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Show: Michael Rother's Hallogallo 2010 The former Neu! guitarist-keyboardist, backed by Aaron Mullan (Tall Firs) and Steve Shelley (Sonic Youth), uses themes from Neu!, Harmonia (his collaboration with Cluster), and his solo albums as launching points for driving, open-ended guitar jams and percolating proto-techno interludes.
Dinner: Aquitaine Intimate new Lincoln Park restaurant featuring the cuisine of chef Holly Willoughby (David Burke's Primehouse); review pending.
2221 N. Lincoln Ave., 773-698-8456
Show: Rhys Chatham, Bill Orcutt Rhys Chatham plays in support of his recent small-group album The Bern Project, where he returns to his first instrument, the trumpet, and uses it to explore the same territory—spacious drones shimmering with intricate harmonic effects—that he has with his famous electric-guitar orchestras. He'll play trumpet here as well, accompanied by guitarist David Daniell and drummer Tim Barnes. John Wiese and former Harry Pussy guitarist Bill Orcutt open the show, which kicks off the Adventures in Modern Music festival.
Dinner: Silver Spoon is one of a handful of local restaurants that will honor requests from non-Thais for food made "pet-pet," or Thai spicy. "Just as at Spoon, you can also get some of the more home-style dishes, like the marinated Thai fried chicken—small chunks of bird on the bone with a tamarind dipping sauce—which is every bit the miracle that it is on the mother ship," writes Mike Sula.
710 N. Rush St., 312-944-7100
Show: Tambours Sans Frontieres This percussion ensemble, which emigrated to Chicago in 2008, specializes in traditional rhythms from the Congo, which form the roots of myriad genres that have spread and evolved throughout Africa and the Americas. "Onstage they're both playful and virtuosic," writes Monica Kendrick, "summoning a huge sound that's somehow intimately familiar even to listeners for whom it's brand-new, as it's the heartbeat of so much of the planet's music."
Dinner: Barba Yianni Grecian Taverna Evenings here can be very quiet midweek (and even sometimes on the weekends), but the bar is usually full of local men in their 50s. This is a good place to try Greek wines with traditional cuisine. Egg-lemon soup is a highlight, as is the skordalia, mashed potatoes prepared with lemon juice, olive oil, and garlic; also served are a very good spanakopita, great kebabs, thin-cut lamb chops, and delicious moussaka.
4761 N. Lincoln Ave., 773-878-6400, barbayianni.com
Show: Rich Corpolongo Trio "Chicago reedist Rich Corpolongo recently released his first album as a leader in 12 years, Get Happy, a wonderfully naturalistic trio recording with bassist Dan Shapera and drummer Rusty Jones," writes Peter Margasak. "On previous efforts Corpolongo has focused on rigorous original material with an exploratory bent, even dipping into avant-garde techniques like serialism, but here he embraces old-school postbop—the program consists entirely of jazz standards."
Dinner: Pat's Pizza Some things, thankfully, just don't gentrify, and this storefront hole-in-the-wall is one of them, despite the condos surrounding it. Pat's cranks out respectable thin-crust pizza that many declare the best in town.
628 S. Clark St., 312-427-2320
Show: Mugabe and the White African The notion that only whites can be racist barely survives this riveting 2009 documentary about Michael Campbell, a humble and honorable Caucasian farmer who acquired his large land holdings in 1980, after the black takeover of Zimbabwe, and ever since then has been fighting the efforts of President Robert Mugabe to violently displace him.
Dinner: Kith & Kin Superior neighborhood pub with an extensive beer and wine list; the chefs are David Carrier and Andrew Brochu. "This is the inviting, irresistible place with casually excellent food that every neighborhood deserves," writes Mike Sula. The best new Chicago neighborhood restaurant of 2010.
1119 W. Webster Ave., 773-472-7070
Dinner: Lokal Inventive central European fusion restaurant and lounge with DJs and live music. "Dishes like aioli—made with the fermented rye flour traditionally used as the base for the sour soup zurek and served with fried calamari—manage to transcend the gimmickry associated with the worst and most unlikely excesses of fusion cuisine and turn out both subtle and delicious," writes Mike Sula.
1904 W. North Ave., 773-904-8113, lokalchicago.com