• Signature Drink: The Sloe Burn

     
    FROM THE Spring 2018 ISSUE
     

Situated at the thriving intersection of Chicago’s Six Corners in Wicker Park, Café Robey combines modern American dining with high ceilings, floor-to-ceiling windows, and a new menu and drink program. Head chef Kevin McAllister churns out delectable menu items like pastrami-style duck and brioche french toast, while the new drink menu offers delights such as this Sloe Burn.

INGREDIENTS
—1.5 oz. Banhez Mezcal
—.5 oz. Falernum
—.5 oz. Sloe Gin
—.75 oz. lime juice
—.75 oz. Orgeat
—Peychaud’s Bitters (to garnish)
—toasted rosemary (to garnish)

DIRECTIONS
Combine all ingredients in a shaker. Strain into Collins glass over crushed ice. Top with 4 dashes of Peychaud’s Bitters. Garnish with toasted rosemary.

Courtesy of Café Robey

Each morning at 6:15 a.m., Spiaggia Director of Sales Erica Yack wakes up, drinks her coffee, walks a mile to her office at 980 N. Michigan, and works on returning hundreds of emails and voicemails (including at least 12-15 RFPs a day). But if that was the most rigorous part of her routine, it would be a quiet day for Yack, who is constantly caught in a balancing act that includes managing client demands, following up on leads, executing events and leading a small sales team at the fine-dining restaurant. 

 

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