Flatlander's pampers malt-pining palates by balancing a seasonal lineup of more than seven house-made brews with a diverse menu ranging from classic pub fare to gourmet entrees. Beer flights guide diners through five distillations and the on-site brewmaster ensures appetizers highlight each brews best qualities, matching seared asian ahi to the crispness of the Jackson Wit and spicy jumbo wings to the Flatlander IPA's training as a firefighter. Thick cuts of homestyle meatloaf and crispy morsels of fish and chips embody the roles of classic pub fare, subtly supported by gourmet-inspired castmates such as linguine pomodoro and USDA-prime center-cut filet mignon. An arsenal of 13 hearty burgers accessorized with toppings such as pulled pork, guacamole, or fried onions gratify any diet while bookended around a choice of USDA-prime chuck, ground turkey, veggie, or peppermint patties.
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.
Inspired by the art-deco elegance of the 1940s, Olive Black Martini Lounge entertains guests with a refined roster of classic cocktails, specialty martinis, and soft lighting. Located less than two miles from the Wisconsin border, mixologists wield jiggers and shakers to conjure potions such as the Dark Secret and Pineapple Upside Cake. Selections of authentic tapas dishes settle stomachs after a few drinks, with bite-sized eats such as cajun bacon-wrapped pork tenderloin or seared shrimp served with fresh mango salsa. Meals end sweetly with such succulent desserts, including chocolate fondue.
Celebrating their 25th anniversary in the end of October, the hop gurus at Brew and Grow educate burgeoning beer makers on the art of crafting cold ones via hands-on introductory courses. During 2.5-hour classes, duos learn the ins and outs of the brewing process, including basic terminology, equipment, and the differences between ales, lagers, and root beer. Pupils will sip various suds while learning about ideal ingredient combinations, then concoct customized barley pops. Though they can't immediately take class creations home, participants will be able to return to the brewery in approximately one month or after malted barley has passed its fermentation exam to tap and taste their personalized potables. At the end of the session, students will be able take home a choice of two comprehensive home brewing guides, either How To Brew by John Palmer or Radical Brewing by Chicago author Randy Mosher.
On December 6, the Taste of Tuscany will give attendees the chance to escape the cold Chicago winter and visit Italy for an evening. Benefiting the West Suburban Agency of the Deaf (WSAD), the event will revolve around an Italian?themed dinner packed with all the necessary elements: pastas, sauces, meats, salads, desserts, and even vegetarian options. The night's festivities will also include music, a photo booth, and a silent auction, where bidders can win everything from vacation packages to autographed sports memorabilia and rare Star Wars keepsakes. Attendees will also head home with a free gift, just like they would if they ever attended the annual ugly sweater party at the White House. The money raised during the dinner will be used to provide Christmas gifts to deaf individuals and children who are hard of hearing. Some proceeds will also go toward the Deaf Sports Organization.
Village Vintner Winery & Brewery poses a gastronomic triple threat, operating as not just a restaurant and winery, but also a fully functioning brewery. A battalion of stainless-steel machinery ferments the hand-selected wheat and barley that make up the vanilla-cream ale, the German-style hefeweizen, and the Vintner Hop Rocket, an 8.2% ABV varietal culminating from six types of hops and mad, mad science. At the tasting bar, guests can sample these brewery end products, along with Village Vintner’s expansive selection of homemade red, white, and fruit wines. The main restaurant area houses a wood-fired pizza oven, which bakes the pesto pizzas and smoldering baby back ribs that complement potables.
A spirit of good-natured fun permeates the copper-hued premises, as evidenced by a free monthly wine and mug club. Live music is a common occurrence on Friday nights, and Wednesdays star Chef Rob’s pork special.