via Perry Fish
Chicago is a town for drinking. During the summer months, we all want to get out on those patios and enjoy the sunshine with a frozen cocktail in hand. But as winter approaches, wine bars and cozy spots by the fire are the go-to for date nights. Luckily for Wicker Park residents, and Chicagoans who love a good cocktail, The Robey Hotel {2018 West North Avenue, Chicago; 872.315.3050} has us covered on both fronts.
Their two (yes, count ’em…two!) rooftop bars offer different vibes but equally delicious cocktail menus. Cabana Club, led by Food & Beverage Manager Tim Hollingsworth, is a vacation in itself with a small pool and lots of Miami-esque touches that are perfect for summer. They will also be a welcome reprieve from the Chicago winter weather. Then, there is The Up Room, which is more intimate and sexy, with dark wood furnishings and cocktails that are to die for. That bar is helmed by Food & Beverage Director Douglas da Cruz Jr.
Both spots deserve a well-earned “cheers” from cocktail-lovers the city over. So, we sat down in both lounges to learn a little more about each concept.
via Adrian Gaut
Cabana Club
DiningOut: How did you first find your way into the beverage industry?
Hollingsworth: The restaurant I was a sous chef at closed down, and I saw an opening for a bartender at the Aviary and just went for it; one of the best jobs I’ve ever held behind a bar.
What is the best part of being behind the bar?
Creating new cocktails for guests on the fly. Creating cocktails is so much like cooking food. I just love pairing flavors together to create a new cocktail or dish.
via Perry Fish
What do you want people to experience when they visit Cabana Club?
What sets your bar apart from others in Chicago?
via Adrian Gaut
What is your favorite part of the Chicago food world?
The amount of diversity of the food scene here is tremendous. You can find any style of food you want in this city. I’m finding new places all the time that I had no idea were even here. This city keeps me on my toes everyday even after living here for so long.
What is your go-to drink order?
I’d say a Negroni for the fall and a daquiri for the spring/summer time.
via Adrian Gaut
What is your favorite cocktail recipe for fall?
Granny’s Secret Recipe:
Combine 2 ounces Graham Cracker Bourbon with 1/2 ounce of Pumpkin Spice Syrup. Then, add 3 dashes Chocolate Walnut Bitters and stir. Pour over rocks and add a toasted marshmallow on a pick for garnish.
To make the Graham Cracker Bourbon…
Combine 1 bottle of Evan Williams bonded bourbon and 10 graham crackers into the blender. Blend until smooth. Let bourbon sit at room temperature overnight, then place in refrigerator to settle for a few hours. Then, place in freezer overnight. Pour off the top layer through a cheese cloth, and then the bottom layer through a coffee filter.
To make the Pumpkin Spice Syrup…
Combine 1-1/2 cups water with 1 cup granulated sugar and 1/2 cup dark brown sugar in a sauce pot and bring to a boil. Stir until the sugar dissolves, then reduce heat to low. Add 4 cinnamon sticks, and 1/2 teaspoon each of ginger, ground nutmeg, and ground cloves. Also add in 1/4 cup of pumpkin purée, and whisk vigorously to combine. Let it simmer for about 5-10 minutes, stirring constantly. Do not let it come to a boil. Strain through a mesh strainer.
via Adrian Gaut
The Up Room
DiningOut: How did you first find your way into the beverage industry?
What is the best part of being behind the bar?
The world of possibilities you have on your hands and to be able to entertain guests. I always like to think that clients are like guests of honor in my own house. It’s all about the experience.
via Perry Fish
What do you want people to experience when they visit The Up Room?
Everything! From the minute they arrive and are greeted genuinely by the host, getting upstairs and being surprised by the ambience, making them feel comfortable and welcomed, the view, service and, of course, the cocktails. In another word, transporting them from their reality to that great magical experience in The Up Room.
What sets The Up Room apart from other bars in the city?
I must mention the view. That being said, our signature cocktails. They are unique, and food-forward (in techniques, ingredients, and flavor). Here, you don’t choose a cocktail based on the spirit but the flavor profile. Our team will ask you about your flavor (sour, tart, spicy, dry, fruit, etc.) then suggest one of our signature cocktails. When designing a cocktail menu, I get inspiration from chefs, food, and techniques. Then, I merge all of this together. They are not too boozy—you can drink more than two. We respect local culture but at the same time introduce and educate our guests.
via Perry Fish
What do you love most about the Chicago food world?
The fact that the scene here is still growing. It’s solid but there is so much room for improvement still. I love the mix of cultures, and also the way gastronomy is changing culture, habits, and creating new opportunities.
What is your go-to drink order?
Budweiser and shot of mezcal Vida.
The post The Up Room vs. Cabana Club: Inside Chicago’s Hottest Bars appeared first on DiningOut Chicago.