What: Local line of artist-designed T-shirts riff on Chicago culture with ironic graphics (a cooler filled with tamales, bike meter).
Why: Ten percent of each sale goes to an area nonprofit (Esperanza Community Services thru Dec. 31). Plus, enter DAILYCANDY at checkout for 15 percent off thru Nov. 19.
When: You want to wear your civic pride on your sleeve.
Where: Online at scaredpanda.com.
Bamboo Fusion Massage
What: The new treatment ($105-$158) strikes a balance between a deep-tissue and relaxing rubdown, as heated bamboo shoots glide across your body.
Why: It’s a tension melter, if we ever felt one.
When: The holiday madness becomes too much.
Where: Mario Tricoci Hair Salon & Day Spa, 900 N. Michigan Ave., b/t Walton St. & Delaware Pl., lower lvl. (Find other locations online at tricoci.com.) For an appt., call 847-202-1900.
DECK THE HALLS
Holiday Decorations That Jingle Your Bell
What: Spruce up your digs with a made-to-order garland, snowflake mobile, 3-D paper mistletoe ball, or Charlie Brown Christmas tree.
Why: No one likes a Grinch.
When: Before the first snowfall.
Where: Online at dailycandy.com.
Lillie’s Q Thanksgiving Turkeys
What: Feast on the restaurant’s twelve-pound gobblers ($60), dry rubbed and smoked four to five hours.
Why: Give your family the bird.
When: Order by Nov. 23, 5 p.m.; pickup, Nov. 25, 9-11 a.m.
Where: Order at 773-772-5500. Pickup at 1856 W. North Ave., at Wolcott Ave.
Nana’s A Spirited Dinner
What: The series kicks off with complimentary samples of Koval Distillery’s four new whiskeys and tasting-size portions of chef Guy Meikle’s dishes laced with whiskey and Seedling ingredients.
Why: Up the ante with a three-course prix fixe dinner ($50) in the main dining room.
When: Tonight. Dinner, 5-10 p.m.; tasting, 7-9 p.m.
Where: 3267 S. Halsted St., at 33rd St. Reservations (recommended) to 312-929-2486 or email@example.com.
Mercadito’s Tacos for Strength
What: Every month the resto introduces a new taco benefiting Share Our Strength. This round, it’s a braised chicken concoction (four for $16) created by Girl & the Goat chef Stephanie Izard.
Why: It’s lusciously topped with avocado creme fraiche, fermented black beans, olive tapenade, and shaved Brussels sprouts.
When: Thru Nov. 30.
Where: 108 W. Kinzie St., b/t LaSalle Blvd. & Clark St. (312-329-9555).
Photo: Courtesy of Scared Panda
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