Naturally, the chefs at Cooper’s Hawk have a sharp eye when it comes to wine pairings. Each of the restaurant’s contemporary dishes is crafted with a particular wine in mind, which makes plenty of sense given the fact that there’s a winery located just next door. Surrounded by oaken barrels and racks lined with glistening bottles, diners may be forgiven for thinking that they made a wrong turn and ended up in the winery itself. After your meal, see the real thing in the Napa–style tasting room, where you can sample up to eight different wines. The selection includes something for everyone, including graceful blush wines and cabernets whose flavors unfold like a novel scribbled on the wings of an origami crane.
If you've ever raised a glass of Belgian-style Sofie or gotten lost in the oaky, chocolatey flavors of Bourbon County Stout, you may think that you know Goose Island's beers. But you haven't tasted the whole story unless you've visited one of Goose Island's two Chicago brewpubs.
That's because the brewpubs—both of which are independently owned by Goose Island founder John Hall, despite Anheuser-Busch's 2011 acquisition of the larger company—specialize in small-batch beers that showcase the creativity and prowess of its brewers. Most of these beers are produced only once and can't be found in any beer store, corner shop, or on your roommate's side of the refrigerator. When guests visit the pubs, they have the chance to sip artful ales, imperial stouts, and IPAs that might never again be tasted once the keg runs dry.
Brewmaster Nicholas Barron talked to us about the creative brews he's currently working on and what to expect during a tour of the brewpub.
On the Exclusive Brews You'll Taste:
"We’re able to create new batches very frequently—we have at least one new beer a week, if not two. We do a lot of small batches, one-off beers, exploring different flavors—99% of everything we make here is just for the pub [not the mass market]."
On His Summery Farmers' Market Beers:
"Once a week, we go to Green City Market, buy fresh local produce, and incorporate that into our new beers. . . you can follow how things ripen as the season goes on. We just did a strawberry imperial wheatwine. Next week, a hopfenweizen with sweet basil, mint and lemon balm."
On the Double Life of the Brewpub's Tour Guides
Typically, tour groups stand on the brewery platform so they can get a view of the brewpub's inner workings. The tour guides also provide a glimpse behind-the-scenes. "A lot of our tour guides are brewers and are excited about sharing. Bring questions.”
Scroll through the slideshow at the top of the page to watch a video interview with one of Goose Island's passionate tour guides.
Michael Dorf stood with his brother Josh, smiling over the barrel filled with wine from grapes they'd just crushed, fermented, and pressed. He claims that despite tastings and classes, he'd never begun to understand wine until this moment. As his understanding grew, he laid the foundations for City Winery: a full winery facility, restaurant, and concert venue inside urban Chicago. He now watches over more than 400 international wines and 20 house wines. Inside the winery, these wines—made from nine US and international varietals—age inside stainless steel tanks and American and French oak barrels. Here, staffers lead winemaking classes, letting visitors join the crushing and fermenting process, and showing them how make private barrels and fill custom juice boxes or bottles pasted with labels of their own design.
These monolithic tanks and barrels can be seen through floor-to-ceiling windows from most of the restaurant's rooms, where servers ferry Executive Chef Andres Barrera's dishes, each a blend of Italian, French, Spanish, and Middle-Eastern flavors. The culinary team crafts small and large plates of artisanal cheeses, seafood, and flatbreads—which they make using the winery's own wine lees as yeast. In the restaurant and Barrel Room tasting bar, staffers pour housemade wines piped fresh from the cellar through 14 taps, while visitors bask in the glow from hard wood and floor to ceiling windows. Patrons dine on a ground floor lit by soft blue lights and hanging lamps fashioned from old wine bottles, as well as a mezzanine level looking out on the city skyline. Private dining rooms gather guests around long communal tables, stretched between exposed brick walls. In the show venue, comedians, live musicians, and slapstick-prone stage crew members entertain audiences under the glow of tabletop candles.
When he wasn’t piloting a plane, Toby Beall spent time with his bare feet in the Caribbean sand and a cocktail mellowing in his hand. Looking to share that laid-back lifestyle, Beall, his wife Jillian and brother Jamey founded Tailwinds Distilling Company. Today, the Plainfield-based specialists blend premium ingredients such as organic molasses and 100% blue agave, and carefully age them in french-oak barrels to create their tropically-inspired amber rum. After the signature, small-batch distilling process—which avoids the use of carbon filters so as to leave the flavors intact—each bottle is individually signed. That attention to detail hasn’t gone unnoticed: their Taildragger white rum earned a silver medal at the 2012 Ministry of Rum Tasting Competition, and their 100% blue agave spirit was featured in Chicago Magazine's Holiday 2012 Gift Guide: For Imbibers.
Visitors can take a jetlag-free trip to the tropics during tours of the facility, learning about distillation and sampling sips in a tiki-bar-themed tasting room. Merchandise such as T-shirts, snifters, and flasks provide more lasting souvenirs than the imaginary tan the island vibe might inspire.
The staff at Dunlays makes this bar and grill into a welcoming spot to grab a bite or knock one back. Dine in comfort in the warm restaurant space, which features ample amounts of richly stained wood and a variety of menu selections. Commence the feed with the chicken roulade with roasted parsnips, sautéed brussel sprouts, and cider jus ($14) and the beet salad with arugula, goat cheese, and spiced walnuts ($9), or sate the hunger of an entire group of ravenous highwaymen with the sopressata (aged pepperoni) pizza ($11). A daily soup of the day ($5) warms up the ice-riddled stomachs of patrons throughout the winter, while the famous skillet cookie ($8) is a house-specialty way to sweetly complete any meal. At the bar discover martinis with an assortment of freshly squeezed juices, a craft-beer menu, and a variety of wines by the glass or bottle.
Beer House couldn't be more accurately named. The global beer emporium showcases more than 60 on-tap pours, as well as hundreds of bottled craft beers from top breweries, such as Omission and Dogfish Head. Amid all the beer love, bartenders also serve several gluten-free brews and on-tap wine that travels straight from winery barrels to Beer House's pour lines.
Though the beer behemoth serves no food, patrons are welcome to bring their own or order meals from neighboring burger, pizza, and sushi joints. And what the taproom lacks in food, it makes up for in televisions—with 14 60-inch flat-screens and one 80-inch—all of which show the evening's biggest games. On non-game nights, live musicians serenade visitors, be they at the bar's 20-seat community table or starting up a rival band across the room.