Things to do in Chicago this fall: 6 new bars opening
From a massive bar from the Tippling Brothers to a new project from a former Violet Hour bartender, this fall promises to keep us in great cocktails.
By Matt Kirouac|
This fall isn’t just about restaurants—there are some noteworthy bars opening as well. Mercadito Hospitality gives River North a sprawling new beer and cocktail hall, a former Violet Hour bartender strikes out on his own and a Bavarian beer hall comes to Logan Square. Here’s where you’ll be drinking this fall.
About: Bruce Finkelman and Craig Golden are at it again. The duo that helped bring us Longman & Eagle and the Empty Bottle are poised to breathe new life into Pilsen’s historic Thalia Hall with a multi-tiered dining, drinking and entertainment complex this fall. First up, a modern tavern called Dusek’s treading in beer-inspired cuisine by Longman & Eagle’s Jared Wentworth and a beer list curated by cicerone Will Duncan. Downstairs is a drink den called Punch House, specializing in—you guessed it—punch cocktails. A music venue is set to follow down the road.
Analogue Opening Date: Mid-October Where: 2523 N Milwaukee Ave
About: Logan Square’s cocktail cred is about to go through the roof when a couple of Violet Hour vets open Analogue on Milwaukee Avenue. Partners Henry Prendergrast and Robert F. Haynes III derive inspiration from Chicago’s grungier 1970s era for their boisterous bar, thumping with a sound system designed by Tony Lazarra. Crafty cocktails come in a variety of styles, including Japanese-inspired drinks and composed shots, adjoined by New Orleans-style food from chef Alfredo Nogueira.
Tippling Hall Opening Date: Late October Where: 640 N Franklin St
About: The latest project from Mercadito Hospitality is a beer and cocktail forum called Tippling Hall, a showcase for the Tippling Bros. Paul Tanguay and Tad Carducci. These cocktail craftsmen have developed renown for their drink programs at Tavernita and Little Market Brasserie, and guests at Tippling Hall can expect a fresh array of potable innovations, along with eclectic eats by chef Ryan Poli.
About: German restaurants don’t open very often around these parts, so Nathan Sears and Adam Hebert are making up for lost ground by debuting two German restaurants in one. The dual concept is one part Bavarian beer hall (The Radler) and one tiny part tasting menu-only dining room (D.A.S.). Sears mans the kitchen crafting sausages and such, as Hebert helms the beer-centric beverage program.