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  1. Illustration: Arthur Mount
    Illustration: Arthur Mount

    Lillie’s Q’s Charlie McKenna with Metropolitan
    Beer
    Lillie’s Q Brew
    Profile
    Though darker than most lagers, it’s crisp enough to cut through rich barbecue.
    The experience
    “Cooking in my day was always about wine; beer, for me, has taken over from wine,” McKenna says. “There are so many different nuances.”
    Drink it
    Year-round (1856 W North Ave, 773-772-5500)

  2. Illustration: Arthur Mount
    Illustration: Arthur Mount

    GT Fish & Oyster’s Giuseppe Tentori with Goose Island
    Beer
    Squid Ink Saison
    Profile
    Gets its inky hue from chocolate rye, but the flavors remain bright and spicy.
    The experience
    “The hardest part was not knowing what it was going to taste like [until it was finished],” Tentori notes. “I had to trust Jared [Rouben, pub brewer at Goose Island].”
    Drink it
    With saffron rice–stuffed squid, the dish it was specifically designed for, starting August 1 (531 N Wells St, 312-929-3501)

  3. Illustration: Arthur Mount
    Illustration: Arthur Mount

    City Provisions’ Cleetus Friedman with Flossmoor Station
    Beer
    Summer Wheat Ale
    Profile
    Conjures crisp salad with citrus, fennel, coriander and pepper.
    The experience
    “I was thinking fennel and orange for this beer; Nick [Barron, brewer at Flossmoor Station] was thinking rhubarb. We went back and forth,” Friedman recalls.
    Drink it
    On tap beginning August 16 (1818 W Wilson Ave, 773-293-2489)

Our chefs dive into beer-making (with the help of some pros).

Chefs team up with local breweries for custom drafts.

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