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All Month Long

-Celebrate National Meat Month at Roka Akor: January is National Meat Month, and Roka Akor Chicago locations are celebrating by offering Wagyu and Prime Beef Flights only available during the month of January.

  • Roka Akor Chicago: Japanese A5+ Wagyu Flight | $298 (Tax & Gratuity not included)

Three kinds of A5+ Wagyu (3oz. each)

  1. Japanese Grade A5+ Wagyu Beef from Miyazaki Prefecture
  2. Japanese Grade A5+ Wagyu Beef from Hida Prefecture
  3. Japanese Grade A5+ Takamori Drunken Wagyu Beef from Yamaguchi Prefecture

Domestic Prime Flight | $98
Prime New York 6oz.
Snake River Farm Filet 6oz.
Snake River Farm Sirloin with Bone Marrow 6oz.

  • Roka Akor Old Orchard & Oak Brook: Steak Flights (Tax & Gratuity not included)

Greater Omaha Prime Steak Flight | $65
Filet with Chili Ginger (6oz.)
Rib Eye with Wafu (6oz.)
NY Strip with Truffle Aioli (6oz.)

Domestic & Japanese Wagyu Flight | $160
Snake River Farms Wagyu Filet (6oz.)
Snake River Farms Wagyu Sirloin (6oz.) 
Japanese Miyazaki Wagyu (3oz.)

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Courtesy of Roka Akor

Wednesdays Beginning January 1

-Soups for Troops at Public House: This January, River North’s gastropub, Public House (400 North State Street), will be hosting its annual Soups for Troops campaign. The restaurant and bar will be offering seven different hot soups for $8 and donating $3 of each purchase to For the Troops, an organization dedicated to sending care packages to American soldiers overseas. 

Each day of the week will be designated to offering a different type of soup, beginning with Broccoli Cheddar on Wednesday, Jan. 1, and every Wednesday after in January. Other soup flavors like Chicken Noodle, Enchilada, Minestrone, French Onion, Loaded Baked Potato, and of course,Chili, will be available to order on its specific day. New this year, and for a $2 upcharge, guests can opt for a heartier meal by requesting their soup in a sourdough bread bowl. The Soups for Troops campaign not only allows guests to keep warm with a bowl of hot soup, but it also provides them with a way to make an impact.

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Courtesy of Morgan Scofes // DineAmic Hospitality

Wednesday, January 15

-The Heritage's Chefs Collaboration Dinner Series: Each dinner will be taking place on the third Wednesday of every month at The Heritage and will be collaborating with a different local restaurant. Starting at 7pm, guests will be served a 5-course tasting menu for $75 per person based on cooking and preservation techniques that Chef Nariba Shepherd and the guest chef use. 

To take part in the dinner series, you must make a reservation for the date that you are interested in here, credit card payment required. 

Wednesday, January 15th - Rootstock 

-Giving Wednesdays Beginning January 15 at District Brew Yards: Kicking off a new year of year-round giving, nearly every Wednesday, District Brew Yards hosts Cents for Causes, with a 10-cent donation of every ounce of beer sold to a local charity. The January lineup is:

  • Wednesday, Jan. 15: Next Stop Home, helping Chicago's neediest shelter dogs through advocacy, resource coordination, and community outreach
  • Wednesday, Jan. 22: Playworks Illinois, helping kids stay active and build valuable social and emotional skills through play
  • Wednesday, Jan. 29: Back on My Feet Chicago, combating homelessness through the power of running, community support, and essential employment and housing resources

-Chef Rick Bayless to Debut Tortazo in Willis Tower: Tortazo, the newest restaurant concept from chef and restaurateur Rick Bayless, will open on January 15, 2019 inside Catalog at Willis Tower at 233 S. Wacker Drive. Inspired by the food, colors and culture of Mexico, Tortazo will offer food and drinks through a fast-casual dining experience.

“Tortazo encompasses the food and culture of Mexico that I have spent over 30 years exploring, creating, and falling in love with,” Bayless said. “We are thrilled to debut our first location in Chicago’s landmark Willis Tower for locals and visitors to enjoy.”

Tortazo’s menu will offer a made-to-order, modern expression of the flavors, ingredients and techniques of Mexican cuisine. The menu will showcase a variety of items including griddle-crisped tortas, seasonal soups and salads plus comforting chilaquiles, hearty handcrafted bowls and
golden fried churros, all carefully crafted in the open kitchen. Dedicated to using fresh, seasonal ingredients, Tortazo will incorporate items largely sourced directly from Mexico or local farms such as pasture raised pork from Gunthorp Farms in LaGrange, Ind., stone-ground corn tortillas from El
Milagro in Chicago and artisanal breads from La Fournette in Chicago. 

Tortazo will service lunch and dinner, daily. Menu highlights will include:

  • Crispy Chicken Milanesa: crispy chicken, Napa cabbage, pickled jalapeno & onions, avocado-tomatillo salsa, Cotija cheese, cilantro crema, black bean spread
  • Chicken Chilaquiles: chicken breast, crispy tortillas, tomato-chipotle salsa, roasted zucchini & red onions, artisan Jack cheese, fresh spinach. Topped with avocado, cilantro, crema, Cotija cheese
  • Tortilla Soup: rich vegetable broth with dark pasilla chile, avocado, artisan Jack cheese,crispy tortilla strips, cilantro & red onion
  • Taqueria Salad: romaine, arugula, poblano rajas, avocado, carrots, radishes, red onion,cilantro, avocado-lime dressing, crispy tortilla strips, Cotija cheese

Tortazo will boast a full-service bar with a specialty beverage program led by Lanie Bayless featuring hand shaken margaritas, mezcal cocktails and a curated selection of craft beer and wine.Guests can also enjoy a variety of refreshing agua frescas available in lime, mango and jamaica. The 77-seat dining room will offer booth, table and high-top seating for guests seeking a dine-in experience. Those opting for food to-go can order ahead online or at the counter and are invited to pick-up orders in a designated lounge area.

Inspired by the vibrant Mexican culture,Tortazo’s completely open storefront will welcome guests from the Catalog atrium. Tortazo will be the showcase restaurant inside Catalog and is the newest addition to Bayless’ portfolio of restaurants (Frontera Grill, Topolobampo, XOCO, Bar Sótano, Leña Brava and Cruz Blanca, Frontera Cocina in Orlando and Tortas Frontera at O’Hare International Airport).

Tortazo is a partnership between chef Rick Bayless, DOM Capital Group and Jollibee Foods Corporation, a multinational food service company based in the Philippines. The Willis Tower location will be Tortazo’s flagship, with more locations slated to open both in Chicago and beyond.

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Courtesy of The Heritage

Friday, January 17

-Nico Osteria Launches Happy Hour & Lunch Promotions: Under the direction of executive chef Tim Graham, who was appointed to the position in late summer 2019, Nico is rolling out a variety of lunch & happy hour promotions this month. 

Happy Hour: The Art of Aperitivo

  • Monday-Friday from 3pm-6pm, visit Salone Nico (bar area) for 7 items available for $7 each, including:
    • Arancini (fried risotto stuffed with fontina)
    • Grilled cheese (taleggio and tomato on semolina bread)
    • Cheese Puff (parmesan, black pepper)
    • Oysters (prosecco mignonette)
    • Aperol Spritz 
    • House Italian Red
    • House Italian White

Pizzette & Prosecco 

  • Each Friday from 11am-6pm, chef Tim will offer a pizzette trio (mini pizzas, rotating seasonally) and a glass of prosecco for $11. 

Rotating Sandwich & Soup - Now available 

  • Available during lunch Monday-Friday, chef Tim and his team offer a rotating soup and sandwich special for $14, such as butternut squash soup and a turkey confit grilled cheese with pear mustard on house made bread.
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Courtesy of Nico Osteria

Sunday, January 19 

-Boozy Brunch at Pennyville Station: Pennyville Station will be hosting their inaugural Boozy Brunch on Sunday, January 19 from 11 a.m. – 2 p.m. For $50, guests will enjoy a brunch buffet featuring dishes off of Pennyville Station’s dynamic menu, along with a variety of favorite brunch cocktails. A live DJ will keep party vibes going all afternoon as well.  The restaurant will be closed for this ticketed event until 2 p.m., and attendees must be 21 to secure tickets. Reservations can be made by calling the restaurant at 847-720-4841.

-Hunt Club Dining Series at Beacon Tavern Begins: After a summer spent cracking crabs at its Blue Crab Boil, Beacon Tavern (405 N. Wabash Ave.) is introducing a new monthly all-you-can-eat-and-drink dining series, Hunt Club, that pays homage to the tradition of convivial Hunt Club dinners where groups of hunters and their friends gather together to share the bounty of the hunt. 

The multi-course menu will be served family-style and feature a rotating menu of game, fowl, and fish, ranging from whole duck to roasted walleye and venison saddle.  New dishes will be offered every month and the January menu includes the following:

§  Midwest Game & Fish Charcuterie and Pâtés | venison landjaeger, wild boar summer sausage, wild duck prosciutto, rabbit paté, whitefish rillettes, with country bread and marmalades

§  Roasted Walleye | grilled clams and oysters, herb butter, lemon.  Served with a preserved truffle and roasted pear salad

§  Whole Roasted Muscovy Duck | chestnut stuffing, ramp soubise

§  White Oak-Charred Venison Saddle | charcoal-roasted parsnips, truffled cumberland sauce.  Served with potatoes á la boulangere

§  Huckleberry Mincemeat Pie | orange, lemon, pecan, almond, hazelnut crust

§  Cloudberry Floating Islands | meringue, vanilla anglaise, cloudberries

Accompanying the menu will be bottomless wine by Wyncroft-Marland with a special appearance by winemaker, Jim Lester. The first Hunt Club dinner will take place on Sunday, January 19 beginning at 5 p.m. with the next occurring on February 19 and March 8. Reservations are available for $95 per person (plus tax and gratuity) and can be made by calling 312.955.4226. 

-Sunday Funday Brunch at etta: 

  • DJ from 11am to 2pm with etta-rita cart for tableside margaritas
  • Regular a la carte Sunday brunch  
  • Guests can note in reservation that they’d like to attend
  • Happening on etta’s second floor rooftop 
  • Guests are welcome to stay for NFL Conference Championships at 2:05pm and 5:40pm

-No-Monday Sunday-Funday at Offshore: Offshore, 1000 E. Grand St., the World’s Largest Rooftop Bar, is gearing up for a three-day weekend beginning this Sunday, January 19 with a No-Monday Sunday-Funday, which includes all day bottomless mimosas, an all day brunch menu, and access to their Boozy Cocoa Bar that includes cocoa, coffee, or tea and the option to add your choice of spirit (or keep it plain!) with an assortment of sweet treats. 

Additionally, Offshore will be open for brunch service on Martin Luther King Jr. Day, Monday, January 20 beginning at 11 a.m. Guests of all ages can choose from a new kid’s menu, full brunch menu, as well as bottomless mimosas for $35 per person and access to the Boozy Cocoa Bar for those of age. Children 12 and under eat free with a full-paying adult.

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Courtesy of Amy Roesch

Tuesday, January 21

-Harbor Opens in South Loop: G Dock LLC has announced the new American cuisine restaurant, Harbor, will officially open in the former Gioco space on Tuesday, January 21. Located in the South Loop at 1312 South Wabash, Harbor will offer traditional American fare with a locally sourced menu by Chef/Partner Anthony Bernal (Mastro’s Steakhouse), and a beverage program influenced by the Great Lakes. Having worked at restaurants including Mastro’s Steakhouse, Fig & Olive and Francesca’s Restaurant Group, Partners Anthony Bernal, Chris Parth, Adam Ellis and Joe Taylor bring their hospitality expertise to the table with the opening of Harbor. 

“The idea for Harbor came about when we walked through the space and saw the amazing bones and character it had and wanted to contribute to the landmark history of the building. We were excited to be a part of the growing dining scene in the South Loop and this location allows us to provide guests with so many options,” said Chris Parth, Managing Partner of Harbor Chicago. “They are able to enjoy oysters and a cocktail at the bar, sit at the dining counter and observe the craft and technique of the chefs, host a private dining event or dine by our fireplace. Through our combined experience, we have long partnerships with local purveyors to source great ingredients so this concept just fell into place for us.”

Harbor pays homage to the Great Lakes and local rivers with a locally-sourced menu curated by Chef Anthony Bernal. The restaurant will offer a charcuterie program, which is housed in a designated charcuterie room where Chefs will freshly cure meats in house, and a full raw bar offering oysters, shrimp, crab, lobster, and clams. The menu features savory dishes prepared on a rotisserie, grill and hearth oven in an open view kitchen for guests to watch as Chefs prepare their plates.

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Wednesday, January 22

Boleo's Chifa Chinese New Year Offer Begins: Boleo is paying homage to its South American roots with a “Chifa Chinese New Year” menu, January 22 – February 1. Exec. Chef Brian (whose wife is Malaysian) collaborated with CDC Franklin Perdue to create a Peruvian-inspired dim sum menu that celebrates good fortune by fusing traditional Chinese dishes with Peruvian ingredients. Both chefs picked their favorite dim sum dishes (that they always order) when sharing the meal. 

  • Chifa Chinese New Year 2020 Menu

-        Longevity Noodle Saltado: Short Rib, Chinese Broccoli, Snow Peas, Scallions, Carrots, Mushrooms, Peppers, Saltado Sauce / “Longevity noodles get their name from their long lengths. The longer the noodle, the longer the wish you bestow upon your guests for a long and healthy life. During many Chinese holidays, but especially at New Years, food represents our wishes and hopes for the future. The themes are almost always around happiness, wealth, health, and off-springs.”

-        Turnip Cake: Daikon radish, dried shrimp, shitake mushroom, chochlo, XO puffed quinoa salad // “I tweaked my mother-in-law’s recipe to create a riff on traditional turnip cake, commonly served in Cantonese yum cha and  eaten during Chinese New Year, since the word for radish (菜頭, chhài-thâu) is a homophone for ‘good fortune’ (好彩頭, hó-chhái-thâu) in the Hokkien language.”

-        Spring Roll: Cabbage, mushroom, carrot, aji peruano, fermented shrimp, sweet & sour aji amarillo sauce // “Spring rolls (春卷 Chūnjuǎn /chwnn- jwen/) get their name because they are traditionally eaten during the Spring Festival. It is a Chinese New Year dish especially popular in East China: Jiangxi, Jiangsu, Shanghai, Fujian, Guangzhou, Shenzhen, Hong Kong, etc. Lucky saying  (hwung-jin wan-lyang/): 'A ton of gold' (because fried spring rolls look like gold bars) — a wish for prosperity.”

-        Siu Mai: Shrimp, pork, aji Amarillo, fermented chili sauce, aji panca hoisin // “This dish symbolizes the lucky saying Zhāo cái jìn bǎo (招财进宝/jaoww tseye jin baoww/): 'Bringing in wealth and treasure' — a felicitous wish for making money and amassing a fortune. Dumpling, means ‘a little something from the heart’ and symbolizes fortune and good luck.”

-        Peruvian BBQ Pork Steam Buns: aji panca bbq pork // “Pork symbolizes strength, wealth, and blessings.”

They’ll also kick off the menu with a traditional Lion Dance Happy Hour from 5:30-6:30p on January 24. 

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Courtesy of Boleo

Thursday, January 23

- Burlesque Revue at Found Kitchen & Social House: Evanston's Found Kitchen & Social House (1631 Chicago Ave) is hosting its quarterly Burlesque Revue on Thursday, January 23rd.

About the Show: The Burlesque show is individually curated by Eva la Feva featuring four dances and new costumes. The performances are in a traditional cabaret-style and an emcee entertains the crowd with jokes and juggles. The Burlesque show is a great idea for a girls' night out, date night, or just a fun night with friends.

To Attend: Burlesque at Found has a $20 cover fee. Reserved seating is available with a dinner reservation. 

- $1 Pizzas for National Pie Day at Nancy's Pizza: Nancy’s Pizza, the Chicago brand that invented the stuffed pizza, is celebrating #NationalPieDay on January 23rd in their West Loop location (1000 West Washington Blvd) with Personal-sized Stuffed Cheese Pizzas for $1.00. Pizza-lovers can download their voucher at The voucher is good for all Dine-in and Take-out orders from 11AM to 10PM. 

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Courtesy of Found Kitchen & Social House

Friday, January 24 

-J. Spice Brings Caribbean Cuisine to Politan Row Chicago: Politan Row Chicago is welcoming a new vendor, J. Spice, to its lineup. Chefs Jamy Franklin and Taj Savage will bring Caribbean cuisine and flavors to the West Loop food hall starting Friday, January 24.

At J. Spice, guests can expect Caribbean cuisine featuring their signature jerk blend on chicken, beef, jackfruit, and more. Plus, the Caribbean classics of meat patties, rice and peas, and plantains on the side as well as tropical desserts that shine a spotlight on Taj’s pastry talent. 

Chefs Jamy Franklin and Taj Savage join Politan Row Chicago with J. Spice, serving Caribbean cuisine. The husband-and-wife duo have nearly fifty years in the culinary industry combined, working everywhere from Marriott to Walt Disney World to the Shedd Aquarium, where the two first met as Head Catering Chef and Head Pastry Chef. The two decided to join forces in 2017 and started a catering company named CTRL Kitchen. There, Jamy’s Caribbean cuisine spoke to Taj and her Nigerian background, and quickly, their Caribbean-Southern twist on savory and sweet became their signature. Now, they bring their decades of commitment to their craft to Politan Row Chicago with J. Spice.

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Saturday, January 25

-National Irish Coffee Day at Jake Melnick’s Corner Tap: Jake Melnick's Corner Tap is celebrating National Irish Coffee Day on Saturday, January 25th with an $8 Irish Coffee. The drink features hot coffee, Tullamore D.E.W., brown sugar, and whipped cream.

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Courtesy of Jake Melnick’s Corner Tap

Sunday, January 26

-Bottomless Burlesque Brunch Series Begins at The Dawson: This January, prepare to be hot & bothered – at brunch. Upstairs at The Dawson (730 W. Grand Ave.) is serving up hot dishes and hot bodies with the Bottomless Burlesque Brunch series. Presented in partnership with performer Hot Tawdry, the second floor of The Dawson will feature multiple performances by a cast of burlesque beauties during brunch service from 12-2PM on Sundays January 26, February 23 and March 22. 

Each month will feature a rotating cast of performers and the first performance will star headliner Hot Tawdry with appearances by Ms. B. LaRose, Dahlia Fatale, Shimmy LaRoux, and DJ Lucy Wak. Sketch artist Woodbury Rand will be on hand to draw diners and performers during brunch service. 

The burlesque brunch will include bottomless brunch punch and mimosas, available every Saturday and Sunday from 10:30AM-3PM for $25. The bottomless service is available with purchase of entrée and includes unlimited mimosas and brunch punch for two hours. The brunch punch changes every weekend and includes a different version of classic brunch cocktails ranging from a greyhound to Irish coffee and Michelada. 

The winter brunch menu features dishes including cheddar bacon biscuit ($12) with sausage gravy; chilaquiles ($12) with tomatillo salsa; chicken fried lobster ($18) with spicy ranch; diner classic ($15) with fried eggs and sausage; Dawson parfait ($8) with chia pudding; machaca and eggs ($16) with braised brisket and vegan house-made oatmeal ($9) with toasted quinoa. The bacon flight ($20) consisting of maple thyme, allspice jowl, and Hungarian-style dill pickle bacon is now joined by Executive Pastry Chef Greg Mosko’s pastry flight ($15) made up of sausage, cheese and chive scone, banana bread, and cinnamon apple muffin served with homemade jam and butter. 

-19th Annual d'Vine Affair Hosted by Catholic Charities: On Sunday, January 26, 2020 from 2 to 6 p.m., Catholic Charities of the Archdiocese of Chicago hosts the 19th Annual d’Vine Affair, a premier wine and craft beer tasting event held at the Union League Club of Chicago. Guests can sample fine wine and beer from around the world along with gourmet hors d’oeuvres and desserts while supporting the food, clothing, shelter, counseling, and other services that help families on a path to long-term stability.

The annual event is hosted by co-chairs Joseph Jr. and Kristin Glunz, and Jon Cohn and Erin Reardon Cohn. Event founders Joseph and Helen Glunz of Louis Glunz Wines, Inc., Jean and Joseph Imperato, and Teddi and John Scholz will also be in attendance.

Sample from more than 90 vintners and breweries, many of whom will be on hand to educate guests on their ingredients and methods. A Wine-Appreciation Seminar kicks off the afternoon at 2 pm.  Guests can learn and taste with Kevin Bratt, the Concept Wine Director at Joe’s Seafood, Prime Steak & Stone Crab in Chicago, Las Vegas and Washington D.C. Kevin is certified by the Society of Wine Educators and the Court of Master Sommeliers. 

A Craft Beer Seminar will take place at 2:45 pm presented by Samu Rahn, the Specialty Import & Craft Brand Manager for Louis Glunz Beer, Inc.  Samu has explored several sides of the industry—home brewing beer, cider, and mead; bartending in Sweden; beer and travel journalism in Italy and Germany—before settling in Chicago. He is a Certified Cicerone and judges for the Great Lakes International Cider & Perry Competition. 

Adding to the festivities will be a wine grab, silent auction and prize raffles, plus a Live Barrel of Wine Auction, which equals 25 cases of wine.  All proceeds from the event will go towards Catholic Charities Self-Sufficiency Programs. The Union League Club of Chicago is located at 65 W. Jackson. Tickets are $125. For more information, list of participating wineries and breweries or to purchase tickets, please visit

-ROOF on theWit to Host Cocktail Mix-Off Benefitting Breast Cancer Prevention and Research: ROOF on theWit, the freshly renovated downtown rooftop bar and restaurant, located 27 stories above it all, at theWit Hotel, 201 N. State Street, is raising their glass to mixology with their 6th Annual Cocktail Mix-Off on Sunday, January 26 from 6:00 p.m. to 9:00 p.m. This year, ROOF on theWit has made sure that this event isn’t just about competition, and will be making a charitable donation to Speed Rack, an organization designed to highlight up-and-coming women in the cocktail industry and give back to individuals impacted by breast cancer.

ROOF on theWit is celebrating the art of cocktail-making and invites attendants to aid in judging the best cocktails. With a panel of judges choosing the Best Overall Cocktail and Best Display, attendants are asked to join in on determining the champion of the Crowd Favorite cocktail. But there’s a twist. Each competitor, from various award-winning bars in Chicago including Drumbar, Maple & Ash, MoneyGun, Moxy, Legacy Hospitality, The Northcott Liquorette, The Swill Inn, Torchio Pasta Bar, Z-Bar, and of course, ROOF on theWit, will be randomly assigned a liquor for their own unique cocktail. As the competition heats up, attendants can whet their appetites with the plethora of sweet and savory passed bites, and try their luck at a chance to win prizes throughout the evening with a special raffle.

Proceeds from the event will benefit Speed Rack. Speed Rack aims to shine a spotlight on female mixologists behind bars around the country; and while they are at it, raise money for breast cancer research, education, and prevention. To date, Speed Rack has raised over $1,000,000 for charities supporting breast cancer research.

The 6th Annual Cocktail Mix-Off at ROOF on theWit is the “neat” event this winter, where attendants can sample the finest cocktails in all of Chicago. Tickets are only $25 and can be purchased on Eventbrite at   

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Courtesy of The Dawson

Monday, January 27

-Mangia Monday at etta: 

  • Launching Monday, 1.27 (occurring each Monday moving forward)
  • $40/person, includes 3-courses family-style 
  • Italian-Americana night with everything from red-sauce pastas to hand-tossed wood-fired pizzas and a special list of Italian wines by the bottle and carafe.
  • Guests can request the menu when booking a reservation 

-All-Female Speed Bartending Competition Speed Rack at Thalia Hall: Speed Rack, a global competition created by and for female bartenders that raises money and awareness to fight breast cancer, will head to Chicago for the next leg of their national tour this January.

24 bartenders from the Chicago area will go head to head for the chance to advance and compete for the title of Miss Speed Rack USA 2020 at Thalia Hall on Monday, January 27, 2020. These top female bartenders will duke it out round-robin style, seeing who can shake the fastest and best cocktails for a panel of judges. The winners of this event will advance to the finals in Chicago on Sunday, May 3, 2020.

24 established and emerging female bartenders from all over the Chicago area were selected via online applications. On January 27, they will compete in a qualifying round that tests not only their speed, but also their aptitude making four cocktails featuring Speed Rack’s sponsor brands. 

They will each make a round of cocktails selected at random, culled from a list of 50 spirit industry-standard recipes. The judges request their selected drink from each competitor and then evaluate it based on accuracy, taste, and presentation. The swiftest and most skilled women move forward to the next round until the final showdown, where the winner will be The USA Speed Rack Champion 2020.

Speed Rack is the first global competition of its kind to highlight the bar industry’s leading women, with 100% of the proceeds going directly to breast cancer education, prevention, and research. The Speed Rack Chicago 2020 competition will partner with Pink Agenda, a non-profit committed to motivating young professionals to raise money and awareness for breast cancer research and care, and Bright Pink, a non-profit focused on the prevention and early detection of breast and ovarian cancer in young women, receiving the proceeds from the event. 

Founded by USA industry veterans Ivy Mix and Lynnette Marrero in 2011, Speed Rack shines a spotlight on female mixologists thriving behind bars around the globe, while raising money for breast cancer research, education, and prevention. The idea was to create a cocktail competition for the ladies – one that celebrated women, was created by women and supported women, in and out of the spirits industry. During the eight years Speed Rack has been running around the globe, the event has raised over $1 million for breast cancer charities, and had over 1200 women compete for the title of their region’s Miss Speed Rack. 

100% of ticket purchases and proceeds from the event will go directly to charity partner Pink Agenda and Bright Pink. Tickets will give the audience access to the competition, along with snacks and free-flow drinks and cocktails from sponsor brands. Tickets are available from $25 per person.

-Salata Salad Kitchen to Offer Free Delivery for Online Orders: Salata, a built-to-order salad kitchen, will offer free delivery for online orders from January 27-February 2 in partnership with DoorDash. Guests can order online by visiting

Salata offers guests fully customizable, built-to-order salads and wraps, soups, organic teas and lemonade. All fresh fruits, vegetables and lean proteins are chopped daily in-house. With five salad bases, more than 50 toppings, and 10 house-made, gluten-free dressings, guests can create meals exactly how they want with no restrictions.

Friday, January 31

-National Hot Chocolate Day at Stan's Donuts & Coffee: The Chicago donut shop will celebrate National Hot Chocolate Day with the introduction of a new drink, Mexican Hot Chocolate, and a sweet incentive for Stan’s fans.

Stan’s Mexican Hot Chocolate ($2.99 –$3.59) gets a kick from a warming blend of cinnamon, nutmeg and cayenne, perfect for keeping cozy through even the coldest Chicago winter. The new drink complements Stan’s new Mexican Hot Chocolate Donu($2.79), a chocolate glazed cake donut dusted with Stan's spice-infused hot chocolate blend, which made its debut earlier this month.   

In honor of National Hot Chocolate Day, on Jan. 31, Stan’s will give away a complimentary 12-ounce hot chocolate of the customer’s choice with any purchase. Stan's guests may choose to redeem the offering for a free Mexican Hot Chocolate or Stan’s classic hot chocolate.

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Courtesy of Stan's Donuts & Coffee


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