Hello again,This time I will present to you the Marzifun. I wanted to create a sophisticated cocktail that will be unique in terms of ingredients and to send a familiar yet a slightly different experience while drinking it. I took inspiration from different marzipan candies made with fruits and chocolate and added mint to add freshness to the cocktail.I used port wine to bring the flavor of red fruit in a sophisticated way that compliments the flavors and creates a light and velvety drink. Read more…
Archive for May, 2012
Complementary Delight
Hello my beloved drinkers. Today I decided to also play with the colors of the cocktail, to create for you an aperitif: the “Complementary Delight”
Nothing but Nellcôte
Chicago’s Randolph Street has welcomed new kid Nellcôte to the block, yet another unique dining option for the city’s most forward-thinking foodies. Read more…
Bravo to Balena
Two of Chicago’s most well-known restaurant groups, Boka and The Bristol, have joined forces to create their first brainchild, Balena, a 10,000 square-foot artisanal Italian eatery in the heart of Lincoln Park. Read more…


















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