Weekend Planner: DryHop and Mott St Turn One
DryHop Brewery celebrates its one-year-anniversary with the debut of a new summer food menu. Starting at 6 PM, executive chef Joel Pillar will serve fried green tomatoes, Cubano sandwiches and banana bread pudding alongside DryHop’s lineup of house beers (773-857-3155).
NoMI’s Masters of Food and Wine series continues with “Butchering Series: Seafood,” a two-part demo and tasting experience. Sip on coastal wines as chefs teach you everything you need to know to feel comfortable working with fin fare, then enjoy a three-course dinner in the Wine Cellar. The evening begins at 5:30 PM and costs $120 (312-239-4030).
Another restaurant celebrates turning one this weekend. Mott St hosts an anniversary beer garden BBQ from 1 to 6 PM. The event stars a whole suckling pig, roasted in the Caja China and served by the half-pound with steamed bao and slaw for $15. To complement the 'cue, the bar is shaking up brand-new shaved ice cocktails: “Ants on a Log” with celery and sparkling red wine and “Gin & Juice” with Letherbee vernal gin and basil seeds (773-687-9977).