In this month’s edition: A Christmas feast curated by chef Erick Williams. // Photo Courtesy Virtue Restaurant

Resy LineupChicago

The Resy Lineup: A Patio for All Seasons, Comfort in a Bowl, Holiday Feasts, and Much More


Welcome to Chicago’s first Resy Lineup, your regular dose of recommendations on what to eat, drink, and see — updated on a monthly basis.

In this month’s edition: A patio for all seasons serving Mexican food with a French twist, a Champagne-filled virtual happy hour celebration, and Southern-tinged holiday feasts from Virtue Restaurant.



The Restaurant Rec

Thanks to Tzucos all-season patio, diners can (warmly) indulge in chef Carlos Gaytáns edible artistry onsite year-round. Gaytáns signature Mexican-with-a-French-twist cooking style shines across the menu. Popular dishes include the steamed lamb neck barbacoa, guajillo roasted octopus, and Guerrero-style pork shank. Best of all, Tzucos dessert menu isnt an afterthought: A tangerine mousse covered in white chocolate has been shaped in the form of an adorable snowman for a playful finale. Tzuco is open for outdoor dining for dinner daily and weekend brunch. Pickup and delivery also available.


The Drink Proposal

Moody Tongues newly-released Bourbon Barrel Aged 12 Layer Cake Imperial Stout harmonizes well with brewmaster Jared Roubens ethos of culinary brewing. Aged in Angels Envy bourbon barrels for 12 months, this imperial stout leans lighter and offers notes of chocolate cake, toasted coconut, caramel, and graham cracker. An obvious pairing would be a slice of Moody Tongues famed 12 layer chocolate cake, or maybe even a selection from their menu of smoked meats. But also worthy of consideration, a drinkable pairing by way of Moody Tongues Build-Your-Own-Case. Better option yet: All of the above.


The Stay-At-Home Move

Havent you done enough cooking this year? The team at Virtue certainly thinks so! Theyre ready to close out the year with a bundle of holiday feasts curated by chef Erick Williams. Virtue is giving us what we really want for the holidays: glazed ham, braised short ribs, mac and cheese, collard greens, red velvet cake — and thats just the Christmas menu. New Years Eve feasts include either a whole fried chicken or a whole branzino, and a slew of sides like black eyed peas — a tradition established by Black Americans in the South that’s meant to harken good luck in the new year (double serving for 2021, please) — plus a bottle of Canard-Duchêne. Pro tip: Champagne and fried chicken is the pairing were all deserving of this year. 


The Event Invite

Speaking of Champagne, Slik Wines, Chicagos newest educational and experiential wine platform (from sommeliers Marie Cheslik, Kyla Peal, and Danielle Norris), along with co-host sommelier Philippe André will be hosting a stellar virtual New Years Eve happy hour celebration. The party package includes a 1.5 L magnum of Charles Heidsieck Brut Reserve Champagne, a tin of Black River Ossetra Caviar, blinis, and much more. Local contactless delivery and nationwide shipping available. Tickets can be purchased here.


The Weekend Pairing

El Oso, chef Jonathan Zaragozas ongoing collaboration with the Promontory, is a nod to some of the memorable meals from Zaragozas upbringing. At El Oso @ Promontory, Zaragoza honors not only his Mexican heritage, but also the hearth-focused cooking that the Promontory is known for, making the array of masa-focused and wood-fired small plates a compelling choice. Warming dishes like pozole rojo, layered with flavors from carnitas-style pork shoulder and guajillo Chile broth; and pozole verde, an equally satisfying vegetarian counterpart featuring a bounty of seasonal vegetables like butternut squash, zucchini, and maitake mushrooms, and a tomatillo and poblano broth, offer actual comfort in a bowl. If picking up, do yourself a favor and head one block over to Hyde Park’s beloved Silver Room on 53rd Street. There you’ll find a treasure trove of goodies for yourself and anyone on your holiday shopping list. Available for pickup and delivery Wednesday through Sunday.

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