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Chef Rodolfo Cuadros will open The Basement (2763 N Milwaukee Avenue) in Chicago’s Logan Square neighborhood on Thursday, June 6. The new cocktail lounge will be an ode to the late 90’s and early 00’s suburban life featuring rooms fitted with thrifted interiors, drink menus packed with nostalgic and classic cocktails, and a food menu featuring Midwest-American cuisine. 

The aim of the cocktail program at The Basement is to provide takes on classics, all the while toying with late 90’s and early 00’s childhood life in America. Expect ingredients like blue Gatorade, Mountain Dew and flavors akin to vanilla Dr. Pepper to be incorporated into cocktails. 

“We’re definitely evoking flavors of yesteryear,” said General Manager Brett Lander, “we’ll do things like a Neapolitan Milk Punch and other fun tastes in our cocktails that Millennials grew up on. Each sip should bring you back to your childhood.”

Cocktails will be broken down into Signatures, Too Weird but Good and Non-Alcoholic. Signatures will include cocktails like a Mai Tai, a Drunken Cosmo with vodka, bourbon, fermented cranberry and orange curacao, a Ti Punch Martini with Haitian rum, dolin dry vermouth and falernum among others. On top of a Neapolitan Milk Punch, Too Weird but Good cocktails from The Basement include Fade-or-rade with Blue Gatorade, tra-kal and lime, and a Dirty Mountain Dew Mojito with spiced rum, Mountain Dew cordial, tarragon and soda. 

The Basement will offer a selection of non-alcoholic beverages, providing sober-friendly options. Visitors can select the Floral Gin and Tonic made with non-alcoholic gin, a Fruity & Juicy with Three Spirits Amaro for a base, a Tart with a house-made vinegar and more. 

Chef Cuadros plans to have the menu rotate and change often, allowing new experiences to come and go. Starters include bites like Ricotta di Mucca with fresh ricotta, roasted tomatoes, thyme, basil, olive oil and black pepper. Mid-sized plates will include dishes like Perogies and Broccolini made with black trumpet mushroom perogies and tree chili. Other dishes that will stay on the menu include a Dungeon Burger made with Slagel beef on a sesame brioche bun, aged cheddar, salt and pepper pickles and served with chips, and Steak Frites made with picanha steak, cantimpalo chimichurri and served with fries and a burnt garlic aioli.  

“I want people to come here for the cocktails and to have a good time, but we’re going to really wow them with our food,” said Chef Cuadros. “I’m going for a delicious American cuisine that I think complements how innovative our cocktails are, so it’ll be a full circle dining experience.”

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