—That seafood restaurant inside the recently-opened Boka Group steakhouse Swift & Sons will be called Cold Storage, the Tribune reports, and will open on Nov. 18. Chef Chris Pandel and team will cook and serve raw bar items, sandwiches, daily fish dishes, and more.
—After yesterday's announcement that Burt's Place is sadly closed for good, owner Burt Katz tells the Tribune that he's hoping to sell the restaurant, the name, and the recipes in a "bundle situation" so that a new owner can keep its legacy going.
—The Cotton Duck, chef Dominic Zumpano's recently-opened restaurant and art gallery on Damen Avenue in Ukrainian Village, is launching brunch service on Nov. 1. 10 percent of all guest checks will be donated to PAWS Chicago.
—Luke's Lobster, the NY-imported lobster roll restaurant in the Loop, now serves beer and wine. Stop in for happy hour between 4 and 7 p.m. on weekdays for $3 off all beer and cider, $2 off wine by the glass, and $5 off wine by the whole or half bottle.
—Intro, LEYE's rotating chef and concept restaurant, launched its first a la carte menu under new chef Stephen Gillanders. Read it over below.
—Boeufhaus is completely changing its restaurant this Halloween, morphing from a boutique steakhouse into a seafood restaurant. They're renaming it FishHaus for the holiday, serving seafood towers, crudos, whole fish, and composed entrees.