Your accountant said it was the single most impulsive thing you could have done.
In other words, you now have a boat.
But if that accountant is so smart, ask him if he knows of a cooler way to arrive for a few bottles of bubbly and Surf & Turf Sliders.
As you wait for the answer, drop anchor at Quay, a sprawling waterside eating-and-drinking complex, in soft-open mode along the Ogden Slip near Navy Pier.
It’s located in the former DeLaCosta space, so naturally you could just walk through the front door on Illinois. There, you’ll find a sturdy bar outfitted with industrial pipework and about a million television screens.
But keep going.
Past the glass wall, where you can watch chefs busy themselves over 22-ounce bone-in rib eyes, aged sirloin and pan-roasted halibut. Past the cushy dining room, where you’ll have your next business meeting with said meat products. (Right now, this room’s still BYOB.) When you finally arrive at a place that looks like a sunporch with a fully operational bar, you’ll realize you should have just valeted your watercraft and started here.
In the afternoon, watch the light fade and cruises dock as you slurp oysters, munch lobster sliders and sip sauvignon blanc. And once they get their bearings, Quay plans to go the bottle service route with weekend DJs.
Bring your snorkel.
In other words, you now have a boat.
But if that accountant is so smart, ask him if he knows of a cooler way to arrive for a few bottles of bubbly and Surf & Turf Sliders.
As you wait for the answer, drop anchor at Quay, a sprawling waterside eating-and-drinking complex, in soft-open mode along the Ogden Slip near Navy Pier.
It’s located in the former DeLaCosta space, so naturally you could just walk through the front door on Illinois. There, you’ll find a sturdy bar outfitted with industrial pipework and about a million television screens.
But keep going.
Past the glass wall, where you can watch chefs busy themselves over 22-ounce bone-in rib eyes, aged sirloin and pan-roasted halibut. Past the cushy dining room, where you’ll have your next business meeting with said meat products. (Right now, this room’s still BYOB.) When you finally arrive at a place that looks like a sunporch with a fully operational bar, you’ll realize you should have just valeted your watercraft and started here.
In the afternoon, watch the light fade and cruises dock as you slurp oysters, munch lobster sliders and sip sauvignon blanc. And once they get their bearings, Quay plans to go the bottle service route with weekend DJs.
Bring your snorkel.
