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In connection with our new neighborhood bar guide, a few items of note:

Through Friday, March 23, Delilah’s will be hosting whiskey-related events to coincide with the Malt Advocate’s Whiskyfest Chicago, beginning with a whiskey-barrel-aged beer tasting on Saturday from noon to 5 PM.

Sunday will be the final day for In Fine Spirits in its present form. In early April the space will be reopen as Premise, "a casual fine-dining restaurant and bar," and the second-floor Salon at Premise, described as a "whiskey baron’s parlor" and cocktail lounge. The retail shop will remain the same, as do the owners. Former chef Marianne Sundquist is now working as a food stylist; the new chef is Brian Runge, who previously was chef de cuisine at Graham Elliot, where the executive chef is now Andrew Brochu (El Ideas, Kith & Kin).

On Tuesday at 7:30 PM, the Bluebird—whose beverage director, Jason Baldacci, is one of six savvy drinkers and bartenders featured in our Q&A feature—hosts a Scottish beer tasting of a dozen beers, among them Brewdog’s 5 AM Saint and Storm IPA, Orkney Brewery’s Skull Splitter, and Inveralmond Brewery’s Black Friar. Snacks will also be served. It’s $30; e-mail info@bluebirdchicago.com for reservations.

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