WICKER PARK — In its first couple of weeks in business, Barley & Brass is already being called by one fan on Yelp.com a "breath of fresh air on busy Division St.," while another is praising the bar and restaurant's poutine for being the best he has had outside of Canada.
Owned by Joe and Mac Boumaroun, two brothers who are also behind River North's popular 25 Degrees burger bar, Barley & Brass aims to be "an approachable addition to the neighborhood" according to a news release.
Barley & Brass opened the Monday before Thanksgiving at 2015 W. Division St., just west of Damen and Division.
"Knowing that we are opening in a typically slow time of year for restaurants, we have been surprised with how good things have been going and have gotten nothing but great feedback from our guests," Mac Boumaroun said in an email.
The new venture, which took over the shuttered Fame bar, has brought about 30 new jobs to the neighborhood, Mac Boumaroun said.
Decorated in a mix of patterned wallpaper and exposed brick, the bar offers plenty of seating options: big, deep leather booths for groups, as well as tables and seats along a 30-foot-long bar.
Chef Jay P. Ruff''s menu is divided into starters, sandwiches, shared plates and salads.
The signature dish, Barley & Brass, offers a plate of short ribs with malted barley risotto, parsnip, carrot, porter reduction for $16.
A huge plate of nachos, with each individual chip topped with chicken, white cheddar, pico and guacamole, is $8, while the poutine, a generous helping of fries topped with demi-glace, a rich brown sauce and aged cheddar, Parmesan and parsley, is $6.
There are four red and four white wines to select from as well as 15 craft beers on draft from local breweries (Local Option, Baderbrau, Moody Tongue, etc) as well as domestic beers like Budweiser and Old Style, available in cans and bottles for $4 each.
Weekend brunch, served 11 a.m.-2 p.m. Saturdays and Sundays, offers chicken and waffles, green eggs and ham and a dish called "Old Man" made with with two eggs, toast, and bacon or sausage for $8 (with an additional option of adding an Old Style for $2)
To wash everything down, the bar program, by Jan Henrichsen, who previously worked as a beverage director for Fat Rice and Evanston’s Found Kitchen, offers boilermakers, kegged cocktails on draft and made-to-order drinks.
Among the five kegged cocktails are a "Fall, Dark and Stormy," with rum, bitters, lime and ginger syrup ($10); "Not a Basic B----," a blend of white wine, vermouth, grand poppy and rose hips syrup ($10) and a "Basil Jalapeno Cobbler," with tequila, jalapeno simple syrup and grapefruit bitters ($8).
Barley & Brass, 2015 W. Division St. Hours are 4 p.m.-midnight Mondays-Wednesdays, 4 p.m.-2 a.m. Thursdays-Fridays, 11 a.m.-3 a.m Saturdays and 11 a.m.-11 p.m. Sundays. Brunch is available 11 a.m.-2 p.m. Saturdays and Sundays. Phone: 312-763-9600.
Barley & Brass Current Dinner and Brunch Menu- Subject to Change
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