One change that probably won’t be seen often but will certainly have an impact is it will no longer be mandatory for the referee to issue a yellow or red card to a player on the defending team when awarding a penalty try. There seems to be an awful lot of guesswork around this at the moment in open play, with players carded being more unlucky than anything else, but the real positive is that it won’t result in a mess at scrum time.
Leroy Carter on the run for the Chiefs. Photo / Photosport
A dominant attacking scrum on an opponent’s line that results in a penalty try also meant that a defensive side’s prop would get binned, and therefore needed to be replaced at the next scrum. That in turn meant another player would have to go off to reduce the team’s numbers: if this happened late in a game, it would mean rolling players back on who have already been subbed off.
So, it’s not bad at all from the officials who have put all this together in order to get some free-flowing rugby going.
The only issue, and it’s not a new one, is that this is all for Super Rugby Pacific only. Once July rolls around, those changes don’t apply for test matches and the effects of that may well be playing a part in why the All Blacks have struggled in the last few seasons.
It’s not that the players can’t snap back into playing a tighter game plan, they are professionals and should be able to do that easily. Beauden Barrett and Damian McKenzie have both shown they can run the ball out of their 22 from February to June, then kick it more often than not when they’re in a black jersey.
But the problem isn’t at their end. Speeding the game up and presumably reducing kicking means players coming through at the other won’t be exposed to as many repetitions as their foreign counterparts. The average back-three player won’t have had to field anywhere near as many bombs, track across the field chasing kicks or simply position themselves on-field as often an English or South African of the same age. Meanwhile, props won’t have as many scrums, halfbacks won’t box kick as often, and so on.
It’s offset somewhat by the fact that by the business end of the competition, Super Rugby is played in colder conditions, with more on the line, so therefore the gameplans will adjust accordingly. One look at last year’s final can attest to that, but the fact still remains that Super Rugby Pacific is the tier below a test rugby landscape that’s moved far closer to repetitive scenarios decided by fine margins than off-the-cuff play.
Again, that’s not new. It’s just that those fine margins seem to be far more in the favour of who the All Blacks are playing.
One thing is for sure with Super Rugby Pacific, though: they’ve stayed committed to reducing the role of the TMO in general play, with the man upstairs only allowed to intervene unprompted if the referee has overlooked an act of serious foul play or some other massively obvious error when a team scores a try.
This is bound to be popular and hopefully it catches on in test rugby, because while we should all be mindful of how difficult the officials’ jobs are these days, no one likes watching them talk to each other all that much.
In May, she confirmed she was comfortable the explanation that was in the public domain at the time was complete and transparent.
Willis questioned external legal advice the Reserve Bank received
Speaking to the Herald today and yesterday, Willis explained she was constrained in her ability to comment, as she didn’t have all the facts and didn’t want to trigger a legal challenge.
While she knew Orr stepped down, as the board presented him with a letter of concerns after he had voiced frustration in a meeting with her over funding, she wasn’t party to the letter of concerns or Orr’s exit agreement.
Willis said she was also mindful of upholding the Reserve Bank’s independence.
The board is accountable to her. The Monetary Policy Committee, which sets the Official Cash Rate, is completely separate.
Willis noted she expressed her dissatisfaction over the board’s handling of the matter publicly and privately.
“I raised questions about the board’s approach to the original OIA [Official Information Act] response [in June], urging more transparency and querying omissions in their summary of events,” Willis said.
“They engaged a KC [King’s Counsel] and pushed back on my view, emphasising their operational independence in responding to OIA requests.
“I then raised this issue with the board in July and urged them to query the KC-generated legal advice they were relying on to justify their approach.
“They held fast to their view and the Ombudsman’s ruling proves they were wrong to do so.”
Willis said she also texted Quigley in July to point out a comment Victoria University law professor Dean Knight shared with the Herald.
Knight said: “Privacy or confidentiality obligations under employment law or exit agreements are not absolute reasons for withholding information.
“They’re a factor against disclosure but not a veto. They must still be weighed against the public interest in disclosure.”
Willis insisted on record being kept of meeting with Orr
Emails belatedly released by Willis’ office today under the OIA show she also wanted a key meeting that preceded Orr resigning documented.
One of her staffers emailed a Treasury staffer to say she wanted them to draft a “file note to record the actions/statements of the governor” at the meeting she attended with him, Quigley, Treasury head Iain Rennie and others on February 24.
“The minister is keen to check that this is indeed being done,” Willis’ staffer told Treasury.
On Wednesday, the public found out that Quigley ended up berating Treasury for taking minutes of the meeting and eventually releasing them under the OIA.
The minutes said Orr “expressed his frustration regarding the relationship between the RBNZ and the Treasury”. He then left the meeting early.
The “tenor of dialogue” in the meeting was one of the issues the board raised with Orr in its letter of concerns, which he disputed.
Another issue was about whether he would be able to do his job with less funding than he deemed necessary.
The third issue, which Orr didn’t dispute, was his lack of trust in the board, Willis and Treasury.
Neither Orr nor Quigley have commented since their resignations.
Jenée Tibshraeny is the Herald’s Wellington business editor, based in the parliamentary press gallery. She specialises in government and Reserve Bank policymaking, economics and banking.
I’ve been looking for the right apartment close enough to work, in the right price range, and availability for a few months now and just about twenty minutes ago or so the manager of the property sent me a text and said that I had it!! GUYS I’M SO FRIGGIN PSYCHED
Now that Anora has hit select theaters, Sean assesses the state of the Best Picture race by running through a long (emphasis on long) list of 26 films that have a chance to be nominated at the Oscars (1:00). Then, Sean and Amanda discuss Anora, Sean Baker’s Palme d’Or–winning drama about a whirlwind romance between a sex worker and the son of a Russian oligarch (30:00). Finally, Sean is joined by John Crowley, the director of the new Andrew Garfield and Florence Pugh romance We Live in Time (1:15:00). They discuss, among other things, the qualities that attracted Crowley to Garfield and Pugh, how he chooses to work in film vs. theater, his long-running project of sincere romantic dramas, and more.
Hosts: Sean Fennessey and Amanda Dobbins Guest: John Crowley Senior Producer: Bobby Wagner Video Producer: Jack Sanders
Fall is a tough time for Chicago restaurants and September was a particularly slow month. These challenging conditions have led to a rash of restaurants closing around town, a mix of new concepts and community staples. Below, Eater is cataloging both temporary and permanent restaurant closures in Chicago. If you know of a restaurant, bar, or another closed food establishment, please email chicago@eater.com. We will continue to update this post.
The Loop: Cafe by The River, the riverside coffee shop inside the Bank of America Tower backed by celebrity chef José Andrés has closed. An Instagram post describes it as a temporary gesture — perhaps it could be a seasonal move as Chicago nears winter. Bank of America has begun mandating more workers to be in the office over the last year, which should have been a boost for the cafe’s business, but who can really understand the habits of Loop workers after the pandemic? Both Bar Mar and Bazaar Meat, which are also in the tower, remain unaffected.
The Loop: A lack of downtown workers has also impacted another after-work icon. Tradition Gastropub and Kitchen, 160 N. Franklin Street, closed in September. It was known for burgers, flatbreads, and happy hour specials.
Uptown: Anna Maria Pasteria, a Uptown staple for 35 years at 4400 N. Clark Street, has closed. Owner Anna Maria Picciolini announced she’s retiring in a note posted online. She thanked her customers and workers: “ Your unwavering support, your loyalty, and your love for our food have meant the world to me. It has been an honor to serve you and be a part of your lives.” Block Club Chicago has more details.
October 17
Lincoln Square: 016 Restaurant, a rare spot for Serbian specialties, closed in early October. The pandemic hurt the acclaimed restaurant at 5077 N. Lincoln Avenue: “We gave our best in the last almost 6 years but we hit a point where it is just not possible to keep it going under present problems and circumstances,” a Facebook post reads.
Lincoln Square: Dimo’s Cafe, which opened in April in Lincoln Square has closed. The cafe was meant to be an expansion of the Dimo’s brand, showing customers they could do more than pizza. But the location at 4647 N. Lincoln Avenue was too tough. Block Club Chicago caught up with the owners.
North Center: Sticky Rice, a pillar of the North Center and Lincoln Square Thai community, closed on Sunday, October 20. The restaurant opened 20 years ago at 4018 N. Lincoln Avenue.
River North: After seven months, Gemini Grill has closed in River North. A rep for owner Ballyhoo Hospitality says Wednesday, October 16 was the final day of service at 748 N. State Street. Ballyhoo’s French restaurant on the second floor, Petit Pomeroy, will remain open. Ballyhoo will keep the Gemini space and has plans for a new restaurant that should open sometime next year. Gemini Grill is a spinoff of Lincoln Park’s Gemini, which excels at offering something for everyone. River North presents a bigger challenge, with restaurant owners trying to figure out customer patterns closer to downtown which offers plenty of competition. Workers at Gemini Grill were offered jobs at the restaurant upstairs, and at Ballyhoo’s upcoming Highland Park restaurant, a second location of DeNucci’s in Highland Park. As a replacement restaurant should open soon, Ballyhoo hopes to hire some of its old workers to staff the new concept.
Glencoe: Honey Butter Fried Chicken is closing its Glencoe restaurant, 10 months after opening on the North Shore. An emailed newsletter announced the shutter at 668 Vernon Avenue in Glencoe on Thursday morning. While ownership writes the opening was a success, they couldn’t sustain it. Rising costs, exasperated by the pandemic and shifting customer habits were too much to overcome: “It became clear over the following months that despite our best efforts and intentions, HBFC just wasn’t a great fit for the location.” The original location in Avondale remains in strong shape, according to ownership.
The United Center opened on August 18, 1994, with WWF Summer Slam (not yet WWE). Three decades later, the Near West Side arena has hosted hundreds of concerts, a pair of Democratic National Conventions, and highs and lows from 30 years of the Chicago Blackhawks and Bulls.
The Blackhawks have already played four games on the road and the team’s home opener is on Thursday against the San Jose Sharks. The Bulls remain in preseason mode, kicking off the regular season on the road on October 23 in New Orleans. The team’s home opener is on October 26 against the Oklahoma City Thunder. Excitement for both squads has been tepid with a mix of low fan expectations and a sluggish rollout for the teams’ new TV home. Even Blackhawks’ chairman Danny Wirtz is disappointed.
On the club level, Rocky’s Bar — named for former Blackhawk owner Rocky Wirtz — is home to the United Center’s best cocktails.
That backdrop explains why this week’s media food preview lacked electricity. There was no Campfire Milkshake — at least not yet, fans know surprises can emerge during the season. This was a different feeling compared to the atmosphere at Solider Field where the Bears, thanks to exciting new players, have fans — and chefs excited. Levy, which handles concessions for Soldier Field and United Center, unveiled bigger changes along the lakefront, trying to make a good impression in its first year working with the Bears.
Bulls fans know the franchise loves its ‘90s history, and with the arena’s 30th birthday, nostalgia once again was the primary attraction. Fans in the 300 level, the arena’s upper level, are usually afterthoughts with few new offerings. It’s the same story this year with a double Chicago dog the only new item. Find the double dog in Sections 104 and 222 — and yes, in 305 and 322.
Away from the nosebleeds, there are a few new noteworthy items.
The prime rib sandwich was an invention of Levy executive chef Scott Perez. Served on an onion roll with fried onion strings, Perez says he wanted an item that would draw more people to MadWest, the concession stand near Section 105 near the Michael Jordan statue. The space debuted in 2018 with a focus on Dark Matter Coffee and beer.
The prime rib sandwich available at MadWest.
Corned beef sandwiches are another draw at MadWest.
Honey Butter Fried Chicken has been a staple at the United Center, as the Avondale restaurant — which earlier this year opened a location in suburban Glencoe — arrived as an arena vendor in 2018. Co-owner and chef Christine Cikowski says they’ve altered their UC recipe, switching from chicken thigh to all-white breast. They’ve also altered the breading hoping that the tenders stay crispier. Find them in Section 115.
Honey Butter Fried Chicken has a new chicken tender recipe.
This Little Goat Taqueria has an avocado salsa with chili lime crunch seasoning, pickled peppers, and queso fresco.
While Levy and Boka Restaurant Group have talked about expanding their footprint into Chicago’s stadiums, there’s no news about the United Center. In August, they debuted GG’s Chicken Shop inside Soldier Field — a satellite location of chef Lee Wolen’s Lakeview restaurant — and Tavern Burger from chef Chris Pandel. Longtime Boka partner Stephanie Izard’s That Little Goat Taqueria is independent of the group and has locations inside the United Center in Sections 114 and 230.
Queenie’s Supper Club is only open during events.
This beer stick holds 24 ounces and should launch mid-season.
Queenies Supper Club, the restaurant accessible via Gate 4, is only open during event days. They’re leaning into prime rib, king ora salmon, and big burgers.
There’s also the case of the beer sticks, something popularized earlier this year by the Carolina Hurricanes at the Lenova Center (which isn’t a Levy venue). Eventually — perhaps around midseason — Blackhawk fans will be able to purchase a clear 24-ounce souvenir receptacle shaped like a hockey stick that can be filled with beer. Levy is still figuring out the logistics — pricing, what beers to fill, and where it will be available. Last season, beer sticks cost $10 in Carolina. Judging by the cost of living difference in Chicago, the novelty will cost Hawks fans a little more.
The Italian beef is new this year and available at Giordano’s at Section 120. The giardiniera is housemade.
Joanna Robinson and Rob Mahoney beware of narrative and form to recap the two-episode premiere of Disclaimer, the Apple TV+ miniseries starring Cate Blanchett. They discuss Alfonso Cuarón as a filmmaker, his history of loosely adapting works, and the decision to utilize narration throughout the story (1:29). Along the way, they talk about how the show leans into suspense instead of surprise, as well as its stunning visual style (18:41). Later, they break down how each of the main characters are initially presented to the audience (35:02).
Hosts: Joanna Robinson and Rob Mahoney Producer: Kai Grady Additional Production Support: Justin Sayles
Her plans for a scoop shop changed after a pastry chef friend made machines that make ice cream bars available for sale. Salls Cree found herself attracted to this “new uncharted creative territory.” She turned her attention toward specializing in handmade ice cream bars, ice pops, and other creative cold treats
“I went in thinking I would open a scoop shop that brought the recipes in my book to life and instead I found the door to Pretty Cool,” says Salls Cree.
Halloween presents a unique opportunity for Pretty Cool Ice Cream. Restaurants have embraced Halloween costumes in recent years. Le Bouchon, the beloved Bucktown French restaurant, dressed up as the Olive Garden last year. In 2015, Wieners Circle in Lincoln Park dressed up as McDowell’s, a fictional McDonald’s rip-off featured in the movie Coming to America.
For the holiday, Salls Cree will dress her two pop shops up as scoop shops inspired by her book. On Saturday, October 26, and Sunday, October 27, Salls Cree will fulfill her dream when Pretty Cool’s two locations offer eight flavors of ice cream chosen from recipes in her book. To get into the Halloween spirit, the Pretty Cool employees will be dressing up in Hello My Name Is Ice Cream shirts. Pops will still be available for those two days.
“Every Halloween we rename ourselves something spooky and offer holiday treats, but I always thought it would be cool if the shop itself dressed up in costume,” Salls Cree says. “Well, what does an ice cream shop dress up as? A different ice cream shop.”
While a long time in the making, this isn’t the first time Salls Cree has offered her ice cream for sale. Back when she worked for One Off, she would make a limited series of Hello My Name Is Ice Cream pints and sell them at Publican Quality Meats. The Fulton Market cafe and butcher shop was where a lot of the recipes for her book were developed.
It was also around that time that Salls Cree discovered she had celiac disease, a diagnosis that put her pastry-making career in jeopardy. While she admits she probably always had the disease, it was when she started sharing kitchen space with the company’s bread-making production that her symptoms became intense. “It was the first time I was in the flour cloud that a bread bakery generates and that pushed me over the edge,” she says. There was a silver lining. “It also pushed me into ice cream.”
All the Halloween ice creams are gluten-free as are the cones. Salls Cree and her team sat down with her book to talk about what flavors they wanted to make, focusing on composed scoops — “the real showstoppers,” she says, rather than the single flavor recipes. Once the eight flavors were chosen — mint chocolate chip cookie dough; chocolate peanut butter brownie crunch; gooey butter bake; pumpkin butterscotch pecan; rainbow sherbet; kids play (goat cheese); lemony lemon crème fraiche; and cookies, cookies, and cream — the ingredients were ordered and the team got busy.
The ice cream will be $6 a scoop, and $7 for a split scoop. Anything left over from the 5,000-scoop production will be available for sale in pints at the shops. Salls Cree’s award-winning book will also be available for sale.
“As much I love everything that we make, I miss making scooped ice cream so much,” says Salls Cree. “There’s this whole world of flavors and textures that I developed and have worked with that we don’t get to dabble in because we don’t do scooped ice cream. This is our chance to bring some of that into our repertoire even if it’s just for a short period of time.”
And should there be enough public demand, well, Salls Cree isn’t opposed to the idea of a scoop shop that’s open throughout the year, not just on Halloween.
Pretty Cool Ice Cream Halloween scoop shop pop-up, Saturday, October 26; and Sunday, October 27 at 2353 N. California Avenue in Logan Square and 709 W. Belden Avenue in Lincoln Park.
Over the weekend, Chicago Chefs raised more than $30,000 to benefit Hurricane Helene relief efforts. The fundraiser, held on Sunday, October 6 at Chicago Q in Gold Coast, was a success, says chef Art Smith.
Smith is from Florida, which was in Helene’s path, and the chef’s connection has led to the launch of a second fundraiser as another storm, Hurricane Milton, is forecast to hit Florida on Wednesday, October 9. As the Chicago Marathon will take place this weekend, Smith is holding an event so runners — and their supporters — can carb-load before Sunday, October 13’s run.
The event will take place from 6 p.m. to 9 p.m. on Saturday, October 12 on the second floor of Chicago Q, 1160 N. Dearborn Street. There’s a suggested donation of $65 with all proceeds going to World Central Kitchen’s hurricane relief efforts. Smith says he’s got a celebrity chef lined up to help at the event but can’t reveal their name due to security reasons.
Milk Bar teams with Portillo’s
As Christina Tosi’s Milk Bar is opening its first Chicago location, the bakery has already lined up a collaboration with another Chicago entity. Portillo’s, the Chicago street food chain with around 80 locations scattered in 10 states is, starting on Tuesday, October 8, launching the Portillo’s Chocolate Cake Cookie. It combines Portillo’s famous chocolate cake — which was the inspiration for the cake that appeared in Season 1 of The Bear, and a Milk Bar chocolate cookie. They’ll be available individually wrapped at Portillo’s or in multiples of six packed into a cookie tin available online on Milk Bar’s site.
Portillo’s and Milk Bar are collaborating.Portillo’s
La Gondola finds a new home
Earlier this year, La Gondola closed its location inside a Lakeview strip mall after 40 years at 2914 N. Ashland Avenue. But ownership has found a new home inside a West Town restaurant with a menu of old favorites. Loyal customers can visit Mirella’s Tavern, 2056 W. Division Street, and find their old Lakeview favorites. Both Mirella’s and La Gondola coexist with the two parties working together.
Matt is joined by New York Times awards season reporter Kyle Buchanan to preview the 2024-25 Oscar race now that the table is mostly set. Kyle sets the table for a fascinating Oscar season—one without a clear front-runner like Oppenheimer was last year—and highlights the biggest narratives that have emerged, including the movies with the strongest momentum, early 2024 films that could make a last-second surge, and other burning questions (02:09). Matt finishes the show with a prediction about the MLB playoffs (28:28).
For a 20 percent discount on Matt’s Hollywood insider newsletter, What I’m Hearing …, click here.
Jewish families love to pass along legends of selfless bubbes who have spent countless early fall afternoons in the kitchen, kneading challah dough, chopping carrots for tsimmes, and stirring steaming pots of chicken soup. How those women suffered to prepare the high holiday meals! How they wanted their children and grandchildren to know of their suffering!
Luckily you can deliver a Rosh Hashanah feast without all that work and guilt by perusing Eater Chicago’s list of restaurants, delis, and bakeries in and around Chicago with full meals and soup, sides, and challah. There are options to dine out and cater in for the Jewish New Year and break fast platters loaded with lox and bagels for Yom Kippur break fast. Just be sure to order well in advance to avoid any kvetching.
Aba: Aba in Fulton Market offers a Mediterranean inflection on holiday favorites — customers can order verjus-braised chicken, charred beef brisket, sumac-roasted baby turnips with mini carrots, and apple kataifi tart tatin for takeout. Orders are open until 3 p.m. on Sunday, September 29 via Tock. Dine-in patrons can count on special dishes such as shaved brussels sprouts salad from Wednesday, October 2 through Saturday, October 5.
Beatrix Fulton Market, River North, and Streeterville: The Beatrix Rosh Hashanah meal serves up all the classics: gefilte fish (typically for Passover), chopped liver, matzo ball soup, burnt honey chicken, slow-braised short ribs, potato pancakes (see: Hanukkah), apples and honey, and two kinds of cake — lemon olive oil and chocolate. The family-style package is available to order until noon on Tuesday, October 1 for pickup or delivery on Wednesday, October 2, and Thursday, October 3. Order online.
Bistronomic: The Gold Coast French restaurant offers a three-course dinner Wednesday, October 2, and Thursday, October 3 including housemade chicken liver mousse, seared salmon with eggplant puree and apple & honey challah bread pudding. Make a reservation through OpenTable.
Ema: Aba’s River North sibling offers a Rosh Hashanah dinner for two, or for 8-10 for those feeding a group, that includes shaved brussels sprout salad, braised lamb daube, miso-maple tzimmes and apple kataifi tarte tartin. Orders can be placed on Tock through noon Monday, September 30 for carryout or delivery Wednesday, October 2, and Thursday, October 3. Some of the dishes are also available on those days as dine-in specials.
The Goddess and Grocer: Chef Debbie Sharpe’s mini-chain has a variety of options.Choose from family-sized portions of appetizers, salads, entrees, and desserts; dinner packages for two or more; and Yom Kippur platters of bagels and lox or vegetarian frittatas. Preorders for Rosh Hashanah must be in by noon on Tuesday, September 24, and Yom Kippur by noon on Monday, October 7. Peruse the menus and place orders online.
The Goddess and Grocer
Helfeld’s Deli: The Wicker Park Jewish deli offers a Rosh Hashanah catering menu Wednesday, October 2 through Friday, October 4 featuring whole roasted chicken, tzimmes, chopped liver, round challah, and noodle kugel. Pastrami, hand-cut nova lox, pickles, and cream cheese are also available by the pound.
Lure Fishbar:New York import Lure Fishbar will mark the High Holidays with a dine-in menu of matzo ball soup, Autumn harvest salad, oven-roasted chicken, baked whitefish, an apple and hot honey sushi roll, and ricotta doughnut with apple cider glaze for dessert. The lineup is available for Rosh Hashanah from Wednesday, October 2 through Saturday, October 5.
Manny’s Deli: For a traditional feast, order from Manny’s Deli, a family-run spot that has which has been serving Ashkenazi Jewish fare for more than 80 years. Their Rosh Hashanah menu includes chopped liver, matzo ball soup by the quart, four types of brisket, sweet noodle kugel, and round raisin challah. For dessert, add on apple honey cake or cookies shaped like a shofar. They also supply everything needed for Yom Kipper break fast, with trays of lox, tuna salad, and deli meats. Place an order by Friday, September 27 for Rosh Hashanah or Wednesday, October 9 for Yom Kippur.
Max and Benny’s: The beloved Northbrook deli will be open on both Rosh Hashanah (dine-in and takeout) and Yom Kippur (takeout only) and also has a full catering menu available, with chicken, brisket, fish, chicken soup, bagel-and-lox platters, and more. Order online by Sunday, September 29 for Rosh Hashanah or Wednesday, October 9 for Yom Kippur for pre-holiday pickup.
Mensch’s Deli: Evanston’s new Jewish deli offers a special catering menu from Tuesday, October 1 through Sunday, October 13 including matzo ball soup, roasted beet salad, honey harissa-glazed roast chicken, carrot tzimmes, and challah bread pudding. Challah, potato kugel, and vegetarian stuffed cabbage are available to add on. Mench’s regular menu of lox, bagels, pastries, and fruit trays is available to break the Yom Kippur fast. Place an order online 24 hours in advance.
Prairie Grass Cafe: Suburban Northbrook’s Prairie Grass Cafe is offering holiday brisket dinners for two that include salad, barbecue brisket, roasted cauliflower, and warm sticky toffee date cake from James Beard Award winner Sarah Stegner. Add-ons include chicken noodle soup, tzimmes, and chopped chicken liver. Call (847) 205-4433 by Monday, September 30 to order; pickup is 4 to 7 p.m. Thursday, October 3.
Schneider Deli:The Jewish deli within Chicago’s iconic mid-century Ohio House Motel is offering brisket, oven-roasted turkey breast, matzo ball soup, honey cake, and a smattering of sides including garlic roasted broccoli and latkes with sour cream and applesauce. Orders can be placed through Toast for Wednesday, October 2 through Sunday, October 6. The deli’s standard bagel and lox platters are available for Yom Kippur Friday, October 11, and Saturday, October 12.
Steingold’s of Chicago: Chef, owner, and bagel specialist Aaron Steingold has tons of Rosh Hashanah offerings available from Tuesday, October 1 through Friday, October 4 this year, including beef brisket, apple cider roast chicken, and honey apple cake for four to six. Options available through Oct. 13 include smoked trout salad, chicken schnitzel, rugelach, and lox platters perfect for breaking the fast after Yom Kippur. Order online via Toast.
Summer House Santa Monica
Summer House Santa Monica: The Lincoln Park restaurant offers a four-course dinner from 5-9 p.m. Wednesday, October 2 and Thursday, October 3 start with a spread of challah, apples with honey, chopped liver, and gefilte fish with beet horseradish. Polish off a bowl of matzo ball soup before a choice of wood-grilled salmon or slow-braised beef short rib served with potato pancakes and tzimmes, with an apple galette for dessert. Reservations are available through OpenTable though those who prefer to dine at home can preorder the meal by noon on Friday, September 27 via Tock.
Atelier, the Michelin-starred restaurant in Lincoln Square, has been closed since August 24 as staff contends with a broken air conditioner and wall and ceiling damage caused by heavy rain late last month. As founder Tim Lacey and chef Christian Hunter wait for a new unit to arrive, the small business needs a way to continue in the short term. That’s why they’re offering a special five-course takeout menu from Friday, September 6 through Sunday, September 8.
Lacey admits that his staff is having flashbacks to the start of the pandemic when fine dining restaurants across the country did the unthinkable in offering carryout meals as government officials kept dining rooms closed to curb the spread of COVID. Many fine chefs never thought they would be in the position of creating takeout meals. Chicago’s restaurants leaned into comfort foods which travel well in bags and to-go containers. Even Ever chef Curtis Duffy began selling burgers in December 2020. Atelier, which replaced another Michelin-starred restaurant, Elizabeth, had been blazing its own path and was named a 2024 James Beard Award semifinalist for Best New Restaurant.
The takeout menu — no substitutions — consists of a pita and mezze course (baba ghanoush, pickled summer squash, fermented garlic scape tapenade, rhubarb chutney); grilled Korean pork sausage Bibb lettuce wraps (sea beans, kohlrabi/kimchi slaw); root vegetable fasolada (diced parsnips, celery root, sunchokes, rutabagas); lasagna in lamb neck ragu with ricotta and sourdough garlic knots. and a nectarine and pear galette with caramelized whey, allspice-cinnamon gelee, and spruce chantilly cream.
Hunter and Lacey are hopeful the air conditioning can be fixed by Tuesday, September 10, and that they’ll be back open on Wednesday, September 11. Check their Instagram for updates.
Atelier’s five-course takeout menu is available Friday, September 6 through Sunday, September 8 with pickup between 5:30 p.m. and 7:30 p.m. Order via Tock.
Surprise a date with a trip to Nine Bar, a speakeasy hidden behind Chinatown takeout spot Moon Palace Express. The glowing pink, green, and blue hues in the Blade Runner-inspired space provide a moody venue to share dumplings, cold sesame noodles and Asian-inspired cocktails like the Neo Toyko blended with Suntory Toki, ginger, and lemongrass or the Paradise Lost, a rum-based drink incorporating mango cordial, ube and Thai coconut milk.
Shortly after the Chicago Bears drafted Caleb Williams with the No. 1 pick in the 2024 NFL Draft, the team’s culinary staff began brainstorming how to incorporate the star college quarterback’s “Bear Claw” hand gesture.
Levy Executive Chef Ryan Craig invented the Campfire Milkshake for Sox fans.
These self-serve kiosks use AI and are new for 2024.
These grab-and-go items can be purchased in the self-serve kiosk.
Levy Executive Chef Ryan Craig who already created a viral stadium hit earlier this year with the Chicago White Sox, perhaps providing the South Siders with the highlight of their woeful season with his invention, the Campfire Milkshake, and his team recognized that Williams had provided them with an opportunity. During a media food preview on Wednesday, August 28 at Solider Field, the Levy team unfurled a trio of Bear Claw items. There was a giant pretzel with beer cheese dip and cinnamon-cream cheese icing on the claw (available at the United Club South Market and in the suites); a collaboration with Do-Rite Donuts with vanilla ice cream, caramel sauce, toffee piece, orange and blue M&Ms, and whipped cream (United Club Bistro, Miller Lite Midway; and suite ticketholders can order a giant cookie with orange and blue icing from Sugar Bliss, a bakery located inside the Palmer House Hilton.
Craig and his staff are trying to match the fan enthusiasm with high expectations as Williams has the potential to give the Bears the perennial All-Pro quarterback the franchise has lacked. Sports food is more fun when the team is actually competitive. Not that Chicago fans know about that.
This doughnut-cookie hybrid is also shaped like a bear claw.
It’s also an opportunity for Levy, which earlier in the year outbid incumbent Delaware North to take over food operations at Soldier Field. The Chicago company already provides services to Guaranteed Rate Field, Wrigley Field, and the United Center. Levy took over this summer right after the Rolling Stone concert on June 30, and there’s been a transition period as Levy rebrands all of Soldier Field’s concession stands. The process will continue over the next 10 days. The goal was to complete the transformation by the September 8 home opener versus the Tenessee Titans. New names include “Burnham Bar,” “606 Sausage Co.,” and “Shoreline BBQ.” Connie’s Pizza remains at the stadium, but the name’s been changed on the facade to Pizza Soldato (Sections 119, 132, 152, 231, 322, 351, 435, and 443).
Shoreline (Section 134) is where fans will find a hot dog inspired by rookie wide received Rome Odunze, the No. 9 pick in this year’s draft. The Odunze Dog is a jalapeño-cheddar dog surrounded by Italian beef and topped with spicy giardiniera, cheddar crumbles, and secret sauce. It’s a salty take on an Italian beef combo.
The smash burgers are created by Boka chef Chris Pandel.
Levy’s presence provides an opportunity for one of Chicago’s most decorated restaurant groups. For the first time, food from James Beard Award-winning Boka Restaurant Group will be available inside a stadium. (Stephanie Izard’s taco stand inside the United Center is an independent venture unaffiliated with Boka, her regular restaurant partner). They’ll serve hand-breaded chicken fingers from GG’s Chicken Shop, with all the fancy dipping sauces. GG’s (Sections 125 and 150) is a fast-causal spot with food from Boka Executive Chef Lee Wolen, a noted Cleveland Browns fan. Next door, at the new Burger Bar (Section 126), they’ll also serve smash burgers created by Boka Group chef Chris Pandel (Swift & Sons, Cira). In October 2022, Levy acquired a minority stake in Boka which opened the door to collaborations. They’ve already collaborated on food at the Art Institute of Chicago. Will Boka also feed Blackhawk and Bulls fans at the United Center and Chicago’s North and South side baseball fans? The company’s lips are sealed… for now.
Rookie wideout Rome Odunze has his own dog, a tribute to Chicago’s Italian beef combo.
The Honey Bear is named for the team’s old cheerleading squad.
For years, AI and analytics have promised to revolutionize the way professional sports teams are assembled. Fans are now seeing the impact on the stadium food experience. New for 2024 is more than 60 self-checkout kiosks with AI-powered cameras that recognize cans of beer, slices of pizza, boxes of popcorn, and other concession items. Made by a company called Mashgin, these kiosks are installed for faster checkout with a claim that they can increase sales.
While Craig didn’t create a sequel to the Campfire Shake for the Bears — he says he needed to let the White Sox have that and that winter might be too cold for ice cream — there are two notable new beverages. Former Bears special teams star Patrick Mannelly has collaborated with suburban Mundelein’s Tighthead Brewery on a beer, Longsnapper IPA. There’s also a new cocktail with a nod to forgotten history. The Bears are one of a handful of teams without cheerleaders, disbanding the squad, called the Honey Bears, after the 1985 season. For 2024, the team has unveiled a drink with lemonade, simple syrup, and honey called Honey Bear. Add vodka for an upgrade. Levy’s senior director of operations for Soldier Field, Kara Jacobs, suggested the name as she was reminded of when the Honey Bears made visit when she was part of a pom pom team growing up in suburban Libertyville
Pizza Soldato is just Connie’s Pizza in disguise.
Levy has been busy rebranding all of Soldier FIeld’s signage.
Callie and Juliet are back with big announcements! First, they share their shock that Molly-Mae and Tommy Fury broke up, before discussing the new Ringer Reality TV YouTube channel (02:37)! They get into hometowns, starting off with Jeremy’s date to Stew Leonard’s (09:31) and Marcus’s lack of a date (13:00). They agree that Devin’s running date would be their worst nightmare (22:05) and get excited over Grant being the new Bachelor (30:00). They make their predictions for the end before discussing all of the couples in Love Is Blind UK, starting with Jasmine’s mom (35:35) and Maria’s high expectations from Tom (49:52)!
The state has fined a suburban brewery an undisclosed amount after they served a special infusion of Jeppson’s Malört with cicadas, celebrating the insects’ 2024 emergence. Noon Whistle Brewing Co. in Lombard made headlines in May for combining Chicago’s infamous liquor with bugs foraged from a neighboring park.
The Illinois Liquor Control Commission’s March report includes a blurb that does not mention Noon Whistle, but it refers to a licensee selling an infusion containing cicadas: “The licensee was cited for the violation and was provided education on the issue.” A message to an ILCC rep wasn’t immediately returned. Noon Whistle’s co-founder Mike Condon confirmed the fine over email and wrote he preferred not to share more info.
In May, Noon Whistle compared its cicada-infused malört to tequilas bottles with worms. They charged $5 per shot, and it was available for a limited time. Malört infusions are all the rage, as neighborhood bars are mixing ingredients like pumpkin spice and candy cane into the liquor. Even outside of Chicago, bartenders are unveiling sinister concoctions with the bitter spirit. The liquor is so storied that former Chicago Tribune beer writer Josh Noel has written a book, Malort: The Redemption of a Revered & Reviled Spirit, that will be released on September 3.
Local authorities have long held concerns about spirit infusions made at taverns and restaurants, worried that bartenders would ignore the science and allow bacteria to grow while waiting for flavors to develop. Plenty has changed over the years in terms of information available to the general public. For example, the Illinois Liquor Control Act of 1934 wasn’t written to take into account homebrewers; the Internet has helped better educate folks. The act does include a 14-day limit for infusions and bottles have to be clearly labeled with the start and end dates and listed the ingredients used. The state law also defines infusions as using “ingredients, including, but not limited to, fruits, spices, or nuts, are added to naturally infuse flavor into the spirit.”
Bugs aren’t listed. But neither is bacon — Chicago went through a phase, in the late 2010s, when bartenders were gleefully infusing spirits, like bourbon, with pork. There weren’t reported fines. However, presumably, they weren’t hunting pigs and curing their own bacon. They weren’t hunting wild pigs, they were buying a product from a store or butcher. There’s no such facility to procure food-grade cicadas.
Keep this in mind when cicadas remerge in Illinois in 2037.
Lollapalooza sightings
Last week, Chappell Roan drew the largest crowd ever at Lollapalooza, with organizers claiming the star attracted the largest festival audience ever during a Thursday, August 1 performance with a legion of about 80,000 fans in Grant Park gathering in front of her stage. Of course, these folks have to eat and River North restaurants feasted on the opportunities to feed celebs. Two days before, Roan sampled seafood in River North at Sushi-san. A rep says it was a low-key visit and the singer was barely noticed at the restaurant, part of the Lettuce Entertain You Enterprises group.
Lettuce has long been a company that draws celebrities and works with concert promoters to feed VIPs. With that in mind, it’s unsurprising that Kesha also found her way to Three Dots and a Dash where a rep says she threw a party for her band and took selfies in the bathroom. Meanwhile, The Killers, whose hit Mr. Brightside has found renewed life in clubs from Northalsted to River North, also played Lolla and the band dined at Lettuce’s Italian restaurant, Il Porcellino. This was while California singer-songwriter Dasha headed to Bub City and sang while they line danced, inspired by the performer’s viral TikTok. Rounding it out, Pierce The Veil did the most punk thing conceivable: They ate dinner at RPM Steak. The band also ate dinner with Blink-182’s Tom DeLonge at Miru the Japanese restaurant inside the St. Regis Chicago. Singer and actress Reneé Rapp (Mean Girls)was joined by Remi Wolf for dinner at RPM Seafood.
Other sightings included the K-pop group Stray Kids who visitedBonyeon, the steak omakase in West Loop. Icelandic singer/musician Laufey dined at Publican Quality Meats and was tended to by head chef and butcher Rob Levitt.
But life wouldn’t be the same without a Kardashian mention. Kourtney Kardashian, who has embraced more of a vegan diet, ate at Penelope’s Tacos in River North and posted a photo on Instagram.
5419 N Sheridan Rd, Chicago, IL 60640 (773) 878-7340
Burned the **** out, girl is stressing me the **** out and blaming me for everything, unable to take personal accountability unsurprisingly. So I’m taking off for the middle of nowhere without cell service to sleep in my hammock and float in the river and get **** faced for a while. Might just not come back and become one with the trees.
After seven years in Pilsen, S.K.Y. will close and move to the North Side. Stephen Gillanders announced via Instagram on Wednesday afternoon, reiterating what he earlier told food writer Ari Bendersky: the chef is bringing his first restaurant to the former Intro Chicago space, the restaurant he worked at when he first moved to Chicago nearly a decade ago.
Intro, owned by Lettuce Entertain You Enterprises, was a restaurant that cycled through chefs and menus, giving the inexperienced a foundation so they could open their own restaurants. Gillanders joined the operation in 2015 and LEYE co-founder Rich Melman eventually elevated him to the restaurant’s first executive chef where Gillanders oversaw operations. Gillanders left in 2017 after deciding that Chicago, not LA, would be the home of his first restaurant. S.K.Y. (named after his wife). He would open in Pilsen later that year. Lettuce would later close Intro in July 2017.
There’s no public date of when S.K.Y. will close in Pilsen and open in Lincoln Park. In an interview with Bendersky, Gillanders was complimentary of Pilsen, a neighborhood that didn’t welcome the restaurant with open arms back in 2017. The chef says about 70 percent of S.K.Y.’s customers live near the restaurant’s new home at 2300 N. Lincoln Park West inside the Belden-Stratford. S.K.Y. was also impacted in 2022 after the Jean Banchet Awards pulled a nomination for the restaurant’s sommelier, Jelena Prodan, following a controversial incident at the Pilsen restaurant. That move, quickly pushed by the awards’ former beneficiary (the Cystic Fibrosis Foundation), led the Banchet team — which annually honors Chicago restaurants — to part ways with the foundation and team with a new charity.
S.K.Y. is hoping to leave that history behind. But still, popular dishes, like the lobster dumplings, should make the move north. The new version of S.K.Y. will have a private dining room dedicated to a tasting menu. Tasting menus are something Gillanders has been fond of, as Valhalla, his newly relocated Wicker Park restaurant, is built around the concept. Lettuce housed several restaurants inside the cavernous space, and Gillanders is planning to renovate the former Naoki Sushi space into a speakeasy-style bar. There are also plans for a 20-seat patio overlooking Lincoln Park Zoo.
Beyond S.K.Y. and Valhalla, Gillanders has a South Loop restaurant, Apolonia, and he worked on the menu at Signature a sports bar owned by former Chicago Bear Israel Idonije. Gillanders, along with star pastry chef Tatum Sinclair, are also opening Haven, a cafe with a pastry gallery during the day and an “intimate chefs counter dessert tasting menu” at night in West Town.
S.K.Y. 2.0, 2300 N. Lincoln Park West, opening date TBD.
At first, Thiollier is just a vendor for poison-related items, but his full story — along with St. Trina’s — will take the rest of your time in the Shadow Realm to play out.
Our Elden Ring DLC guide will walk you through where to find Thiollier and St. Trina, and all the steps you’ll need to take to complete their questline.
Thiollier and St. Trina locations
You’ll meet Thiollier first near the Pillar Path Cross Site of Grace in Gravesite Plain. You can reach him there before you take on Castle Ensis.
Later, after you enter Shadow Keep, you’ll be able to find St. Trina in the Cerulean Coast at the Garden of Deep Purple Site of Grace, and Thiollier will move to be with her there.
Thiollier first meeting in Graveyard Plain
There’s not really a rush to go find Thiollier at his initial location by Pillar Path Cross Site of Grace, but, since his questline overlaps with Moore’s, it’s probably best to get that initial meeting out of the way early before things get complicated. You can get there before tackling Castle Ensis by crossing Ellac Greatbridge, and then just taking the right inside the solider camp.
Image: FromSoftware/Bandai Namco via Polygon
Once you reach the Pillar Path Cross Site of Grace and Miquella’s Cross, chat with Thiollier and exhaust his dialogue.
Check in with Moore after meeting Thiollier
After you have your first talk with Thiollier, head back to the Main Gate Cross Site of Grace in front of Belurat. Check in with Moore and talk to him, and he’ll give you some Black Syrup for Thiollier.
Image: FromSoftware/Bandai Namco via Polygon
Head across to Pillar Path Cross Site of Grace to give the Black Syrup and then ask about the Black Syrup. Choose I’m tired of life next, and Thiollier will hand you Thiollier’s Concoction. This is an item you’ll use with the Dragon Communion Priestess on Igon’s questline.
Break the great rune (and the charm)
Before you can make any more progress, you need to break a great rune that’s blocking your path. You probably haven’t even seen it yet, but it’s time to get it out of the way.
To break it, you need to approachShadow Keep. Just before you reach the front door, you’ll get a pair of messages — “Somewhere, a great rune has broken…” and “And so too has a powerful charm.” These both generally relate to Miquella and the NPCs you’ve met so far. For Thiollier and St. Trina specifically, the great rune was blocking a path you’ll need to head to now.
Reach the Stone Coffin Fissure and defeat the Putrescent Knight
Image: FromSoftware/Bandai Namco via Polygon
All the way at the southern tip of the Southern Shores, there’s a fissure you can climb (fall) down. That’s your next stop. At the bottom, you’ll find the The Fissure Site of Grace at the entrance to the Cerulean Coast and the Stone Coffin Fissure — this is where the rune we broke was blocking your progress.
Image: FromSoftware/Bandai Namco
A bit further along, you’ll face the Putrescent Knight and unlock the Garden of Deep Purple Site of Grace. Once you do, you’ll be right near where St. Trina has been hiding.
Head into the tunnel by the Garden of Deep Purple Site of Grace to meet St. Trina. She’s not very talkative. Don’t do anything with her yet. Instead, leave and then go check in with Thiollier.
Tell Thiollier about St. Trina’s whereabouts
Image: FromSoftware/Bandai Namco via Polygon
Go back to the Pillar Path Cross Site of Grace and speak with Thiollier. Tell him St. Trina’s whereabouts, and he’ll relocate.
Imbibe the nectar
The next part of their questline is a little confusing (and dark). Head back to the Garden of Deep Purple and go chat with Thiollier.
Image: FromSoftware/Bandai Namco via Polygon
Ignore his warnings, and go talk to St. Trina. When you have the option, choose to imbibe nectar. Just like Thiollier said, this will kill you immediately. That’s the plan, though, so trust the process.
Keep respawning at the site of grace and then imbibing the nectar over and over — four times in a row — until you start hearing St. Trina’s voice on the black screen before you respawn.
Defeat Thiollier
Once you hear St. Trina’s words, head back and try to pass the message on to Thiollier. It’ll take two tries, and he won’t be receptive.
Imbibe the nectar (and die) again. You’ll hear a bit more from St. Trina in the darkness.
Image: FromSoftware/Bandai Namco via Polygon
When you respawn, you’ll get invaded by Thiollier. Defeat him to pick up the St. Trina’s Smile talisman.
Pass on St. Trina’s words
Head into the cave and talk to Thiollier again. Drink the nectar again. Die again.
This time, when you respawn and speak to him again, Thiollier will finally hear you out. Pass on St. Trina’s words to him.
Burn the Sealing Tree
Image: FromSoftware/Bandai Namco via Polygon
St. Trina and Thiollier’s questline won’t come to an end for a while. You’ll have to finish Shadow Keep, cross the Rauh Ruins, defeat Romina, Saint of the Bud at the Church of the Bud, and then finally use Messmer’s Kindling to burn the Sealing Tree.
That will open the Tower of Shadow and teleport you to the Enir-Ilim: Outer Wall Site of Grace in Enir-Ilim. Before you explore too far, though, it’s time to check in on Thiollier one last time.
Talk to Thiollier
Head back to the Garden of Deep Purple and talk to Thiollier — he won’t have much to say. Imbibe St. Trina’s nectar again, hear what she has to say now, and then return to Thiollier.
He probably still won’t have anything to say, but this will ensure you can summon him for…
Summon Thiollier to fight Leda and her allies
Image: FromSoftware/Bandai Namco via Polygon
After you make it all the way through all of Enir-Ilim, you’ll come to a large arena where you face off against Needle Knight Leda and her allies — Redmane Freyja, Dryleaf Dane, and, possibly, Sir Moore.
You can summon Thiollier and, if you’ve followed his questline, Sir Ansbach to aid you in the fight.
Thiollier’s fight isn’t over yet.
Summon Thiollier for the final boss fight
Image: FromSoftware/Bandai Namco via Polygon
After defeating Leda, you’ll make your way up to the Divine Gate for the game’s final boss fight. Before you step through the fog wall, there will (might) be summon signs for your allies, Ansbach and Thiollier.
No matter how the fight goes down, rest at the new Gate of Divinity Site of Grace. After, you’ll find Thiollier dead nearby where you can pick up Thiollier’s Hidden Needle and Thiollier’s set of armor. (Ansbach may be here as well.)
Receive St. Trina’s Blossom
Image: FromSoftware/Bandai Namco via Polygon
With the fight done, head back to the Garden of the Purple Deep one last time. You’ll find St. Trina dead as well, but she left you the St. Trina’s Blossom (quite fetching) headgear.
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