Chicago, IL 60607
(312) 850-3170
Prices: $

By Neonu Jewell



agreed that our waiter was as stiff as his tuxedo and the temperature in the restaurant was uncomfortably chilly. The best we could get for a recommendation from our server was that the prime rib was the signature dish. Well it says that on the menu, so that comment was not very helpful. But, I will admit he was right. I had the prime rib steak and two of my colleagues had the roast prime rib. It was excellent. One in our group had the crab cakes. While she said they were delicious, the portion seemed child size next to our chops. For dessert I recommend the the hot fudge sundae.
Bonus of the Week – The Experience with Wayne Brady
Tuesday, November 18, 2008
The DuSable Museum, 740 East 56th Place
7pm - 9:30pm
Tickets: $20
An Interview. A Mini-Performance. A CD Signing with Wayne Brady.All paid guests will receive the new CD as a gift when they hand in their ticket at the door.
Purchase tickets at The Music Experience, 1959 1/2 East 73rd St
Tickets also available at http://www.amusicexperience.com/
All tickets purchased online will be held at the door.
October Favorite:
Salud Tequila Lounge
1471 N Milwaukee
312-235-5577
http://www.saludlounge.com/
DJs spin soul, house, and hip-hop from Tuesday through Saturday
Specials:
Sundays - $10 Margarita Pitchers
Mondays - $5 Caipirinhas
Tuesdays - $5 Sangria Pitchers
Wednesdays - 1/2 price appetizers
Thursdays - $3 Corona and Corona Light
Fridays – $4 Frozen Margaritas
The Best Damn Election Party
Enjoy an evening with your favorite D.C. United players, celebrate the team's accomplishments on and off the field, and indulge in decadent desserts at this year's Awards Reception. Awards presentation will include the 2008 team awards (such as Coaches' Award, Defender of the Year and Most Valuable Player) as well as recognize United for D.C.'s activities throughout Washington, D.C. 


“How can you stay in the Loop, if you aren’t in the Loop?”
October 24 - 26, 2008
Friday
The Cocktails & Connection @ Club Royale
205 N. Peoria
DJ Set by ?UEST LOVE of the Roots
8PM -2AM
No Cover
You Must RSVP (1 RSVP per unique email)
RSVP @ RSVP@SLDMarketingGroup.net
Table/Bottle Service Contact info@sldmarketingGroup.net
Saturday
La Grande Cirque @ Climax
324 W. Chicago
Climax transforms into the most unique cirque experience including aerial acrobat contortionists, fire spinners, UV dancers, and jugglers.
No cover before 10:30pm & $10 cover until 11:30pm
RSVP before 6pm on Saturday @ www.globaladrenaline.net/viplist_c.shtml
Sunday
Duchamp
$35 for two glasses of champagne, two appetizers and two chocolate cupcakes
5pm - 7pm
2118 N Damen Ave.
http://www.duchamp-chicago.com/
Cocktail for the Week – Absolut Apeach Surrender
Ingredients
Directions: Combine ingredients, on ice, in a highball glass, Garnish with the cherry
Bonus of the Week – High Gloss Sample Sale
Friday-Sunday, October 24-26
High Gloss
1520 N. Milwaukee Ave
Over 40 designers’ collections at up to 80% off retail
Opening Night Beauty Bar event by Fringe Salon on Friday, October 24 from 4-9pm
RSVP @ info@shophighgloss.com; http://www.shophighgloss.com/
October Favorite:
Salud Tequila Lounge
1471 N Milwaukee
312-235-5577
http://www.saludlounge.com/
DJs spin soul, house, and hip-hop from Tuesday through Saturday
Specials:
Sundays - $10 Margarita Pitchers
Mondays - $5 Caipirinhas
Tuesdays - $5 Sangria Pitchers
Wednesdays - 1/2 price appetizers
Thursdays - $3 Corona and Corona Light
Fridays – $4 Frozen Margaritas
By Neonu Jewell
By Neonu Jewell
Wagyu. The modern design is subtle and warm. Downstairs is the main restaurant and bar; upstairs are a sushi lounge and private dining rooms.
We started with the Kumamoto oysters on the half shell with a soy mignonette of Red onion, capers, lime. If you have not had Kumamoto oysters, you must try them. They are small, plump, and flavorful. For dinner we ordered the 6 oz. Wagyu filet mignon, iron seared main lobster, and whipped potatoes. The filet was butter knife tender, cooked a perfect medium and was served with a choice of side sauce and butter. I chose the standard ajasteak sauce with smoked tamarind chipotle and white truffle butter. The ajasteak sauce had a delightful light bbq flavor. The lobster, which was also cooked perfectly, (I still don’t understand why so many restaurants under/over cook lobster) was served out of shell on a bed of yuzu basil butter succotash. Yum. Sides are sold a la carte. We chose the truffle whipped potatoes. They were buttery, fluffy, heavenly delish. 




Heat oven to 425 degrees. Grease baking sheet. Combine flour, coconut, sugar, baking powder and salt in medium bowl. Break down shortening using pastry blender (or two knives) to form coarse crumbs. Combine with milk and vanilla. Add to dry ingredients. Mix with fork until particles are moistened and cling together. Drop tablespoonfuls onto baking sheet. Bake at 425 degrees for 12 to 14 minutes. This recipe makes 12 to 16 biscuits.

“How can you stay in the Loop, if you aren’t in the Loop?” October 3 - 5, 2008