Blokes & Birds redefines the English pub experience in Chicago. Combining updated gastropub fare and a smart selection of beers and spirits with a plush, comfortable atmosphere and plenty of nods to Anglophile favorites, Blokes & Birds, which is British slang for guys and girls, offers a welcoming spot to return to any night of the week.
The menu, created by Executive Chef Greg Cannon (formerly Executive Chef Chicago White Sox, Executive Chef Ruth's Chris Steakhouse, co-creator Haro, Executive Chef Nia Mediterranean Tapas) features contemporary twists on English fare and American comfort food.
The menu is complemented by 70 global imports (Wells Bombardier and Abbot Ale lead the English side, while Gulden Draak, St. Bernardus Abt 12 and Tripel Karmeliet head the Belgium brews) and American craft beers (such as locally-made Krankshaft by Metropolitan Brewing and Resistance IPA by Two Brothers Brewing Company), including 24 on tap and a well-edited wine list.
The custom craft cocktail menu produced by local sommelier, Justin Leone, features such libations as "The B-Cup" (a spin on the traditional Pimm's Cup with Tito's vodka, Aperol, Pimm's No.1, St. Germain, Absolut Blueberry, simple syrup, fresh blueberries and lemon juice), "The 'Choke Hold" (Jefferson's Reserve bourbon, Cynar, Pama liqueur and Benedictine liqueur) and "Mind the Bollocks" (Evan Williams' bourbon, Navan liqueur, Peter Heering cherry heering, Demarema syrup, egg white and lime juice).
Music is a featured accompaniment at Blokes & Birds, with hand-selected tunes from tightly-focused genres. The nightly play list will include 70s and 80s British rock, punk and new wave (think: Joy Division, Adam Ant, Toy Dolls, The Damned, The Clash, Radiohead, Muse and Massive Attack).