Bill Terlato bought his turn-of-the-century, English-style manor almost 20 years ago. But standing on the Lake Bluff manse’s lush green lawn, he notices a set of stone stairs leading to a grove of trees for the first time. “I literally did not know that was there,” he says. That’s because when Terlato is at the Tangley Oaks estate, he’s not there to relax — he’s there to work. The sprawling property serves as the headquarters for Terlato Wines International and as home base for Terlato, who oversees all aspects of his nearly 70 brands.
There’s no shortage of steakhouses in Chicago, which meant that Matt Moore and David Flom had an added challenge when opening Chicago Cut in 2010. So the steakhouse vets immediately set themselves apart, serving steaks dry-aged and butchered in-house in an upscale yet unpretentious setting. Three years later, they’re differentiating themselves once again with a new executive chef, Travis Strickland (above), and a menu focus that goes beyond the beef to highlight seafood and local products.
Eight years ago, Heather Korpella was ready for a change. She gave up her career as a broker’s assistant at the Chicago Board of Trade and started waiting tables at Merkle’s Bar & Grill (3516 N. Clark) in anticipation of moving to California. But Korpella’s plans went out the door when AAR Corp. Sales Director Ben Wollitz walked into the bar.
Unlike the rest of the working world, Perry Farrell very rarely comes down with a case of the Mondays. Instead, the rock ’n’ roll icon and founder of Lollapalooza charges into each new week armed with an arsenal of ideas for brainstorming sessions, dubbed “Monday Morning Meetings.”
Save some effort on ironing by embracing flowing knife pleats. With light fabrics and an easy-breezy attitude, it’s the perfect trend for beating summer’s searing heat — plus, with designers pleating everything from elegant gowns to cute minis, there’s an option for every occasion.
Popular nightclub Studio Paris (59 W. Hubbard) always draws a crowd, and the evening of July 11 was no exception. More than 350 young professionals turned up to support the fourth annual Lynn Sage Cancer Research Foundation’s Summer Cocktail Party.
Sidle up to almost any bar in Chicago and open a drink menu and you’ll find fewer traditional three-part cocktails, as epitomized by the bourbon-bitters-vermouth Manhattan. Instead, elbowing classics off the counter are multicomponent concoctions containing both unfamiliar, exotic ingredients and everyday edibles that you never expected to find in a drink. Here are a few of the strangest cocktail elements found in Chicago right now — and why they’re toastworthy.