Billy Sunday | Logan Square | Bar/Lounge, Craft Cocktails, Small Plates, Must-Visit Bar | Restaurant

Billy Sunday Recommended Menu Image

Hours: Afternoon: Saturday-Sunday; dinner: seven days
Open late: Saturday till 3, other nights till 2

Price: $

A craft cocktail joint for all seasons.

Restaurant Details

A craft cocktail joint from Matthias Merges (Yusho), Billy Sunday is dark, charming, and right at home here in the overstuffed heart (or stomach) of Logan Square. The chief surprise and pleasure of it is bartender Alex Bachman's creative and judicious uses of sweet ingredients, as in a passion-fruit daiquiri and a couple of house-made tonics, which are great in any season but should be sublime in summer. A gin-based cocktail, Against the Bliss, was similarly ethereal, like the best lemonade, accented with rose bitters. The kitchen is serious about its commitment to snacks that are but a complement to the main course, which is booze; highlights might include pickled sardines, fried pig ears, and a fabulous duck confit that, garnished with marmalade and granola, tasted like all the flavors of Thanksgiving concentrated in one dish. Extra charges for bread with this and other spreadable courses feel like a scam, but that does little to take away from the overall congenial vibe of the place. Read the full review >>

Sam Worley

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Price: $

Payment Type: MasterCard, Visa, AmEx, Discover

Bar Details

A craft cocktail joint from Matthias Merges (Yusho), Billy Sunday is dark, charming, and right at home here in the overstuffed heart (or stomach) of Logan Square. The chief surprise and pleasure of it is bartender Alex Bachman's creative and judicious uses of sweet ingredients, as in a passion-fruit daiquiri and a couple of house-made tonics, which are great in any season and should be sublime in summer. A gin-based cocktail, Against the Bliss, was similarly ethereal, like the best lemonade, accented with rose bitters. Under the direction of chef John Vermiglio, the kitchen is serious about its commitment to snacks that are but a complement to the main course, which is booze; highlights include pickled sardines, fried pig ears, and a fabulous duck confit. —Sam Worley

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