Don't call this beer-focused hot spot a gastropub—chef Paul Kahan (of Blackbird fame) prefers "beer hall" (though wine is available, too). Certainly the long communal tables, at which beer connoisseurs sample from a selection hovering around 100 brews, give the bustling space the air of an Oktoberfest celebration. Chef de cuisine Brian Huston's seafood- and pork-focused menu does give an elevated nod to pub fare, though, and diners share shucked oysters and just-fried pork rinds before tucking into grilled, smoky country ribs, fried perch, and beef-heart tartare. Arrive early or call for a reservation—seating fills up fast.
Aug 20, 2012
very comunal if that's your thing this is the place, the pork shoulder is worth putting up with whatever nonsense you have to. Also love all the chicago sourced ingredients like smelt. weak wine list but the Beer is yummy