Pat Pourri

Adobo Grill's chef Freddy Sanchez will be hosting a weeklongpromotion beginning Dec. 11, featuring a special menu using Hassavocados from Mexico. Cocktails and appetizers to entrees anddesserts. The menu will include holiday (green and red) guacamole;tostaditas de ceviche; Hass avocado salad. The special entree is anadobo- and habanero-rubbed grilled ahi tuna. For dessert, Sanchez iswhipping up avocado ice cream. Sanchez will show guests how to makeeasy and delicious dips for holiday entertaining during a free demoat Adobo Grill (Wicker Park), 2005 W. Division, on Dec. 14,beginning at 5:30 p.m. Anyone hosting a party this season will learnsimple, sure-to-please "dip tips." Call (773) 252-9990 for moreinformation.

Time to think about it. Scoozi (410 W. Huron, 312-943-5900) willhost two New Year's Eve events on Dec. 31. An early seating, 4-6:30p.m., is just for kids and their families and will feature "kiddiespecials," entertainment and sparkling white grape juice. One lateseating, 6:30-10 p.m., is for adults only.

New restaurants are opening faster than you can say "Lights out."Here are a few.

Marigold (4832 N. Broadway, 773-293-4653) is all about romanticatmosphere and upscale Indian food, with a strong focus onvegetarian.

Midtown Kitchen & Bar (203 N. La Salle, 312-379-5086). It used tobe a Monday's, but you wouldn't know it. The food is contemporaryAmerican to the core. Probably nothing you haven't run into before,but I give the place an A for creativity.

Adesso (3332 N. Broadway, 773-868-1516). It's a work in progressthat I hope moves along faster now that it has several weeks underits belt. There's the usual gnocchi, arancini and Tuscan-this-andthat going on here, but what's with the chicken and pesto burger?