Tastings around town
The restaurant's spring overhaul includes the Unreel Wine and Dinner Deal, offered after 3 p.m. every Monday; $49. Chef Mychael Bonner features a rotating three-course dinner paired with wine selections by master sommelier Alpana Singh. (630) 368-9400.
The Organic Partida Margarita ($5.50) with Partida Blanco Tequila, organic agave nectar and lime juice is the headliner for the restaurant's Cinco de Mayo celebration. Also on the menu: margarita marinated bay scallop ceviche. (773) 241-5200.
The restaurant spices up Cinco de Mayo with the Tomatillo de Mayo cocktail, made with Corralejo Reposado Tequila, tomatillo-basil puree, lime juice and a dash of habenero pepper; $10. Chef Mark Mendez' dishes include posole, poblano chilies stuffed with pork picadillo, and churros. (312) 850-5005.
Cinco de Mayo specials include Patron Pomegranitas made with Patron Silver, Patron Citronge, pomegranate juice and sweet and sour; $6. A complimentary hors d'ouevres buffet will run from 5 to 7 p.m. (312) 836-5000.
Wednesdays just got better. Mixologist George Cozzi has designed an 11 for $7 cocktail menu. Drinks include the Toasted Almond with Smirnoff vodka, amaretto, dark creme de cacao and a splash of cream. Also, the Chocolate Covered Banana with Smirnoff Vanilla, banana liqueur and dark creme de cacao. (312) 266-4500.
A mango mint julep is the beverage of choice during chef Eric Smith's Kentucky-style Southern lunch on Saturday; $20. The lunch deal will be offered for the Kentucky Derby, which starts around 5 p.m. Lunch includes chicken-fried pork tenderloin, dirty mashed potatoes and fried okra. The drink can be ordered a la carte for $10. (312) 640-1156.