—Goose Island Brewing Co. is brewing a special Cubs-themed beer available at Wrigley Field, its Fulton Street taproom, and at the Lincoln Park brewpub (when it reopens later this year). It’s called 1060 Wit, named after Wrigley’s address at 1060 W. Addison St. It’s a Belgian wit made from unmalted wheat and orange peel and coriander. The draft-only beer will be untapped on April 10, a.k.a. Cubs’ opening night at Wrigley Field.
—In more Wrigley-related news, tune in at 9 p.m. on Sunday to Spike TV when Bar Rescue airs its episode featuring the bar formerly known as Dugout. It’s been revamped and now known as The Press Box, just down the street from stadium at 950 W. Addison St. DNAinfo spoke with the bar owner. Just remember, not everyone is a fan of host Jon Taffer. Take a sneak peek of Sunday’s episode below.
—Earlier this week at the Lincoln Park/Lakeview border, renovations began on The Days Inn at 644 W. Diversey Parkway. When it reopens later this spring, it will be known as The Hotel Versey, and will include a ground-floor restaurant at Clark/Broadway/Diversey. A hotel spokeswoman said they’re not ready to share details on the restaurant, but maybe it can fill a late-night void after the demise of The Edge/Golden Nugget down the street on Clark.
—Nate Sears made waves last year when he left The Radler in Logan Square. He’s now the executive chef at The Wit Hotel downtown, and he’s unveiled his new menu for hotel’s rooftop. The menu (see below) is described as Mediterranean food with inspiration from Moorish Spain. The ROOF on The Wit draws long lines during the summer, and hopefully Sears’ menu will keep them satisfied during those sultry days and nights. The menu debuts April 13.
—Fred Noinaj is back, kind of, as the 2016 Eater Young Guns semifinalist—most recently with Americano 2211—is throwing two pop-up dinners at with Lost Lake, and they’re going in backwards. The focus of the three-course meal is sauce, specifically accoutrements from China. A Lazy Susan will display the sauces (scallion-ginger, tomato-lemongrass jam, and chili jam), as the courses are design to highlight the sauces. The drinks will also incorporate the bizzaro theme, as Lost Lake’s Paul McGee and Adrienne Stoner will focus on garnishes, bitters, modifiers, rather than the liquors. The pop-up in on Monday and it’s $50 per person for either a 6 p.m. or 9 p.m. seating. The dinners will take place at Land & Sea Dept.’s event space over at 3660 W. Wrightwood Ave.
—One of Big Star’s most-popular items is coming back to the Wicker Park bar/taco spot for one day. Big Star’s version of the Sonoran-style hot dog, an item that was taken off the menu years ago, returns on Tuesday, March 7. It features a Vienna Beef hot dog wrapped in bacon and topped with pinto beans, lime mayonnaise, mustard, serrano sauce, tomato, and onions. In lieu of a hot dog bun, the Sonoran dog comes served in a traditional bolillo roll. Big Star is also offering two drink specials for the day: Pancho & Lefty (can of Schlitz a shot of bourbon) and the Five and Dimer (house-spiced cider bourbon sour).
—Piece Brewery & Pizzeria has released its final guest chef pizza for 2017. This one is from One Off Hospitality’s Paul Kahan, and will be available throughout March with 10 percent of sales donated to Pilot Light, the charity that Kahan helped found. Kahan calls his pizza “The Belly of The Beast.” It features n’duja from Publican Quality Meats with pistachio pesto, parmesan, red onion and arugula. Kahan’s pizza bookends the promotion, which also saw pizzas from Josh Kulp and Christine Cikowski from Honey Butter Fried Chicken and Doug Sohn from Hot Doug’s.
—Evanston chicken wing specialists Buffalo Joe’s has closed at 2000 Green Bay Road in Evanston. Fret not, they still have their original restaurant in Evanston and the location on Howard in Chicago. Their wings are among the best around.