David Burke's 10th Anniversary

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David Burke's Primehouse, 616 N. Rush, celebrates a decade of service with month-long specials that include the Primehouse Ultimate Dry-Aging Experience Contest. To enter guests must make reservations for brunch, lunch or dinner via OpenTable.com Saturday or Sunday 11 a.m. to 2 p.m. or to 5:30-9 p.m. only. One grand prize will be awarded. Winners will be selected from the reservation list. One grand prize winner will be selected. The lucky guest receives an assortment of meats produced by the restaurant from Creekstone Farms (dry-aged in David Burke's dry-aging facility), a dine-in or at home dinner for two with chef Dino Tsaknis, waiter and sommelier and a butcher shop meat package. In addition, five others will be selected to receive $100 David Burke's Primehouse gift certificates. Click here for complete rules. Winners will be announced in May.

Also available all month is the Cake in the Can dessert (red velvet cake with cream cheese frosting served with four scoops of vanilla ice cream and a small serving of cake batter with beaters, for licking); $26, all proceeds benefit Chicago-based Common Thread, a non-profit organization whose mission is to teach children and families the importance of eating healthy.

And finally, an exclusive, limited release of Beaux-Vine Beer, a collaboration between Two Brothers Brewing Company and David Burke's, will be available at the Primehouse bar ($14). 
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Izakaya Mita Tax Day Relief

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The 1040s are filed (if not you have until midnight) and it's time to unwind. To help put the harrowing experience of  Tax Day (April 15) behind Izakaya Mita, 1960 N. Damen, is offering relief in the form of libation with the 1040C cocktail (gin, Karen Coy sake, dry vermouth, orange juice and bitters) and food special, their lobster slider (pictured), priced $10.40 each.

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Forno Rosso Pizzeria Napoletana Now Open

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The West Loop is home to Forno Rosso Napoletana, 1048 W. Randolph, second Chicago location. The restaurant, whose name translates to red oven, features a custom red wood-burning oven for preparing its signature Neapolitan-style pizzas, featuring more than 20 handcrafted varieties created by owner Nick Nitti.

During April the restaurant will offer a rotation of Bianca and Rosso pizzas, priced $17-$20. Lunch specials includes select items from the Panuozzi menu including the Siciliana (Fior di Latte mozzarella, caponata, basil, $12) and the Piccante (Fior di Latte mozzarella, Forno Rosso's special sausage, spicy soppressata, homemade spicy oil, $13).  

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Tokio Pub Hosts Bell's Beer Dinner

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Tokio Pub, 1900 E. Higgins, Schaumburg, hosts a Bell's Brewery Dinner 6:30 p.m. April 25 ($45). Courses paired with selections from the Michigan-based brewer include: crawfish Scotch egg (corn bread pudding, green garlic, pickled chilies) partnered with Amber Ale. Course Two: Buffalo mozzarella (spring vegetables, pork rinds, charred citrus) with Oberon Ale. Course three: Thai style porchetta (green papaya slaw, lemongrass, peanut) with Oatismobile Ale. And, course four: Twinkie beeramisu (mascarpone, double cream stout caramel, strawberries) with Special Double Cream Stout.  

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Tuscany Wheeling's Passover Dinners

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Executive Chef Bolla Loza of Tuscany Wheeling, 550 S. Milwaukee, hosts two Passover dinners April 22-23. The three-course prix fixe menu includes: chopped liver, gefilte fish with horseradish and golden chicken broth with matzo ball (appetizer); a choice of oven-roasted brisket of beef; roasted half chicken or fresh broiled Atlantic salmon (entree, all served with sides of Fresh green beans in garlic and olive oil and sweet potatoes) and a dessert try of old-fashioned honey cake, marble cake and macaroons. Coffee, tea or fountain beverage included ($37.95, adults; $19.95, ages under 10). Reservations suggested.

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Devon Adds Second Date for Duckhorn Dinner

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Devon Seafood Grill, 39 E. Chicago, four-course Duckhorn wine dinner 6 p.m. April 27; $75 has sold out. The restaurant has added a second date, 6 p.m. May 2. Click here to see menu details. 

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Geja's Cheese and Chocolate Fondue Class

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Geja's Cafe, 340 W. Armitage, hosts its 5th Annual Cheese and Chocolate Fondue Cooking Class, 1-3 p.m. April 10 ($50). 

Guests will be feted to a lesson preparing, then enjoying, the restaurant's popular Swiss Gruyere cheese and chocolate fondues to be paired with selections by Geja's wine director.

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Flagship's Grilled Cheese Month Salute and New Daily Deals

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April is Grilled Cheese Month and Flagship Tavern & Grill, 1622 W. Belmont, salutes the event with a $1 discount off its signature grilled three cheese offering, (three slices of rustic sourdough bread with layers of melted Swiss, American and white cheddar cheeses, served with a cup of homemade tomato fennel soup, $9, normally $10), available through April 30.

Flagship also has a round of new daily specials that includes: $5 glasses of wine (Monday); $7 burgers (Tuesday); $2 tacos (Wednesday); $3 Blue Moon drafts (Thursday) and drink and food package deals (Friday).

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Devon Seafood Grill Hosts Duckhorn Wine Dinner

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Devon Seafood Grill, 39 E. Chicago, hosts a four-course Duckhorn wine dinner 6 p.m. April 27; $75. The evening begins with a selection of hors d'oeuvres that include arancini parmigiano reggiano with truffled mushroom fonduta, smoked salmon Rondelle with English cucumber and prosciutto wrapped scallops paired with Duckhorn Sauvignon Blanc.

Courses to follow are pan roasted wild striped bass with sauteed leeks, fennel, wild mushroom, blistered grape tomatoes and a sauce vin blanc paired with Duckhorn Napa Chardonnay. The second course is crab-stuffed shrimp a la Diavolo paired with Golden Eye Anderson Valley Pinot Noir. The third course is New York strip steak served in two forms prime New York strip steak, grass-fed New York strip steak, gorgonzola au gratin potatoes and sauce bordelaise served with a glass of Duckhorn Napa Valley Merlot. Dessert is  chocolate espresso cheesecake paired Canvasback Washington State Cabernet.

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Dive Bar Introduces Namesake Burger

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Dive Bar, 3445 N. Halsted, has introduced the Dive Bar burger (two quarter pound beef patties, cider maple bacon, smoked cheddar cheese, lettuce, tomato, giardiniera aioli and crispy onion rings on a brioche bun served with curly sea salt fries, $13.99).

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Forbidden Root Launches Elixie Line

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Botanical brewer Forbidden Root, 1746 W. Chicago, launches a series of  botanical elixirs that can be added to any of Forbidden's beers or sodas to custom-create flavored beverages.

The three elixirs, available beginning 5 p.m. April 5, are: Woodmaster (a recreation of the spicy herb woodruff containing herbal, fruity, spicy and citrus aromas), Cherrytree (cherry bark, mahleb: a Middle Eastern cherry pit that contains a hint of almond, mix of European black cherry, pomegranate and elderberry) and Robear (real honey with marigold and honeysuckle flora notes and a hint of rich oak with added flavor and color derived from caramelized honey). A free sample of one of the elixir's will be provided. PHOTO CREDIT: BJ PICHMAN

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Baconfest Chicago Menu Announced

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Here's some of the daily offerings that will be available during Baconfest Chicago 2016 April 30-May 1, UIC Forum, 725 W. Roosevelt: 

Saturday, April 30 - LUNCH

Carnitas Uruapan - Pork Carnitas:  Chunks of pork, slow-cooked for over two hours until golden and crisp on the outside, and moist and tender on the inside.

Jellyfish - Hector Marcial, Karikaribekon maki: Crispy applewood bacon, marinated sundried tomatoes, lettuce, jalapenos, avocado inside coated with cherrywood bacon and togarashi mayo.

Mexique- Carlos Gaytan: Mussel Bacon Saffron.

Slurping Turtle - Takashi Yagihashi, Bacon Ramen: Bacon infused noodles with a light broth, scallion, bamboo shoots and bacon.

West Town Bakery - Christopher Teixeira, Bacon Cinnamon Rolls: Brioche cinnamon Rolls studded with bacon, topped with frosting and candied bacon.

Saturday, April 30 - DINNER

The Dearborn- Aaron Cuschieri, Chicken Liver & Bacon Fat Mousse: House made toasted brioche, crispy bacon, pickled spring vegetables,strawberry jam.

Farmhouse Chicago- Eric Mansavage, Piggy-Colada: Bacon-infused Pina Colada and Cheddar Cheese Cheesy Poofs with Bacon Mousse.

The Bad Apple - Craig Fass, Baconthology: The smokey and tasty history of bacon.

Stan's Donuts Chicago -Maple Caramel Bacon Pecan Bar: Buttermilk cake donut topped with a sweet and savory mélange of maple & caramel glaze, fresh pecans, and, of course, BACON!

Knife&Tine- Paul Caravelli, Maple Bacon Cotton Candy and Bacon Soft Pretzel.

Sunday, May 1 - BRUNCH

Aviva & Pederson's Natural Farms - Bubba Frank, Bacon & Bleu Bisque: Bacon, gorgonzola, caramelized onion, roasted garlic, bacon stock, cream, chive.

Chop Shop-Chop Shop Cheesy Bacon Bourbon Bite: Maple syrup brined slab bacon grilled and skewered with a cheese curd, topped with maple cayenne glaze and raw sugar cinnamon crumble.

Pork & Mindy's - Jeff Mauro, Fire-Rubbed Pig Candy BLT: Fire-rubbed "pig candy", iceberg lettuce, Roma tomatoes, giardiniera mayo.

Taco in a Bag- Tim "Gravy" Brown and Pat "Deep Dish"  Bertoletti, Bacon Parmesan Nachos: Smoky bacon Bolognese sauce, sauteed peppers and onions, mozzarella, panko parmesan crust, basil, homemade corn tortilla chips.

 The Signature Room at the 95th® - Cardel Reid, Porklava: Phyllo dough, pork belly, apple chutney, pistachio, bourbon caramel sauce.

Umami And Ommegang's Games of Throne's Release Event

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Umami Burger, participating locations, spotlights Ommegang's Game of Thrones' Seven Kingdoms Hoppy Wheat Ale (traditional Belgian-style wheat and hop-forward American ale) in conjunction with the season six premiere of the HBO's hit "Games of Thrones" series airing April 8.

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