Treat your gastrointestinal tract to a tasty glass of richly blended healthlisciousness. Today's side deal gets you four drinks or wholesome bowls from Protein Bar for $10, a $24 value. A proper breakfast of fruit, grain, and protein will help you discover that hidden superpower that's been lying dormant under a pile of doughnuts and danishes.
Robert Birnecker and Sonat Birnecker-Hart are devoted to the art of distilling. For Robert, it’s a family tradition: he still treasures memories of his grandparents’ award-winning Austrian distillery, where he often helped out as a child. A graduate of Oxford and the University of London, Robert's wife, Sonat, gave up a tenured academic position to pursue the couple’s dream of making their own spirits from scratch. Today, Robert and Sonat’s award-winning Koval Distillery is the first to open in Chicago’s city limits since Prohibition. There, they blend classic, mainstream techniques with contemporary, indie methods, ensuring quality by using only certified organic and kosher ingredients grown in the Midwest.
Using a Kothe potstill custom-made and hand-built in Germany, the husband-and-wife team produces small-batch spirits, including five original white whiskeys made from rye, oat, wheat, millet, and spelt mash. They also distill Lion’s Pride aged whiskeys, plus a selection of liqueurs and brandies, such as bierbrand made with Dynamo Copper Lager from neighbor Metropolitan Brewing. These spirits have won multiple local and national awards, from Whisky Magazine’s 100 Greatest Distilleries to Visit to the Chicago Reader’s Best Local Distillery.
Wanting to further the careers of other artists he knew, Jake Nickell set up a competition-based T-shirt-design company in his small apartment to give those artists a chance to make their art and get paid while doing it. Today, the small design startup has expanded into Threadless, a virtual boutique showcasing artsy apparel and accessories from designers all over the globe. Each week, guest artists and illustrators submit designs depicting pop-culture references, animals, folk art, and vibrant abstract works, leaving it up to the online community to vote on which entries will populate the shop’s menagerie of merch ranging from T-shirts and hoodies to bags, laptop cases, and umbrellas.
In addition to printing their work, Threadless honours artists with awards for designers in various categories, as well as a Made By program highlighting artists who've developed a following in the community or discovered the whereabouts of Van Gogh's middle-school diaries. Store staffers also award scholarships to hardworking designers and present Design Challenges to focus submitting artists on a central theme or aesthetic style. At Threadless Atrium, they collaborate with charities and other outside organizations to gather eclectic art submissions that currently benefit the American Cancer Society and Disney Villains.
The Chicago branch of Gray Line's global sightseeing operation organizes a wide variety of tours and excursions throughout the Windy City, from architectural tours that send passengers coasting on the river and lake for sun-drenched educational cruises to shopping odysseys at Chicago Premium Outlets, where travelers can zip through more than 100 stores and restaurants after being shuttled to the retail utopia. Blues outings treat music lovers to raw licks, soul food, and real tears at celebrated concert venues such as Buddy Guy's Legends and Rosa's Lounge.
Gray Line's cherry-red trolleys transport visitors and residents alike to famous Chicago sites. Just north of the river, the vehicles idle before the Wrigley Building's sparkling white terra cotta façade, which in the 1920s stood as the first major skyscraper outside of The Loop. From there, the trolley may motor north to the John Hancock Center, where elevators to its observatory sweep guests 96 floors in 39 seconds. The trolley could also steer south to the Willis Tower, which lost its maiden name of Sears after being charmed by a passing cumulus cloud.
When a group of jazz club owners, musicians, writers, and fans founded the Jazz Institute of Chicago in 1969, the goal was to find new audiences for all forms of jazz. To achieve that, the nonprofit institute's programming has taken on many forms itself, in its performances and educational resources alike.
Since 1979, for instance, the institute has planned the Chicago Jazz Festival, a Labor Day weekend gathering of Chicago jazz musicians as well as national and international acts. The JazzCity concert series, established in 1997, collaborates with the Chicago Park District to bring new jazz to neighborhoods through the city. Meanwhile, at the NextGenJazz program, young musicians are given residencies at the Drake Hotel, where they can refine their skills and dedicate tunes to their all-time favorite bellhops.
Besides showcasing jazz through live concerts, the institute helps nurture the next wave of jazz talent with its Jazz Links program. Since 2003, Jazz Links has hosted monthly student jam sessions and even enlisted students to perform at venues like Millenium Park. Jazz Links has likewise assisted more seasoned musicians and instructors with opportunities such as public high school residences and a summer camp for jazz band teachers.
Chef John des Rosiers wants visitors to his restaurant-shop Wisma—which means home in Indonesian—to enjoy eating meals in their own homes as much as they do in a restaurant. Using organic and sustainable ingredients, many sourced from local producers such as Q7 Ranch and Anson Mills, he and his staff assemble and cook each dish before sealing it in a recyclable container for customers. They draw inspiration from the culinary styles of Europe, Asia, and the Americas, and craft every dish from scratch. On a normal day in their kitchen, the chefs may top handmade pizzas with housemade sausage and pesto, cook vegetarian incan quinoa and madras curry, and sear beef barbacoa for fajitas.
Desserts at Wisma are also a focal point, not an afterthought. Tres leches and double-chocolate cakes cleanse the palate after main dishes, as do six sorbet and ice-cream flavors such as lemon-basil sorbet and mint-strawberry ice cream. The staff also stocks small-batch wines and seasonally changing craft beers by the bottle, which customers can taste before they take home to plant and grow more bottles of wine or beer. Though many see it only briefly, the shop is filled with eclectic decor such as exposed brick offset by a yellow bike hung on one wall, cow-print and plaid chairs, and floral lampshades.