You love to go out. We love to go out. You love to eat. We love to eat. You love to drink. Well, you get the idea. So when you're itching for the lastest Chicago nightlife has to offer, check out The Extrovert for up-to-the minute details on the scene.
Auld Lang Syne
By now you’ve probably heard that Meritage, Timo and Mas are serving their last meals on NYE, but instead of a whimper, they’re going out with a bang.
Meritage
While we’re bummed that owner Christopher Peckat is closing his wine-friendly Bucktown café, he’s promising to resurface with a new concept in the space around Valentine’s Day. But reservations are a must for the going-out-in-style NYE soiree: Chef Troy Graves will whip up an over-the-top five-course meal with choices like seared duck liver with curried suckling pig and charred pineapple coulis. Price: $85. Time: 5:30-10 p.m.
Timo
We’ve seen John Bubala make some changes at this River West address through the years -- he originally opened as French-flaired Thyme in 1998 and he morphed the concept into Italian-inspired Timo in early 2006. (We’re really gonna miss the primo patio next summer.) For NYE, Bubala is planning a three-course dinner and glass of champagne at the first seating, and a four-course dinner, live jazz and a champagne toast at the second seating. Selections include a pork shank with gnocchi, bacon and roasted onions; risotto with spit-roasted chicken mushrooms, asparagus and asiago; and banana crepes with chocolate sauce and vanilla ice cream. Price: $50-$80 Time: 5:30 and 9:30 p.m.
Mas
This Nuevo Latino Wicker Park eatery, which opened in 1998, will be sorely missed for its Mas y Mas margaritas, mojitos and our favorite dish, the NY strip steak with cabrales butter, tobacco onions and chipotle mashed potatoes. The final blowout features a four-course prix-fixe menu with two seating times (the second seating includes a champagne toast); chef-co-owner John Manion wouldn’t give up the menu specifics for now, but we’re betting he’ll pull out some Mas classics. Price: $65-$75 Time: 7 and 9:30 p.m.
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