Eats

Looking for Restaurant Exclusives? Get Your Cheeky Card!

Meet the Cheeky Guys Behind Crafthouse

By: Dana Hartung

July 28, 2014
Crafthouse
cheeky speaks

Every Wednesday night, cocktail lovers have been tweeting, Cheeky has been buying and our friends at Crafthouse have been delivering you the best premium all-natural bottled cocktails to enjoy at your Chicago BYOB spot. Now, meet the revolutionary brains behind the bottled Moscow Mule, Southside and Paloma Crafthouse cocktails. Meet Charles Joly A Chicago native, Charles Joly is a bonafide rock star in the mixology world. Charles currently serves as the Beverage Director at the Aviary, which recently won the award for the Worlds Best Cocktail Menu at the Tales of the Cocktail Spirited Awards in New Orleans. The creative and progressive Aviary cocktail menu, produced by Charles, beat out finalists from …  Read more

Get Close to the Kitchen at Bread and Wine

Grab a Seat at the Chef's Counter and See How Your Meal is Made!

July 28, 2014
0023
by:
Samantha Nelson

One of the best things about cooking is getting to see how ingredients combine to make something impressive (culinary chemistry in action). You can get that same pleasure when you grab a seat at the chef’s counter at Bread & Wine in Irving Park, but it’s even better than in your own kitchen since here, you get to just sit back, watch and then eat the results with a glass or two of wine. The small space seems to draw couples of all ages and has even hosted a wedding for two frequent customers. It’s decorated with candles and flowers in mason jars. Half-booths are strewn with pillows and overhead lamps …  Read more

Make it Your Own at MAK

By: Debra Lipson

July 28, 2014
10521094_736543913068419_3621259154690696336_n
cheeky speaks

Still searching for creative, go-to Chinese food in Chicago? Look no further than MAK! Opened in 2012, the fast-casual Asian fusion restaurant is carving out quite a name for itself in Wicker Park. Owner Tommy Wang serves up Chinese, Japanese and Korean-influenced fare peppered with a personal touch: Recipes are passed down from Wang’s family (his father owned Tien Tsin in the Northern suburbs) and meals are motivated by his cultural heritage. The MAK premise is an eastern riff on the Chipotle assembly line counter model; however it far exceeds a robotic point and pay experience. Order your meal at the register and a friendly MAK employee brings the searing dish to …  Read more