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A series of bottles holding spirit-free drinks.
Smyth offers top-notch n/a pairings.
Galdones Photography

18 Chicago Restaurants and Bars With Excellent Booze-Free Beverages

Patrons might not miss booze when they drink at these spots

byKat OdellUpdated
View as Map
Smyth offers top-notch n/a pairings.
|Galdones Photography
byKat OdellUpdated

Thanks to a new genre of alcohol-free sprits likeSeedlipandCurious Elixirs, it’s easier than ever for restaurants and bars to up their booze-free beverage options beyond lemonade and iced tea. While some bars in Chicago serve a wide range of non-alcoholic drinks, and others offer just one or two, restaurants like Smyth and Elske are upping the game with sophisticated new beverage pairings that sidestep spirits, too. Below, a guide of where to find Chicago’s most interesting alcohol-free cocktails and innovative n/a beverage pairings for designated drivers, and those who choose to avoid booze.

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Note:Restaurants on this map are listed geographically.
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Young American

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Creative cocktail barYoung Americanin Logan Square offers a bevy of non-alcoholic drinks with the option to add CBD isolate. New to the menu is “#7,” with rooibos, tangerine tea, melon, ginger, lime, and cinnamon; and “#8” with golden oat milk, strawberry, lemon, and mint.

2545 N Kedzie Ave, Chicago, IL 60647
(773) 687-8385
(773) 687-8385
A pink cocktail in a tall glass.
Young American’s Ginseng Along
Young American [Official Photo]

Also featured in:

Daisies

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Seasonal new American spotDaisiesin Logan Square added a new booze-free drink to its bar menu this past fall. Designed by bartender Kevin Murphy, the earthy elixir “Mushroom Sour” blends shiitake mushroom, demerara sugar, lemon, and egg white.

2523 N Milwaukee Ave, Chicago, IL 60647
(773) 661-1671
(773) 661-1671
A bar interior
Daisies’s “Mushroom Sour” doesn’t contain alcohol.
Daisies [Official Photo]

Also featured in:

Galit

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Bar director Olivia Duncan over at hot Israeli additionGalitin Lincoln Park is mixing “On the Back Burner.” Available since the restaurant’s opening bar menu, the warm n/a drink calls for apple cider, fenugreek, and ginger.

2429 N Lincoln Ave, Chicago, IL 60614
(773) 360-8755
(773) 360-8755
A peach-hued drink in a rocks glass.
Galit’s “On the Back Burner” cocktail
Galit [Official Photo]

Also featured in:

Clever Rabbit

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Vegetarian restaurantClever Rabbitin Wicker Park serves n/a drinks named “Cottontails.” Expect spirit-free beverages like the “Charred Grapefruit Aqua Fresca,” with lime, agave, pink peppercorns, and grapefruit Topo Chico sparkling water.

2015 W Division St, Chicago, IL 60622
(773) 697-8711
(773) 697-8711
A charred grapefruit and bottle of sparkling water next to a cocktail.
Clever Rabbit’s “Charred Grapefruit Aqua Fresca”
Clever Rabbit [Official Photo]

Also featured in:

Le Colonial Chicago

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Gold Coast’s upscale Vietnamese restaurantLe Colonialserves a number of fruit-focused, alcohol-free libations, such as the “Mua He” with pineapple, mango, lychee, and lemon juice; and “Mua Dong” with cucumber, ginger beer and lime juice.

57 E Oak St, Chicago, IL 60611
(312) 255-0088
(312) 255-0088
A golden-lit bar.
Inside Le Colonial.
©www.neiljohnburger.com

Also featured in:

Pacific Standard Time

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One Off’s breezy, California-inspired restaurantPSTin River North definitely embraces spirit-free sips. On January 1, bartender Scott Stroemer added a number of new no-ABV drinks, including a Spanish gin and tonic-inspired option: “Orchard Tonic.” The drink calls for apple cider reduction, clover honey syrup, citric acid, and Fever Tree Mediterranean Tonic.

141 W Erie St, Chicago, IL 60654
(312) 736-1778
(312) 736-1778
A light and bright dining room.
Pacific Standard Time doesn’t skimp on n/a offerings.
Barry Brecheisen/Eater Chicago

Also featured in:

Flora Fauna

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Flora Fauna, the Latin American and Southeast Asian-inspired number from industry vets Liz Pearce and Jonathan Meyer, has created a unique beverage program. The bar offers draft cocktails designed in a way that guests can customize. Drinkers can choose from five different bases and order one of those solo, or add an extra flavor blend to make it their own. They can also order any booze-free addition as a n/a drink with soda and lime, or tonic and lemon.

11 W Illinois St, Chicago, IL 60654
(312) 624-9276
(312) 624-9276
An orange cocktail held by someone with long red nails.
Flora Fauna offers an array of customizable booze-free cocktails
Flora Fauna [Official Photo]

Also featured in:

Gibsons Italia

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Gibsons’ newerItalian hotspotbalances pasta with cocktails. Bar manager Stephen Gleich is behind options such as “Ginger Grapefruit Fizz” with grapefruit juice, lemon juice, honey, and ginger beer; and “Melon Spritz” with watermelon juice, lime, agave, and cucumber soda.

233 N Canal St, Chicago, IL 60606
(312) 414-1100
(312) 414-1100
A pale orange-hued cocktail.
Gibsons Italia’s Ginger Grapefruit Fizz
Gibsons Italia [Official Photo]

Also featured in:

The Publican

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At Fulton Market iconthe Publican, bartender Will Owen is serving “Forest of Gold” for those looking to skip booze. On the menu since this past winter, the mocktail incorporates verjus rouge, grapefruit, spruce and juniper syrup, coriander, black pepper, allspice, and star anise.

837 W Fulton Market, Chicago, IL 60607
(312) 733-9555
(312) 733-9555
A pink cocktail in a stemless wine glass.
The Publican’s Forest of Gold cocktail
伊莎貝爾Langheim /上e Off Hospitality

Also featured in:

Oriole

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Chef Noah Sandoval’s two-Michelin-starred West Loop tasting menu hauntOrioleoffers drinkers the option to sign up for a spirit-free beverage pairing ($95), or to order n/a drinks a la carte. Helmed by drinks expert Julia Momose (Kumiko), options include “Hammersmith Palace” with banana, tarragon, and lime; and “A ∩ B” with Duche de Longueville sparkling cider andgenmaichatea.

661 W Walnut St, Chicago, IL 60661
(312) 877-5339
(312) 877-5339
A green cocktail in a tall glass.
Oriole’s “Hammersmith Palace”
Sammy Faze

Also featured in:

Kumiko

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Over at lauded Japanese-inspired cocktail lairKumikoin the West Loop, Julia Momose is mixing and muddling a number of spirit-free drinks. “Protea” calls for adzuki, purple sweet potato vinegar, Seedlip Spice 94, verjus rouge, Fever Tree club soda and Top Note Tonic; “Pepperberry Tonic” incorporates Tasmanian pepperberry, sansho, angelica root, and grapefruit, and Fever Tree elderflower tonic; while “Remedy” mixes kinmokusei, fennel seed, angelica root, and Top Note Tonic.

630 W Lake St, Chicago, IL 60661
(312) 285-2912
(312) 285-2912
A clear cocktail in a short glass.
Kumiko’s “Remedy” mocktail
Sammy Faze

Also featured in:

Gaijin

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At chef Paul Virant’s new West Loop Japanese pancake pusherGaijin, bartender Julius White is offering the n/a “Hibiscus Fizz.” with Rare Tea Cellar Hibiscus Dream syrup, umami shrub, and high pressure club soda.

950 W Lake St, Chicago, IL 60607
(312) 265-1348
(312) 265-1348
The inside of a dark-hued restaurant and bar.
Gaijin diners can pair Japanese pancakes with n/a drinks.
Gaijin [Official Photo]

Also featured in:

Smyth

Copy Link

Two-Michelin-starredSmythis on top of non-alcoholic beverage pairings. Helmed by head chef Luke Feltz, the drinks, priced at $105, $70, and $45, incorporate ubiquitous preserved ingredients — items grown at Smyth’s agricultural partner, the Farm. Expect blends such as blackberry, juniper, and Earl Grey tea; and honeycrisp apple with fig leaf.

177 N Ada St #101, Chicago, IL 60607
(773) 913-3773
(773) 913-3773
Bottles lined up on a wooden table.
Smyth’s offers excellent non-alcoholic beverage pairings
Galdones Photography

Also featured in:

Bad Hunter

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Veggie-focused Randolph Street restaurantBad Hunteroffers n/a drinks, too. “Petty Before Bitter,” designed by Vinny Starble and Brandon Thrash, was inspired by the tart citrus bitter notes found in apertif wines or amari. The drink calls for dried and fresh citrus peels, dried red berries, hibiscus, rose hip, cinchona bark, gentian root, angelica root, vegetable glycerol, and sparkling water.

2308, 802 W Randolph St, Chicago, IL 60607
(312) 265-1745
(312) 265-1745
A bright red drink in a tall glass with a metal straw
Bad Hunter’s “Petty Before Bitter”
Bad Hunter [Official]

Elske

Copy Link

Danish-inspiredElskein the West Loop offers seasonal booze-free drinks on its a la carte cocktail list, as well as a juice pairing to complement its set menu. Individual drinks include spirit-free “Shaken” with celery, hops, and lemon; and “Collins,” with carrot, ginger, lime, and curry.

1350 W Randolph St, Chicago, IL 60607
(312) 733 - 1314
(312) 733 - 1314
Four stemmed glasses sit on top of a bar.
Elske offers n/a options like “Shaken” and “Collins.”
Carolina Mariana Rodriguez

Also featured in:

More inMaps

Marz Community Brewing Company

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Experimental Bridgeport taproom and breweryMarz Community Brewing Companyisn’t just focusing on beer. It also offers many booze-free options, including “Flower Power,” a CBD-fueled elixir with ingredients like hibiscus, chamomile, and cinnamon; and “Juniper Fizz,” also spiked with CBD, and enriched with vanilla bean, spruce, and blood orange.

3630 S Iron St, Chicago, IL 60609
(773) 579-1935
(773) 579-1935
View this post on Instagram

@chicagomag featured Marz in their new issue saying our taproom is one of the best bars in the city! They also interviewed some artists that make label art for our beers. . “Drinkable Art Marz taps a variety of artists — some local — to create its labels. Here’s the story behind three of those designs. . 1. Bubbly Kriek Designed by Paul Nudd “My artwork is really rooted in biology, cell division, and mutation,” says Nudd. “It has a lot to do with fermentation — this beer is alive.” . 2. Dans le Sud Designed by Adi Goodrich “I thought about beer as a soup, with heat, yeast, and all the other ingredients,” Goodrich says. Her avant-garde label also nods to 1960s artist Guy Debord, who celebrated the joy in everyday life. . 3. Jungle Boogie Designed by Luke Pelletier “I’d seen something that was jungly in Pelletier’s work, and we asked him to lean into that,” says Michael Freimuth, Marz’s creative director. “We were looking for something very organic.” . . #marz #bestbarsinchicago #artofbeer #chicagomagazine #craftbeer #chicago @lukepelletier @adigoodrich @paul_nudd @therealfranklyn

A post shared byMarz Community Brewing Co(@marzbrewing) on

Also featured in:

Virtue Restaurant

Copy Link

Virtue, Erick Williams’s Southern restaurant that hit Hyde Park just over a year ago, offers spirit-free imbibing options. “The Hummingbird” is flavored with basil and bitter lemon, while “the Duke of Earl” calls for Earl Grey tea, star anise, lemon, and egg white.

1462 E 53rd St, Chicago, IL 60615
(773) 947-8831
(773) 947-8831
A stemmed cocktail glass with a yellow cocktail topped with white foam.
Virtue’s “the Duke of Earl”
Virtue [Official Photo]

Also featured in:

Mesler Kitchen | Bar | Lounge

Copy Link

Hyde Park’s new AmericanMesler Kitchen Barwithin the Sophy Hotel embraces seasonal, non-alcoholic elixirs. Consider the “Winter Persuasion” (cranberry, lemon, rosemary), or warm up with a “Hot Cider Situation” (hot apple cider, caramel, maple whipped cream).

1401 E 53rd St, Chicago, IL 60615
(773) 289-1005
(773) 289-1005

Also featured in:

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Young American

2545 N Kedzie Ave, Chicago, IL 60647
A pink cocktail in a tall glass.
Young American’s Ginseng Along
Young American [Official Photo]

Creative cocktail barYoung Americanin Logan Square offers a bevy of non-alcoholic drinks with the option to add CBD isolate. New to the menu is “#7,” with rooibos, tangerine tea, melon, ginger, lime, and cinnamon; and “#8” with golden oat milk, strawberry, lemon, and mint.

2545 N Kedzie Ave, Chicago, IL 60647
(773) 687-8385
(773) 687-8385
A pink cocktail in a tall glass.
Young American’s Ginseng Along
Young American [Official Photo]

Daisies

2523 N Milwaukee Ave, Chicago, IL 60647
A bar interior
Daisies’s “Mushroom Sour” doesn’t contain alcohol.
Daisies [Official Photo]

Seasonal new American spotDaisiesin Logan Square added a new booze-free drink to its bar menu this past fall. Designed by bartender Kevin Murphy, the earthy elixir “Mushroom Sour” blends shiitake mushroom, demerara sugar, lemon, and egg white.

2523 N Milwaukee Ave, Chicago, IL 60647
(773) 661-1671
(773) 661-1671
A bar interior
Daisies’s “Mushroom Sour” doesn’t contain alcohol.
Daisies [Official Photo]

Galit

2429 N Lincoln Ave, Chicago, IL 60614
A peach-hued drink in a rocks glass.
Galit’s “On the Back Burner” cocktail
Galit [Official Photo]

Bar director Olivia Duncan over at hot Israeli additionGalitin Lincoln Park is mixing “On the Back Burner.” Available since the restaurant’s opening bar menu, the warm n/a drink calls for apple cider, fenugreek, and ginger.

2429 N Lincoln Ave, Chicago, IL 60614
(773) 360-8755
(773) 360-8755
A peach-hued drink in a rocks glass.
Galit’s “On the Back Burner” cocktail
Galit [Official Photo]

Clever Rabbit

2015 W Division St, Chicago, IL 60622
A charred grapefruit and bottle of sparkling water next to a cocktail.
Clever Rabbit’s “Charred Grapefruit Aqua Fresca”
Clever Rabbit [Official Photo]

Vegetarian restaurantClever Rabbitin Wicker Park serves n/a drinks named “Cottontails.” Expect spirit-free beverages like the “Charred Grapefruit Aqua Fresca,” with lime, agave, pink peppercorns, and grapefruit Topo Chico sparkling water.

2015 W Division St, Chicago, IL 60622
(773) 697-8711
(773) 697-8711
A charred grapefruit and bottle of sparkling water next to a cocktail.
Clever Rabbit’s “Charred Grapefruit Aqua Fresca”
Clever Rabbit [Official Photo]

Le Colonial Chicago

57 E Oak St, Chicago, IL 60611
A golden-lit bar.
Inside Le Colonial.
©www.neiljohnburger.com

Gold Coast’s upscale Vietnamese restaurantLe Colonialserves a number of fruit-focused, alcohol-free libations, such as the “Mua He” with pineapple, mango, lychee, and lemon juice; and “Mua Dong” with cucumber, ginger beer and lime juice.

57 E Oak St, Chicago, IL 60611
(312) 255-0088
(312) 255-0088
A golden-lit bar.
Inside Le Colonial.
©www.neiljohnburger.com

Pacific Standard Time

141 W Erie St, Chicago, IL 60654
A light and bright dining room.
Pacific Standard Time doesn’t skimp on n/a offerings.
Barry Brecheisen/Eater Chicago

One Off’s breezy, California-inspired restaurantPSTin River North definitely embraces spirit-free sips. On January 1, bartender Scott Stroemer added a number of new no-ABV drinks, including a Spanish gin and tonic-inspired option: “Orchard Tonic.” The drink calls for apple cider reduction, clover honey syrup, citric acid, and Fever Tree Mediterranean Tonic.

141 W Erie St, Chicago, IL 60654
(312) 736-1778
(312) 736-1778
A light and bright dining room.
Pacific Standard Time doesn’t skimp on n/a offerings.
Barry Brecheisen/Eater Chicago

Flora Fauna

11 W Illinois St, Chicago, IL 60654
An orange cocktail held by someone with long red nails.
Flora Fauna offers an array of customizable booze-free cocktails
Flora Fauna [Official Photo]

Flora Fauna, the Latin American and Southeast Asian-inspired number from industry vets Liz Pearce and Jonathan Meyer, has created a unique beverage program. The bar offers draft cocktails designed in a way that guests can customize. Drinkers can choose from five different bases and order one of those solo, or add an extra flavor blend to make it their own. They can also order any booze-free addition as a n/a drink with soda and lime, or tonic and lemon.

11 W Illinois St, Chicago, IL 60654
(312) 624-9276
(312) 624-9276
An orange cocktail held by someone with long red nails.
Flora Fauna offers an array of customizable booze-free cocktails
Flora Fauna [Official Photo]

Gibsons Italia

233 N Canal St, Chicago, IL 60606
A pale orange-hued cocktail.
Gibsons Italia’s Ginger Grapefruit Fizz
Gibsons Italia [Official Photo]

Gibsons’ newerItalian hotspotbalances pasta with cocktails. Bar manager Stephen Gleich is behind options such as “Ginger Grapefruit Fizz” with grapefruit juice, lemon juice, honey, and ginger beer; and “Melon Spritz” with watermelon juice, lime, agave, and cucumber soda.

233 N Canal St, Chicago, IL 60606
(312) 414-1100
(312) 414-1100
A pale orange-hued cocktail.
Gibsons Italia’s Ginger Grapefruit Fizz
Gibsons Italia [Official Photo]

The Publican

837 W Fulton Market, Chicago, IL 60607
A pink cocktail in a stemless wine glass.
The Publican’s Forest of Gold cocktail
伊莎貝爾Langheim /上e Off Hospitality

At Fulton Market iconthe Publican, bartender Will Owen is serving “Forest of Gold” for those looking to skip booze. On the menu since this past winter, the mocktail incorporates verjus rouge, grapefruit, spruce and juniper syrup, coriander, black pepper, allspice, and star anise.

837 W Fulton Market, Chicago, IL 60607
(312) 733-9555
(312) 733-9555
A pink cocktail in a stemless wine glass.
The Publican’s Forest of Gold cocktail
伊莎貝爾Langheim /上e Off Hospitality

Oriole

661 W Walnut St, Chicago, IL 60661
A green cocktail in a tall glass.
Oriole’s “Hammersmith Palace”
Sammy Faze

Chef Noah Sandoval’s two-Michelin-starred West Loop tasting menu hauntOrioleoffers drinkers the option to sign up for a spirit-free beverage pairing ($95), or to order n/a drinks a la carte. Helmed by drinks expert Julia Momose (Kumiko), options include “Hammersmith Palace” with banana, tarragon, and lime; and “A ∩ B” with Duche de Longueville sparkling cider andgenmaichatea.

661 W Walnut St, Chicago, IL 60661
(312) 877-5339
(312) 877-5339
A green cocktail in a tall glass.
Oriole’s “Hammersmith Palace”
Sammy Faze

Kumiko

630 W Lake St, Chicago, IL 60661
A clear cocktail in a short glass.
Kumiko’s “Remedy” mocktail
Sammy Faze

Over at lauded Japanese-inspired cocktail lairKumikoin the West Loop, Julia Momose is mixing and muddling a number of spirit-free drinks. “Protea” calls for adzuki, purple sweet potato vinegar, Seedlip Spice 94, verjus rouge, Fever Tree club soda and Top Note Tonic; “Pepperberry Tonic” incorporates Tasmanian pepperberry, sansho, angelica root, and grapefruit, and Fever Tree elderflower tonic; while “Remedy” mixes kinmokusei, fennel seed, angelica root, and Top Note Tonic.

630 W Lake St, Chicago, IL 60661
(312) 285-2912
(312) 285-2912
A clear cocktail in a short glass.
Kumiko’s “Remedy” mocktail
Sammy Faze

Gaijin

950 W Lake St, Chicago, IL 60607
The inside of a dark-hued restaurant and bar.
Gaijin diners can pair Japanese pancakes with n/a drinks.
Gaijin [Official Photo]

At chef Paul Virant’s new West Loop Japanese pancake pusherGaijin, bartender Julius White is offering the n/a “Hibiscus Fizz.” with Rare Tea Cellar Hibiscus Dream syrup, umami shrub, and high pressure club soda.

950 W Lake St, Chicago, IL 60607
(312) 265-1348
(312) 265-1348
The inside of a dark-hued restaurant and bar.
Gaijin diners can pair Japanese pancakes with n/a drinks.
Gaijin [Official Photo]

Smyth

177 N Ada St #101, Chicago, IL 60607
Bottles lined up on a wooden table.
Smyth’s offers excellent non-alcoholic beverage pairings
Galdones Photography

Two-Michelin-starredSmythis on top of non-alcoholic beverage pairings. Helmed by head chef Luke Feltz, the drinks, priced at $105, $70, and $45, incorporate ubiquitous preserved ingredients — items grown at Smyth’s agricultural partner, the Farm. Expect blends such as blackberry, juniper, and Earl Grey tea; and honeycrisp apple with fig leaf.

177 N Ada St #101, Chicago, IL 60607
(773) 913-3773
(773) 913-3773
Bottles lined up on a wooden table.
Smyth’s offers excellent non-alcoholic beverage pairings
Galdones Photography

Bad Hunter

2308, 802 W Randolph St, Chicago, IL 60607
A bright red drink in a tall glass with a metal straw
Bad Hunter’s “Petty Before Bitter”
Bad Hunter [Official]

Veggie-focused Randolph Street restaurantBad Hunteroffers n/a drinks, too. “Petty Before Bitter,” designed by Vinny Starble and Brandon Thrash, was inspired by the tart citrus bitter notes found in apertif wines or amari. The drink calls for dried and fresh citrus peels, dried red berries, hibiscus, rose hip, cinchona bark, gentian root, angelica root, vegetable glycerol, and sparkling water.

2308, 802 W Randolph St, Chicago, IL 60607
(312) 265-1745
(312) 265-1745
A bright red drink in a tall glass with a metal straw
Bad Hunter’s “Petty Before Bitter”
Bad Hunter [Official]

Elske

1350 W Randolph St, Chicago, IL 60607
Four stemmed glasses sit on top of a bar.
Elske offers n/a options like “Shaken” and “Collins.”
Carolina Mariana Rodriguez

Danish-inspiredElskein the West Loop offers seasonal booze-free drinks on its a la carte cocktail list, as well as a juice pairing to complement its set menu. Individual drinks include spirit-free “Shaken” with celery, hops, and lemon; and “Collins,” with carrot, ginger, lime, and curry.

1350 W Randolph St, Chicago, IL 60607
(312) 733 - 1314
(312) 733 - 1314
Four stemmed glasses sit on top of a bar.
Elske offers n/a options like “Shaken” and “Collins.”
Carolina Mariana Rodriguez

相關的地圖

Marz Community Brewing Company

3630 S Iron St, Chicago, IL 60609

Experimental Bridgeport taproom and breweryMarz Community Brewing Companyisn’t just focusing on beer. It also offers many booze-free options, including “Flower Power,” a CBD-fueled elixir with ingredients like hibiscus, chamomile, and cinnamon; and “Juniper Fizz,” also spiked with CBD, and enriched with vanilla bean, spruce, and blood orange.

3630 S Iron St, Chicago, IL 60609
(773) 579-1935
(773) 579-1935
View this post on Instagram

@chicagomag featured Marz in their new issue saying our taproom is one of the best bars in the city! They also interviewed some artists that make label art for our beers. . “Drinkable Art Marz taps a variety of artists — some local — to create its labels. Here’s the story behind three of those designs. . 1. Bubbly Kriek Designed by Paul Nudd “My artwork is really rooted in biology, cell division, and mutation,” says Nudd. “It has a lot to do with fermentation — this beer is alive.” . 2. Dans le Sud Designed by Adi Goodrich “I thought about beer as a soup, with heat, yeast, and all the other ingredients,” Goodrich says. Her avant-garde label also nods to 1960s artist Guy Debord, who celebrated the joy in everyday life. . 3. Jungle Boogie Designed by Luke Pelletier “I’d seen something that was jungly in Pelletier’s work, and we asked him to lean into that,” says Michael Freimuth, Marz’s creative director. “We were looking for something very organic.” . . #marz #bestbarsinchicago #artofbeer #chicagomagazine #craftbeer #chicago @lukepelletier @adigoodrich @paul_nudd @therealfranklyn

A post shared byMarz Community Brewing Co(@marzbrewing) on

Virtue Restaurant

1462 E 53rd St, Chicago, IL 60615
A stemmed cocktail glass with a yellow cocktail topped with white foam.
Virtue’s “the Duke of Earl”
Virtue [Official Photo]

Virtue, Erick Williams’s Southern restaurant that hit Hyde Park just over a year ago, offers spirit-free imbibing options. “The Hummingbird” is flavored with basil and bitter lemon, while “the Duke of Earl” calls for Earl Grey tea, star anise, lemon, and egg white.

1462 E 53rd St, Chicago, IL 60615
(773) 947-8831
(773) 947-8831
A stemmed cocktail glass with a yellow cocktail topped with white foam.
Virtue’s “the Duke of Earl”
Virtue [Official Photo]

Mesler Kitchen | Bar | Lounge

1401 E 53rd St, Chicago, IL 60615

Hyde Park’s new AmericanMesler Kitchen Barwithin the Sophy Hotel embraces seasonal, non-alcoholic elixirs. Consider the “Winter Persuasion” (cranberry, lemon, rosemary), or warm up with a “Hot Cider Situation” (hot apple cider, caramel, maple whipped cream).

1401 E 53rd St, Chicago, IL 60615
(773) 289-1005
(773) 289-1005

相關的地圖

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