And as long as your out and about, you might as well take advantage of some of Chicago’s other Not-At-The-Office activities. Crain’s put together their top 10 list of things to do during NATO—including shopping at Haberdash. Here are a couple of our favorites from their list (see the full list here)…

SIP (or gulp/chug) during Chicago Craft Beer Week (see above video), happening all around town this week. See website for complete list of locations, times and events, at chibeerweek.com.

EAT your weight in crawfish at the McGee’s 23rd Annual Headsucker’s Ball, complete with live music.

CELEBRATE Woody Guthrie’s 100th birthday with Tom Morello at Metro.

LISTEN to Walt Whitman and the Soul Children of Chicago—a partnership of the Soul Children of Chicago and Sweden’s Voices of Unity, a one-night only performance in Hyde Park, hosted by the DuSable Museum.

EXPLORE the Museum of Science and Industry with buy one, get one free admission (download voucher here).

REGRESS for a cause: spiked bug juice and s’mores at the Campfire Ball. Proceeds go to Children’s Oncology Services, Inc.

So, what are Craig’s thoughts on the connection between fashion and food? “As people define themselves, they use a lot of different things—their cultural interests, their interest in art, and food and beverage has definitely come into that, as far as defining your identity,” says Craig, “And, of course fashion is an easy one, that’s probably the most obvious. I think as people try to paint a picture of who they are—food, beverage, fashion, they all kind of fall into that.”

Both food and fashion experience a reawakening of sorts, every spring: “It’s great for us, this location—we have all the glass, we’re on the corner of River North so there’s lots of people out. When everyone comes out of the Chicago doldrums, so to speak, they’re out, they’re walking, they’re down in this neighborhood, and they see us. Champagne—it’s an easy fit.” We couldn’t agree more.

Craig, who calls his personal style casual American, says, “I like colors that sometimes people are a little bit afraid to wear… I like to keep it a little lively. But I also like to be comfortable, I don’t like to feel buttoned up or complicated.” Something else that’s decidedly uncomplicated? Craig’s recipe for the High Sage Cocktail, below.

Shot on location at Pops for Champagne | 601 N. State Street, Chicago, IL 60611

LBM 1911 Soft Jacket in Cement, Gitman Vintage Oxford Button Down, Haberdash Pocket Square

Walkover Franklin Suede Wingtip in Dirty Buck, Pantherella Rugby Stripe Sock in Rarebell

Levi’s Made and Crafted Ruler Straight Denim in Rigid, Tanner Goods Skinny Standard Belt in Natural

High Sage Cocktail

Every wash the boys from K.C. cook up is based on the wear pattern from an employee or a customer’s previous pair. “I used one of my original Henley’s that I broke in for inspiration for the Cali wash,” says founder Matt Baldwin. “We use a process with resin for the 3D whiskering behind the knees, and the upper thighs that is applied and raised by hand. It’s an extremely labor intensive process where we hand sand, and wash the jean down to that perfect spring/summer color.” That’s love. And yeah, $232 ain’t necessarily cheap, but there’s 99 days between Memorial Day and Labor Day this year… Let’s just say it works out to a bargain…

Photo: Baldwin Denim

Paul McGee & Matt Eisler

Craig Cooper

Jerry Kamhi & Richie Farina

Merlin Verrier & Jerry Kamhi

Paul McGee with Adam & Jerry

Richie Farina

Matt Eisler with Adam & Jerry

Olmeca Tequila

Adam & Alex

Brian and Phil

Photo Credit: Yewon Kim

Photo c/o Bistronomic

Imported spirits and a tasteful wine list complete the experience. The final air of sophistication, however, comes not from the perfectly plated selections, but from Chef Martial Noguier himself.

So, what originally brought the incomparable Chef Martial Noguier to Chicgao, back in 1998?

“The story is funny. I was at Jumby Bay, a resort in Antigua, for two and a half years, and I wanted to go somewhere,” said Noguier, who quickly found openings in Washington D.C., San Francisco, and, of course, Chicago.

According to Noguier, when he showed up for his first interview at the Pump Room, his first instinct was to turn around and walk right back out again. “As I was leaving, the general manager said, ‘Are you Martial?’ I said, ‘Yes, we have interview together.’ And I said to him, ‘You know what, I don’t want to waste your time, but I’m not going to be a chef here.’” The general manger then convinced him to have a seat to learn a bit more about what was planned for the classic establishment, back in 1998.

“We sit together and he showed me the plan, the renovation, the budget ($2 million), and because I love a challenge, I decided to stay. I took the job, and it’s true — they changed a lot, they did more than a $2 million renovation, the restaurant looked beautiful, everything was new, and we did very well. I stayed there for two and a half years, and the restaurant was doing well.” After that, he caught even more acclaim at the now-closed West Loop favorite, one sixtyblue.

“When I was at one sixtyblue [and later at the Sofitel], I wanted to open my own restaurant, and I was looking for the right space and the right opportunity,” said Noguier. “And when I found Bistronomic, I think I was very lucky. It has been 1 year and two months since I opened my own restaurant, and we are doing very well. We are very successful.” Between his culinary prowess and his personal style (he and his wife were also featured on the cover of Chicago Magazine’s 20 Chicagoans With Style back in 2003), we thought he’d make the perfect addition to our Spring look book. Scroll down for his recipe for Roasted Amish Chickens / Fresh Thyme / Chardonnay Wine Reductions.

Shot on location at Bistronomic | 840 N. Wabash Ave., Chicago, IL 60611

LBM 1911 Barberis Chalkstripe Suit in Grey

DS Dundee Bib Front Shirt in White

Grenson Sid Brogue in Burgundy

Roasted Amish Chickens / Fresh Thyme / Chardonnay Wine Reductions

And for the few moments we were able to break away from our spot, here’s what we gathered. (1) Franks ‘n’ Dawgs was, is, and will always be, in a word, awesome. Try the Slammin’ Salmon. (2) As far as real estate goes, being across from Smilebooth was pretty fantastic — instant entertainment. (3) We’re very excited to start carrying Winter Session at Haberdash, and also to meet the folks from Duke Cannon. (4) We can’t wait for Antique Taco to open up in Wicker Park.

The Hill-Side

Benjo’s, Terrapin Stationers, & Left Field Cards

MJ + Grace at Dose Market

Apolis + Haberdash Market Bag with Inventory Magazine, Randolph Engineering sunglasses

Apolis + Haberdash Market Bag

Photo Credit: Yewon Kim

In fact, the Mackintosh is completely waterproof, a feature that not all rainwear can boast. The history of the Mackintosh begins not with the coat, but with the waterproof, rubberized fabric from which it’s made, patented in 1823 by Charles Macintosh, a chemist in Glasgow.

The History of the Mackintosh

At the time, the only defense against Great Britain’s often daunting weather was oiled cloth. Across the pond in South America, the practice of coating cloth with rubber latex had been around for hundreds of years, but the latex needed to bring that practice to Europe was too unstable to be shipped. Which brings us to Charles Macintosh, whose invention was not only born of necessity, but also from a sort of one-man’s-trash innovation.

Charles Macintosh, Photo Source

Gas light standards in Charing Cross (1890), Photo Source

You see, as early as 1792 gas lights were popping up on the streets of Glasgow, followed by the formation of the Glasgow Gas Light Co. in 1817. Charles contracted to buy the waste products generated by the gas company, from which he was able to extract ammonia to be used in his father’s dyeing company, leaving him with a mix of organic liquids, coal tar naphtha. Still following? In an 1818 article, J. Syme proposed that such a substance could be used as a rubber solvent, noting that the advent of gas lighting meant it would be not only cheap, but also readily available.

After some trial and error, Macintosh discovered a way to use the rubber to create his new ‘Mackintosh Fabric,’ produced by spreading the liquid, natural rubber between two fabrics, then heating and pressing them together.

The coat made of this new fabric garned massive attention across Britain and, despite some early trials in the company’s formative years, was quickly adopted as the British Army Coat for WWI and WWII and also the overcoat uniform for British Rail. (Read a full history here.) Which brings us to today, back to that rainy day in Chicago — and a trip to Haberdash to pick up your new ‘Mack.’

100 Secrets of MACKINTOSH

Last Fall, Mackintosh began releasing a series of videos, titled 100 Secrets of MACKINTOSH. Brief, stylish videos featuring brand and thought leaders from across the fashion community. We’ve included a selection of these below—or, click here to see the entire set.

Yes, we’ve teamed up with ten of Chicago’s most highly regarded men in the culinary scene, and we’ll be officially releasing the look book at our event next week. Please join us as we unveil our love of fashion and food with No Shirt, No Shoes, No Service.

You’ll receive a limited edition copy of the look book, which features shots of each of these famed chefs and restaurateurs in his own restaurant/bar and a collection of their personal recipes.

So, you’ll be able to recreate Dale Levitski’s croque monsier, Curtis Duffy’s ramp marmalade, Donnie Madia’s salsa crudo di pomodoro, and Paul McGee’s rum old fashioned cocktail (to name just a few). Guests will also enjoy a hosted tequila bar from Olmeca Alta 100% Blue Agave tequila.

when thursday, april 26 6-9 pm

where 607 & 611 north state street + adjoining courtyard

rsvp email events@zapwater.com