Public House has taken all the trappings of a typical sports bar—TVs everywhere, fried cheese curds and free-flowing beer—and yuppified them. This isn’t an insult. Sleek leather banquettes illuminated by bright green lighting draw a sophisticated after-work bar crowd rather than the rowdy Wrigleyville campus scene. A hefty beer list pieced together by six cicerones boasts American craft ales and specialty Belgians for the beer snobs. Meanwhile, chef David Blonsky elevates bar staples, making corn dogs out of Kobe beef, and mustard flavored with pineapple and beer. Those fried cheese curds? Here, they’re served with a healthy dose of eggplant caponata and Parmesan-peppercorn. 400 N State St (312-265-1240).