It’s not the big things. It’s the thousand trivial cuts that erode the soul. However, parsing woes, unless you are Larry David, has never gotten anyone anywhere. The only choice is to push through, to do the work. Advertisements
On the weekends, when the bankers flee to the ’burbs, filching swigs of liquor on the Metra, the LaSalle Street canyon goes dark. The corridor between Jackson Boulevard and Madison Street becomes a lonely hearts club, inhabited by scant hotel dwellers and a few stragglers purged from revelry at The Berghoff or Miller’s Pub. It’s precisely the kind of noir landscape you’d expect Batman might perch above on a skyscraper cornice, contemplating his existential doom.
Like George Clooney, cocktails get better with age.
HORCHATA If your jaw is wired shut, Nuevo Léon’s horchata, the popular milky rice drink sweetened with sugar and dusted with cinnamon, is the perfect straw-friendly fix. 1515 W. 18th St.; 312-421-1517 $1.75 AGUA FRESCA Typically, agua fresca, a mix of water and fruit available at almost every taquería, tastes like diluted Kool-Aid. The one at La Lagartija Taquería is a juicy elixir rife with sweet watermelon cubes and plump strawberry hunks. 132 S. Ashland Ave.; 312-733-7772 $2.25 MARGARITA A good margarita starts with 100 percent blue agave tequila and real lime juice. By that standard, the margarita at Salud Tequila Lounge, made with peppery pear-noted Herradura Silver, agave syrup, and fresh-squeezed lime is great. 1471 N. Milwaukee Ave.; 773-235-5577 $8 CHAMPURRADO Mexican hot chocolate often means thin reconstituted powder mix. Rick Bayless’s sandwich emporium, Xoco, serves a thick brew of champurrado (bean-to-cup chocolate) made with fresh-roasted ground cacao beans that display bright acidity and nuanced coffeelike flavors. 449 N. Clark St.; 312-334-3688 $2.50 to $4.25 MICHELADA Start with beer and mix in any number of items, such as salt, hot sauce, or honey, and you’ve got yourself a hot cocktail. Maiz’s tart rum, lime, and Mexican beer mix, a.k.a.…
Last week Oprah discovered ethical eating and the whole Michael Pollan anthology.