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Friday, June 28, 2013
TONIGHT OPENING RECEPTION: MARCO NEREO ROTELLI - DIVINA NATURA: FIELD OF LIGHT, 5PM TO 9 PM
Wednesday, June 26, 2013
Writers' Theatre Don't Miss The Next Making Of...Series! (Glencoe,IL)
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Tuesday, June 25, 2013
CHICAGO MUSIC LEGENDS! Judy Roberts, Frank D'Rone & Denise Tomasello @ Auditorium Theatre Aug 24!
Produced by Barb Bailey Entertainment...
ON STAGE WITH...CHICAGO MUSIC LEGENDS @ THE AUDITORIUM THEATRE!PURCHASE TICKETS (going fast)
http://auditoriumtheatre.org/wb/pages/home/performances-events/performances.php?event_id=476
For 25th anniversary, Oceanique in Evanston Illinois Getting New Look and Menu
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here to view.
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The Berkshire Room – a craft cocktail lounge from Benjamin Schiller – to open to the public, June 28 inside the ACME Hotel Company
The Berkshire Room – a craft cocktail lounge from Benjamin Schiller – to open to the public at 4pm on Friday, June 28 inside the ACME Hotel Company
Beverage program highlights include Schiller’s three-tiered specialty cocktail menu, a massive whiskey-forward spirits list, a tight and esoteric wine list, and an international craft beer selection; upscale bar snacks from executive chef Chris Curren; breads and a singular and signature dessert from pastry chef Chris Teixeira
The Berkshire Room – a craft cocktail lounge from The
Fifty/50 Restaurant Group beverage director Benjamin Schiller – will
open to the public at 4pm on Friday, June 28.
The Berkshire Room – located at 15 East Ohio Street inside the ACME Hotel Company in River North – will open daily at 4pm. The Berkshire Room will close at 2am Sunday thru Friday and will close at 3am on Saturday. The phone number is 312-894-0945, and the website is TheBerkshireRoom.com
.
“We truly have a large collection of amazing product at The Berkshire Room,” Schiller said. “We’re going to be an old-school bar where we put the guest first in an old school way of service the way I was first trained – the type of service you’d get at a place before bartending was cool.”
The Berkshire Room’s name comes from The Berkshire Hotel which once occupied the original hotel space where ACME now sits from the 1920s thru the 1950s. Designed by Nick Bowers of blocHaus (Lillie’s Q, Baume & Brix, Epic Sky, etc), The Berkshire Room will marry the aesthetic of an old-world cocktail lounge with contemporary, urban touches. Expect dark wooded whiskey crate locker walls, a bar front made from leather belts, plush seating, copper pipe light fixtures, steel shutters from a Kentucky bourbon distillery, white-washed walls and soaring ceilings, and the original and rare terrazzo composite flooring from The Berkshire Hotel that was uncovered during demolition of the space. The Berkshire Room will seat approximately 70.
Schiller’s specialty cocktail menu includes three tired sections: “Cocktails” (all $12 each), “Barrel Finished Cocktails” (all $15 each), and “Dealer’s Choice” (all $13 each).
The first section of the specialty cocktail menu includes seven opening “Cocktails”. The “Clean Break” is a mixture of gin, aperitif bitters, and cucumber that is bottled in an antique medicine bottle with a butcher’s tag around the neck of the bottle listing the cocktail recipe. When patrons order “The Clean Break” they’ll be able to choose between three different hard-carved ices: Raspberry Mint, Grapefruit Riesling, and unflavored. Patrons will open the bottled cocktail and pour it over their choice of ice in a Collins glass — with each cocktail giving off different flavor profiles based on the ice preference. The bottled cocktail itself will change about every three months while the three different ice preparations will change week-to-week based on what’s fresh and in season.
The second section of the specialty cocktail menus includes five opening “Barrel Finished Cocktails”. All of these cocktails are batched in different rare spirit and wine barrels and “finished” inside those barrels. The “Continuous Negroni” is comprised of gin, Campari, and Carpano Antica and is finished in a Pappy Van Winkle bourbon barrel. The “Continuous” part of the cocktail name refers to the fact Schiller and his team will continuously add spirits to the Pappy barrel as cocktails from it are sold to patrons to add complexity and depth to the cocktail mixture in the barrel.
The third section of Schiller’s cocktail menu is “Dealer’s Choice”. Guests will first pick a spirit base from about 20 different options (gin, rye, wheated bourbon, aquavit, mezcal, shochu, vodka, etc), then guests will select one of six flavor profiles (“Herbaceous”, “Strong & Stirred”, “Sweet & Sour”, “Fruity”, “Spicy”, “Smokey”), and finally guests will select their glassware (coupe, collins, julep, flute, rocks, etc).
Schiller’s cocktail menu is attached to this release.
Spirits-wise, Schiller has assembled over 400 different bottles that sit on the back bar at The Berkshire Room with a large chunk of those being rare whiskeys.
Schiller has curated an esoteric wine list comprised of about 20 reds by the glass and bottle, about 15 whites by the glass and by the bottle, and about 10 champagnes and sparkling wines by the glass and by the bottle. Schiller has also selected about 20 international craft beers in bottles and six “Blue Collar Lagers” beers in cans and bottles to round out The Berkshire Room’s beverage menu.
Before joining The Fifty/50 Restaurant Group in May 2013, Schiller was most recently in charge of the cocktail and spirits program at Boka Restaurant Group for properties Boka, GT Fish & Oyster, and Girl & The Goat. Prior to joining the Boka Restaurant Group in 2009, Schiller helped open The Peninsula Hotel Chicago and he was also the head bartender at In Fine Spirits in Chicago.
Executive chef Chris Curren has put together a “snacks” menu for The Berkshire Room that will be served until midnight each day. Comprised of just eight offerings, Curren’s menu is his modern take on 1940s food melding high-society offerings from the time like Caviar (served atop horseradish-potato espuma with buckwheat blinis, champagne, red onion marmalade, dill crème fraiche, sauce gribiche, and chives) and working man offerings from the time like a Ploughman's Lunch (a selection of Publican Quality Meats charcuterie and Pastoral Artisan cheeses served with deviled eggs, beer mustard, house pickles, house chutney, and a ripped baguette).
Curren’s snacks menu is attached to this release.
In addition to creating the breads for Curren’s snacks menu, executive pastry Chris Teixeira has created a singular and signature dessert for The Berkshire Room – a chocolate soufflé with charred bourbon barrel ice cream.
The Berkshire Room is the second spot Schiller, Curren, and Teixeira have collaborated on together. The trio also head up Homestead – a second-story literal farm-to-table restaurant with a 1,000 square foot organic rooftop garden – that’s located above Roots Handmade Pizza in West Town that opened for the season a month ago.
The Berkshire Room is the sixth restaurant and bar from The Fifty/50 Restaurant Group co-owners Greg Mohr and Scott Weiner joining current properties Homestead, The Fifty/50, Roots Handmade Pizza, West Town Bakery & Diner, and West Town Bakery which is also located inside ACME.
Mohr and Weiner partnered with Gene Kornota and Anthony Klok of Neighborhood Development Corporation – managing partners of the ACME Hotel Company – to open The Berkshire Room and the second location of West Town Bakery inside ACME. Mohr, Weiner, and their team are responsible for the concept, execution, and day-to-day operations of The Berkshire Room and West Town Bakery inside ACME.
The Berkshire Room – located at 15 East Ohio Street inside the ACME Hotel Company in River North – will open daily at 4pm. The Berkshire Room will close at 2am Sunday thru Friday and will close at 3am on Saturday. The phone number is 312-894-0945, and the website is TheBerkshireRoom.com
“We truly have a large collection of amazing product at The Berkshire Room,” Schiller said. “We’re going to be an old-school bar where we put the guest first in an old school way of service the way I was first trained – the type of service you’d get at a place before bartending was cool.”
The Berkshire Room’s name comes from The Berkshire Hotel which once occupied the original hotel space where ACME now sits from the 1920s thru the 1950s. Designed by Nick Bowers of blocHaus (Lillie’s Q, Baume & Brix, Epic Sky, etc), The Berkshire Room will marry the aesthetic of an old-world cocktail lounge with contemporary, urban touches. Expect dark wooded whiskey crate locker walls, a bar front made from leather belts, plush seating, copper pipe light fixtures, steel shutters from a Kentucky bourbon distillery, white-washed walls and soaring ceilings, and the original and rare terrazzo composite flooring from The Berkshire Hotel that was uncovered during demolition of the space. The Berkshire Room will seat approximately 70.
Schiller’s specialty cocktail menu includes three tired sections: “Cocktails” (all $12 each), “Barrel Finished Cocktails” (all $15 each), and “Dealer’s Choice” (all $13 each).
The first section of the specialty cocktail menu includes seven opening “Cocktails”. The “Clean Break” is a mixture of gin, aperitif bitters, and cucumber that is bottled in an antique medicine bottle with a butcher’s tag around the neck of the bottle listing the cocktail recipe. When patrons order “The Clean Break” they’ll be able to choose between three different hard-carved ices: Raspberry Mint, Grapefruit Riesling, and unflavored. Patrons will open the bottled cocktail and pour it over their choice of ice in a Collins glass — with each cocktail giving off different flavor profiles based on the ice preference. The bottled cocktail itself will change about every three months while the three different ice preparations will change week-to-week based on what’s fresh and in season.
The second section of the specialty cocktail menus includes five opening “Barrel Finished Cocktails”. All of these cocktails are batched in different rare spirit and wine barrels and “finished” inside those barrels. The “Continuous Negroni” is comprised of gin, Campari, and Carpano Antica and is finished in a Pappy Van Winkle bourbon barrel. The “Continuous” part of the cocktail name refers to the fact Schiller and his team will continuously add spirits to the Pappy barrel as cocktails from it are sold to patrons to add complexity and depth to the cocktail mixture in the barrel.
The third section of Schiller’s cocktail menu is “Dealer’s Choice”. Guests will first pick a spirit base from about 20 different options (gin, rye, wheated bourbon, aquavit, mezcal, shochu, vodka, etc), then guests will select one of six flavor profiles (“Herbaceous”, “Strong & Stirred”, “Sweet & Sour”, “Fruity”, “Spicy”, “Smokey”), and finally guests will select their glassware (coupe, collins, julep, flute, rocks, etc).
Schiller’s cocktail menu is attached to this release.
Spirits-wise, Schiller has assembled over 400 different bottles that sit on the back bar at The Berkshire Room with a large chunk of those being rare whiskeys.
Schiller has curated an esoteric wine list comprised of about 20 reds by the glass and bottle, about 15 whites by the glass and by the bottle, and about 10 champagnes and sparkling wines by the glass and by the bottle. Schiller has also selected about 20 international craft beers in bottles and six “Blue Collar Lagers” beers in cans and bottles to round out The Berkshire Room’s beverage menu.
Before joining The Fifty/50 Restaurant Group in May 2013, Schiller was most recently in charge of the cocktail and spirits program at Boka Restaurant Group for properties Boka, GT Fish & Oyster, and Girl & The Goat. Prior to joining the Boka Restaurant Group in 2009, Schiller helped open The Peninsula Hotel Chicago and he was also the head bartender at In Fine Spirits in Chicago.
Executive chef Chris Curren has put together a “snacks” menu for The Berkshire Room that will be served until midnight each day. Comprised of just eight offerings, Curren’s menu is his modern take on 1940s food melding high-society offerings from the time like Caviar (served atop horseradish-potato espuma with buckwheat blinis, champagne, red onion marmalade, dill crème fraiche, sauce gribiche, and chives) and working man offerings from the time like a Ploughman's Lunch (a selection of Publican Quality Meats charcuterie and Pastoral Artisan cheeses served with deviled eggs, beer mustard, house pickles, house chutney, and a ripped baguette).
Curren’s snacks menu is attached to this release.
In addition to creating the breads for Curren’s snacks menu, executive pastry Chris Teixeira has created a singular and signature dessert for The Berkshire Room – a chocolate soufflé with charred bourbon barrel ice cream.
The Berkshire Room is the second spot Schiller, Curren, and Teixeira have collaborated on together. The trio also head up Homestead – a second-story literal farm-to-table restaurant with a 1,000 square foot organic rooftop garden – that’s located above Roots Handmade Pizza in West Town that opened for the season a month ago.
The Berkshire Room is the sixth restaurant and bar from The Fifty/50 Restaurant Group co-owners Greg Mohr and Scott Weiner joining current properties Homestead, The Fifty/50, Roots Handmade Pizza, West Town Bakery & Diner, and West Town Bakery which is also located inside ACME.
Mohr and Weiner partnered with Gene Kornota and Anthony Klok of Neighborhood Development Corporation – managing partners of the ACME Hotel Company – to open The Berkshire Room and the second location of West Town Bakery inside ACME. Mohr, Weiner, and their team are responsible for the concept, execution, and day-to-day operations of The Berkshire Room and West Town Bakery inside ACME.
Piven Gala, July 13 is just around the corner!
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