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The $500 Grace and Juno Mashup; Sarah Jordan Desserts at Tete; More

Plus Parson's now delivers.

LINCOLN PARK—If you're a baller with $500 to throw down on a dinner, there may not be a better way to spend it than on a one-night-only collaboration between Curtis Duffy and B.K. Park. Duffy and Park will collaborate on a 15-course affair on Nov. 23 at Juno, with each preparing dishes from their respective restaurants. Six seats at two seatings (5:30 and 9:00 p.m.) are available at the omakase bar by calling 773-935-2000. [EaterWire]

WEST LOOP—Mike Sheerin isn't the only former Cicchetti staffer to collaborate with Tête Charcuterie, as former Food & Wine best new pastry chef Sarah Jordan is now its consulting pastry chef. Her sweets will hit the menu tomorrow, beginning with chocolate cremeaux (chocolate barley cake, pear, chocolate clusters) and pumpkin custard with pepita shortbread crumble, milk chocolate ice cream, and marshmallow fluff. [EaterWire]

LOGAN SQUARE—Now you can get your Parson's Chicken & Fish without braving the chilly temps. The chooglin' hotspot now delivers everything on its carryout menu—in addition to beer and wine. [TOC]

Tête Charcuterie

1114 W Randolph St, Chicago, IL 60607 312 733 1178 Visit Website


652 W. Randolph Street, Chicago, IL 60661 (817) 877-3388

Juno Restaurant

2638 N Lincoln Avenue, Chicago, IL 60614 872 206 8662

Parson's Chicken & Fish

2952 West Armitage Avenue, , IL 60647 (773) 384-3333 Visit Website

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