Local

Few Spirits, a small-batch distillery that produces whiskey, gin, and other liquors, opened in Evanston in 2011. The venue hosts tours and tastings, and can accommodate private groups of up to 25. The tour leads guests through the distillery floor, where a distiller encourages guests to ask questions. The activity costs around $20 per head, and hosts can purchase bottles of liquor for tastings or take-home gifts.

A subsidiary of the Toronto-based company Cinespace, Cinespace Chicago Film Studios houses soundproof stages, production offices, on-site dining areas, a prop and decor rental facility, and a fully functioning studio. The venue's largest stage, which can host private events, is 100,000 square feet and can seat 2,000 guests for dinner or hold receptions for 5,000. The space has an on-site event planner and caterer.

In Uptown, Aragon Ballroom was completed in the 1920s. Designed to evoke the courtyard of a Spanish palace, the space is decked with mosaic tiles, palm trees, and glowing stars embedded in the ceiling. In its 20,000-square-foot central space, the venue can host gatherings for 4,800 guests.

McKinlock Court at the Art Institute of Chicago recently became available for semi-private events for groups of 30 to 100. Surrounding a replica of a Danish sculpture called "Fountain of the Tritons," the tree-lined space can also be bought out for larger groups with as many as 300 guests. Chefs Tony Mantuano and Devon Quinn incorporate local, seasonal ingredients into menu items.

A sitting area outside the meeting rooms has colorful furniture, Wi-Fi, and computer stations.

Ada St. opened in March in Noble Square. The entire venue is available for rent on Mondays and Tuesdays, when the space is closed to the public. The capacity is 45, and in the warmer months a backyard opens up to accommodate an additional 20 guests. Cocktails have poetic names such as the "Falling in Love Again," which combines Reisling with lemon and vermouth, and the "Tangled Up in Blue" is made with scotch, yellow chartreuse, and orange bitters. Bar bites include ricotta crostini, marinated olives, and crispy black-eyed peas. A list of sharable plates includes salmon tartare, Southern-fried quail, and polenta fries. Pastry chef Tony Galzin, formerly of MK, offers dessert selections such as brioche donuts with port wine caramel.

Red Door took over the former Duchamp space in Bucktown in early May. The 1,100 square foot bar and eatery has globally inspired pub grub from executive chef Troy Graves and can be rented for seated dinners or receptions. The interior holds 100, and a 2,500-square-foot beer garden seats 100 and holds 400 standing during the warmer months. Menu items include rabbit schnitzel with sauerkraut and honey mustard; soy-cured salmon with Asian pear, cucumber, basil, and ponzu; and baby octopus with cauliflower, olive, celery, and sherry. Mixologist Jeremiah Krickhahn's cocktails include the Yuzu Julep made with whiskey, Yuzu juice, muddled shiso, and gum syrup; the High Tea combines orange-blossom-tea-infused bourbon with bitters, flamed cinnamon, and orange zest.

From the owners of Moe's Cantina, Mercer One Thirteen opened in River North in May. The restaurant-lounge hybrid has a fireplace, tree-bark accents, and earthy hues with pops of orange. The sleek space can hold 450 guests or host semiprivate functions for groups of 30 or more. Modern American menu items include thyme-crusted salmon, chicken-pesto sandwiches, and roasted beet salad. Cocktails include the Blackberry Old Fashioned, a tarragon-garnished Mule, and the Bleu Noir, made with cherry Grey Goose vodka, blueberry juice, and Grand Marnier.

The Drinkingbird came to Lincoln Park in May, and can host events for 82 inside and 33 on a patio. The Las Vegas-inspired cocktail lounge has neon lights, wallpaper with a Walt Disney original pattern, orange leather booths, and a bar with an antiqued-mirror backdrop. An back room can host events for 50, and has a billiards table and a remote-controlled fireplace topped with a turquoise hood. Old-fashioned cocktails include the Paloma Punch, which mixes tequila with agave syrup, lime, soda, and grapefruit bitters. The opening food selection includes rillette with house-baked challah, beer mustard, bourbon butter, and smoked pork belly; scallops with roasted carrot puree, chimichurri, grapefruit, and frisee; and a hamburger on a brioche bun with caramelized onions, bacon, fried egg, and Gruyere cheese.

Old Town Pour House opened in March. The 10,000-square-foot venue claims that its 90-strong selection of tap brews is the largest in the city, and the spot also serves wine and seasonal cocktails. A menu of American fare includes crab fondue, ahi tuna, and Guinness-braised short ribs. Its private dining room, which has its own bar area with eight brews on tap, can host seated functions for 30 or 50 guests standing. The space also has two wall-mounted flat-screen TVs and three communal tables.

In Andersonville, the three-level Premise sprang up in April.  Brian Runge, former chef at Graham Elliot, mans the kitchen, and his menu includes Spanish mackerel with Manzanilla tapenade and pickled quail egg as well as fluke tartare. The salon, a 1,400-square-foot cocktail lounge on the second floor, seats 40 and holds 50 for cocktails. The fireplace-equipped room was inspired by a baron's parlor and serves high-end bar snacks such as foie gras-stuffed pretzels and craft cocktails. With a farm table, crystal chandeliers, and seating in plush, tufted chairs, the third-floor King's room was designed for private events can host dinners for eight to 12; it can be rented out in conjunction with the salon to host cocktail receptions for 60.

Meaning "force" in Italian, Forza came to Lincoln Park in late March. The restaurant and bar serves Italian fare like antipasti and homemade pastas. The wine list offers more than 50 global selections, and craft cocktails range from a martini with muddled blueberries to a jalapeno-infused tequila drink shaken with agave nectar, pineapple juice, and sparkling apple cider. Inspired by a bar in southern Italy, the interior seats 60 or holds 99 for a reception, and is outfitted with dark wood, cream-colored light shades, old-fashioned bar stools and leather banquettes. Inspired by a shared love for Audrey Hepburn and other classic beauties, the co-owners hired makeup artist Lisa Pekofsky to create a distinct look for the staff. This summer, owners will open a champagne bar in the neighboring space; it will host receptions for 100 and seat 40.

The Monkey's Paw opened in Lincoln Park in May. With a wide selection of whiskeys and dishes such as orzo with vanilla-poached lobster and New York strip steak with horseradish Hollandaise, the venue can be bought out for groups of 70 or more. The semiprivate Library, with bookshelves and leather lounge seating, can seat eight, while a larger semiprivate room can hold 20.

RM Champagne Salon is awaiting its final licenses and is slated to open soon. Inspired by the classic feminine style of Grace Kelly, the interior is outfitted with candles, fresh flowers, antique hand mirrors, and vintage crystal perfume bottles. Specializing (obviously) in champagne, the West Loop spot also offers cheeses, tea sandwiches, and petits fours. Available for private and semiprivate events, the venue has around 60 seats and can host cocktail receptions for more than 100. A patio can host alfresco seated functions for 40 and has standing from for 75.

A new location of Bar Louie sprang up in River North in February. Available for buyout, the space holds 274 inside and 94 on a patio. A raised lounge area can host semiprivate functions for 80, and has two flat-screen TVs for presentations, soft seating, and standard table seating. Overall, the space has 15 TVs. The venue offers build-your-own burger buffets; stations can also hold pasta, quesadillas, or the "After Work" snack selection that includes chicken wings, hummus, and calamari.

Estate Ultra Bar opened on Leap Day along the Chicago River. Available for buyout, the 8,000-square-foot venue can host receptions for some 260 guests. Several smaller areas are also available for private events. Later this year, a rooftop lounge will open, as will a riverfront dining area and a semi-enclosed patio called the Gazebo. The outdoor spaces will all be available for private functions, and though final capacities are still being determined, venue reps say that the alfresco spaces combined will hold more than 100 guests. Chef Chris Turano oversees the menu, where specialty items include lobster mac and cheese with a Goldfish-cracker crust. Mixologist Dan de los Monteros, formerly of the Aviary, stirs up seasonal cocktails.

III Forks Steakhouse opened last fall near Millennium Park. With cabanas, stone fireplaces, and a knotty pine and granite bar, its rooftop lounge overlooks the park and the city skyline and can host events for 100 guests. The lounge has its own menu of small plates, with selections such as tobiko deviled eggs, lamb meatballs, and duck served in waffle cones.

BLT American Brasserie opened in December on the first floor of the former Montgomery Ward headquarters in River North and is designed to channel 1920s Europe. A large private dining room can seat 120 or hold 200 for cocktail receptions, and the room can be divided into two smaller spaces. Along Chicago Avenue, a massive back patio can host alfresco functions for 500, and the venue can arrange for tent rentals. In front, a patio that opens this spring has a 140-person capacity and can host private brunches, dinners, and cocktail receptions. Chef Laurent Tourondel, executive chef at Brasserie Ruhlmann in Rockefeller Center, oversees the menu. Items include coconut-macadamia-shrimp sushi rolls, oysters and little-neck clams from the raw bar, pizzas prepared in a brick oven, and steak frites.

Originally open in July 2011, Frontier's 125-seat patio added a full-service bar in October and four flat-screen TVs for presentations. By May, the space will have a retractable roof and an outdoor cocktail list with punch bowls and seasonal drinks. Group dinners can include whole-roasted pig, lamb, or goat with sides such as macaroni and cheese and johnnycakes.

The serene upper level is decorated with birch branches.

The first floor houses a glowing bar and a small lounge area. The cocktail list includes the Hibiscus Silk and an apple-pear saketini.

Calligraphy and hanging sake barrels spruce up the entryway.

Glassed-in displays hold Japanese antiques.

On the first floor, the main dining room holds 95 and has a sushi bar in back.

Public Chicago, a new Ian Schrager property in the Gold Coast, houses three meeting rooms.  

Exposa is filled with Bidermeier furniture, which guests can purchase or simply lounge on.

Exposa offers 2,600 square feet of event space.

Exposa can host seated dinners for 70. Preferred caterers include Blue Plate.

In the Columbian Room, setup options include classroom seating, roundtable discussions, lectures, or lunch meetings.

A space adjacent to the Columbian Room offers food and beverage service.

The Columbian Room can accommodate groups of as many as 120.

Prizes included a dance-on role in the Joffrey Ballet's production of Don Quixote.

The Wit Hotel's rooftop bar, aptly named Roof, underwent large-scale renovations in April. The 27th-floor spot now has a glass retractable roof, an elaborate LED light system, a new DJ booth, and a six-by-twelve- foot outdoor display monitor. Equipped to run videos, DVDs and Power Point presentations, the 7,000-square-foot venue has indoor and outdoor areas that can each hold 150 guests. The menu specializes in small plates, and a pizza oven cooks up pies in the main bar area.

Named after the Vietnamese word for "little one," Embeya will open in the West Loop early this fall. Chef Thai Dang (pictured left), formerly of Ria and L20, will offer a menu of traditional and contemporary Asian fare. Cocktails will contain unexpected ingredients complemented with edible garnishes. Modeled after a high-end resort, the 7,000-square-foot space will have design elements such as wood from Bali, light fixtures inspired by sea urchins, and a cloudlike sculpture made of resin flowers. A private dining room, decorated with paintings of elephants, will hold 62.

Master Sommelier Alpana Singh plans to open the Boarding House in River North this fall. With multiple floors, the upscale restaurant and wine bar will take over a vintage building that was—appropriately—a boardinghouse at one time. Billed as the city's first restaurant to be owned by a master sommelier, the eatery will offer wine-driven menus developed by chef Christian Gosselin of Sofitel Chicago and Bistronomic. In the cellar and first-floor wine bar, the menu will focus on California-style pizzas, shared plates, and charcuterie. The second level, called the Blue Room, will serve as the private dining room. On the third level, Room 720 will have a beveled ceiling made of wine bottles and bay windows overlooking the city skyline. In Room 720, the chef will serve globally inspired entrées made with local ingredients.

Set to open in November in River North, the Tortoise Club will have a classic dining-club style. With throwback cocktails, wines, and—of course—club cuisine, the menu was developed by executive chef Gray McNally, formerly of Spiaggia, BOKA, and the Elysian hotel. The dapper spot will host private events for groups of eight to 40, and is expected to be a hotspot for power lunches.

In River North, Baume & Brix will open this fall. The venue is named after culinary terms that refer to the scales used to measure sugar and the gravity of liquids. Chef and partner Thomas Elliott Bowman, formerly of iNG and Moto, has developed a menu divided into small, large, and sweet plates. Items include white sturgeon with salsify, white asparagus, and milk skin; and avocado cheesecake. The so-called "Mirrored" cocktail menu juxtaposes traditional, classic cocktails with updated versions of the same drink. For example, the Classic Manhattan cocktail is offered, as is the Modern Manhattan, made with Japanese whiskey, house-made vermouth, maraschino-infused ice cubes, and sassafras bitters. Inspired by a vintage map of Chicago, the interior has a 60-seat bar and lounge, a 106-seat main dining room, and a private dining room that seats 48. A chef's table can host dinners for six.

Amy Morton—daughter of Morton's steak house founder Arnie Morton—plans to open Found in Evanston in mid- to late October. A rear private dining room will host events for 20 to 50, while smaller groups can reserve a book-filled space referred to as the Library. The entire restaurant can be rented out for events for 200. With a bohemian, literary aesthetic, the venue will be decked with vintage furniture. Chef Nicole Pederson, formerly of C-House and Lula Cafe, will oversee a menu that focuses on what owners call "the new American palate." There will be plenty of vegetarian options, a few cuts of steak and other meats, and casked wines from the Midwest. The cocktail program is described as "apothecary-esque," and beverages will include house-made tinctures and juices.