Ethyl's Beer & Wine Dive opening this weekend
Thu Jun 16 2011
Photograph: Dave Rentauskas
There's paper over the windows at Francesca's Forno, but don't for a second think that Scott Harris (Francesca's, Purple Pig, Davanti Enoteca, TOC Lifetime Achievement Award recipient) is taking a time out. While the Forno space remodels into Panza (a bruschetteria and wine bar...kind of like Harris's Di Sotto Enoteca) and Glaze (a doughnut shop...hopefully kind of like this one), word came via Chicago magazine's Dish that Harris would be opening Ethyl's Beer & Wine Dive, a casual restaurant and bar aimed toward UIC students, this Sunday. Jaysen Euler, formerly of Stanley's Kitchen, will be putting out bar food with trendy ingredients: beer-battered cheese curds, Pimento mac-and-cheese, chicken-and-waffles (Check out the full menu after the jump!). Meanwhile the beverage menu is geared toward value, with wines available in 2.5-ounce and 5-ounce pours (as well as by the bottle) and an incredibly extensive selection of beer in cans (seriously, almost 50). This week: PBR. Next week: The world.
Ethyl's (324 S Racine Ave, 312-433-0007) opens this Sunday, June 19, at 5pm and will be open for dinner only for the first week; after that, the hours are 11am–2am daily and until 3am on Saturdays.