Chicagoans don't discriminate when it comes to booze: We love guzzling craft beer, fancy cocktails, margaritas by the pitcher and interesting wines. Our city is a drinker's paradise with options that run the gamut—from age-old dives and secret speakeasies to ritzy rooftops and watering holes open till 4am. No matter what neighborhood you find yourself in, there's sure to be a bartender waiting to fix you a drink.
The Publican in the West Loop is known for a lot of things—its stellar beer list, syrup-braised bacon and impossibly fresh oysters. But there are some serious hits on the cocktail menu and the wine list, too, both of which are curated by Melissa Romanos, whose resume includes stints at amazing Chicago restaurants like Nico Osteria, RPM Italian and Big Star. Today, Romanos is leading the bar team at the Publican and bringing some intriguing pours to the table. We chatted with the superstar bartender to get a feel for what does on and off the clock.
How did you get into bartending?
I was living in Boston and working at No. 9 Park, which is a really important restaurant as far as the bar world is concerned. I ended up applying as a server, and then very quickly the head bartender just kind of offered me a chance to spend a little time behind the bar. That was five years ago.
What’s your favorite wine varietal come spring?
I have one specific wine that I want to bring into the Publican that I’m super excited about. It’s a riesling frizzante from Mosel, Germany, and it’s just crushable. It’s got perfect acidity and the slightest effervescence. It’s incredibly refreshing, and you just want to sit outside and sip on it.
What are three types of booze you always have at home?
I definitely have a bottle of bubbles—if it’s the right week, champagne, of course. I do love mescal—there’s always mescal here at home. And whiskey, for sure.
Do you have a favorite neighborhood bar?
Whenever I’m done with work on the earlier side, I love to go to Bad Hunter and sip on some tasty cocktails. I love it there. Prairie School is new in the neighborhood too, and I’ve been a few times. It’s so great. I do like to go to Billy Sunday as much as I can—it’s probably my favorite bar in the city. And Violet Hour, of course—and not just because I work for the company. It’s Violet Hour.
What’s the weirdest ingredient you’ve ever used in a cocktail?
Shiitake mushrooms. I was working on a cocktail pairing for Ramenfest a couple of years ago, and I went with shiitake mushrooms and rum. It worked out really well, and it wasn’t as weird as I thought it would be.
