Drinking
PHOTOGRAPHS: TOP LEFT; CENTER LEFT: JASON LITTLE; TOP RIGHT: JACLYN RIVAS; BOTTOM RIGHT: MARTHA WILLIAMS; BOTTOM CENTER: KAITLYN MCQUAID
Drinking On our radar
KNOW YOUR BREWER
B R EWE R
Di Rodriguez, brewer, Goose Island Beer Company 1800 W Fulton St (800-466-7363,
gooseisland.com)
The Sixth Band of Bohemia The Sixth
Ben Schiller (the Berkshire Room) is one of the city’s best bartenders, surpassing our very high expectations at the Sixth, a cocktail bar in Lincoln Square. Located next to Roots, also run by the Fifty/50 group, the Sixth serves an array of whimsical cocktails: Doris, a floral gin drink with a stemmed rose suspended in ice; Silly Rabbit, layered with orange-, lemon-, raspberry- and grape-flavored ice cubes, and served with a light gin cocktail and mint bitters for doctoring it to taste; and Spaceman Spiff, a mescal cocktail placed in an astronaut’s helmet atop a terrarium. As fun as the drinks seem, they taste even better. 2200 W Lawrence Ave (773-433-5959,
thesixthbar.com)
Farm Bar
What brew are you working on? I went to Tulum, Mexico, and we had mescal mules instead of Moscow mules. They were delicious. We’re going to work on the two-barrel brewing system made for trials (some of which come into the taproom) to try to do a mescal mule–inspired beer.
What’s the best part of brewing? You have to be a problem solver, you have to be an engineer, you have to be a chemist—it’s a lot of things wrapped in one. It keeps me busy and keeps me learning something every day.
What beer will you always order? I really like Off Color Brewing. The Apex Predator is fantastic. And Le Woof, it’s the Bière de Garde— it’s really good. I like Chicago breweries in general, but I’m really into Off Color right now. —Elizabeth Atkinson
I Band of Bohemia
When Alinea vets team up to open a brewery, they probably won’t be brewing standard IPAs and lagers. Band of Bohemia serves culinary- focused beers, like Grilled Apple Tarragon and Orange Chicory Rye, which are perfectly suited to pairing with dishes like a potato cake with romesco sauce and tapenade, or bison tartare sprinkled with cured egg yolk. In the morning, stop by for coffee, tea and pastries from Floriole. 4710 N Ravenswood Ave (773-271- 4710,
bandofbohemia.com)
Farm Bar
The Midwest offers a great bounty of food and drink producers, and cozy Farm Bar (little sister to Farmhouse in River North and Evanston) celebrates local spirits, beer and cider, and offers a menu of bar fare. The team has a farm in Mineral Point, Wisconsin, and besides providing ingredients for dishes like lightly fried cheese curds and a savory-sweet burger with caramelized onions, herbed goat cheese and sour cherry cider jam, it grows apples for a very dry, tasty house cider. Cocktail drinkers should try a Professor Woland, with Rhine Hall apple brandy, rum, pear and cinnamon. 1300 W Wellington Ave (773-281-2599,
facebook.com/farmbars)
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TIMEOUT.COM/CHICAGO March–May 2016
BETSY K., WEST TOWN “I go to the Berkshire Room to get a Dealer’s Choice. I’m guaranteed an off-menu cocktail personally crafted to my liking every time. My favorite combo: gin base, herbaceous profile, served in a coupe.”
WRITE YOUR OWN REVIEW
timeout.com/reviewchicago
Room The Berkshire
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