Bin 36 Brings Wine, Cocktails and Seasonal Fare to the West Loop

Chicago wine-focused restaurant Bin 36 reopened in the city’s West Loop neighborhood last month with a refreshed aesthetic and an increased focus on seasonal, American food. After over 15 years in River North, Bin 36 has found a new home at 161 N. Jefferson St., steps from restaurants and bars along Randolph Street.

Wine and food will equally share the spotlight at the new location. Owner and beverage director Enoch Shully, has selected a balanced collection of 48 wines by the glass (4 sparkling; 22 red; 22 white). In addition, Shully has curated a 55-bottle reserve list inspired by his experience through his travels as well as deep relationships with wine producers across the globe.

In addition to wine, the new location will offer a wine-focused cocktail program further capturing the spirit of Bin 36’s history in wine. Wine-cocktails and traditional cocktails such as Sangrias, Martinis and Spritzers will be reimagined and presented in an innovative new style, fusing liquor and wine. For example, The Nose, one of the new signature drinks will use a coffee siphon and fresh ingredients to highlight the notes of a wine.

In the kitchen, Chef Shane Graybeal makes his Chicago debut, crafting a menu of shareable plates rooted in seasonal American recipes with Mediterranean influence. With a resume that includes time at North Carolina’s 102 North and Washington, DC’s Firefly, Graybeal plans to work with the best of the season’s produce to create a varied menu beyond the typical wine bar’s cheese and antipasti. Shareable snacks include Pimento cheese fritters with green tomato jam, Charred carrots with barley puffs and dill cream, and Radishes and “virgin” butter on toast for $8. Entrees include a Market fish (fiddlehead ferns, baby turnips, green garbanzo bean puree) and Spring risotto (Carolina gold rice, peas, asparagus, Meyer lemon and green garlic).