Sips

Michelin Guide Chicago: Bib Gourmand 2019

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The first part of the highly anticipated, somewhat hyped, and always attention-grabbing Michelin Guide for Chicago has been released (along with DC - New York and San Francisco coming in the next couple months).

Bib Gourmand restaurants are selected by Michelin's inspectors because they serve high-quality food while making it possible to order two courses and a glass of wine or dessert for $40 or less (tax and gratuity not included).

Stay tuned for the full announcements coming soon for the 1,2 and 3 star designations.

2019 Chicago Bib Gourmand List

The Angry Crab
Arami
Au Cheval
Avec
bellyQ*
Bohemian House
The Bristol
Ceres' Table*
Chilam Balam
Cumin
Daguan Noodle (NEW)
Daisies (NEW)
DeCOLORES
Dos Urban Cantina*
Dove's Luncheonette
The Duck Inn
Fat Rice
Frontera Grill*
Giant
Gilt Bar
Girl & The Goat
GT Fish & Oyster*
HaiSous
Han 202
Herb
Hopleaf
Jade Court (NEW)
Jam
Jin Thai
Kai Zan
Lonesome Rose (NEW)
Longman & Eagle
Lula Café
Mana Food Bar
Mango Pickle
Marisol (NEW)
mfk.
Mi Tocaya
MingHin
Mott St.
Nana
Pacific Standard Time (NEW)
Passerotto (NEW)
Pizzeria Bebu (NEW)
Pleasant House Pub
Proxi (NEW)
The Purple Pig*
Quiote
Sabri Nihari
San Soo Gab San
Smoque BBQ*
Sol de Mexico
Sushi Dokku
Table, Donkey and Stick
True Food Kitchen*
TWO
Untitled Supper Club
Wood

Bold italic are favorites | * tried and very good | italics are shortlisted to try soon

Reading List: Cocktail Books

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While we have visited some of the top bars in the world, have gotten to know people in the industry, and even started to experiment with our own home bar there is still an incredible amount to learn and taste in the ever-changing world of cocktails. In an effort to keep up our cocktail knowledge we keep an eye out for new bar openings, trends in drinks & bars, and industry favorite / classic books.

Here’s a few books we’re reading, have read, or have in our Amazon cart for future reading.

Meehan’s Bartender Manual: “Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book to explain the ins and outs of the modern bar industry. This groundbreaking work chronicles Meehan’s storied career in the bar business through practical, enlightening chapters that mix history with professional insight. Meehan’s deep dive covers the essential topics, including the history of cocktails and bartending, service, hospitality, menu development, bar design, spirits production, drink mixing technique, and the tools you’ll need to create a well-stocked bar—all brought to life in over 150 black- and-white illustrations by artist Gianmarco Magnani.”

The Dead Rabbit Drinks Manual: “Dead Rabbit Grocery & Grog in Lower Manhattan has dominated the bar industry, receiving award after award including World's Best Bar, World’s Best Cocktail Menu, World’s Best Drink Selection, and Best American Cocktail Bar. Now, the critically acclaimed bar has its first cocktail book, The Dead Rabbit Drinks Manual, which, along with its inventive recipes, also details founder Sean Muldoon and bar manager Jack McGarry’s inspiring rags-to-riches story that began in Ireland and has brought them to the top of the cocktail world.”

The Savoy Cocktail Book: “Harry Craddock was a United States citizen who left during Prohibition and joined the American Bar at the Savoy Hotel, London, in 1920. Craddock was one of the most famous cocktail barmen of the 1920s and 1930s. Craddock's "The Savoy Cocktail Book" was published in 1930, and is still in print today. Craddock invented a number of classic cocktails, including the famous Corpse Reviver #2 and possibly including the White Lady, and popularised the Dry Martini. Lavishly illustrated with all illustrations reproduced in color.”