Three Headed, Chicago

Since Esquire named The Drawing Room one of America's best bars in 2011, the subterranean den has undergone changes that have only added to its air of elegance and tradition. Chief mixologist Sergio Serna has ceded his mixers and martini glasses to apprentices Owen Worley and Will Patton, whose culinary cocktails evince a level of artistry that goes far beyond mere competence.

There’s no one secret to the bartenders’ craft, but one might boil it down to an essential three: fresh ingredients, house-made mixers, and small-batch spirits. Whether crafting an MadHattan with Templeton Rye and Punt e Mes, or mixing a Hemingway daiquiri with the barrel of an elephant gun, they gladly walk guests through the process. Chef Brian Beverly shares his counterpart’s obsession with fresh ingredients, crafting progressive American dishes with seasonal inspirations. The bar’s décor lives up to the food and drink with its shaded chandeliers and velvet chairs that slide together to form cushy loveseats.