Your Perks: 1) A few great vintage Rolexes. The more, the merrier. 2) A mélange of bold button-ups to infuse your spring wardrobe with some color. You know, for spring. 3) Some classic-looking sunglasses and eyeglasses. Great if you’re blocking rays. Or fronting a band.
Things to do for May 15, 2015
Hot Doug, a Punch Cart and Intro’s New Thing
All the weekend’s a stage.
They Have Spoons Filled with Chocolate
Shhh. It’s okay. Everything’s going to be okay now. Cocoa + Co.’s new café suddenly exists, and it’s got 175-plus chocolate bars, many confectionary delights and made-to-order spoonfuls of melted chocolate. Sorry for shushing you back there. Shushing’s the worst.
How Marine Layer Does Lincoln Park
Coming up on this episode of New and Different, Marine Layer launches their second Chicagoland location with a shuffleboard table and more of the same incredibly soft, beach-ready shirts. And next week, they’ll open a ’60s/California-themed Airbnb above their Bucktown shop. Can’t wait for this show to not air.
Fried Chicken, Ping-Pong and $2 Beers
Good: Parson’s Chicken & Fish in colder months. Better: Parson’s when they open their glorious outdoor patio, now outfitted with a custom ping-pong table and fire pit. Best: Parson’s during this pre-summer party, because they’ll have soul music, raffles and $2 beers. We ran out of stages of progression.
Hot Doug’s Is Back. Again. Sort Of.
Saturday is Hot Doug’s Appreciation Day. Meaning: for one afternoon only, Paulina Market and Hot Doug himself will be grilling all 12 of the now-defunct encased-meat emporium’s sausages for your nostalgia-inducing pleasure. And taste-inducing pleasure. Mostly taste-inducing pleasure.
Tableside Punch Service: Happening
Let’s play a game with that picture over to your left: I spy with my little eye... a vintage bar cart for tableside punch service... a glass punch bowl... a bottle of champagne... an open matchbook... a teapot... a decanter of cognac and... a trophy. The trophy’s presumably for you.
Intro’s Changed. Here’s How.
Meet James Beard Award nominee Erik Anderson. He’ll be the new chef-in-residence at Intro, preparing delicious French-ish things like lobster in black truffle sauce, foie gras tarts and pike boudin with smoked lamb tongue. Might be polite to swing by and say hello in person.