-style barbecue, sustainably sourced seafood and Lowcountry classics — served with cocktails aplenty, live music and a side of sass. … Briny Swine is a friendly, down to earth joint rooted in two of South Carolina's most time-honored culinary traditions—pig pickins' and oyster roasts." I'm from South Carolina so this sounds like a place for me.

Cash apps: Applications for the 2024 James Beard Foundation Scholarships are now available. Established in 1991, the scholarship program assists aspiring and established culinary professionals who plan to further their education at a licensed or accredited culinary school or hospitality institution, college, or university.

The foundation is offering more than $500,000 in financial aid. The deadline to apply is Friday, April 5.

Visit www.jamesbeard.org/scholarships for more information.

Having a boil: Old Crow Smokehouse—just a stone's throw away from Wrigley Field, at 3506 N. Clark St. will host classes on the crawfish-and-seafood boil experience at 1-3 p.m. on Feb. 25 and March 24.

The interactive classes, led by Chef Marco Colin, will feature fresh ingredients (but no live crawfish); a step-by-step demonstration from Colin; an optional drink package; and, of course, a feast to enjoy at the end of class.

The cost is $70 per person for the boil; add an additional $25 for the optional drink package that includes beer, wine and specialty moonshine cocktails. Check out www.oldcrowsmokehouse.com .

Note: No reproduction of this column is permitted under any circumstances without express prior written permission.


This article shared 9057 times since Sun Feb 18, 2024
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