Drinking
PHOTOGRAPHS: TOP LEFT: MARTHA WILLIAMS; TOP CENTER: JASON LITTLE; TOP RIGHT: RICKY KLUGE; CENTER: NICK MURWAY
Drinking On our radar
KNOW YOUR BARTENDER
Broken Shaker
The Chicago branch of the Miami hot spot may be a little cozier than the Florida pool bar, but the palm tree wallpaper and octopus decor combine with dark wood panels and kitschy knickknacks for a wholly original, funky space. Bartender Freddie Sarkis created an excellent menu of drinks for this outpost, like Da Mickey Finn Bird with hibiscus grenadine, Averna amaro and blackstrap rum. 19 E Ohio St (312-940-3699,
thefreehand.com/chicago)
Villains
After closing in 2012, this South Loop bar underwent a revamp, changing hands and addresses. The changes paid off—not only does chef Dennis Stover (HotChocolate) challenge the concept of bar food with a thoughtful menu of dishes like fall- apart tender pork shoulder with pickled cherries, but the regularly changing beer menu includes 40 well-selected beers, including brews from places as far afield as Norway and Spain, that you can’t
easily find elsewhere in the city. 730 S Clark St (312-583-0283,
villainschicago.com)
The Heavy Feather The ’70s are back at the Heavy Feather but thankfully with much better drinks. Bartender Doug Phillips (Scofflaw) crafts cocktails from the era, like a velvety amaretto sour, improved with the addition of bourbon and frothy egg white, and a grasshopper ice cream drink, fortified with cognac. Located above Slippery Slope, cozy tables and rolling armchairs make this the kind of joint you’ll want to settle in for a whole evening. 2357 N Milwaukee Ave (773-799-8504)
Game Room
Located on the second floor of the Chicago Athletic Association, this sprawling bar has pool tables, a foosball table, chessboards and a bocce court, so there’s plenty to entertain you between rounds of affordable, well-made drinks from Paul McGee (Lost Lake), like a spritely Sherry Cobbler and a bracing rum-amaro highball. Snacks from Peter Coenen are fair- inspired, like a warm pretzel with gooey beer cheese and a root beer float spiked with fernet. 12 S Michigan Ave (312-940-3552,
chicagoathletichotel.com)
36
TIMEOUT.COM/CHICAGO September–November 2015
Anthony Mitchell, beverage director, La Sirena Clandestina 954 W Fulton Market (312-226- 5300,
lasirenachicago.com) and El Che Bar (upcoming)
What’s your cocktail style? I bring an approachable feel—I’m not going to make a 10-touch cocktail, but I’ll make a four-touch cocktail with really awesome ingredients. Nobody wants to wait 18 minutes for a drink. How did you craft your palate? People often ask what I drink, and I want it all. It’s how I grew up— I come from a huge family, and every time my parents and I would go to a family event, everyone would bring a dish and my parents would make me try one of everything. I’ve had that philosophy my whole life. Where do you head on your night off, and what do you order? I want [Miller] High Life and whiskey or gin. I live three doors down from Best Intentions (3281 W Armitage Ave, 312-818-1254,
bestintentionschicago.com). That’s where you’ll find my butt on a barstool.
I Rogers Park Social
BILL M., WEST ROGERS PARK “Rogers Park Social is exactly what a neighborhood bar should be. And I can bring my dog. It’s hard to do better than that.”
LEAVE YOUR OWN REVIEW
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