Monday, May 05, 2014

New Homestead on the Roof beverage director Patrick Henaghan; Homestead to launch completely new spring menus and outdoor rooftop patio on Wednesday, May 7

New Homestead on the Roof beverage director Patrick Henaghan; Homestead to launch completely new spring menus and outdoor rooftop patio on Wednesday, May 7

CHICAGO (May 5, 2014) – Homestead on the Roof – a literal farm-to-table restaurant from executive chef Chris “Chip” Davies and pastry chef Chris Teixeira – will have a new beverage director in Patrick Henaghan when it opens to the public on Wednesday, May 7 with completely new spring food and beverage menus along with the seasonal reveal of the outdoor rooftop patio.

Henaghan takes over the duties of beverage director at Homestead from The Fifty/50 Restaurant Group beverage director Benjamin Schiller. Schiller is stepping away from Homestead to concentrate on his beverage director and bartending duties at The Berkshire Room in addition to planning his still-unnamed cocktail bar that will open next to the second Roots Handmade Pizza location at 2200 West Lawrence Avenue in Lincoln Square later this summer.

Henaghan – most recently the bar manager for Roka Akor – was Homestead’s head bartender under Schiller at Homestead when the restaurant re-opened last summer. Henaghan – also an Introductory Sommelier – re-joined Homestead in early April and has been working on the opening cocktail menu, spirits list, wine list, and beer list.

“Pat is one of the most talented and professional individuals I’ve had the pleasure to work with,” Schiller said. “Not only am I happy that he is heading up the program at Homestead, I wish I could have him involved in every program I’m a part of.

“This industry is full of people who talk a big game, but always have an excuse ready when it's time to work, when it's time to sacrifice. Pat has always found an excuse to work, to show up early, to make the extra effort, and to put forth an excellent product.”

Henaghan – in addition to his previous stints at Roka Akor and Homestead – was a bartender on the opening team at Michael Jordan’s Steakhouse under Peter Vestinos, and prior to that he was a bartender at L20. Before L20, Henaghan was an assistant manager at The Palm in Chicago and the beverage director at Parkers’ Restaurant & Bar in Downers Grove. Henaghan, 30, studied biochemical engineering at Northern Illinois University, and he grew up in Schaumburg.

Henaghan will feature seven light and refreshing cocktails on his opening Homestead menu that will rotate every few weeks. Highlights include Henaghan’s “Aquavit” cocktail (North Shore Aquavit, Heering Cherry liqueur, pomegranate-infused amaro, fresh pineapple juice, yuzu, and orange bitters served over hand-carved ice in a Collins glass) that’s a riff on a Singapore Sling along with his “Gin” cocktail featuring Death’s Door Gin and housemade tonic served over kaffir lime–cucumber ice.
Henaghan is making is own tonic from cinchona bark, agave, grains of paradise brewing spice, lemongrass, juniper, grapefruit zest, orange zest, lime zest, fresh lime juice, fresh grapefruit juice, citric acid, and Q Club Soda.
“What I’m doing with the Homestead cocktail program is pretty straightforward,” Henaghan said. “I’m building cocktails with fresh flavors utilizing Homestead’s 1,000 square foot organic rooftop garden and farmer’s market finds while pairing things with chef’s delicious menu.”
Homestead executive chef Chris “Chip” Davies will unveil a new menu format at Homestead starting on May 7. The Homestead food menu will be broken down into three sections “Snacks & Salads” (including “Pig Head Croquettes” with salsa verde, pickled fennel salad, and an over easy quail egg), “Medium Plates” (including “Orecchiette” with smoked oxtail, fava beans, pickled ramps, housemade black truffle ricotta, shaved black truffles, and candied fennel), and “Large Plates” (including “Seared Scallops” with Jamón Serrano, garlic chive mustard emulsion, wilted local greens, and chamomile–lemon jam).
Decorated pastry chef Chris Teixeira will offer four new desserts including “Carrot” which features brown sugar roasted carrot puree, brown butter streusel, honey poached carrots, ginger brûlée domes, and ginger ice cream.
Teixeira will also have a “Plum” cheese course featuring Humbolt Fog blue goat cheese, pickled plums, milk chocolate & corn richer, and frisee tossed in plum pickling vinaigrette.
Teixeira’s “Homestead Bread Basket” will feature laminated brioche with Jamón Serrano and Manchego, jalapeño cream cheese cornbread, pain d’epi, and ciabatta served with olive tapenade, pickled local vegetables, and Oaxacan honey butter.
Full Homestead spring dinner, dessert, cocktail, spirits, wine, and beer menus will be released later this week via a press release.
Homestead will feature 80 seats on its revamped outdoor patio that is adjacent to the restaurant’s 1,000 square foot organic rooftop garden, two massive vertical hanging gardens, and dozens of planter boxes. Homestead also seats 65 inside its air-conditioned second-story interior space as well.
Homestead’s hours starting on May 7 will be 5pm until 10pm Tuesday thru Sunday. Homestead is closed on Mondays. Homestead reservations can be made via OpenTable ( or by calling the restaurant at 773.332.2354. Homestead is located at 1924 W Chicago Ave – just enter thru Roots Handmade Pizza and you’ll be guided upstairs to Homestead.

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