Pinkies up, beer geeks: Chicago’s quest to reinvent the brewpub is going gourmet. Coming this fall from Alinea vets Michael Carroll and Craig Sindelar is Band of Bohemia (4710 N. Ravenswood, Ravenswood, 773-271-4710), a self-proclaimed “culinary brewhouse” that lets craft steer four-star cuisine.
Conceived in 2011 by Sindelar and Carroll, who served as Alinea’s head sommelier and baker respectively, Band of Bohemia will be the antithesis of your corner brewpub. Housed in a regal 6,000 square–foot warehouse near the new Ravenswood Metra station, the 110-seat barroom will replace TVs with chandeliers, pool tables with a wood-fired grill, and greasy pub grub with refined fare by Inovasi’s Matt DuBois. The menu will focus on five (ish) rotating beers brewed on-site, each coinciding with a handful of complementary dishes at $35–$45. “The bar starts things off and the food kind of follows,” says Carroll, who cut his teeth at Half Acre Brewery after two years as Grant Achatz’s head baker. “A beet and thyme beer, for instance—there’s a long list of ingredients that go with beets and thyme, and that’s where Matt comes in.”
As for Band of Bohemia’s actual brew-buffering food, DuBois is still in the testing phases. “I’m using my home kitchen as a kind of R & D lab,” says the Kendall-trained chef, who’s mum on details but promises a fluid menu starting with fall flavors (they’re hoping to be open by November at the latest.) “Things will be more purposeful and thoughtful [than what you’d] get at any brewpub—no hamburger, no French fries.” Of course, that doesn’t mean an indulgence-free menu; pressed on whether Band of Bohemia will offer dessert, DuBois crows: “Oh yes. Our pastries will be amazing.”Edit Module