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ON THE TOWN ���Harry Caray���s is my Cheers, where people know who I am. It���s a nice feeling.��� ���TONY ABRUSCATO PHOTOGRAPHY BY KATRINA WITTKAMP continued from page 82 TA: I have, actually. A lot of times if I���m in the neighborhood, I���ll stop in the bar area and have a quick lunch. They���ve given me the Wi-Fi password, so I���m able to do e-mails and work. MA: Speaking of work, a lot of work must go into making the Flower & Garden Show come together. TA: The physical setup takes 11 days, but planning takes up to 18 months or longer. You have to get flowers into greenhouses Tony Abruscato saw the and get builders [booked]; arrange for 1,400 tons of sand and soil, restaurant���s namesake the first time he dined here, boulders, stones, bricks, flowers. I use my background in logistimore than a decade ago. cal management to work with our team and get the garden builders and trucks and materials in. MA: The show has such a storied history, which dates back to 1847. How do you embrace tradition while still moving forward? TA: [The history] is one of the things I���m trying to recapture because I think it���s important. Everyone wants to be younger, but we���re reclaiming our age. I���m doing a couple of things: I instituted a philosophy of ���inspire, educate, and motivate.��� It���s great to get people to talk about something���recycling, [going] green���but how do we get people to actually do it? At the show, we teach people how to do it. The other thing we���re doing is creating greater partnerships with the American Institute of Floral Designers and The Garden Clubs of Illinois. The buzzing dining MA: Do you remember the first time you room at Harry Caray���s. came to Harry Caray���s? TA: It was long before I met Grant [DePorter]; it had to be 15 or 20 years ago. I came in for the first time, and sitting at this table in the seat I���m sitting in was Harry Caray. He was having dinner, the signature chicken Vesuvio or the pork chops���those were his favorites���and he was the nicest man in the world. People were coming up to him saying hello, talking baseball, and he was signing autographs. It was an experience that I really remember. So for me Abruscato���s it���s kind of strange: Fifteen or 20 years later, here I am, friends with the owner go-to drink: Belvedere up and this is my table. with olives. MA: It must be different without Harry around. TA: The thing that���s fun is from time to time Harry���s wife, Dutchie, is here. It���s always great to see her���she���s a really sweet, energetic, fun lady. I���ve THE VIOLETTA gone to a lot of events with her; she���s a hoot. The specialty cocktail MA: What���s your go-to order? created by Harry TA: I love the antipasto platter: cheeses and meats and artichoke and Caray���s for the Chicago things. The calamari is very good as well. Typically I���ll get the Tallgrass Flower & Garden Show. beef New York strip. It���s organic, non-steroid, and [the cows] are actually raised in a field, which is rare these days. Often for lunch I���ll order off the menu���sorry Grant!���and have them grill me a piece of salmon with 1.5 oz. Effen Black steamed vegetables. Cherry Vodka MA: When you���re not at Harry Caray���s, where do you like to dine? 1.5 oz. Hpnotiq Harmonie TA: Dinotto Ristorante in Old Town has wonderful food, a great staff, Splash of cranberry and [I���ve been] longtime friends with the owners, Dino Lubbat and J.C. Canales. And Italian Village downtown is a piece of Chicago���s history, just Shake with ice and like the Flower and Garden Show. serve in a martini glass. The Chicago Flower & Garden Show runs March 9 through 17 at Navy Pier, 600 Garnish with a candied E. Grand Ave., 312-595-5400; chicagoflower.com. Dine at Harry Caray���s, 33 W. Kinzie edible violet. St., 312-828-0966; harrycarays.com MA 84 MICHIGANAVEMAG.COM 082-084_MA_Flavor_OntheTown_Spring13.indd 84 2/8/13 2:21 PM