From a toolbox to a 30,000-square-foot brewery.
Earlier this month the ILCC proposed rules that would throw a wrench in Revolution Brewing’s expansion plans—but on the plus side, the public-comment period isn’t over yet.
Revolution’s first bottled Belgian-style quad kicks off what’s certain to be a momentous year for the rapidly expanding craft brewery.
The new brewpub and gastropub in Lula-land. Plus: middle-of-the-road green cuisine, carnivore-worthy vegan, and 11 more recent openings.
Prairie Fire, Leo’s Coney Island of Chicago, the Southern, and other restaurants too new to review.
More from Martha Bayne–and Mike Gebert
Josh Deth’s Revolution Brewing; the fifth annual Festival of Wood- and Barrel-Aged Beer.
It’s difficult to tell people that a beer float is the best dessert they’ve never tried without them trying to intervene. For example: Me: Omigod, I had the best beer float last night. People: You need help. In fact, it’s difficult to tell people about beer floats at all. Put the word beer too close […]