SHOES: Having watched “The Devil Wears Prada” for the umpteenth time last night it got me thinking about the Spring Prada shoes collection that is already in stores. Day dreaming about my favorite pair, knowing I can’t wearing them while it’s still snowing in Chicago, a girl can always anticipated their debut. As the Prada Spring collection is a kaleidoscope of color these gems are sturdy, sporty and sexy with a splash of color. So as I look longing at them in my closet, I can’t wait to strut down the street in my precious Prada. In the movie,  Emily Blunt said it best, “You sold your sole to the devil when you put on your first pair of Jimmy Choos.” It’s a good thing I am wearing Prada today.

GUYS: “The Devil in the White City” is a book about Chicago during The Chicago World’s Fair in 1893. It chronicles the profound effect architecture had on Chicago after the Great Chicago Fire in 1871 . During that time of rebuilding, many of the taverns and bars we go to today were established like Schaller’s Pump on Chicago’s Southside opening in 1881. Fast forward 130 years later and another book has been writing about Chicago’s history, only this one chronicles the city’s oldest and most famous watering holes. Sean Parnell is a barfly who calls himself “a drinker with a writing problem” and is the author of “Historic Bars of Chicago”. He turns his barroom experiences into tavern reviews, history lessons, and atmospheric takes on city bars. He has also researched taverns’ famous patrons, movie appearances and even alleged hauntings to include in his stories. The Chicago History Museum even hired Parnell to put together and lead historic pub crawls to some of the city’s best taverns. Now that he is considered a true tavern historian, I guess you can say his drinking habit is justified.

FOOD: Nothing says Chicago like a nice, big, juicy, steak so I asked my friends at Great Street Restaurant at the Renaissance Chicago Hotel for their recipe. Chef Robert Sikklia’s 20 oz Ribeye with BBQ rub and Steak butter is the best!

Preheat your grill, medium to medium-high heat

* One 20 ounce Bone-In Rib-eye
* 1 Tbsp olive oil
*1/2 tsp each salt and pepper
Oil and season both sides of the steak.

BBQ Rub: 1/2 tsp. allspice, 1 tsp granulated garlic, 1 tsp granulated onion, 1 tsp brown sugar, 1tsp paprika, 1 tsp cumin, 1 tsp celery salt, 1 tsp chopped parsley, 1 tsp minced garlic.

Mix together and rub on both sides of the steak.

Place the steak on the grill, flip when juices start to appear on the surface. Cook for another 4-5 minutes for medium rare. Pull the steak from the grill and let it rest on a plate.

Steak butter: 2 Tbsp soft, salted butter, 1 tsp chopped fresh thyme, 1 tsp chopped fresh chives, 1 tsp chopped fresh parsley, 1/2 tsp minced garlic. Mix together, and spoon onto steak while it is resting.

ENJOY!