Drinking
PHOTOGRAPHS: TOP LEFT: ANDREW NAWROCKI; TOP RIGHT: JACLYN RIVAS; BOTTOM RIGHT: KARI SKAFLEN; CENTER, CENTER LEFT: ANDREW NAWROCKI
Drinking On our radar
KNOW YOUR BARTENDER
Mony Bunni, manager, Queen Mary Tavern 2125 W Division St (312-374-3013, queenmary
tavern.com)
How do you come up with your cocktail recipes?
GreenRiver GreenRiver
As soon as the team behind New York’s Dead Rabbit Grocery & Grog announced plans to open a Chicago bar with the immensely talented Julia Momose (the Aviary and the Office) as head bartender, it was clear GreenRiver would become one of the most important bars of the year. And it is. Drinks named for historical Chicago figures incorporate unexpected ingredients; the Peace Frog is a savory rhum agricole cocktail with black trumpet mushrooms, and Diamond Jim bears smoky mescal and herbal Old Bay tincture. Chef Aaron Lirette’s menu is excellent as well: Try the fried chicken oysters, basically elegant chicken nuggets with spicy pickled Fresno chili sauce. 259 E Erie St (312-337- 0101,
greenriverchi.com)
Knowing every ingredient and what it tastes like separately. It gives you a good idea of what will go together. Queen Mary Tavern explores British nautical drinks. What do you serve?
Crown Liquors Crown Liquors
Avondale’s old-school taproom and liquor store got a refresh this year when the Rocking Horse and Dante’s Pizzeria team took it over. While beer is the comfortable tavern’s focus, with 24 regularly rotating taps and beer flights along with dozens of cans and bottles, you’ll also find a solid cocktail list. Cha Cha Damore, made with rum, Amaro di Angostura, Domaine de Canton and bitters, is a cool- weather sipper, while the Rosado is a bright concoction with mescal and hibiscus-infused tequila. If you’re hungry, snack on Mama’s Nuts or order from Dante’s. 2821 N Milwaukee Ave (773-252-9741)
There’s a focus on gin and rum, Scotch and fortified wine. Rum and gin are just things you equate with the British Navy; Scotch is right there, and it ties into the whole U.K. thing. Our signatures are two large-format cocktails, a navy grog and a tea punch that comes in a teapot with teacups. In the winter, it will be warm, but in the summer, it will become a cold punch. What’s the most important skill a bartender should have? Being able to talk to people. At the end of the day, bartending is a skill you can learn, but people skills and being able to read guests and anticipate what they need is so important.—Amy Cavanaugh
I Gilt Bar
Ampersand Wine Bar Ampersand Wine Bar
You might expect a wine bar to have hundreds of bottles and a hefty list. That’s not so at Darren McGraw’s (Charlie Trotter’s) Ampersand, where the global wine offerings are refreshingly well edited. Most cost less than $10 a glass, so try a couple while relaxing over small plates, like a lyonnaise salad with a quivering poached egg and orange segments or an adorable plate of tiny cookies and candies. 4845 N Damen Ave (773-728-0031,
ampersandchicago.com)
40
TIMEOUT.COM/CHICAGO December 2015–February 2016
CANDACE C.M., LOGAN SQUARE
“My go-to for postwork drinks. It’s where ‘Let’s just get a glass of wine’ always turns into the works, with apps, truffle pasta and pie. Every. Single. Time.”
LEAVE YOUR OWN REVIEW
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