There's been an uptick in in-house pickling this summer in Chicago, especially in spots that take their drinks seriously. Here are eight creative local takes on crisp, classic veggies-in-brine.
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Of all the Cheap Eats guides I've put together, this was easily the most personal. I've lived in Logan Square for the past five years, so I feel like I've amassed some serious first hand knowledge of the affordable options.
The Hot Brown at Billy Sunday looks unlike any version of the dish I've ever encountered. Not that I've seen thousands of variations, but I did eat my requisite share of the Kentucky classic while growing up in the Louisville area, and none of them looked nearly as beautiful as this one.
Considering the amount of effort lavished on their drink menus, it makes sense that bars would eventually get around to crafting better snacks. And by better I mean that the snacks are now made of pork.
When Jesse Divine first moved to Chicago, he lived in River North, but he much prefers the quieter, more laid-back scene in Logan Square.
With the proliferation of cocktail bars and cocktail-conscious restaurants in Chicago, there are dozens of rye cocktails to be had here, especially during this time of year, when meager temperatures demand that restorative sensation of heat rye drinks so generously provide. But around town, many rye drinks are darn good, while others are just ok. As a service to ourselves, I say, let's not waste a drop of precious rye on anything short of great.
Much like at Yusho, Alex Bachman's deep commitment to crafting drinks is evident simply by reading the ingredients in Billy Sunday's cocktails. He's known to develop his own bitters, syrups and tinctures, and the highest cabinets of the back bar are loaded with jars of exotic botanicals. But for all the custom housemade potions he concocts, "Tradition is the core of it all," Bachman said.