By Amber Gibson

Band of Bohemia, 4710 N. Ravenswood Ave., Chicago, 773-271-4710, bandofbohemia.com

What do you get when Alinea’s head sommelier and baker (who also happens to be a brewer) decide to open a restaurant together? A brewpub that pairs playful, innovative dishes with creative beers on tap. From maitake wheat to parsnip and white-pepper rye, the beer offerings at Band of Bohemia are intriguing to be sure, and the cocktail menu and wine list are fantastic as well. You’re in for a booze-filled evening.

Head brewer Michael Carroll recently started making his own breads again, including an outstanding buttermilk cabbage rye bun that sandwiches fried chicken at brunch. For dinner, chef Matt DuBois offers à-la-carte options and the most affordable tasting menu in town (just $65 for five excellent courses). Choose from beer or wine pairings for the full experience. The roasted salsify appetizer with Meyer lemon and Perigord truffles is as delectable as the dry-aged beef with crispy rice cakes, broccoli and red-chili tamari mayonnaise.

Exposed brick walls and paisley-print booths are cozy yet surprisingly sophisticated. Pair that gypsy éclat with the tempting food and thoughtful service, and it’s no wonder Band of Bohemia picked up a Michelin star within a year of opening.

Read this article as it appears in the magazine.

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