Cellared Menus Step Into the Spotlight

When it comes to menus in Chicago, the cellar is the new hotness. “Cellared” off-menu dishes and drinks are coming to the forefront at spots like Bohemian House and SideDoor, and it’s time to get in on the secret.

It’s always a delight to uncover new creations at Bohemian House, where executive chef Jimmy Papadopoulos dazzles diners with his intrinsic take on central European-inspired cuisine. Now there’s even more to fawn over with the launch of the restaurant’s “Chef’s Cellar,” an assortment of limited off-menu items that rotates weekly. Examples of past dishes include beef heart tartare with rye cracker, egg yolk, and sorrel, and honey-glazed guinea hen with rye bread dumplings, charred Brussels sprouts, and prunes. Ask your waiter and you shall receive.

Nearby at SideDoor, beverage director Jeff Van Der Tuck has unveiled a “secret stash” of rare cellared beers that are only available upon request. This carefully curated and meticulously poured over collection of limited brews are primarily packaged in large-format bottles and stowed in the basement of the McCormick Mansion for at least six months. The rarity of these beers is palpable, as Van Der Tuk seeks out beers that are uncommon throughout Chicagoland. Some examples include Old Rasputin XVII Barrel Aged Imperial Stout, Boulevard Bourbon Barrel Quadrupel, Rodenbach Caractere Rouge, and Upland Datalion Dark Wild Ale.

Bohemian House
11 W. Illinois Street, Chicago
(312) 955-0439
Website

SideDoor
100 E. Ontario Street, Chicago
(312) 787-6768
Website