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An omakase experience is set to debut inside the Chicago Athletic Association
Midōsuji, the eight-seat omakase restaurant in the former Milk Room space at the Chicago Athletic Association, will open Friday, September 5. It marks Boka Restaurant Group’s first addition to the property since taking over food and beverage management from Land & Sea Dept. earlier this year. Helmed by chef Brian Lockwood, the menu features classical French techniques on Japanese ingredients, highlighting composed plates and hand rolls.
The beverage program pairs the tasting menu with a curated mix of wine, sake, and cocktails showcasing Japanese spirits and seasonal ingredients. The 11-course menu is priced at $195 per person, with beverage pairings an additional $105 per person. Two seatings are offered nightly, Tuesday through Saturday, at 6 p.m. and 8:30 p.m. Reservations are now available on OpenTable.
Portillo’s reveals new offerings
Portillo’s has unveiled a secret menu with two new items. Customers can now order chili cheese fries or a triple cheeseburger. They’re available exclusively to members of Portillo’s Perks, the chain’s free loyalty program, and can only be ordered through the in-restaurant kiosks. The company says these are only the first of many dishes planned for its secret menu.
Pizza-flavored popcorn hits store shelves
Garrett Popcorn has teamed up with Home Run Inn Pizza to create Chicago Pizza popcorn. The snack combines Garrett’s kernels with Home Run Inn’s Everything But the Pizza seasoning for a cheesy flavor reminiscent of a tavern-style pie. It can be found at Jewel, Mariano’s, Binny’s, and other local grocers. Garrett is no stranger to collaborations — the brand worked with Revolution Brewing in 2022 to produce a beer based on its signature CaramelCrisp popcorn.
An Italian restaurant is coming to Bally’s Chicago
Bally’s Chicago will debut a new Italian restaurant, Tre Denari, on Tuesday, September 9 in partnership with One Off Hospitality. The 40-seat spot, located on the casino’s third floor, will feature pastas and rustic Italian fare with a menu developed by chef Paul Kahan. It takes over the former Medinah Bistro space.
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Jeffy Mai
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