Chicago >Gilt Bar
Gilt Bar has very masculine food (bone marrow, short ribs), but feminine drinks and a "for-anyone) vibe. Grab a glass of Gruner on their outdoor patio during the summer months. You'll thank me later.
Go for cocktails after work - you'll immediately start relaxing. Be sure to read the signs on the basement doors on the way to the restrooms for a smile.
Citysearch Editorial Review. Sexiness ensues at this tavern-style restaurant and bar in River North. Dimly lit tables, dark wood and a young, trendy crowd makes this the place to see and be seen. Hot-to-trot types booze it up at the bar, where you’ll find master mixologist Paul McGee whipping up hand-crafted concoctions like The Elderflower (Champagne, St-Germain, orange bitters). In the intimate dining room, guests are seated at salvaged tables with mismatched chairs amid a sea of antique brass mirrors, thick tufted sofas and a star-burst chandelier. The kitchen creates casual but sophisticated fare by executive chef Brendan Sodikoff (whose resume includes French Laundry and Per Se). The roasted bone marrow with red onion jam on toast is a foodie’s perfect starter, and the Purist pasta--a simple dish featuring shaved Parmesan, pecorino and cracked white pepper--doesn’t disappoint.
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