We love the tourists who love Chicago – here’s a few from some sunny, cold April days:
Visit Chicago Discover the World
We are proud to be connected to the Concierge program of the First Lady- the Chicago Architecture River Boat Tours – the best way to see Chicago. Just ask at breakfast, but we can assist you with getting tickets (dock opens at 9 am daily) – even same day for tours on this most popular sightseeing tour in downtown Chicago. Just ask staff at breakfast to assist you with tickets – you will need to pay a $10 deposit at the Two Urns and the balance of $29.43 is due at the dock when you pick up your tickets.
Niche Ink just announced Chicago and Wicker Park neighborhood as the #4 on their list of places for Millennials to live.
Just one more reason to stay in Wicker Park on your next visit to Chicago. Our tip for the day: The Bedford – a great lounge located in the safety deposit vault of a bank just 2 blocks from the Two Urns. Stop by for a late night drink, have a little supper, enjoy all Wicker Park has to offer.
I always loved playing April Fool jokes on my mother, but now I do the reverse – the joke’s on me as Two Urns offers a great discount for the month of April.
Book any room on April 1st, 2014 for just $89 Sunday – Thursday or $99/night Friday/Saturdays for any length of stay during the month of April – valid for any number of nights, but no other discounts are available on this great rate. This is a one day wonder of a deal and it’s no joke. So help us welcome the warmer winds of April (they just gotta be better than March) this April Fool’s Day.
Although we have always planned dining here, we just never made it through the charming back alley entrance into this French bistro before today. Just the perfect amount of lighting for a great first date or romantic dinner we enjoyed the Beet salad the Boston Lobster Salad, Horseradish crusted Salmon was excellent and the Tenderloin was also very good. Wine was excellent and the service was superb, attentive and yet not intrusive, thorough and not stuffy. A big thumbs up for Cafe Absinthe in Wicker Park: just enter through the alley off Damen, just north of North Avenue – follow the green sprite. About $50/person with drink.
Ingredients (2 servings):
Saute onion and chopped asparagus lightly in olive oil. Steam tips and set aside. Scramble eggs lightly add onion and asparagus,salt and pepper. Plate in small bowl add two asparagus tips and Brava sauce
Every summer the neighborhoods of Chicago come alive with different festivals and events. We love all the handmade indie-vibe crafters that are here during the Renegade Craft Fair every September. The West Fest offers a great line up of music talent, artisan and sidewalk shopping. Design Harvest highlights many of the city’s unique design firms and is always the last “hurrah” of the festival season, just in time for autumn. All in “West Town” the area directly north west of the Loop (Division Street south to Grand) here are some of the 2014 highlights:
We always have lots of guests who come in for these events so plan early to book to get the best room choice.
This recipe is from Carol Nebughr, the innkeeper at Windy Hill Acres Inn in Cobden, IL. This is also one of my favorite recipes from the Illinois Bed and Breakfast cookbook. Makes 1 dozen.
Preheat oven to 400 degrees Fahrenheit and grease the cups of a muffin tin. Put the chopped apricots in the boiling water and let sit 2 minutes. Puree well in food processer. (I also like using one cup of frozen or fresh apricot puree in place of the dried apricots in water- I have lots from our two apricot trees every July and so I puree and freeze those ripe juicy apricots that just fall off the pit and I like the soft, less chunky muffin that it makes – but when I run out of my frozen stash – I will use dried apricots as this original recipe specifies). In a mixing bowl, cream together the sugar and oil. Add the baking soda to the sour cream and let sit a few minutes until foamy. Add the sour cream mixture, apricots, orange zest and dry ingredients and 1/3 cup pecans together gently. Fill the greased muffin cups 7/8 full, sprinkle the rest of the pecans on top of the muffins and bake 20-22 minutes. Cool and serve.