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Craft cocktail lounge from two Violet Hour vets, featuring a standout Cajun menu. Cash only.

Our Review

Cocktails get top billing at this Logan Square cocktail bar helmed by two veterans of the Violet Hour, but what steals the show is the exceptional Cajun food from chef Alfredo Nogueira, a New Orleans native. Nogueira goes deep south with little details like a simple basket of saltines served with a smoky, creamy trout dip and his signature house-made hot sauce. His biscuits are minipucks of flaky fluffiness, served with tubs of cane-syrup compound butter and pepper jelly. His luxuriously fatty gumbo and transcendent dirty rice are uncompromising Louisiana culinary icons, but Nogueira successfully takes liberties as well, offering dishes like a mushroom debris po'boy, the umami-rich fungi convincingly subbing for the shredded beef of the classic sandwich. The astonishingly good fried chicken breast sandwich, crunchy and bursting with juices, comes topped with slaw and slathered in mayo, both made in-house, as is everything from the chowchow to the pepper jelly. There are very few dishes on this menu you should feel comfortable skipping; certainly you shouldn't neglect the house-made boucherie plate or the sole dessert, a custardy bread pudding drenched in rum sauce and topped with shards of molar-defying praline. Read the full review >>

Mike Sula

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Bar Details

On my first visits to this cocktail bar, I didn't find it an exceptional place to drink. The spirits list wasn't very deep, and the then-current drinks menu was dominated by local brands, a noble gesture that nevertheless didn't make for much variety. The cocktails themselves tended toward the sweet. But partners Robert Haynes and Henry Prendergast promise to refresh the menu frequently, and a special Malort cocktail I sampled on a return visit should be a sign of better things to come—sweet and fruity up front and bitter on the finish, it was a lavish bouquet of a drink reminiscent of some of the best things ever poured at the Violet Hour, Haynes and Prendergast's former workplace. Analogue is a boite as well as a restaurant and bar: at 11 PM the kitchen closes and the tables are cleared to make way for DJs and musicians. —Mike Sula

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