— Football fans this winter at Soldier Field will have something new to keep them warm. The Budlong Hot Chicken appears ready to serve their Nashville hot chicken inside the fabled home of the Bears. The stand will be in section 340, according to posts by the Budlong’s Jared Leonard and Dylan Lipe. It’s nice the stadium is receiving upgrades. Last year there weren’t any big food announcements as in previous years. No one knows what the product on the field will be like during the Bears’ season, but at least fans will get some of the city’s best fried chicken.
— Yes, it’s happening. Chicagoans and suburban Cook County residents will start paying the controversial soda tax on Wednesday. A judge on Friday dissolved a temporary restraining order so the cash-strapped-county can collect a penny-per-ounce on a variety of sweetened drinks. Grocery stores aren’t the only places impacted. Bars and restaurants will take a hit, as cocktails using soft drinks will be affected.
— The Chicago Athletic Association Hotel in the South Loop is launching its latest “mini-bar” pop-up on Saturday. The Dive’s drink list includes cocktail called “Bathtub Bësk,” Good Island brews, and shots of Jameson and Avion with house-made “backs.” The food includes fresh potato chips, beet-pickled eggs, and tamales. The pop-up is will be open on Fridays and Saturdays starting this week until Aug. 26. Why is it called “The Dive?” The bar will be set up at the hotel’s former swimming pool.
—A long-time Beverly restaurant, Joseph’s Restaurant and Bar, 3123 W. 111th St., has new owners, according to the Beverly Review. The restaurant has been closed since May after the restaurant’s namesake, Joseph “Jay” Tarczon, died. A reopening date wasn’t immediately available.
— Quiote, Dan Salls’ two-level Mexican restaurant and mezcal bar in Logan Square, has expanded its lunch offerings. While tacos were always available, management is now giving in and offering full-service lunch. Check out the menu below. They’ve also added a few items to the brunch menu, and are serving cheffy paletas. The frozen flavors included mango chamoy with Tajin, rainbow sherbet, avocado strawberry with grapefruit, chocolate horchata, cheesecake with pasilla chiles, and mint-chocolate chip.