—CheekyChicago.com will hold a free "Gaga" event Thursday, Nov. 15, 7-9 p.m., at Kit Kat Lounge and Supper Club, 3700 N. Halsted St., to celebrate the venue's 12th anniversary. Various "CheekyTinis" (made with Hpnotiq) will include the Paparazzi, Alejandro, Born This Way and Dirty Rich, among others. In addition, Kathryn Cole will star as "Lady Gaga." Call 773-525-1111 for more info; to RSVP for this event (required), email cheekyRSVP@gmail.com .
— Ashkenaz Delicatessen is closing its Gold Coast location at 12 E. Cedar St., according to ChicagoBusiness.com . The deli's owner, Howard Cohan, said he sold the business to a restaurateur who will open a restaurant called Da Lobsta and sell items such as lobster rolls.
—Cru Cafe and Wine Bar, 25 E. Delaware Pl., has unveiled its holiday cocktail list. Items include the Cranberry Mistletoe (cranberry aromatic bitters, Prosecco, sugar cube), Cozy Amsterdam (Italian pistachio liqueur, Dutch holiday eggnog and dash of bourbon whiskey, served chilled) and Royale Chocolate (hot cocoa, King's Ginger liquor, Royal Combier orange liqueur). See www.cruwinebar.com .
—The new Bucktown restaurant Grass Fed, 1721 N. Damen Ave., has just launched a new fixed-price dinner menu with the addition of a chicken and seafood option. The current selections are the cast-iron boneless half chicken and Porter mussels. For more information, call 773-342-6000 or visit www.grassfedbucktown.com .
—Among the local restaurants supporting Hurricane Sandy relief are Carnivale (702 W. Fulton St.), Chicago q (1160 N. Dearborn St.), The Goddess and Grocer (multiple locations), Italiasia (350 W. Mart Center Dr.) and Koi (624 Davis St., Evanston).
—GT Fish & Oyster, 531 N. Wells St., will start brunch service Saturday, Nov. 17. Offerings include crab Benedict featuring Swiss chard and homemade hollandaise; biscuits and lobster gravy with lobster and potato hash; and Pastry Chef Sarah Jordan's French toast crafted with key lime, grapefruit and mascarpone. See www.facebook.com/GTOyster.
—Shaw's Crab House (Chicago and Schaumburg locations) is offering holiday platters and pies to go. Half-gallon soups range from clam chowder to lobster bisque and jambalaya, and they're packaged with a ladle, bowls and oyster crackers ($25-$30); pies range from key lime to pecan to pumpkin. Visit www.shawscrabhouse.com .
— French bar Troquet, 1834 W. Montrose Ave., has announced a list of daily specials. Items include Croque Monsieur, Croque Madame (with a fried egg), Croque vegetarian (hot sandwich with caramelized onion, brie and spinach), charcuterie plates and desserts including the Mousse "Troquet" (chocolate and Nutella mousse). See www.TroquetChicago.com .
—Frontier, 1072 N. Milwaukee Ave., is closed Thanksgiving Day; however, Executive Chef Brian Jupiter will offer guests the option to order whole smoked Amish turkeys to go on that day for pick-up from 9 a.m. to 12 p.m. Available sides include cornbread stuffing, sweet potato puree and more. It's $75 for a 15-pound turkey and $95 for a 20-pounder; call 773-772-4322. (Orders are due Nov. 19.)
—The Smith & Wollensky Restaurant Group (SWRG) has announced its partnership with The Mission Continues, a national nonprofit organization that helps post-9/11 veterans transition from military service to civilian life through community-service work. The restaurant group is selling Smith & Wollensky "Private Reserve" red and white wine gift packs throughout the holiday season, with proceeds benefiting the organization. The packs are $50; see www.smithandwollensky.com .
—Ceres' Table, 4882 N. Clark St., has unveiled its fall menu. Items include orecchiette with sausage, butternut squash and Brussels sprouts; flat iron steak with grana padano rosti, portobella mushrooms and scallion ragu; and roasted chicken breast with braised greens, currants and pine nuts; among others. See www.CeresTable.com .
—From now through Thanksgiving Day (Nov. 22), Downtown Dogs, 804 N. Rush St., is donating one dollar of every regularly priced $3.45 Downtown Dog directly to the Ann & Robert H Lurie Children's Hospital of Chicago Foundation. To encourage sales, Downtown Dogs will extend its hours to 3 a.m. on Fridays and 4 a.m. on Saturdays.
—Bar Umbriago, 6 W. Hubbard St., has updated its beer and cocktail menus for the fall. Among the cocktail highlights are the Purely Dirty ($12; Purity vodka and homemade giardiniera) and the Cinnamon Toast ($12; warm apple cider, Captain Morgan rum and a cinnamon-sugar rim). See www.barumbriago.com .
—Highland Park's In the Raw celebrates National Vegan Month (November) with a variety of activities and specials. Signature vegan dishes include soft corn tortilla tacos (spicy beans, red cabbage slaw, guacamole and mango salsa, $14) and spicy Thai noodles ($13); activities include an educational series involving film and demonstrations. See www.intherawhp.com .
—The restaurant 2 Sparrows, 553 W. Diversey Pkwy., is holding turducken-making classes with Executive Chef Gregory Ellis Nov. 7 and 14 at 6 p.m. This series of two classes will guide guests through the process of preparing turducken, including recipes, hands-on special instruction from Ellis and tips for what to ask at the butcher. The cost is $30 and reservations are required; call 773-234-2320.
—Deleece, 3747 N. Southport Ave., is serving a three-course dinner 3-8 p.m. on Thanksgiving day for $38 per person. Courses include items such as soup, wild striped bass, organic roasted Amish turkey, curried cauliflower and pumpkin cheesecake. Call 773-325-1710 or visit www.deleece.com .
—Student chefs, celebrity judges and hundreds of hungry guests will gather for Healthy Schools Campaign's Cooking up Change 2012—a cooking competition aimed at transforming the future of school food—Friday, Nov. 9, 6-10 p.m. at the Bridgeport Art Center's Skyline Loft, 1200 W. 35th St.
The one-of-a-kind fundraiser also includes a signature cocktail, a silent auction and a raffle drawing with a grand-prize getaway to California wine country. The evening culminates in an award ceremony for Chicago's top student chefs. Tickets for Cooking up Change cost $100; visit www.cookingupchange.org .
