Like the food, cocktails at Beatnik West Town, crafted by a veteran team of beloved Chicago bartenders, change seasonally and are inventive and colorful, often finding inspiration in ingredients from the kitchen, creating a harmonious relationship between what’s being served on the plates and in the glasses. Exotic garnishes follow a no-waste sensibility utilizing ingredients found in the cocktails they adorn. At brunch, the party vibe is heightened with large-format drinks and mimosa bottle service.
Beatnik also offers more than 100 wines from of-the-moment regions, winemakers and varietals, in addition to fortified wines, and local and imported beers. A curated selection of ingredient-focused no-proof drinks are also available.
Mirroring the restaurant’s design-through-storytelling aesthetic, Executive Chef Marcos Campos takes guests on a journey without borders, playing with flavors and ingredients from all over the world, from Spain to South America, Asia and the Middle East.
Bold flavors, original combinations and creative presentations are hallmarks of Chef Marcos’ culinary style. The dishes on the seasonally changing menus are designed to be mixed and matched, creating an international dinner party of sorts in the process.
Food allergies and sensitivities are acknowledged with each dish description highlighted with specific known allergens.
The globetrotting journey continues at brunch with dishes ranging from Shakshuka and Smoked Baba Ghanoush to Fattoush Salad.
Inventive and colorful, often finding inspiration in ingredients from the kitchen, creating a harmonious relationship between what’s being served on the plates and in the glasses.