Sprawling new barstaurant featuring "notorious" food and drink, the former from Kendal Duque (Sepia, City Tavern).
Gastropub from Craig Fass and Mandy Franklin (Menagerie, Cooper's) featuring gourmet burgers and more than 60 beers.
Chain upscale sports bar where the motto is "Let the Finn begin."
Riverside gastropub with a spectacular view that almost makes up for the lackluster food.
Just the place we need while teetering on a worldwide economic abyss.
Gastropub with an extensive beer list and an off-street patio.
"Farm-to-tavern" restaurant and bar with an extensive beer menu.
Bar featuring 24 beers on tap and an extensive selection of whiskeys, plus beer-friendly food, now overseen by chef Cleetus Friedman.
Upscale gastropub across the street from Millennium Park.
Chicago location of a San Francisco-based chain, offering dolled-up burgers, in-house brewing and a full bar, and karaoke in the upstairs lounge.
Brewpub from Rock Bottom vet Pete Crowley.
Beverly brewpub and barbecue.
Massive Tribune Tower hangar featuring 114 craft beers on tap and a (theoretically) seasonal menu from Scott Walton (Markethouse).
Gastropub from the people behind Wilde Bar & Restaurant and Beckett's Public House, featuring more than 100 beers and 300 whiskeys.
Links Taproom is more bar than restaurant; the food seems to be there solely to line the stomachs of patrons, allowing them to absorb some of the 36 beers and three wines on tap. There's no table service, and the left side of the menu covers a somewhat alarming range, from shrimp cocktail to hummus to Caesar salad to empanadas to fried smelt. The right side of the menu, devoted to house-made sausages served with myriad toppings, is more promising. The Deer Creek sausage, a venison link with cherry cider compote, pickled vegetables, and arugula, was pleasantly gamy, but an even better bet is the bratwurst, made with veal and pork shoulder; we opted for the caramelized beer onions and stout mustard on top. Links boasts that its fries are hand cut, but the thin strips of potato that arrived could have used a harder fry, and once they got cold not even the dipping sauces—we chose goat cheese-garlic and bourbon barbecue—could make them appealing.
27 total results