Hours: Dinner: seven days
Saturday & Sunday brunch
Open late: Saturday till 3, other nights till 2
Beer-centric tavern featuring menus from Longman & Eagle chef Jared Wentworth and pastry chef Jeremy Brutzkus.
Built in 1892 by European expat John Dusek, Pilsen's gorgeous Thalia Hall is now home to this beer-centric tavern helmed by chef Jared Wentworth of Logan Square's Longman & Eagle, and no doubt there are some obvious similarities between the two (organs and off cuts, for one), but Dusek's is not just Longman South. There's a significant seafood orientation, beginning with a half-dozen varieties of not always expertly shucked oysters; these are redeemed with upscale dishes like a flaky hake fillet in rich, buttery chowder or mackerel with Parisian-style sweet potato gnocchi. While a cuttlefish steak with braised beef cheek arrived on one visit with the latter tough and leathery and the former blasted into perdition by the wood-fired oven, the same furnace reliably turns out an impressive Moroccan-style tagine of Israeli couscous topped with curried, nearly raw vegetables. The dessert menu from Longman pastry chef Jeremy Brutzkus is intriguing as well, and you can access this, along with Wentworth's bar snacks, at the nicely priced cocktail bar Punch House, in the basement. Dusek's itself offers two dozen craft beers on draft. Read the full review >>
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Beer-centric tavern helmed by chef Jared Wentworth of Longman & Eagle, with two dozen craft brews on tap.