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WEST LOOP—Stephanie Izard will host a dinner and viewing party at Little Goat on September 24 when her episode of Top Chef Duels debuts on Bravo. Izard, who faces off Kristen Kush (the two are the only female Top Chef winners in the show's history), will whip up a five-course, top secret menu for the evening. Tickets are on sale now. [EaterWire]
NAVY PIER—Sound Opinions will host their third annual BBQ on the WBEZ Terrace at Navy Pier on August 20. Hosted by the show's Jim DeRogatis and Greg Kot and featuring food from The Butcher and Larder, Kuma's Corner, Parson's Chicken and Fish, Leghorn Chicken, Hoosier Mama Pie Company, Black Dog Gelato and Glazed & Infused, as well as beverages from Virtue Cider, Goose Island Beer, Tenuta Santomè, & Intelligentsia Coffee, the evening will end with fireworks. Tickets, which are on sale now, can be purchased here. [EaterWire]
WEST LOOP—Green City Market Fulton makes its debut tomorrow at the corner of Halsted and Fulton Market streets where it will run every Saturday. The new market will open from 7:00 a.m. until 1:00 p.m. through the month of October. [EaterWire]
LOGAN SQUARE—Head over to Table, Donkey & Stick this Sunday for a Filipino-style BBQ feast with the restaurant's chef Scott Manley along with special guest Lawrence Letrero. Letrero, last seen as the executive chef at the now shuttered The Refinery, is now working at Sable Kitchen & Bar. The BBQ is $20 per person and begins at 4:30 p.m. until food runs out. Expect smoked pork belly adobo, achara, garlic fried rice and more. [EaterWire]
LAKEVIEW—Q-BBQ is giving one lucky customer the opportunity to win a year of free meat now through September 30. Those who try all six of the restaurant's different Q-style sandwiches get a free sandwich and are entered into the contest. [EaterWire]
LINCOLN PARK—2 Sparrows will be temporarily closed beginning Monday, August 11 until Friday, August 15 for renovations ahead of its three-year anniversary. Look for changes in seating for more intimacy and a chef's counter to watch the cooks at work. [EaterWire]
