Dearly Beloved (900 North Franklin) is a mixture of cocktail bar and restaurant. Located in Chicago’s Near North neighborhood between Old Town & River North in the recently shuttered Kikis space, Dearly Beloved hails from Machine Hospitality Group, the creators behind Headquarters Beercade and Machine: Engineered Dining & Drink. “We call it a ‘cocktail’ restaurant because our drinks are the star of the show,” says co-owner Chireal Jordan. “We’ve evolved tremendously over the years from Headquarters to Machine, but Dearly Beloved will be the most elevated of our three concepts and we’re aiming for nothing short of national recognition when it comes to the cocktail program for this location.”
“Creativity has always been the cornerstone of our concepts and this one is pushing all boundaries in that regard from cocktails to design conceptualization,” says co-owner Brian Galati. “It’s a juxtaposition of our Wicker Park restaurant Machine, which is a floral filled bright & elegant ambience.”
Spearheading the beverage program is Mixologist and Beverage Director Aneka Saxon, who has been a part of the Machine Hospitality Group team from the beginning. “I’m excited to unveil the cocktail program for Dearly Beloved. For years we’ve prided ourselves on innovative cocktails at all our concepts, but the techniques, ingredients and methods we're creating for Dearly Beloved are on a different level.” Aneka’s approach will put esoteric ingredients in Dearly Beloved’s featured libations. Aneka's creations include The Captured Shadow: Kaffir lime infused Kyro dark gin, agave nectar, orange bitters, absinthe, coconut chai foam, citrus dust and expression; Beautiful and Damned: Ritual sister smoked pineapple, amara di arancia rossa, field trip squash, finochietto, dandelion honey, fenugreek; and The Diamond as Big as the Ritz: Agricole, ming river baijiu, lime, papaya, ancho verde, agave nectar, peychaud’s.
Every dish is created by Chef Kristofer Lohraff and his culinary team to complement Dearly Beloved’s beverage-focused agenda. With a focus on vegetables, the menu will feature a selection of vegan, vegetarian, and gluten-free options while still offering a variety of dishes for carnivorous guests. Some dishes include Carrot Mochi, Coconut Curry - Sesame - Ginger - Lime; Okonomiyaki: Scallion - Carrot - Cabbage Chili Crunch - Kewpie - Soy Caramel; and Potato and Caviar (TBD): Potato Pave, Creme Fraiche, Caviar, Malt Vinegar, Burnt Shallot.
After dinner service, Dearly Beloved transforms into a dimly lit cocktail bar for late-night drinks and small bites.
Dearly Beloved (900 North Franklin) is a mixture of cocktail bar and restaurant. Located in Chicago’s Near North neighborhood between Old Town & River North in the recently shuttered Kikis space, Dearly Beloved hails from Machine Hospitality Group, the creators behind Headquarters Beercade and Machine: Engineered Dining & Drink. “We call it a ‘cocktail’ restaurant because our drinks are the star of the show,” says co-owner Chireal Jordan. “We’ve evolved tremendously over the years from Headquarters to Machine, but Dearly Beloved will be the most elevated of our three concepts and we’re aiming for nothing short of national recognition when it comes to the cocktail program for this location.”
“Creativity has always been the cornerstone of our concepts and this one is pushing all boundaries in that regard from cocktails to design conceptualization,” says co-owner Brian Galati. “It’s a juxtaposition of our Wicker Park restaurant Machine, which is a floral filled bright & elegant ambience.”
Spearheading the beverage program is Mixologist and Beverage Director Aneka Saxon, who has been a part of the Machine Hospitality Group team from the beginning. “I’m excited to unveil the cocktail program for Dearly Beloved. For years we’ve prided ourselves on innovative cocktails at all our concepts, but the techniques, ingredients and methods we're creating for Dearly Beloved are on a different level.” Aneka’s approach will put esoteric ingredients in Dearly Beloved’s featured libations. Aneka's creations include The Captured Shadow: Kaffir lime infused Kyro dark gin, agave nectar, orange bitters, absinthe, coconut chai foam, citrus dust and expression; Beautiful and Damned: Ritual sister smoked pineapple, amara di arancia rossa, field trip squash, finochietto, dandelion honey, fenugreek; and The Diamond as Big as the Ritz: Agricole, ming river baijiu, lime, papaya, ancho verde, agave nectar, peychaud’s.
Every dish is created by Chef Kristofer Lohraff and his culinary team to complement Dearly Beloved’s beverage-focused agenda. With a focus on vegetables, the menu will feature a selection of vegan, vegetarian, and gluten-free options while still offering a variety of dishes for carnivorous guests. Some dishes include Carrot Mochi, Coconut Curry - Sesame - Ginger - Lime; Okonomiyaki: Scallion - Carrot - Cabbage Chili Crunch - Kewpie - Soy Caramel; and Potato and Caviar (TBD): Potato Pave, Creme Fraiche, Caviar, Malt Vinegar, Burnt Shallot.
After dinner service, Dearly Beloved transforms into a dimly lit cocktail bar for late-night drinks and small bites.
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