— When the Cubs return on Wednesday to Chicago for a six-game home stand, fans will have a chance to try Stephanie Izard’s menu, part of the Wrigley Field Chef Series. Here’s what fans can eat (she’s not serving goat): Waffle fries with crispy pork belly ($7), Yucatan pork tacos with flour tortillas ($13.50), Creole chicken sandwich ($14), and her classic sloppy Joe ($13). Izard’s food will be available though June 10. Chef Tony Mantuano (Spiaggia) is on deck as his menu launches on June 29.
— The Izard news isn’t done. Black Dog Gelato, long a darling among chefs for its creative spin on frozen treats, has launched its own chef’s series — a collaboration that unveils new gelato flavors every month. Izard’s concoction, “Toasted Mizu Giandjua Crunch,” debuted on Friday and will be available throughout June. Black Dog owner Jessica Oloroso is donating 10 percent of pint sales to a charity selected by the chef. Izard picked Mission Muscle.
— El Ideas, chef Philip Foss’s funky fine dining spot near Douglas Park, has a new chef de cuisine. Former sous chef Catherine Price replaces David Goody. Goody has joined Michael Solomonov’s Philadephia-based restaurant company as its culinary coordinator, Foss wrote via email. Goody spent two years as Foss’s right-hand man, and now Price — who also spent two years as sous chef — takes over his spot. She’s worked all over the world including a stint at Aureole in New York. Foss also announced the hire of John Mutchnick to fill Price’s vacancy. He comes over from Longman & Eagle in Logan Square.
— The music lineup isn’t the only thing different this season at Ravinia, the North Shore’s prized outdoor music amphitheater. While it’s tradition to pack a picnic or to create a lavish tailgate in suburban Highland Park, sometimes concert goers don’t have time to bring their own food. The venue on Friday unveiled a dining pavilion with a bar and outdoor patio, reported the Sun-Times. It replaces the old food court and will have pizza, barbecue, and tacos. Organizers obviously promised a seasonal menu.
— Finally, River North’s acclaimed Chinese restaurant, Imperial Lamian, which last year debuted a late-night pick-up window has pivoted. On Wednesday, ownership will unveil their “Wok Up Window.” They’ll sell pumpkin puffs, wontons, and buns as well as bubble teas. The window will be open from 11:30 a.m. to 3 p.m. on weekdays.