The hamburger is an edible American icon, much like coleslaw made with shredded Norman Rockwell paintings or eagles. Bread, bite, and chew with today’s Groupon: for $15, you get $30 worth of American fare at Schuba's Harmony Grill.
Within toe-tapping range of musical acts at its sister venue, Schubas, Harmony Grill's menu of regional fare takes its tastes from local ingredients and seasonings. Catfish or chipotle-chicken tacos ($8) throw together cilantro, chipotle aioli, and avocado, and entree-size portions of mac 'n' cheese ($10.75) conspire with mix-ins ($1–$3 each) behind a curtain of buttery breadcrumbs. The honey chicken brie sandwich ($11) garnered the attention of Serious Eats for its juicy chicken breast and velvety layer of brie. In fair weather, diners can savor their meal on the sidewalk amid lush flowers, shady umbrellas, and bees on reconnaissance missions for their hive chef.
Diners can also visit Harmony Grill for a mouth-watering brunch and enjoy the natural light streaming into the dining room, where it winks off the patterned glass chandelier and trades rays with wall sconces. Tomatillo smoked pork and poached eggs drape over corn cakes ($10), and four omelet varieties ($8.75+) blend cheese, fresh veggies, and chorizo sausage.
Our customers loved this deal last year, earning Harmony Grill a spot on Groupon's Best of 2011 list.
Schubas Harmony Grill
Over the course of its history, the brick tied house at the corner of Belmont and Southport has hosted tenants that helped shape Chicago’s personality. Originally built as a tap room by the Joseph Schlitz Brewing Company in 1903, the homey corner bar would later transform into Schubas Tavern, one of t he North Side’s preeminent music clubs. Nestled right next door, the Harmony Grill flaunts both its history and proximity to musical derring-do. As diners gather around tables and booths lit by intimate glass-petal hanging lamps, stained glass windows and ornate molding compete for eyes’ attention with the murals, paintings, and photographs of musicians that cover the walls.
In the kitchen, chefs preside over design menus brimming with contemporary, regional American cuisine featuring ingredients sourced from local and regional producers. Their tactics reflect this obsession with freshness; they make all soups, sauces, breads, and desserts in-house daily, ensuring that ingredients remain unspoiled and naïve enough to go into the pot willingly. All of this attention to culinary detail pays off at lunch and dinner, of course. Then, chefs accent home-style mac 'n' cheese with combinations of more than 30 toppings, and build beef or veggie burgers, traditional Cuban sandwiches, and shrimp po' boys. They also specialize in brunch, crafting sweet seasonal pancakes, Mexican-inspired egg dishes, and French toast from scratch each weekend. Barkeeps also get a chance to shine, pouring a dozen draft beers—including imports as well as local brews—and local rye whiskeys and vodka.