Parlay at Joy District is Now Open

Parlay at Joy District is now open daily on the first floor of 112 W Hubbard Street. Expanding their offerings beyond the rooftop and second floor nightclub, Parlay at Joy District adds a new layer to the multi-level drinking and dining experience, bringing a lively, ultramodern sports parlor to Chicago's River North. Guests will enjoy a pub atmosphere with approachable, bar fare from Executive Chef Jason Hedin, most recently the chef de cuisine at The Lobby in The Peninsula. Parlay at Joy District will open at 3 p.m. daily during March Madness, and 30-minutes prior to any early NCAA tournament games.

8 Hospitality, owned by Carmen Rossi and Chris Bader, are opening just in time for spring sports and March Madness, saying Rossi, "With Joy District located in the bustling River North entertainment district, we felt that adding a more stimulated sports parlor to the popular concept of Joy District creates a spot where people can gather, eat, drink and watch their favorite sports teams, adding a layer of attention to boxing, soccer and golf."

With a design inspiration flowing from the growing shoe culture fascinated by millennials, the space is bright and vibrant in color. Original mural artwork by Chicago native David Bozic adorns the walls and a Sneaker Chandelier hangs center. Aiming to be River North's quintessential gathering spot for the sports lover, guests will enjoy ample booth seating, 19 100-inch LED TV's and a 200-inch projection screen, so there's never a bad seat in the house. 

Jason Hedin (The Lobby at The Peninsula, Travelle Kitchen + Bar) has taken the reins as Executive Chef of Parlay at Joy District. Utilizing his experience in fine dining, Chef Hedin's menu of bar food will range in price from $7 to $80. Shareable dishes like Foie-Fries (foie gras, rutabaga and daikon fires), Octo Poppers (red curry tempura'd octopus, Thai-infused fluffy coconut), Seasoned Chickpea Fries with Harissa aioli, Korean Pork Belly Sliders (kimchee-burnt scallion slaw, soy glazed pickled hon shimeji, go chu jang), Lobster Roll Sliders (Old Bay aioli, celery, apple, chip), and more. With a newly installed brick oven, Chef Hedin will also make Neapolitan style specialty and classic pizzas including a Flambe "Tarte Flambee" fired tableside with bacon, red onion, and soubise, and Lobster and Caviar with fromage blanc, butter poached lobster, paddlefish caviar, arugula and lemon. 

For the bar program, Parlay at Joy District will offer a selection import beers as well as craft beers with a nod to local brewers, along with over 10 wines available by the glass or bottle. Just in time for spring, guests can sip on $12 seasonal cocktails like a Champagne Cocktail (Beefeater Gin, Elderflower syrup, Framboise), a Smoked Banana Daiquiri (Captain Morgan, smoked simple syrup, banana liqueur, and lime juice), and more.

Guests can round out their meal with a dessert menu from Chef Hedin that features sweets like Banana Bread Parfait (spiced cajeta, banana brulee, banana-rum cream, banana chips), and Whipped Cheesecake (honeycomb, candied lemon, teddy grahams, with a side of chocolate covered graham crackers). For larger groups, a $25 Ice Cream Submarine Sandwich offers a giant éclair stuffed with six artisanal ice creams, whipped cream, cherries, nuts, chocolate espresso beans, chocolate chips, banana chips, drizzled chocolate sauce, and fresh bananas and strawberries.