PHOTOGRAPHY
BY
MERCADITO
HOSPITALITY
(TANGUAY
AND
CARDUCCI);
COURTESY
OF
ADAMUS
(INTERIOR)
CLOCKWISE FROM FAR LEFT:
Celeste's Red Right
Hand cocktail features
Sailor Jerry, Carpano,
mole bitters, and Gran
Classico bitters; Paul
Tanguay and Tad
Carducci of Tippling
Hall; Adamus, inside the
Silversmith Hotel, offers
an eclectic drink list
featuring house-made
infusions.
Harkening to the bygone
supper-club era, Celeste
(111 W. Hubbard St., 312-
828-9000; celestechicago.com)
has made a chic home for
itself in an 1888 Louis
Sullivan
–
designed glass
factory. The first f loor
beckons with a lively
atmosphere and bottled
cocktails like the Chelsea
(Citadelle gin, lime wash,
and celery bitters) as well as
modular drinks based on
specific f lavors—think
cucumber, ginger, melon,
and strawberry. Up the
staircase (decked with a
pattern taken from the
Chicago Stock Exchange in
1893) is the opulent Art Deco
room, featuring libations
contributed by mixologists
from around the world
("We've prohibited anyone
from Chicago from being on
that list," says mixologist
Freddie Sarkis). This fall,
expect to see recipes with
ingredients like turmeric,
cardamom, apples, and
squash—or, as Sarkis puts it,
"all kinds of fun stuff."
On Jeweler's Row, the
newly renovated Silversmith
Hotel is turning heads with its
gleaming lounge Adamus
(10 S. Wabash Ave., 312-372-
7696; silversmithchicagohotel
.com/dining). While food and
beverage director Adam
Jones himself leans toward
the classic Sazerac—"I want
to taste the f lavors and the
spirit," he notes—he's eager to
incorporate more house
infusions, like the chai vodka
that is a key component in a
new creamy pistachio
concoction soon to appear
on the menu.
Meanwhile, Mercadito
Hospitality partner Paul
Tanguay is ready to raise a
glass to a new concept, as the
highly anticipated Tippling
Hall
(646 N. Franklin St.,
Ste. 200; tipplinghall.com)
prepares to open its doors.
"It's a celebration of
everything that is alcohol,"
he says of the 4,500 -square-
foot loft space where
Sloshies—frozen grown-up
drinks made from fresh
ingredients—and draft
cocktails will be f lowing.
Although Tanguay says
Tippling Hall will be less
tequila-focused than its
sister Mercadito (108 W.
Kinzie St., 312-329-9555;
mercaditorestaurant.com),
don't be surprised to see
a few familiar favorites by
the Tippling Bros.
"The pepino el pyu
(Hornitos Blanco tequila,
cucumber, lemon, hoja
santa, and cumin salt) is one
of Mercadito's most popu-
lar," says Tanguay. "I just
can't take that drink off
[the menu]—it's so damn
good."
MA
Buzz Worthy
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