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.
There's more than one way to appreciate a bouquet. That's the idea behind Avenue Flower Shop & Wine Bar, a successful floral shop that has recently opened a tasting room where visitors can sample wines from Europe, South America, South Africa, and the Columbia Valley. Perhaps unsurprisingly, flowers decorate almost every corner of the space, from the hardwood bar that rests atop small neoclassical columns to the tables that stand draped in black tablecloths. On some nights, wine flavors and floral aromas mingle with live harmonies from local blues and jazz ensembles, which creates a casual atmosphere and teaches lilies music theory. Avenue Flower Shop & Wine Bar also recently branched out into gaming with the addition of five video poker machines.
The Southside Polish Fest is said to be the largest of its kind in the country, an honor it has earned by attracting not just the local Polish community, but by welcoming Chicagoans of all ethnicities. Whether familiar with the culture or not, revelers can immerse themselves in it by sampling traditional foods and beers and by taking in the live performances scheduled to fill all three days of the festival. This entertainment includes polka bands, Polish musicians, traditional dancers, the unceasing movement of the sun, and even a pierogi-eating contest. Kids will be drawn to the 25 carnival rides, which riders can enjoy by purchasing wristbands good for either 4-hour blocks or all three days of the festival.
Before opening Mid Oak Distillery, Matt Altman studied ancient Russian methods of vodka production. These studies inspired Altman to christen his vodka "CD" after "Catherine's Dynasty," translated from the original Russian Catalina Dynastii, which refers to the reign of Catherine the Great. At Mid Oak Distillery, Altman reprises the royal recipe with local ingredients: Illinois grains, Glenview bottles, and tags from Oak Forest. Distillers cork the bottles by hand, seal them with heat, and adorn their necks with tags that denote alcohol content and recent immunizations. Altman even chose to have local contractors build the tasting room. Within its recently expanded 3,000-square-foot space, Mid Oak Distillery serves up vodka drinks made from a lineup of traditional, seasonal, and flavored varieties of meticulously crafted CD Vodka.