The teams from Four Corners Tavern Group (Benchmark, Schoolyard, Kirkwood, Fremont) and Hogsalt (Au Cheval, Gilt Bar, Bavette’s, Doughnut Vault) have collaborated to bring you SteakBar, opening on April 14 at 1500 N Wells St.
The nostalgic yet modern space blends creative food with energetic nightlife. But instead of grabbing the check after you eat, you can stay out late in a multi-level bar decorated with mirrors that double as TVs, leather booths and shelves packed with vintage electronics.
The drink menu features a solid list of classic cocktails and riffs on traditional takes created by Four Corners’ beverage director Tim Ryll and Hogsalt’s beverage director Jean Tomaro. You'll find four signature draft cocktails, served individually or in shareable pitchers.
The Fireball Old Fashioned draft is the essence of SteakBar—it’s a timeless drink punched up with cinnamon whiskey. Also on draft is a Manhattan with Evan Williams bourbon and Carpano Antica, an Italian vermouth. The citrusy but sweet Steakbar Punch made with vodka, Aperol, St. Germain and lemon will be refreshing in the summer. Lastly, the Hemingway daiquiri is a little more complex and crafted with white rum, grapefruit juice, lime and a faintly sweet and nutty maraschino liqueur.
Other than draft cocktails, you can choose from a selection of shaken classics, strong old-school drinks and martinis. You can’t go wrong with the beautifully simple gimlet or the lightly sweet and citrusy Lillet Rose martini made with St. Germain and lemon. If you’re looking for something that packs a punch—the Vieux Carré, which Ryll calls a “sazerac on steroids,” is boozy with a slight sweetness. The actual sazerac on the menu takes the New Orleans cocktail and riffs off the traditional recipe with an absinthe rinse, giving the drink an herbaceous, woody scent. If you prefer a crisp, clean finish, opt for the Vesper, a vodka, gin and Lillet Blanc martini.
As for the rest of the beverage menu, you can find a modest selection of draft or canned beer and an even longer list of wines by the glass and bottle. The Old Town spot will be open for dinner on weekdays and ease into weekend service after the initial opening.