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Bottle, Fork, Bar, Restaurant

April 10, 2014
Bottlefork

It seems that all the more often in this F&B day and age, restaurants and bars need to excel in both the culinary and libation departments in order to merely survive, let alone thrive. Unless a restaurant pairs its excellent food with equally good wine and cocktails, and a bar its boutique beers and signature tipples with at the very least tasty small plates, customers are likely to take their business elsewhere. Thankfully, new Chicago drink n’ diner Bottlefork seems well aware of this trend toward diversity, and not only are they doing it, but doing it well.

The space easily and equally serves as both bar and restaurant, with a 40 ft counter running the length of the room on one side, and stripe-banquetted booths the other, with a smattering of regular dining tables in the front window. Naturally adding to the venue’s double-threat credentials is the stellar team behind it: Kevin Hickey, formerly of Allium, brings his globally-influenced comfort fare to the fore via charcuterie, salad, share and main plates spanning smoked lamb rib with tamarind and yogurt, ‘Popcorn’ sweetbreads, and chorizo stuffed squid; while ex-Drawing Room bar manager Brandon Phillips’ beverage program eschews the gimmicky in favour of well-executed classics and interesting signature blends like the Loft on Broadway, with Aylesbury Duck vodka, Liqueur de Violette, Campano Bianco, lemon and syrup. Bottle, fork, bar, restaurant… all bases covered.

441 N Clark St / +1 312 955 1900 / dinner Tue-Sat / bottlefork.com
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