Today’s Tribune dining section is divided into two halves: descriptions of 22 soon-to-come restaurants, and two articles on what it’s like to be a server in Chicago. The first half is required reading for restaurant junkies, so much so that we don’t want to spoil any of the surprises. The second half is required reading for anyone who goes out to eat (all of you, yo), because nearly every aspect of your experience (including, occasionally, the food) is determined by people whose livelihoods depend on what percentage of your bill you feel like tossing to them. Weird arrangement, huh?
Also (the third half?), apparently the “new” thing in flavored vodka is infusions: you soak something in plain vodka until the vodka tastes like that thing (for example, sliced apples). It’s definitely less artificial than spiking vodka with flavor additives, and you can find it at places like Crust, which puts a premium on that sort of thing.
[Photo: how to infuse vodka for delicious Bloody Marys, High Bastard]