Mag Mile Getting A Food Hall Next, Terra & Vine Starts Lunch & Brunch, More Intel

—The food hall trend is showing no signs of letting up. Following details on the forthcoming Wells St. Market on Wacker Drive — which followed Revival Food Hall and Latinicity — 900 North Michigan Shops on the Mag Mile is planning a food hall of its own, Crain’s reports. There’s no word yet about restaurant vendors, how much space and where it will be located in the six-floor urban mall, or opening timeframe.

—Alpana Singh’s Evanston restaurant, Terra & Vine, is getting into daytime service. Lunch and brunch will both start next week, and one will be available every day of the week except Mondays. The menus have not been released yet.

—Following The Finch Kitchen’s sudden shutter last month in Albany Park, Finch Beer has found a new home. The brewery struck a deal to take over Milwaukee-based Like Minds Brewing Co.’s space on 1800 W. Walnut St. near the United Center, the Tribune reports, with Like Minds focusing its efforts back in Milwaukee after opening in Chicago just 18 months ago. Finch hopes to start brewing there in February and open a taproom this year.

—Spilt Milk, the new-ish Logan Square bar from Footman Hospitality (Bangers & Lace, Sparrow), is hoping to open a rear patio this spring. That may seem like run-of-the-mill news, but neighbors are not happy with the idea, DNAinfo reports, with some claiming it would be a "public nuisance" and have even circulated a petition. The ward will hold a community meeting on Jan. 28.

—Bohemian House is kicking off a new brunch on Saturday that features an intriguing build-your-own hot cocktail bar where customers will choose a base (coffee, hot chocolate, or tea), a spirit, a sweetener, a flavored foam or whipped cream, and toppings that starts at $4.50, plus $5 for booze. The brunch (full food menu here), which will also include live music, will take place the first Saturday of every month following this Saturday.

—And finally, Saved by the Max has introduced some new wrinkles for its "final semester" in Chicago. Chef Brian Fisher has some new menu items (including "Leon’s Lobster Roll" and "Mr. Dewey’s Chicken Sausage Sandwich"), the bar serves four new cocktails, and SBTM merch is now for sale. The extended pop-up will be open in Chicago through May before embarking on a national tour.