The real draw is the back bar itself: hundreds of bottles of amari with vintages spanning the last century, one of the largest collections of its kind anywhere in the country, alongside a serious, well-chosen whiskey selection. Longtime bartender Alex Bachman built a reputation here specifically for unusual ingredients — a syrup made from maidenhair ferns, for instance — deployed with enough restraint that the drinks still read as balanced classics rather than novelty experiments.
Food is treated as a real companion to the bar program rather than an afterthought, which tracks given the group's restaurant pedigree. It's been recognized on the World's 50 Best Bars discovery list, carries a 9.0 rating on Foursquare after more than a decade, and the average cocktail still runs around $10 — an old-Chicago price that's gotten rarer even as the bar's reputation has only grown.
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