Ronnie O’Sullivan will be competing in the 2026 Seniors Snooker Championship and the World Snooker Championship within just weeks of each other; the 50-year-old won his first world title 25 years ago and looks to add another accolade to his name
Last Updated: 23/02/26 3:44pm
Ronnie O’Sullivan will be going for his eighth world title and first Seniors world title this spring
After a record-equalling seven world titles, Ronnie O’Sullivan will be making his debut on the senior world stage in May at the 2026 World Seniors Snooker Championship.
However, the 50-year-old is still expected to play in the main World Championship, which finishes just two days before the seniors starts, with both events taking place at the Crucible.
Ronnie O’Sullivan tried to defend his first Masters title against Steven Hendry in 1996 as the youngest winner of the title at 19-years and 69 days
He joins an impressive seniors line-up that includes 2015 world champion Stuart Bingham, 12-time women’s world champion Reanne Evans and former Masters and UK champion Matthew Stevens.
Chairman Jason Francis branded O’Sullivan the “most commercially valuable player the sport has ever seen” and that he expects The Rocket’s participation to drive ticket sales even higher.
The seniors tournament will take place May 6-10, being prefaced by World Championship from April 18-May 4.
O’Sullivan relocated to Dubai last year but will spend April and May in Sheffield as he also attempts to win an eighth world title when he appears in his 34th consecutive World Snooker Championship.
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Changes to the seniors tournaments rules have meant players ranked in the world top 64 are eligible to take part with several having taken the opportunity.
With four title wins, the most successful player in the seniors is Jimmy White, with the 10-time ranking event winner also slated to take part.
This comes 25 years after O’Sullivan won his first World Snooker Championship which he won in his 10th year of being a professional at the age of 25, as he seeks to add yet another record to his CV.
When a school building fails, everything it supports comes to a halt. Learning stops. Families scramble. Community stability is shaken. And while fire drills and lockdown procedures prepare students and staff for specific emergencies, the buildings themselves often fall short in facing the unexpected.
Between extreme weather events, aging infrastructure, and rising operational demands, facility leaders face mounting pressure to think beyond routine upkeep. Resilience should guide every decision to help schools stay safe, meet compliance demands, and remain prepared for whatever lies ahead.
According to a recent infrastructure report card from the American Society of Civil Engineers, the nation’s 98,000 PK-12 schools received a D+ for physical condition–a clear signal that more proactive design and maintenance strategies are urgently needed.
Designing for resilience means planning for continuity. It’s about integrating smarter materials, better systems, and proactive partnerships so that learning environments can bounce back quickly–or never go down at all.
Start with smarter material choices
The durability of a school begins at ground level. Building materials that resist moisture, mold, impact, and corrosion play a critical role in long-term school resilience and functionality. For example, in flood-prone regions, concrete blocks and fiber-reinforced panels outperform drywall in both durability and recovery time. Surfaces that are easy to clean, dry quickly, and don’t retain contaminants can make the difference between reopening in days versus weeks.
Limit downtime by planning ahead
Downtime is costly, but it’s not always unavoidable. What is avoidable is the scramble that follows when there’s no plan in place. Developing a disaster-response protocol that includes vendors, contact trees, and restoration procedures can significantly reduce response time. Schools that partner with recovery experts before an event occurs often find themselves first in line when restoration resources are stretched thin.
FEMA’s National Resilience Guidance stresses the need to integrate preparedness and long-term recovery planning at the facility level, particularly for schools that often serve as vital community hubs during emergencies.
Maintenance as the first line of defense
Preventative maintenance might not generate headlines, but it can prevent them. Regular inspections of roofing, HVAC, plumbing, and electrical systems help uncover vulnerabilities before they lead to shutdowns. Smart maintenance schedules can extend the lifespan of critical systems and reduce the risk of emergency failures, which are almost always more expensive.
Build flexibility into the design
Truly resilient spaces are defined by their ability to adapt, not just their physical strength. Multi-use rooms that can shift from classroom to shelter, or gymnasiums that double as community command centers, offer critical flexibility during emergencies. Facilities should also consider redundancies in HVAC and power systems to ensure critical areas like server rooms or nurse stations remain functional during outages.
Include restoration experts early
Design and construction teams are essential, but so are the people who will step in after a disaster. Involving restoration professionals during the planning or renovation phase helps ensure the layout and materials selected won’t hinder recovery later. Features like water-resistant flooring, interior drainage, and strategically placed shut-off valves can dramatically cut cleanup and repair times.
Think beyond the building
Resilient schools need more than solid walls. They need protected data, reliable communication systems, and clear procedures for remote learning if the physical space becomes temporarily inaccessible. Facility decisions should consider how technology, security, and backup systems intersect with the physical environment to maintain educational continuity.
Schools are more than schools during a crisis
In many communities, schools become the default support hub during a crisis. They house evacuees, store supplies, and provide a place for neighbors to connect. Resilient infrastructure supports student safety while also reinforcing a school’s role as a vital part of the community. Designs should support this extended role, with access-controlled entries, backup power, and health and sanitation considerations built in from the start.
A resilient mindset starts with leadership
Resilience begins with leadership and is reflected in the decisions that shape a school’s physical and operational readiness. Facility managers, superintendents, and administrative teams must advocate for resilient investments early in the planning process. This includes aligning capital improvement budgets, bond proposals, and RFP language with long-term resilience goals.
There’s no such thing as a truly disaster-proof building. But there are schools that recover faster, withstand more, and serve their communities more effectively during crises. The difference is often found in early choices: what’s designed, built, and maintained before disaster strikes.
When resilience guides every decision, school facilities are better prepared to safeguard students and maintain continuity through disruption.
John Scott Mooring, Mooring USA
John Scott Mooring is the Chief Executive Officer at Mooring USA, bringing nearly four decades of experience in disaster recovery and restoration services. With deep roots in a family-run business that helped pioneer the industry, he leads Mooring in delivering turnkey solutions for emergency response, remediation, and commercial construction across the U.S.
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The list of “what’s open Christmas Day” is longer than usual.
Restaurants need the money. But they’re also offering some new ideas for family dining and fun:
1. MEDITERRANEAN BUFFETS
Dimassi’s, the sprawling cafeteria-style Lebanese buffet restaurants from Houston, will be open Christmas as usual and every day in Fort Worth, Grapevine and at five other area locations.
But there’s a new choice this year: Truva.
If you don’t know the name Truva, you know the Flying Carpet. Chef Can Karataş has both, along with Istanbul Cuisine restaurants in other North Texas cities.
Truva just opened at 1205 Church St. in the Town Center Colleyville shops. It’s billed as the largest Mediterranean restaurant in Texas.
It’s open for lunch Christmas Day, serving a full buffet with grill dishes, omelets, appetizers and desserts.
Panoramic windows line the dining rooms at Truva Mediterranean Bar & Grill, a Turkish restaurant in Colleyville, Texas, seen Dec. 14, 2025. Bud Kennedy bud@star-telegram.com
The price is reasonable: $32.95. The setting is a rich, wood-paneled dining room with panoramic windows and high ceilings, a good pick for a family gathering Christmas Day or anytime over the holidays.
Truva’s regular menu is $16-$17 at lunch, $20-$26 at dinner. The Mediterranean-style steaks are about $40.
It’s open for lunch and dinner daily; 817-576-4064.
2. BETTER HOTEL RESTAURANTS
—Bricks & Horses, the city’s leading hotel restaurant in a spectacular Western-style setting, will serve Christmas Eve tea, Christmas Day brunch and then a $115 family-style dinner at night Christmas Eve and Day.
—Wicked Butcher. a Dallas-based prime steakhouse in the historic Sinclair hotel, will serve its full menu Christmas Eve dinner and all day Christmas Day with steaks, seafood and specialties such as beef Wellington, prime rib or duck à l’orange.
Chocolate tart with a hazelnut crust and peanut-butter cream at Wicked Butcher. Courtesy of Wicked Butcher
(Street parking downtown is free nights, weekends and holidays.)
—Most hotels are open, including the lavish holiday buffets at the Omni Fort Worth, Crescent Fort Worth and Gaylord Texan Resort in Grapevine.
3. TAKE THE TRAIN
The TEXRail trains to Grapevine DFW Airport will be on regular schedule Christmas Day, so take the family to Bacchus Kitchen at Hotel Vin in the Grapevine train station.
—Rosebud Steakhouse, the flashy new Chicago-style prime steakhouse in Southlake, will be open at 2102 Texas 114 East; 817-634-5050, rosebudsteak.com.
—Heaven’s Gate Restaurant, the city’s traditional family holiday buffet, is $27.95. It’s open 10:30 a.m.-2 p.m. Christmas Day at 3820 N. Main St.; 817-624-1262, heavensgaterestaurant.com.
—Texas de Brazil and most other Brazilian prime steakhouses will open and add turkey or other meats to the selection.
—Also in downtown Fort Worth, Mercury Chophouse at 525 Taylor St. will be open and serving Christmas lunch to customers including Fort Worth police and other first responders; 817-336-4129, mercuryfw.com.
—The Rim restaurants and corporate cousin Rio Mambo will open at all locations and serve an all-you-can-eat $39.99 brunch. The Rim will feature brisket and ham at its restaurants in Fort Worth and Burleson.
—Ol’ South Pancake House, a definitive all-day cafe for Texas travelers since 1962, will open at 8 a.m. Christmas Day at both locations, 1509 S. University Drive in Fort Worth and 225 E. Renfro St. in Burleson.
—Rex’s Bar & Grill, the new sports grill spinoff of Ol’ South, will open at 11 a.m. Christmas and serve all day at 1501 S. University Drive.
—In the Stockyards, Paloma Suerte and Tannahill’s Tavern are both listed as open but have not provided information.
Other restaurants open Christmas Day: all Black Bear Diner locations, Brio Italian Grille in Southlake, all Del Frisco’s Grille and Saltgrass Steakhouse locations, and all Red Lobster locations.
Bud Kennedy is celebrating his 40th year writing about restaurants in the Fort Worth Star-Telegram. He has written the “Eats Beat” dining column in print since 1985 and online since 1992 — that’s more than 3,000 columns about Texas cafes, barbecue, burgers and where to eat. Support my work with a digital subscription
Ronnie O’Sullivan has pulled out of the Northern Ireland Open, having already withdrawn from the British Open and Wuhan Open in recent weeks; Seven-time world champion last featured at the English Open in September
Last Updated: 20/10/24 11:00pm
Ronnie O’Sullivan withdrew from the Northern Ireland Open ahead of his first round match
Seven-time world champion Ronnie O’Sullivan has withdrawn from the BetVictor Northern Ireland Open due to medical reasons, the World Snooker Tour (WST) has announced.
O’Sullivan was due to face Long Zehuang in the last 64 in Belfast on Monday afternoon, but announcement from WST on their website confirmed he had pulled out of the event.
China’s Long receives a bye to the last 32, with the tournament at the Waterfront Hall in Belfast running until October 27th.
Ronnie O’Sullivan has now withdrawn from three consecutive events due to medical reasons
O’Sullivan hasn’t featured since being knocked out of the first round of the English Open last month after a shock defeat to He Guoqiang, where he describing his performance as “awful” and “embarrassing”.
It is the third consecutive tournament that O’Sullivan has withdrawn from, having also skipped the British Open and Wuhan Open in recent weeks. He is next due to feature at the International Champions event in China from November 3-10.
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Ronnie O’Sullivan says if the World Snooker Championship was relocated to Saudi Arabia then he would find the tournament more convenient as a player
Ronnie O’Sullivan says if the World Snooker Championship was relocated to Saudi Arabia then he would find the tournament more convenient as a player
Trump makes winning start in Belfast
World No 1 Judd Trump began his title defence with a 4-0 win over Ishpreet Singh Chadha needing just 49 minutes to whitewash his opponent with the aid of breaks of 72, 65 and 112.
“It was easy to get up for this event,” said Trump, who has won the event four times in the last six years. “Certain venues seem to be made for snooker. Anyone who has played in the semis or final at the Waterfront [Hall] knows how special it is.
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“It’s similar to Alexandra Palace or the Tempodrom in terms of the size of the crowd and the way people react. I thrive on that atmosphere with people enjoying themselves. It helps me show off and play my best shots.”
Trump will face Matthew Selt in the last 32 after Selt defeated Lyu Haotian 4-1, while World Championship runner-up Jak Jones beat Alexander Ursenbacher 4-0 and Zhou Yuelong recovered from 3-1 down to oust Dominic Dale 4-3.
Northern Ireland’s Jordan Brown suffered a 4-2 defeat to Robert Milkins, while 18-year-old Stan Moody made breaks of 108 and 105 before beating Ryan Day in a decider.
Louis Heathcote also came through in a decider in a scrappy contest against former world champion Mark Selby, whose 81 in the first frame was the only break over 50 by either player.
Stuart Bingham beat Scott Donaldson 4-1 in a similarly low-scoring contest, while China’s Pang Jungxu made a break of 98 in the decider as he beat compatriot Yuan Sijun 4-3.
BOSTON/PRNewswire/ —Adaptive learning company HMH today announced HMH Classcraft’s ™ AI Summarization tool, which allows teachers to quickly understand student comprehension and adapt instruction in the moment. This innovative tool, powered by generative AI, analyzes open text responses from students working in small groups or individually and provides educators with a quick and insightful summary of how the class is doing, followed by helpful feedback recommendations.
This new functionality makes it easier for educators to use proven instructional strategies like “turn and talk,” a common teaching method where peers discuss relevant classroom content with one another. Classcraft allows students to submit written comments during turn and talk conversations, which are then intelligently summarized by the GenAI and shared with the educator.
Although teachers are adept at reading the faces and body language of their students, it can be difficult to gauge understanding in real-time when 15 pairs of students are having conversations simultaneously. With Classcraft‘s summarization functionality, teachers have a window into peer-to-peer discussions that would otherwise not be possible.
For instance, as students discuss natural wonders of the world and submit their observations, the tool might summarize comments into a few succinct bullets:
“Students displayed creativity and personal engagement with the topic, showing varied interest in Earth’s natural wonders through imaginative comparisons and personal anecdotes”
“They understood the uniqueness and excitement of natural wonders, appreciating their physical characteristics and the rare phenomena they represent”
“Some students struggled to grasp the broader significance of why these places are considered wonders, focusing instead on personal or less scientifically relevant aspects, like comparing wonders to their backyards or questioning the global rarity of phenomena”
These helpful summaries enable educators to quickly identify key themes and concepts from student conversations, improving their ability to provide personalized, effective support in real time and increasing student engagement during whole class instruction.
“At HMH, we are listening to educators, and we know where the pain points lie with whole-class instruction. We are committed to offering tools that address the most pressing challenges for educators,” said Shawn Young, SVP of Product Management and Strategy at HMH. “We know saving them time and helping them engage students is key. Classcraft’s new GenAI-powered summarization tool does both.”
The development of the AI Summarization tool combines best-in-class AI models, pedagogical expertise, and feedback from teachers to improve the day-to-day teaching and learning experience.
Classcraft facilitates immersive and dynamic learning experiences that help educators deliver engaging, standards-aligned, high-impact and responsive instruction in real time. Districts and schools across the US have been using Classcraft, and now the AI Summarization tool, and have reported initial successes and great potential. Classcraft will be releasing exciting new features and functionality throughout the school year. Learn more about Classcrafthere.
About HMH HMH is an adaptive learning company that helps educators create growth for every student. Our integrated curriculum, assessment and professional learning solutions use data to paint a full picture of every learner and recommend how to best support their needs. By partnering with educators, we create lasting momentum so that all students can reach their full potential. HMH serves more than 50 million students and 4 million educators in 150 countries. For more information, visit www.hmhco.com.
eSchool Media staff cover education technology in all its aspects–from legislation and litigation, to best practices, to lessons learned and new products. First published in March of 1998 as a monthly print and digital newspaper, eSchool Media provides the news and information necessary to help K-20 decision-makers successfully use technology and innovation to transform schools and colleges and achieve their educational goals.
West Town’s new pizzeria replacing Parson’s Chicken & Fish is here at long last. Dicey’s Pizza & Tavern has kept busy over the last week inside the former Parson’s at 2109 W. Chicago Avenue. Parson’s owners did a light remodel, matching the decor to the original Dicey’s that opened in 2022 in Nashville.
Dicey’s specializes in Chicago thin-crust pizza, commonly known as tavern style. Though the pizzeria debuted in Tennessee, owners Land & Sea Dept. are a Chicago company known for Parson’s, Cherry Circle Room, Lonesome Rose, and other local restaurants and bars. Dicey’s pizza is razor-thin without the puffs customers can find on the edge of some Chicago crusts. Dicey’s uses cup-and-char pepperoni cups which start on one of its specialty pies, Peppy Boy (pepperoni, hot honey, mozzarella, parmesan, oregano, spicy tomato sauce). There’s also a classic sausage and giardiniera. For now, it’s dine-in and pick-up only.
Dicey’s takes over the former Parson’s space.
The vegan Earth Crisis (left), Pep Boy (center), and sausage and giardiniera.
The crust is very thin and crunchy.
Tater tots, chicken wings, and salads are also on the menu.
A vegan pizza without cheese is called Earth Crisis, a nod to the hardcore band from Syracuse, New York that’s famously straight edge and vegan. The pizza comes piled with tomato sauce, eggplant, roasted onions, chili flakes, basil, lemon, and olive oil. Dicey’s decor strays from Chicago tradition with motorcycles and skeletons (vaguely reminiscent of Twisted Spoke). It’s more of an edgy feel versus red and white tablecloths, and that makes the inclusion of a somewhat obscure hardcore band fit with the environment. Land & Sea co-owner Cody Hudson says the company’s art director, Drew Ryan, would wear Earth Crisis shirts at the office, and when it came to figuring out names for pizzas, the idea presented itself. Ryan also helped organize a hardcore show on the patio at Dicey’s in Nashville, which led to a collaboration with Nashville vegan bakery Guerilla Biscuits.
But West Town, full of families, might not be the scene for hardcore. Don’t sweat it. Dicey’s has high chairs, even ones that are tall enough for high-top tables. Three pinball machines from Logan Arcade on the first floor, and a trio of vintage arcade cabinets on the second-floor ledge that houses an additional bar and more seats ideal for a large group. There are only two TVs in the space, which means this isn’t a sports bar. The old fireplace, a holdover from the old Old Oak Tap days, remains on the first floor.
On the beverage side, there’s a mix of local beer and natural wines. There’s also frozen cocktails — they’re still using the machines left over from Parson’s. Some wine bottles are also available to go in a cooler in the back of the restaurant. The restaurant is also near All Together Now, one of the best wine stores in town, so that’s an option for carryout.
Other standouts are juicy Buffalo wings, tater tots, and salads. A sign near the bathrooms declares that “you can win friends with salads,” a poke at the old Simpsons gag, and perhaps a sign of confidence in Dicey’s salad game.
Dicey’s certainly talks a good game — they snagged space in an Esquire story last year about tavern pizza. But Chicago, no matter what Jerry Reinsdorf may say, is no Nashville. There’s more competition here. See if Dicey’s can walk the walk in the photos below.
Dicey’s Pizza & Tavern, 2019 W. Chicago Avenue, (773) 697-3346, open 4 p.m. to 10 p.m. Monday through Thursday; 4 p.m. to midnight on Friday; 11 a.m. to midnight on Saturday; and 11 a.m. to 10 p.m. on Sunday, order pickup via Toast
The patio remain instact.
Dicey’s is family friendly until the sun sets.
The space has done through a light remodel.
Folks will recognize the fireplace from the Old Oak Tavern days.
The cooler behind is for to-go drinks and stocked with bottles and cans of wine.
The all-season room as three pinball machines from Logan Arcade.
In the background, the stairs to the second-floor landing can be seen.
“WWF Superstars,” “Battletoads,” and “Super Mario Bros.” can be played.
The lines form about an hour before the 9 a.m. opening time, with customers waiting outside Fat Peach Bakery hoping to grab a treat like a strawberry milk croissant. Owners David Castillo and Kerrie Breuer opened their small bakery on August 31 at 2907 S. Archer Avenue, replacing the former Bridgeport Bakery, a neighborhood icon for nearly five decades.
The lines start early at Fat Peach.
Judging by the long weekend lines, the neighborhood has embraced the change. Fat Peach specializes in laminated pastries, and they’ve quickly sold out of croissants and Danishes while open three days a week — Friday, Saturday, and Sunday. Breuer’s strawberry milk-filled croissants, a play on Strawberry Quik, has been one of the stars. Another highlight is a mushroom Danish which uses a paste made of sous vide mushrooms and English cheddar mornay sauce. It’s then twice-baked with an enoki mushroom conserva.
“It takes me forever to make all of that — I don’t know of any place that does that,” Castillo says.
Mushroom Danish
Kerrie Breuer and David Castillo are Bridgeport residents.
There’s no online ordering option, for now. Castillo and Breuer have thought about opening on more days, but they want to ease into any expansion plans. Castillo’s resume includes working for Sodexo at the Shedd Aquarium and with Hogsalt, working at Restoration Hardware in Gold Coast. He worked for Rich Labriola and at White Oak Tavern in Lincoln Park. Breuer moved to Chicago in June 2019 from North Dakota. Her background is in cake decorating and she appeared on Amazon Studios’Dr. Seuss Baking Challenge. The two met while working together at a Chicago bakery. Castillo, a Mexican American, grew up in suburban Blue Island. Breuer grew up in North Dakota after being adopted from South Korea.
Castillo visited Mexico City as a child, and the bakeries there — using simple ingredients and techniques — left an impression. He wondered why he couldn’t find similar pastries in Chicago. He credits White Oak’s opening chef, John Asbaty, with sharing a similar philosophy in using the best ingredients in his dishes. That showed Castillo that bringing those memories of Mexico City to Chicago was possible. But not everything is hyperlocal and they’ll source from all over. Sourcing tropical fruits, for example, is a challenge during midwestern winters.
Fat Peach replaces Bridgeport Bakery, which was open for nearly 50 years.
Most of the business is to-go, but there is seating.
Fat Peach specializes in laminated pastries.
Fat Peach was inspired by Mexican bakery culture.
“This place is kind of a mishmash of the best flour, local flour, butter we can get,” Castillo says. “But we also we also like to use fruit in our pastry — because who doesn’t want that? It’s a nice reminder of, you know, how sweet life can be.”
They’re using Four Letter Word Coffee, and for Fat Peach’s mocha, they’re mixing chocolate and cinnamon from Mexico in their syrups. They’re looking for ways to incorporate more Mexican flavors into their pastries, waiting to see what their customers toward.
Breuer left Korea when she was 6 and grew up with a white military family in America. As a teen, she spent a year in South Korea, familiarizing herself with the culture (she jokes that she sometimes considers herself a banana). Flavors like red bean, sesame, and matcha could be incorporated into future pastries. There have been tasty experiments like a kimchi-pimento Danish with English cheddar, and roasted potatoes with rosemary. Breuer wants balanced flavors that work versus gimmickery.
The couple looked at spaces for six months and had targeted a location in suburban La Grange, but that deal fell through. The two are Bridgeport residents and pounded after Castillo noticed a “for lease” sign. It wasn’t exactly a turnkey operation. Beyond cleanup, the couple needed to purchase some new equipment which they found via Facebook Marketplace.
Kerrie Breuer fills pastries.
Let there be quiche.
As Chicago’s demographics change and tastes continue to evolve, Fat Peach has a different bent compared to its European-focused predecessor. Customers won’t find Bridgeport Bakery’s sausage and bacon buns (the bakery officially closed in October 2021). They might not find paczkis either. Castillo says he doesn’t want to lean on the Polish doughnuts to sustain business. He’d rather Fat Peach be busy with unique offerings regularly.
As far as the name? Yes, it’s no longer stonefruit season, but nothing on the menu ever contained peaches. The couple just loves puns.
“I feel like everyone, like, wants to have a fat peach nowadays — especially the ladies,” Breuer says with a laugh.
Fat Peach Bakery, 2907 S. Archer Avenue, open 9 a.m. to 2 p.m. on Friday, Saturday, and Sunday.
Welcome to the Scene Report, a new column in which Eater Chicago captures the vibe of a notable Chicago restaurant at a specific moment in time.
Parachute HiFi opened without fanfare, and that’s not what folks would expect from James Beard Award-winning chefs Johnny Clark and Beverly Kim. Parachute was a tour de force, a stunning restaurant that showed both Korean flavors in a different light to Chicago and the rest of the country.
But a decade after opening along Elston, and igniting Avondale as one of the hottest dining neighborhoods in America, Kim and Clark have shifted gears. Parachute HiFi marks their latest attempt at reinventing themselves. While they hope to eventually bring back Parachute in all its fine dining glory to a Downtown Chicago space, their focus right now is to bring back some fun to Elston. Parachute HiFi opened in early September at the former Parachute space, 3500 N. Elston Avenue.
The Wait: Parachute was a fine dining restaurant and thanks to its Michelin-star status and notoriety in the Korean community, finding a table without a reservation was nearly impossible during its peak. HiFi moves away from that with more of a local community feel — they don’t take reservations. Don’t have plans? Find a barstool with your name on it. Need a quick weeknight dinner? Just walk in and grab a table.
The Vibe: In some way, Clark and Kim’s restaurant down the street, Anelya, provided a blueprint for the next iteration of Parachute. Anelya serves Ukrainian comfort food and the Ukrainian music is essential in creating an environment that elevates a country’s culture that hasn’t been showcased too much in Chicago’s restaurant scene.
Clark admits he’s a bit of an audiophile, having collected vintage speakers and visitors will see some of those pieces on display, and he’s ventured as far as exotic locales like Peoria to source. There’s a DJ booth at the front of the bar. Kim and Clark have no prior experience spinning records, but they planning on hosting themed music nights. But the couple isn’t handling all the music. In recent nights, DJs have played soul, funk, Japanese pop, French yeyé, and more.
There’s a tradition of Korean pubs with tall beers, small plates, and karaoke. That’s something the Chicago area has been recently introduced to, with places like Miki’s Park in River North, and New Village Gastropub in suburban Northbrook. Parachute HiFi captures the casual nature of these pubs and it may remind customers of another Avondale institution across the street. Irish pub Chief O’Neil’s has been around since 1999 and possesses a come-as-you-are atmosphere. The original Parachute was family-friendly, an oddity for Chicago’s fine dining restaurants. HiFi, somehow even as a bar without a children’s menu, is even more so. It’s a throwback, like those Chicago pubs of yore, when children were taught that local bars were safe spaces, places they could find shelter if they were in danger and needed support. It’s Chicago tavern culture, don’t argue with it.
What to Eat: They’re not pigeonholing themselves at Parachute HiFI. The menu features a mash-up of Korean, Chinese, Thai, Japanese, and more. The chefs have avoided talking about the food too much because they want to pique people’s interest without spoiling any surprises or having cynical folks making knee-jerk conclusions. While different from Parachute’s original menus, Korean food can often be misunderstood, and Kim remains sensitive to those conclusions, whether it’s complaints about prices or Koreans complaining that the food tastes different from what they grew up eating.
Salmon nigiri and seasonal veggies with walnut ssamjang dip.
Riff on pad Thai with Korean rice cakes.
HiFi’s menu is tidy. The must-try starter is the salmon nigiri. It’s nice, light, and taste. A great snack. There’s a burger on the menu. It’s a double-griddled patty made with beef from Slagel Family Farm, well seasoned and ground with short rib. It comes sliced with bacon in a shallow pool of comte fondue. These types of fondue burgers seem to be enjoying a popularity surge, and thanks to the pickles, this one is a winner.
Since our visit fell on a Wednesday, the bing bread — one of Parachute’s most beloved items, and a menu item of great consternation for the owners when it comes to labor and expenses — is back. The fabled items were removed from Parachute’s menu in 2022, but it’s back once a week at HiFi on Wednesday. It’s as good as fans will remember. Rice cakes get the deluxe treatment with a Thai tweak. The tteokbokki pad Thai — get it with shrimp — was stellar. The french fries, which come with banana ketchup, are also some of the better crispy spuds in town.
What to Drink: There’s not a huge N/A menu, but plenty of wine — Kim and Clark made an investment in good wine at Wherewithall, and it’s apparent that commitment has spilled over to their other projects. There is also a nice selection of sool and sake. House cocktails include the Whisky Apple made with Granny Smith apples, and the Blueberry Pancakes made with brown butter mezcal, blueberry maple, and egg.
Mind you, Kim says the menu has gone through some tweaks, so don’t be surprised to find a few changes.
The Verdict: Kim and Clark badly want to give Avondale something locals will appreciate. The execution of their food is high level — here’s another reminder that Parachute was a Michelin-star winner. It was early in the night, so I can’t be certain, but it feels like HiFi needs to let its hair down a little bit and embrace the bar side. Confidence comes with experience. For example, a recent visit to New Village Gastropub showed a much more energetic vibe inside a much larger suburban space. Parachute HiFi packs a lot inside a tiny footprint, and the restaurant was open only for a few weeks when I went. Once the crew stops playing it safe and leans into its weird side, HiFi could be a home run. For now, it’s an intriguing experiment in rebooting a dining destination into a casual haunt.
Middle Brow, the Chicago brewpub that earned a James Beard Award earlier this year as a semifinalist for Outstanding Wine and Other Beverages Program, is opening a second location in Michigan. Ownership is keeping the exact address a secret, but say they’ve signed a lease to take over a space off Red Arrow Highway in Sawyer, Michigan, about 50 miles west of Downtown Chicago. Sawyer is along Lake Michigan and is a popular tourist destination. Co-owner Pete Ternes says they’ll take over a one-acre plot where customers can enjoy the outdoors.
“We’ve got the drawings done, and we’ve got a lot of the engineering work done,” Ternes says. “We’re putting out bids and getting permitting in place now. We think that by summer, we’ll be able to — you know, at the very least — throw some fun parties.”
First established as a brewery in 2011, Middle Brow would open a brewpub in Logan Square, Bungalow by Middle Brow, and offer pastries, bread, and eventually Neapolitan pizzas, and those pies deployed farm fresh ingredients from Michigan, Indiana, Wisconsin, and Indiana. By relying on a farm where they’ll grow their own hops, barley, and other ingredients, the unnamed Michigan Middle Brow project takes a hyperlocal strategy to procure ingredients.
With lighter lagers, saisons, and kolsches the brewery features the kind of brews that drinkers could enjoy while camping or by a lake, a kind of counterpoint to over-hopped beers that were once trendy. Middle Brow centers on yeast-forward beers and letting yeast ferment spontaneously: “It’s exciting and it’s weird and it’s risky, and it makes the beer taste like nothing else you’ve tasted,” Ternes says.
Last year, Middle Brow expanded operations becoming Chicago’s first natural winery with refreshing wines that, again, shared the same commitment to using wild fermentation. Natural wine is made with minimal intervention that, in theory, better showcases the grapes from the region.
Ternes promises the new location will contain elements of the Logan Square venue. There might be a small menu of fresh breads for the weekend, and doughnuts and ice cream. Middle Brow Logan Square offers Chicago-style tavern pizza on Tuesdays. Those pizzas won’t make their way to Michigan, but Middle Brow may offer Detroit-style squares as a limited special. Beyond bottles and cans of wine and beer, they’ll also have robust to-go offerings for travelers making a quick pit stop.
Much of Middle Brow’s wines were made from grapes grown in Michigan with ownership often hauling tanks of juice back to Chicago in trucks filled with tanks. Middle Brow already has ties to the Mitten State. Ternes points out they buy hops from Hop Head Farms, which is about 50 miles south of Grand Rapids, Michigan. They also source fruit for various barrel-aging projects from nearby farms. Ternes recalls family vacations in Michigan City, Indiana; and Michiana, Michigan. The concept of farmhouse brewing, using hops and barley made on the same premises, was pioneered by companies like Allagash in Portland, Maine; and Jester King in Austin, Texas. Those breweries inspired Ternes and Middle Brow.
Middle Brow searched for the right land but knew when they needed a record of success before investors and banks would fund their operations. Fourteen years later they’re in the position to open the way they intended.
Middle Brow Sawyer, Michigan planned for a summer opening
Gavroche, a modern French restaurant from Jason Chan — one of the city’s most beloved industry figures — debuts in Old Town. The narrow space has been transformed into a cozy, yet comfortable 32-seat restaurant with a chef’s counter. The counter won’t be activated immediately as Chan says he hopes to provide guests with an omakase-style option.
The chef’s counter service could include a la carte choices like hamachi nicoise, duo of foie gras, and turbot au four beurre blanc. Chan, who opened restaurants like Juno, Kitana, and Butter, says he scanned every menu from every French restaurant in Chicago. For the most part, they were the same, filled with classic fare. While Garvroche will honor the classics, Chan says there’s a new for contemporary cuisine to mimic what’s going on in Paris this minute. He’s brought on Mitchell Acuña to executive his vision. The chef is an alum of Boka, North Pond, and Sixteen. Chan is eager to see Acuña take chances and to give diners something they don’t expect. Chan tells Eater that Gavroche will either fill a nostalgic niche for customers who miss French haunts like Bistrot Margot — the French restaurant that closed nine years ago a few blocks south on Wells Street — or they’ll break new ground and draw a crowd excited to for something new.
Classic opera cake is among three desserts on the menu from star pastry chef Christine McCabe. Beyond working at Charlie Trotter’s, McCabe has started a few bakeries including the Glazed & Infused doughnut chain and Sugar Cube, a sweets stall collaboration with Chan out of Time Out Chicago Market food hall.
Chan says he isn’t done and has some ideas — perhaps a speakeasy-style bar that goes beyond just a gimmick entrance. For now, tour his latest and check out the menu. Old Town once more has a French restaurant, as Gavroche is open.
Gavroche, 1529 N. Wells Street, open 4:30 p.m. to 11 p.m. daily, except closed on Tuesday.
John Higgins reaches 1,000 career centuries but is knocked out of the English Open; Ronnie O’Sullivan is the only other player to have reached the four-figure century milestone
Last Updated: 19/09/24 11:36pm
John Higgins became only the second snooker player to reach 1,000 career centuries
John Higgins became only the second snooker player to reach 1,000 career centuries despite crashing out of the English Open in Brentwood.
The 49-year-old Scot achieved the milestone with breaks of 108 and 105 in the third and fifth frames of his quarter-final clash against Mark Allen.
But it was not enough to seal a win that would have boosted his hopes of staying in the top 16 as Allen – who hit a century of his own in the opening frame – held firm in a gruelling decider to edge a 4-3 win.
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Ronnie O’Sullivan is the only other player to have reached the four-figure century milestone, having done so in the final frame of his 2019 Players Championship final win over Neil Robertson.
Earlier, Judd Trump set up a quarter-final clash with China’s Wu Yize after hitting back from behind to claim a 4-2 win over Fan Zhengyi.
The world No 1 nudged one closer to joining O’Sullivan and Higgins in the thousand-century club as he reeled off a break of 101 in the course of winning three frames in a row to extend his winning run.
Mark Selby held his nerve to carve out a 4-3 win over Si Jiahui and book a last-eight meeting with India’s Ishpreet Singh Chadha, who also overcame a final frame decider against China’s He Guoqiang.
Anthony Joshua’s heavyweight showdown with Daniel Dubois takes place on Saturday September 21 live on Sky Sports Box Office. Book Joshua v Dubois now!
River North, especially the area surrounding Hubbard Street, is one of Downtown Chicago’s busiest neighborhoods at night. Tourists and locals alike fill the bars, clubs, and restaurants with herds weaving in and out of traffic crawling to their next destination.
The neighborhood’s latest addition is a joint venture between former Chicago Bulls star Jimmy Butler, country singer-songwriter Chase Rice, and former Chicago Bear Roquan Smith. The trio has opened the third location of Welcome to the Farm, a country music venue and club with locations in St. Petersburg, Florida and Cleveland. The celebrities are backed by Forward Hospitality Group, a Cleveland outfit that owns Good Night John Boy in West Loop. Fans of Barstool Sports may know one of the principals at Forward, Dante Deiana. Deiana’s a DJ and writer for the infamous media company.
The Bears might actually be worth watching in 2024. Probably.
Spare ribs, pulled turkey, brisket, and short ribs are on the menu.
Smoked brisket nachos
The space’s retractable roof remains.
They’ve remodeled the former Fremont, keeping the retractable roof and modernizing the space which has a stage for small concerts and room for 300. They’ll offer bottle service late into the night. But for folks into food, country music often goes well with smoked meats, and on the restaurant side they’ll serve brisket nachos, smoked chicken wings, pulled pork sandwiches (a Cuban served Miami style also uses the pork), plus spare ribs, short ribs, turkey, and sausage. Fried chicken and tenders are on the menu, as well. Forward Executive Chef Raheem Sealey debuted the menu in Florida at Drinking Pig BBQ, and now he brings his meats and treats up north.
Does this follow U.S. Flag Code? Well, the DQ sign doesn’t object.
Bowls, like this one with crispy cauliflower, are also available as lighter options.
The buttermilk-brined fried chicken sandwich.
Butler, a perennial All-Star, also played in Minnesota and Philadelphia before finding at home with the Miami Heat. He his own coffee company. He launched BIGFACE in 2020 during the pandemic, when the NBA brought all its playoff teams to Orlando, Florida to limit travel and the spread of COVID. The Bubble and its restrictions made it hard for players and coaches to find a good cup of coffee, so Butler seized the opportunity. For the first time ever, customers will be able to taste BIGFACE drinks in a restaurant setting. A news release touts “new specialty coffee products from Butler’s coffee brand BIGFACE that are available to consume while taking in the scene.”
Check out the space and some of the menu items below.
Welcome to the Farm, 15 W. Illinois Street, (312) 833-2080, open noon on weekdays, and 11 a.m. on Saturday and Sunday; kitchen open until 1 a.m.
Lettuce Entertain You Enterprises has brought its hit Ema to the suburbs hoping the North Shore appreciates chef and partner CJ Jacobson’s menu that mixes California cool with Mediterranean. The concept debuted in River North in 2016 and Lettuce has spun that into a sibling concept called Aba, which begot locations in Fulton Market; Austin, Texas; and Miami.
The buildout in Glenview is impressive, a radical departure from what most associate with the suburbs, taking a page from notable suburban debuts like RH Oak Brook, which channels the energy from the original in Gold Coast. The new Ema features a skylight and a light and breezy design with a track record in other markets.
In Glenview, Jacobson hopes to win over the lunch crowd with more salads — the chef says for the first time he’s offering a chopped salad (with arugula, romaine, cauliflower, caper, date, parmesan, olive, red pepper). A Caesar’s salad is made with a tahini-spiked dressing. The restaurant’s staple dips, including hummus with lamb ragu and a South Asian-street-influenced bhel hummus made with tamarind and mint chutney, are also available.
Jacobson mentions the restaurant’s origins, as LEYE co-founded Rich Melman wanted a Mediterranean restaurant. Jacobson doesn’t possess that family background, saying at first he only knew the cuisine through late-night kebob spots in LA. That’s one of the reasons Ema doesn’t focus on a particular region or country. Jacobson compares how Chinese and Italian cuisine proliferated in America, and how locals interpreted those foods using American ingredients. Jacobson feels foods from the Mediterranean haven’t had the chance to go through those filters, and that’s how he approaches Ema. For example, the lamb & beef kofta comes with a hoisin sauce, drawing from Chinese influences. Since Ema’s conception, Jacobson’s experience has endeared him to the culture and cuisine. He’s traveled to the region and he recounts spending time at a late-night Israeli club known for its hummus. After eight years of research, he says Ema has developed a point of view which is what’s made the brand successful.
Lamb & beef kofta.
Pita with spinach and feta spread.
Jacobson has worked with Lettuce since 2014, when he was one of the chefs at the company’s rotating Intro Chicago restaurant in Lincoln Park. He knows the company isn’t known for short menus. They’re big and feature many items to cater to the pickiest. Jacobson doesn’t necessarily agree with that philosophy and says he constantly worries that customers won’t branch out and try something new.
“Can we be good at all this stuff?” Jacobson asks rhetorically.
Lettuce Entertain You is Chicago’s largest restaurant group and the Melman family’s strategy of ensuring the customer is always right has been successful for 53 years. “I kind of get proved wrong time and time again,” Jacobson adds.
Jacobson ponders his future with Lettuce, saying that he’s due to pitch the Melmans on a new restaurant idea. While he ponders, he reflects on Ema and Aba.
“Anytime you spend this amount of time with a cuisine, it becomes a part of who you are,” he says.
Ema Glenview, 1320 Patriot Road in Glenview, lunch is 11:30 to 4 p.m., until 3 p.m. on Saturday and Sunday; dinner is 4 p.m. to 9 p.m. Monday through Thurday, until 10 p.m. on Friday; 3 p.m. to 10 p.m. on Saturday and 3 p.m. to 9 p.m. on Sunday.
It’s officially back-to-school time, where ideas are nurtured, knowledge and curiosity thrive, and life-long friendships are forged. Yet, for many students, school is also a place where the challenges of ADHD are put on full display. For parents and teachers, addressing these challenges requires a multi-faceted approach that combines thorough and adequate testing, open communication, and proactivity.
A holistic approach to student health
The implementation of school-based health centers (SBHCs) is fostering a supportive environment for children with unique needs like ADHD. Traditionally, healthcare and education entities have existed in separate realms. However, the recent global mental health crisis calls for a more interconnected approach. These centers have emerged as hubs for comprehensive primary care and behavioral health services. The rise in SBHCs signals a move in the right direction and acts as a bridge between educators and parents. This strategic partnership creates an environment conducive to learning and growth while nurturing each child’s potential.
“SBHCs provide primary care and behavioral health services for students with Medicaid, no insurance, and occasionally private insurance on school campuses nationwide,” says Ashlea Johnson, LCSW at Summit Mental Health Services and clinical advisor at Qbtech. “The ability to collaborate with educators alongside the family system is an incredible boon for the students.”
The collaborative nature of SBHCs allows clinicians to dive into each student’s specific needs, creating a personalized curriculum extending beyond medical checkups. For example, clinicians at a Colorado-based SBHC incorporate more technology, like objective ADHD testing, to design effective accommodation plans. By harnessing technology-driven testing tools, educators can tailor strategies that enhance school performance and behavior in the classroom with peers.
As the educational landscape continues to evolve and embrace these changes, it also highlights the impact ADHD can have in the classroom. From a parent’s perspective, these challenges can affect their child’s entire school experience, which is why having central healthcare centers equipped with better technology is crucial to student success.
How parents can help
The impact of ADHD on a child’s education is profound. The constant transitions, including moving between classes to varying schedules and new routines, can exacerbate an already stress-ridden child. Parents often find their children struggling to focus in this ever-changing environment and wonder how to lessen the burden.
Parents can play a pivotal role in equipping their children with the right tools to navigate these challenges successfully:
Early planning and communication. Starting conversations early leading up to the first day back can lessen the upcoming anxiety. Discussing teachers, routines, and new friends can prepare your child for what’s ahead.
Role-playing. Engaging in role-playing scenarios can boost your child’s confidence in social settings. Parents can simulate conversations, providing the child with practical tools for making friends, speaking to teachers and more.
A letter to teachers. Collaborating with teachers is crucial. Crafting a letter introducing your child, their accommodation needs, and strengths and weaknesses due to ADHD can familiarize the teacher, helping create a supportive classroom environment.
Familiarization visits. A field trip to the school or classroom before the year starts can ease stressors and make it less intimidating.
Establish routine. Ensure you have established a consistent routine well before the school year starts, from bedtime to breakfast, to provide a sense of stability your child can come home to.
Get a medical opinion. Seek a doctor who is competent in ADHD. While starting with a pediatrician or primary care provider is common, parents should seek a specialist with expertise in ADHD diagnosis and management, including objective testing.
Navigating proper accommodations can also be daunting due to the differing policies across individual schools and districts. For parents seeking to secure services for their child, it’s vital to get an outside medical evaluation that acknowledges ADHD as a medical condition to be used alongside the school evaluation. Choosing a provider who offers comprehensive assessments using subjective and objective measurements and having that data to support the diagnosis can bolster the case for accommodations and provide a clearer picture of the child’s needs.
It’s worth noting each child is unique, and what works for one may not work for the other. Children often possess a deep understanding of their needed accommodations, whether stepping outside the classroom for fresh air or having a quiet place to go for a break when frustrated. Teachers making simple tweaks to their classroom–like seating arrangements, stress balls, or even treadmills–can significantly impact a child’s ability to concentrate and engage.
A glimpse into the future
As we look ahead, the future of SBHCs seems bright, and the need for such places will likely increase as schools recognize the synergy between emotional well-being and academic success. Technology will play a significant role as well. Tools like objective ADHD assessments can boost classroom performance and behavior by being the anchor on which diagnosis and management lie. The data-driven insights can empower educators and clinicians to craft even more tailored plans, ensuring each student receives what they require. This fusion of education and healthcare will continue to redefine student success, reshaping the education landscape for good.
Evelyn Green, M.S.Ed., ADDA and CHADD
Evelyn Green, M.S.Ed., is past president of ADDA (the Attention Deficit Disorder Association) and CHADD (Children and Adults with Attention-Deficit/Hyperactivity Disorder).
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Picking up dog poo isn’t anyone’s favorite activity (not that we’ve come across anyway), but it is a necessary must. And we’re trusting that everyone in Austin, and beyond, understands that this is a dirty job that can’t be ignored.
Tavern-style pizza from Pat’s. | Garrett Sweet/Eater Chicago
These spots will never disappoint hungry customers
Everybody deserves time off, including folks in the hospitality industry. But it can be frustrating for hungry diners who just want something to eat to learn that the restaurant where they were looking forward to eating is closed for the day — particularly on Mondays, when many restaurants traditionally shut their doors. But none of the restaurants on this list will disappoint: they’re all open Monday and ready to kick-start your dining week in Chicago.
Chicagoans have hit the culinary jackpot with a dazzling array of regional Mexican dishes available at their fingertips including strong local representation from states like Guerrero, Jalisco, and Michoacán. Dive deeper, and you’ll find more specific offerings, hailing from narrow regions and even small towns.
Uptown’s Kie-Gol-Lanee has ignited interest in Oaxacan cuisine as siblings María and Reynel Mendoza and their spouses, Léonides Ramos and Sandra Sotz, have dished out flavors from Santa María Quiegolani since 2016. Meaning “old stone” in the Zapotec dialect, the restaurant’s name is a phonetic nod to the small village in Oaxaca’s southern Sierra where María, Reynel, and Léonides grew up. The menu is inspired by recipes passed down through generations and Michelin has listed it for four years as a Bib Gourmand, which recognizes quality and value.
More and more Oaxacan restaurants are opening in Chicago.
Tlacoyo with nopoles.
Tamales oaxaquenos.
Carne asada tlayuda.
Later this month, the family will open its second location in Logan Square at the former Mezcala Agave Bar and Kitchen at 2901 W. Diversey. The new location will continue to sell its celebrated Oaxacan-style tamales steamed in banana leaves, and garnachas (a corn patty resembling a sope topped with pork, radish, cilantro, cheese, and cabbage). María Mendoza began making the Oaxacan delicacy at home after an injury kept her from going to work. A friend sent a sample to chef Enrique Cortéz, who was impressed by her culinary skills and began serving the tamales at his restaurant. Soon after, Cortéz moved on and decided to sell his eatery to the family, helping them through the transition from restaurant workers to restaurant owners.
The Logan Square restaurant will offer the beloved plates that delight patrons at its Uptown location, featuring weekly specials and breakfast plates on weekends. The dinner menu features well-known regional staples including a fall-off-the-bone lamb shank, and the traditional tlayudas — a giant corn tostada-like base decked out with options that include thinly sliced, salt-cured cecina, steak, chorizo, or zucchini and mushrooms. Additionally, the menu offers interesting dishes that showcase ingredients from the Oaxacan Sierra, such as quail, rabbit, and grasshoppers.
Ahead of the opening, the team is working on new cocktails such as a tres leches martini, an old-fashioned Oaxacan style, and a drink featuring the fermented, sweet, and slightly tart, cider-like tepache with grasshoppers. Wishing to support their community back home, Kie-Go-Lanee has two mezcal brands on its beverage menu, Huésped and Clan 55. Both are produced in Santa María Quiegolani and aim to offer youth in their hometown an opportunity to flourish and a reason to stay.
When it comes to desserts, until very recently, Kie-Go-Lanee was one of the few, if not the only spot in the city that regularly offered Nicuatole, a corn-based dessert similar to gelatin but with a silkier texture and, depending on the fruit added, sometimes a bit of a gritty texture.
The new location will continue to capture the warmth of an Oaxacan home, says Fernanda Guardado, the restaurant’s designer and head of marketing. A mural depicting alebrijes, sculptures of creatures — amalgamations of different animals that burst with vibrant colors and cultural motifs — will also be found at the second location, showcasing the restaurant’s blue and bright pink. “They remind me of home,” says María Mendoza.
Check out the food photos below and stay tuned for updates on an opening date.
Sometimes, turning a linear game into an open world just makes sense. Whether it’s Elden Ring or Breath of the Wild, plenty of franchises have found that their core gameplay loops map well to an open world iteration. With Elden Ring, you can disperse the intense FromSoft difficulty across a map that invites players to “git gud” at their own pace. With Breath of the Wild, the entire world is now a dungeon, every hill and valley a puzzle. Playing both, it almost feels as though each franchise and its mechanics were just waiting to be spread across a sprawling map. They just feel right.
By contrast, Isles of Sea and Sky, an open-world Sokoban game, isn’t quite as obvious a fit. But just because something isn’t immediately obvious doesn’t mean it won’t work.
Released in late May, Cicada Games’s Isles of Sea and Sky employs Game Boy Color-era Zelda aesthetics in pursuit of a genre mashup that produces harmony and dissonance in equal parts. The game makes a great first impression. It evokes that feeling of playing Link’s Awakening DX (pre-remake), to the point where you’d be forgiven for mistaking one of Isles’ beaches for Awakening’s. Moving from screen to screen is a nostalgic joy, with a Vocaloid-infused soundtrack that imbues the game with even more personality, which is good, because at its core, open world or no, this is a Sokoban-ass Sokoban game.
You will push blocks in Isles of Sea and Sky. You will push many, many standard-issue blocks into standard-issue holes, allowing you to cross over those holes in order to push more blocks. You will also push things that aren’t blocks, like little boulder dudes (definitely not Gorons) who roll as far as they can in the direction you push them, crushing any boxes they encounter. Or little water guys, who can extend riverways if you push them downstream. The puzzles start simply, easing you into the game’s increasing difficulty one screen at a time, until eventually you find yourself stumped. And, in being stumped, you will find yourself pushing up against the contradictions inherent to Isles’ mixture of freedom and linearity.
Image: Cicada Games
One of the pleasures of Sokoban games is the underlying conceit that, though you may feel frustrated by an individual puzzle, you always have the necessary abilities to get through the level. Each stage is then simply a matter of thinking and working through what things you have tried and not yet tried. You’re stuck, sure, but you’re not lacking anything you need to achieve the solution.
Not so in Isles of Sea and Sky. Early on, you will be presented with puzzles you are not yet able to complete until you unlock a new ability. While plenty of games include this kind of lock-and-key design, where you must first unlock an ability before you can access certain areas, this runs contrary to genre expectations for Sokoban titles. Going into Isles, the player might reasonably expect that, if they’re stuck, they just need to keep trying different solutions. Such a mentality will get you through similar games like Baba Is You or A Monster’s Expedition. The solution is there. You just need to keep at it. By contrast, in Isles, you are often meant to move on, to travel elsewhere in the game’s map and overworld. In short, you are meant to give up when you get frustrated.
At first, I found myself stymied by this dynamic. How am I meant to know when I am failing to understand a puzzle versus lacking the ability to solve it? When is my frustration an intended element of the solution and when is it futile? To its immense credit, Isles goes out of its way to reduce some of this frustration by allowing the player, at any point, to rewind their actions step-by-step, or to reset the entire puzzle, each with the press of a button. But you cannot rewind the real-life time you are putting into the game. You cannot undo the minutes spent bashing your head against the wall, stubbornly trying to solve something you are simply unable to solve. Encountering this, I found myself asking why anyone would design a game in this way, when they must know that players will get stuck like this.
That’s when it hit me. They know players will get stuck like this.
Full disclosure: I can be a bit stubborn. I like to think of myself as a creative problem-solver, but my general approach is to stick to something until it’s done. This can be a good trait (sticktoitiveness and all that), but it can also be a problem (see: my description above of bashing my head against the wall). Traditional Sokoban titles are designed with this kind of player in mind — someone like myself, who will spend hours trying out different things until finally they figure something out. The folks at Cicada Games clearly love this genre, as is evident by the sheer number and variety of puzzles they’ve crammed into Isles, but what they clearly don’t love is that feeling of being stuck without any recourse, of being unable to move on.
Not to quote a meme, but to quote a meme: Isles of Sea and Sky is here to say “Just Walk Out. You Can Leave!!!” What began for me as a frustration with the game turned into a bit of self-reflection when I stopped to consider why, exactly, I felt the need to stay frustrated, when, at any point, I could simply leave, or, to quote our generation’s preeminent philosopher dasharez0ne, “hit da bricks!!!” Sure, there are some areas you cannot access before completing at least a certain number of puzzles, but in general, you can well and truly leave behind most anything that’s too frustrating in Isles and find something you’d rather be doing. The challenge, at least in my case, was in allowing myself to do so.
As I’ve argued, Sokoban games are not an obvious fit for an open world iteration. Their inherent linearity rubs up against a style of game best known for its variety and, well, openness. The focus required of the player feels categorically different than the desirable distraction of asking, “What’s over that hill?” With Isles of Sea and Sky, specifically, there’s an immediate dissonance between how you expect to play a block-pushing puzzle game and how you’re meant to play this block-pushing puzzle game. But dissonance can resolve into consonance, to harmony and stability, and in Isles’ case, you’re pushed not only toward accepting limitation, but toward the inclination to free yourself.
For me, it was difficult, at first, to see moving on as a valid strategy, having become so accustomed to the habit of pushing through mental blocks, both in Sokoban titles and in life. But once I did, I found that mentality extending beyond the game. Is stubbornness helping or hurting here? Do I have to sit in this feeling? Why do I think of moving on as giving up?
In the end, I was happy to play a game that inspired this kind of self-reflection. Isles of Sea and Sky challenged me to take a step back, to reassess, and to move on. Maybe it’ll do the same for you.
Isles of Sea and Sky was released May 22 on Windows PC. The game was reviewed with code provided by Cicada Games. Vox Media has affiliate partnerships. These do not influence editorial content, though Vox Media may earn commissions for products purchased via affiliate links. You can find additional information about Polygon’s ethics policy here.
It’s been a year since scintillating South Asian restaurant Vajra moved from West Town into the Wicker Park space where to Spring and Trencherman called home. But until last week, the restaurant was take-out only as ownership worked out what it wanted to do inside their new home near Wicker Park’s six corners.
Last weekend Vajra began bar service. They’ll serve cocktails and bar bites like momos and a goat burger. But the big news for fans of Vajra’s delectable dishes like Sichuan Chicken Chili, Goan Shrimp Curry, and malai kofta is that the dining room will finally debut to the public on Thursday, August 1. Reservations are live via Tock.
Restablishing the bar means a reunion with star bartender Juanjo Pulgarin. Vajra specializes in Nepali and Indian cuisine, with the two countries diverging but coming from the same culinary traditions. But until recently, South Asian restaurants in America didn’t focus too much on cocktails. Liquor licenses are expensive, especially for the first wave of immigrant restaurant owners. There are also cultural taboos surrounding alcohol in some South Asian communities.
Juanjo PulgarinAshok Selvam/Eater Chicago
But not everyone carries those old-school traditions, and often time dissolves those binds. Pulgarin, who is Colombian and grew up in Spain, thrilled customers with a high-end program utilizing mixology tricks and ingredients seen at fancy cocktail bars. That earned Pulgarin a 2020 Jean Banchet Award nomination for best bartender. But as management closed Vajra’s dining room and bar during the pandemic, Pulgarin left Vajra and is now the lead bartender at Gold Coast steakhouse Maple & Ash where he’s helping the company relaunch its 8 Bar to open more locations across the country.
Pulgarin’s drinks include a riff on mango lassi, called Xanadu y El Cielo. Lassi, a non-alcoholic drink famous in northern India, is known for its viscous texture. When served traditionally it’s akin to a cheesecake milkshake and it comes in sweet or savory versions. Vajra’s version captures the flavor without the thickness, creating a light drink made with whisky, amaro, nixta, yogurt, coconut milk, mango, and citrus. Pulgarin loves the looks of drinkers expecting the traditional take and seeing their surprise when they see and taste his version. Another drink, Sakura Garden, is made with gin, sake, watermelon, saffron, lychee, and lime. Pulgarin helped create the menu and he’s close with management so he can pursue other projects, like Maple & Ash, while contributing to Vajra.
When Vajra opened in 2019, they were ahead of the South Asian cocktail revolution. This was before Lilac Tiger and Kama opened.
Co-owner Dipesh Kakshapaty says his team was worried that folks would want a full at the bar and that’s why they scaled back. They served a version of the goat burger in the past, as many restaurants pivoted to simpler food during the pandemic because of to-go operations — It’s also cheaper from a labor standpoint. The burger’s return made sense as Vajra builds out its bar menu.
It’s been a journey since 2020 when the restaurant shifted to takeout and delivery-only, pushed by the pandemic, and then challenges at their original location, 1329 W. Chicago Avenue — now home to Jook Sing — prevent them from reopening. Vajra closed in January 2022 but some members of ownership pursued a new restaurant venture but that never gained much traction. It would reopen for takeout and delivery in September 2022 inside the same West Town location. They moved to Wicker Park nine months later.
The previous tenant, Ooh Wee It Is, never opened — despite putting up signs. That stretch of Wicker Park has been tough to crack, but Vajra hopes a hearty cocktail program, an established takeout and delivery business, and some of the best Indian and Nepali food in town can create a sustainable operation.
Vajra, 2039 W. North Avenue, bar open now, dining room opening Thursday, August 1, reservations via Tock.
A trio of childhood friends with deep roots in Chicago hospitality have turned their teenage dreams of co-owning a restaurant into reality with Mensch’s Deli, their new Ashkenazi-style Jewish diner and delicatessen in suburban Evanston.
Look for Eastern European Jewish staples including house-made pastrami, corned beef, smoked fish, and blintzes, Mensch’s opened Wednesday, July 3 at 1608 Chicago Avenue in the former home of diner stalwart Golden Olympic, which closed in 2021 after more than half a century in business.
Founders Jack DeMar, Eric Kogan, and Kiki Eliopoulos, who grew up together in suburban Wilmette, launched Mensch’s last year as a pop-up out of Picnic, DeMar’s carryout and delivery-only salad spot near Northwestern University. They were pleased to discover that locals were positively ravenous for Mensch’s, buying as many as 300 bagels in a single day.
Mensch’s design emphasizes a diner feel.Mensch’s Deli
“Excitement and demand were so great that we realized there’s a hole in the market,” says DeMar, also behind fast-casual suburban spot Pono Ono Poke. The trio began to shift their vision toward a permanent location, one that’s “not just a Jewish deli in terms of matzo ball soup or smoked fish by the pound — [it’s] more about the diner side of it. There’s no place like that in Evanston anymore.”
While Jewish delis that serve items like that are scarce in Evanston, nearby Skokie is a quick drive away with contenders like Kaufman’s and New York Bagel and Bialy. Still, Mensch’s also celebrates diners with eggy breakfast dishes like corned beef scrambles and fried matzo (or matzo brei, for those in the know), as well as delicate blintzes stuffed with farmers cheese and berry jam. Open-faced bagel sandwich options include the Boychick (lox cream cheese, seasoned tomato, caraway, chives) and the Purist (nova lox from New York’s Acme Smoked Fish, onions, scallion cream cheese). On the sweet side, Eliopoulos, a pastry chef, spent a year honing baked treats like rugelach, black and white cookies, and babka. “She comes from a Greek background but that hasn’t stopped her from making Jewish cookies,” jokes DeMar, who’s also engaged to Eliopoulos.
The team is especially proud of its smoked meats and fish, the vast majority of which are brined, braised, and smoked on-site aside from salami brought in from local favorite Romanian Kosher Sausage Co. and nova lox from New York’s Acme Smoked Fish. A smoker was the founders’ biggest investment by far, says DeMar, but ultimately the proof was in the pastrami. “It tasted so different and much better than anything we’d tried — we hugged when we got it.”
Blintzes. Mensch’s Deli
The overlapping phenomena of American diners and Jewish delis have a rich history, one that is embedded in DeMar’s lineage. His great-grandfather, also named Jack DeMar, fled what is now Ukraine in the 1930s and would go on to establish a chain of DeMar’s Restaurants, which he called “chili parlors.” His strategy was to open new restaurants alongside the expanding El tracks and partner with other Jewish immigrants to grow the business and spread economic benefits.
DeMar, who estimates more than a dozen locations at its peak, likens the restaurants to Edward Hopper’s famed paintingNighthawks — an open kitchen and long counter with sandwiches, soups, and coffee. Mensch’s unites these components with three sections: a deli case, a small quick-serve dining area, and a full dining room, that seats 75 at booths and tables. It’s decorated with old family photos that Eliopoulos “meticulously” printed and framed for display on the walls, and classic deli elements like tile and vintage light fixtures.
Between the legacy of DeMar’s Restaurants and the ineffable romance of diner culture, the founders set out imbue Mench’s with more than a menu of lox and bagels (sourced from New York Bagel & Bialy). They wanted to channel menschlikhkeit, a Yiddish word with no English equivalent that describes traits associated with being a mensch, or person of fundamental honor and decency.
Mench’s founder Jack DaMar comes from a line of Chicago restaurant owners.Mench’s Deli
To capture this intangible atmosphere, Kogan, Eliopoulos, and DeMar visited New York and hit 14 Jewish delis and restaurants in just two and a half days. The fast-paced yet comforting energy of institutions Barney Greengrass, 2nd Avenue Deli, and Katz’s Delicatessen furnished ample inspiration, says Kogan, and the founders are training their staff to emulate that homey bustle.
In the weeks ahead of the deli’s debut, Evanston residents made it clear that the team needn’t worry about a lack of local interest. “People have been stopping me on the street,” says DeMar. “They’re angry we haven’t been open!”