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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

Savor Mexican Flavor and Live Más!

By: Debra Lipson

July 14, 2014
Mas halibut tacos
cheeky speaks

I’ve never met a fish taco I didn’t like. Tortilla wrapped, charred seafood goodness layered with zesty toppings — it’s edible paradise on a platter! Last week, a girlfriend and I sank our teeth into the city’s latest offerings at Más. The recently opened West Loop spot is helmed by Executive Chef and Partner Yanitzin Sanchez (Sabor Saveur, CiNe). Sanchez’s modern Mexican menu riffs on culinary fusion with savory tacos, fresh crudos, an array of dips and shareable plates featuring Latin and global influences. The food focus is undoubtedly fresh, seasonal fare with an authentic kick evident in playful presentation and unusual flavor pairings. Less is truly more at Más. A swanky, …  Read more

Auchentoshan American Oak: Cocktail-Friendly Scotch

Don't Like Scotch? This Bottle will Change Your Mind!

June 17, 2014
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by:
Samantha Nelson

I have a bunch of guy friends that are very serious about scotch. They can sit for an hour sipping a good glass, but to me just a taste is enough to know I have no interest in drinking any more. The barley used to make scotch is traditionally dried by heating it with a fire made from burning peat, decaying plants pulled out of Scottish swamps. The booze soaks up the taste of the peat smoke. Some people love it, but I’m not one of them. That’s why I was intrigued when I heard about Auchentoshan American Oak, a brand new type of scotch meant to be cocktail-friendly. It’s triple …  Read more