Wednesday, November 13, 2019

Moody Tongue's Ambitious Concept at 2515 S. Wabash Ushers in Dinning Optimism for the Sloop

Every year when the Michelin guides come out we write about the lack of representation for the Sloop.  Yes, Acadia (1639 S. Wabash) represents in a very very strong manner and there are other places like Everest (425 S. Financial Pl) and Dagaun Noodle (2230 S. Wentworth) that are so close to the Sloop we feel like they're claimable. 

Outside of that you have to head to the West Loop, Pilsen or River North to get your share of award winning options.  That said, there are a couple of places on the horizon that may have a shot at earning some recognition.  Harbor (1312 S. Wabash) is working furiously on their build-out and seems like a promising concept. 

Another one that actually opened yesterday - Moody Tongue - has laid out a very ambitious dinning vision.  Before we post, we will acknowledge that their location - 2515 S. Wabash - likely falls outside what we would deem the Sloop (it's south of the I-55!), but what the hell it's not far from us (via Eater Chicago):
One of Chicago’s most hotly anticipated restaurants of the season opens today, and its owners hope to break the mold of what beer-focused dining entails. Brewmaster Jared Rouben and business partner/cousin Jeremy Cohn of Moody Tongue Brewing Company launch the Bar at Moody Tongue and the Dining Room at Moody Tongue today in the company’s brand new brewery near McCormick Place. As the names indicate, it’s a two-fold venue with separate fine dining and casual drinking spaces, both helmed by executive chef Jared Wentworth (Longman & Eagle, Dusek’s, Mordecai).
Wentworth’s menu for the 28-seat Dining Room might startle those accustomed to standard brewpub fare — no jalapeno poppers or Buffalo wings here. Instead, he crafts a 12-course seasonal tasting menu with dishes including Maine lobster with matsutake chawanmushi, a delicate, savory Japanese egg custard, squash and wort consomme, and a course of scallop and foie gras with Tokyo turnip, leek, guanciale, and melon and barley wine. The chef does tip his hat to classic bar food with a house-made caraway pretzel with beer cheese. A full menu is available below.

If that doesn't seem interesting take a look at this food porn:

Looks pretty amazing all around.  Maybe this could user in some other options for the neighborhood!

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