—In honor of Lollapalooza, Forno Rosso, 1048 W. Randolph St., will offer a special Red Hot Chili Pepper Pizza on July 28-31 for $15. The pizza will feature spicy soppressata, Calabrian peppers, chili pepper, house-made spicy oil and basil; see FornoRossoPizzeria.com . Also, Kanela Wicker Park, 1048 N. Milwaukee Ave., is offering a special "Lollapaloma" featuring Red Hot Chili Pepper-infused tequila, fresh squeezed grapefruit juice, soda and lime, available for $8 each on July 28-31; see KanelaBreakfastClub.com .
—More Lolla specials: Frontier, 1072 N. Milwaukee Ave., known for whole smoked animals, will offer half off its large-format punches ( serves 4-5 ) during brunch and dinner services July 28-31. Also, at The Kerryman, 661 N. Clark St., those who show their wristbands will get 25 percent off their weekend brunch bills, in addition to $5 Bloody Marys and mimosas. The Pony Inn, 1638 W. Belmont Ave., is offering 50 percent off all food to those with wristbands; also, brunchgoers can enjoy $1 Mimosas on July 30-31 during brunch ( 11 a.m.-2 p.m. ).
—ROOF on theWit, 201 N. State St., is hosting a runway show ( featuring looks from Iridium ) on Thursday, July 28, at 7 p.m.ROOF has full cocktail and cuisine menus. RSVP to 312-239-9502.
—El Mariachi Tequila Bar & Grill, 3906 N. Broadway, is hosting a Milagro tequila dinner Thursday, July 28, at 7 p.m. There will be a four-course dinner, and even a tasting of Milagro Premium Select Barrel Tequila. Admission is $45.99; RSVP at 773-549-2932.
—To celebrate the Crosstown Classic ( Chicago White Sox vs. Chicago Cubs ), Chop, 1017 S. Delano Ct., has created Sox and Cubs shots. Available through July 28, the Cubs shot is made up of blueberry vodka, blue curacao, lemon and cherry, while the White Sox shot is complete with Rumchata, Patron and cafe whipped cream.
—On Saturday, July 30, the Chicago Fire soccer team will take over the newest location of Nando's PERi-PERi, at 1005 S. Delano Ct., at 1:30-7 p.m. Nando's will donate 100 percent of sales on July 30 to the Chicago Fire Foundation, which improves the lives of disadvantaged youth in and around Chicago. Among those slated to appear are General Manager Nelson Rodriguez; midfielders Matt Polster, Michael Stephens, Joey Calistri, Drew Conner and Alex Morrell; defender Patrick Doody; and goalkeepers Matt Lampson and Patrick McLain. Note: The Chicago Fire's annual Pride Day will take place July 31.
—Budweiser's Bud & Burgers will take place through July 28, 11 a.m.-2 p.m., at 151 W. Erie St. There is no cost to attend, however registration will include a ticket fee of $4.50, which will benefit Folds of Honor, as well as a $1.50 processing fee. For more info, visit budnburgerschicago.com .
—Hyatt Regency Chicago, 151 E. Wacker Dr., is introducing a new food and beverage outlet, The Living Room, open at 7 a.m.-2 p.m. and 5-11 p.m. The Living Room offers a small plates menu of elevated bar cuisine, with an emphasis on cocktails, and it comes off the heels of the hotel's announcement of an additional 12,000 square feet of new meeting and event space, bringing the total meeting and event space up to 240,000 square feet.
—Chicago's Radisson Blu Aqua Hotel, 221 N. Columbus Dr., has appointed Rick Starr to executive chef of Filini Bar & Restaurant. In this role, Starr oversees the culinary program at the hotel's restaurant. New dishes include the Parma, Italy-inspired Tortelli with Radical Root Farm rainbow Swiss chard, bufala ricotta and Parmigiano Reggiano butter, which is made in-house daily; and braised veal cheeks with foie gras, and Italian summer truffle.
—Luella's Southern Kitchen, 4609 N. Lincoln Ave., is now providing weekday breakfast 6:30-10:30 a.m. Monday through Friday. Among the items are jambalaya with Carolina gold rice, Andouille sausage and poached eggs ( $11 ); and Nashville Hot chicken and waffles, prepared with golden crispy chicken, Nashville hot sauce and maple syrup, all atop liege waffles ( $12 ). Weekend brunch continues on Saturday and Sunday. See LuellasSouthernKitchen.com .
—Belly Up Smokehouse, 1132 S. Wabash St., is offering a $10 drink special Aug. 5-21 in honor of the Olympics. "Belly Up Caipirinha" is a twist on the classic Brazilian drink. The cocktail special features blackberry moonshine with muddled lime and pure cane sugar. Also, Belly Up will broadcast the Summer Olympics on all 10 TVs. See BellyUpChicago.com .
—Several other places are offering Olympic-themed cocktails. Presidio, 1749 N. Damen Ave., will offer the Rhythm and Blues ( $14 ) is made with Avua Amburana, Bernheim Wheat Whiskey, Averna Amaro, Edmond Briottet Crème de Banane, demerara syrup, Angostura bitters, and a manicured banana leaf and burning clove for the garnish. Also, Formento's, 925 W. Randolph St., will have Lemon My Cello ( $13 ), an Italian classic made with Caffo Limoncello dell'Isola, Bols Yogurt, fresh lemon sour and soda.
—Also, Castaways, 1603 N. Lake Shore Dr., will feature a frozen "Team USA" cocktail featuring its signature Miami Vice ( a frozen mix of pina colada and strawberry daiquiri ) topped with blue curacao, available for $9 each. See CastawaysChicago.com .
—Chef Bill Kim is hosting the second Backyard BBQ of the summer at bellyQ, 1400 W. Randolph St., on Sunday, July 31, 1-4 p.m. Selections will include lobster, cucumber and radish in white soy-ginger vinaigrette; grilled sweet corn with chile lime butter; and sourdough toasts with benton's country ham, pickled peaches and charred sweet onions, among other things. Tickets ( $45 each ) can be purchased at BrownPaperTtickets.com .
—El Che Bar, 845 W. Washington St., the second restaurant from chef/owner John Manion, will begin accepting reservations through OpenTable for Monday, Aug. 1. A few of the items there will include cherry bomb peppers with soubise, egg yolk and lemon crumb; gnocchi with brodo, tomato, zucchini, chimichurri and parmesan; and a thin-cut pork chop with plums, hot mustard and peanut-pork rind crumble. El Che Bar will be open for dinner 4-10 p.m. Sunday through Thursday and 4-11 p.m. Friday and Saturday. See ElCheBarChicago.com .
—Tanta, 118 W. Grand Ave., invites guests to the MasterCard Priceless Experience Peruvian Feast dinner on Tuesday, Aug. 2, at 6 p.m. Join Executive Chef Jesus Delgado for a four-course, family-style meal at the chef's table. Guests can savor authentic Peruvian cuisine alongside paired South American wines and receive a complimentary copy of Chef Gaston Acurio's Peru: The Cookbook. Admission is $150 each ( including tip ); tickets must be purchased with a valid MasterCard online at www.priceless.com/en-us/unitedstates/TantaSeatedDinner/offer.html .
—Deschutes Brewery is heading to Chicago with a pop-up Saturday, Aug. 6, 2-10 p.m., at 2607 N. Milwaukee Ave. The ultimate craft beer block party, this 400-foot custom bar will be pouring beers from 60+ taps, including local guest taps from Revolution Brewing, BuckleDown Brewing and Hopewell Brewing. At each of its national stops, Deschutes Brewery works with local nonprofits to raise funds and gives all of the proceeds to aid their mission. In Chicago, Deschutes Brewery has teamed with Alliance for the Great Lakes and Logan Square Preservation. Admission is free but VIP passes can be pre-purchased at https://www.deschutesbrewery.com/events/streetpubchicago.
—In honor of the 58th Annual Chicago Air and Water Show, Kanela Breakfast Club in Old Town, 1552 N. Wells St., will offer a special "French Toast Flight" with lemon poppy seed, red velvet, banana nut and orange bread. Guests can pair the flight with one of Kanela's many new summer cocktails for $9 each including the Perks of being an Elderflower, Strawberry Lyndon and Rosemary's Bubbly. See KanelaBreakfastClub.com .
—On Monday, Sept. 5, Oyster Bah, 1962 N. Halsted St., will offer Labor Day specials. Among said specials are half of a fried chicken, served with Bad Seed hot sauce ( $17 ); and steamed lobster ( $37 ). Specials will come with sweet corn on the cob and cole slaw. See OysterBah.com .
—Food Tank Chicago will take place Wed., Nov. 16, at the Gleacher Center, 450 N. Cityfront Plaza Dr., 9 a.m.-4:30 p.m. Among the expected guests are Chicago Tribune food writer Bill Daley, chef Rick Bayless, IATP Executive Director Juliette Majot and Food Tank President Danielle Nierenberg. See https://www.eventbrite.com/e/2016-food-tank-summit-chicago-il-tickets-20817007229.
Send items to Andrew@WindyCityMediaGroup.com or follow on Twitter @Azygous60610.
