Edwardian armchairs and a flickering fireplace set an elegant yet comforting scene at Scofflaw, the gin-centric Logan Square bar described by one Chicago Reader writer as "a rebellious mix of the baroque and the affordable." Behind the bar, former Whistler mixologist Danny Shapiro crafts cocktails such as the Saint Charles, a medley of Death’s Door gin infused with jasmine tea, apricot liqueur, and bitters served in an absinthe-rinsed glass. Although gin is the focal point of the drink list, imbibers can also sip craft beers or specialty cocktails featuring bonded rye whiskey, tequila, and other spirits.
Chef Mickey Neely adds edible pairings to evenings, arranging small plates with chilled, seared scallops or fallen goat cheese soufflé with beets and blood orange crostini. Guests can also opt for an off-menu treat— the guapichosa, a nine-layer sandwich stacked with braised brisket, pork belly, and white bean puree.