Monday, April 21, 2014

warm leatherette




Warm Leatherette
Rittenhouse Rye, Punt E Mes, Cynar, Mezcal, Chinese 5 Spice, Cardamom 


Saturday, April 19, 2014

GIVE IT YOUR BËSK SHOT



In 2013, Letherbee Distillers joined forces with R. Franklin (Robert F. Haynes III of Analogue) to create a refined, Swedish-style wormwood liqueur — a tipple previously made notorious by one label’s flavor profile of burned tires and used bandaids. The gorgeous grapefruit peel notes and subtle traces of juniper, star anise, and elderflower musk of R. Franklin’s wormwood liqueur sent the folks at previously mentioned label into a tizzy: Just who did these Letherbee people think they were, going and making a shot of wormwood liqueur a pleasurable drinking experience? Well, the tizzy turned tantrum, and R. Franklin’s came out of the whole ordeal with a brand new outfit (and if you ask us, he’s the bësk-dressed bottle on the wormwood liqueur-shelf.)

So without further ado, let us re-introduce you to R. Franklin’s Original Recipe BËSK by Letherbee Distillers. The name is the Swedish word for “bitter,” and the juice remains the same: BËSK hits with initial flavors of grapefruit before an onslaught of its namesake herb alongside earthy gentian root — an effect that lingers on the palate for quite a surprising while. Beneath the acrid din of the more acute tasting notes rests more gentle traces of juniper, star anise, and elderflower musk. Bottled at 100 proof, Letherbee's BËSK remains an esoteric shot for adventurous drinkers, but the bitter liqueur can be gracefully incorporated into sophisticated cocktails. 

R. Franklin’s Orginal Recipe BËSK will be taking his new label for a spin on Sunday, April 20, from 8pm-2am at Sportsman’s Club. Wade McElroy and Jeff Donahue will share their bar with R. Franklin, and together they’ll serve a menu of the very bësk wormwood liqueur cocktails around, including:

Thursday, April 10, 2014

TOC | BNB


In an excellent year for new watering holes in Chicago, Analogue has been nominated as Time Out Chicago’s Best New Bar 2014! 

Cast your vote here!

Saturday, February 8, 2014

thank god that's over.


In a relationship? Good for you! Alone on Valentine’s Day? Then join us for our Anti-Valentine’s Day party on Monday, February 17th, and eat your feelings.

Not sure if Analogue’s First Annual Post-Valentine’s Day Prix Fixe Dinner is right for you? Take this quiz:

  1. Do you hate fighting for taxis?
  2. Do you make efforts to avoid empty Hallmark promises?
  3. Would you enjoy a nice night out with your significant other or favorite friend?
  4. Are you scheduled to work a service industry shift on Amateur Night, 2014?

If you answered ‘yes’ to any (or all) of the above questions, then Analogue’s First Annual Post-Valentine’s Day Prix Fixe dinner is for you! And between Chef Fredo’s menu and Cayce Key’s beer pairings, this is going to make surviving the weekend totally worth it:

Amuse
Shrimp bisque shot

First
Werp farms roast beets + bib lettuces, with shaved baby carrots and buttermilk dressing
Brooklyn Sarachi Ace

Second
Gunthorp turducken galantine with butternut squash purée, cornbread dressing and cranberries
Stillwater Folklore

Third
Chocolate terrine with creme anglaise and berries
"Black and Red" Great Divide's Yeti Stout layered with Rodenbach's Red

Finish
A special digestif from Robby Haynes’s personal collection of non-importables.

The fine print: $45 per person (gratuity excluded), reservations recommended (email events@analoguechicago.com).

Wednesday, January 29, 2014

sports!


The Peerless Pigskin Porringer* Competition
Seattle Seahawks v. Denver Broncos


Calling all sports fans — just kidding — calling everyone who likes to have fun, drink, and eat: We’re having a party this Sunday to watch The Big Sports Game.


The Drinks
Pledge your allegiance to your team via your beer choice (Coors if you’re a Broncos fan vs. Olympia for those Seahawks fans). Our regular cocktail menu will be available if your true allegiance is tied to a spirit rather than a football team.


The Food
Spicy chicken wings + ranch, fried mixed pickles, brownies. We’ll have all the fixings of a game day party, plus a Popeye’s style offering of a quarter dark meat chicken meal with mashed potatoes, slaw and a biscuit.


The Sports
We’re projecting the you-know-what (copyright, right?) with sound, plus we’re awarding some really awesome prizes if you’re feeling competitive enough to enter our totally legal odds based guessing game.


Analogue opens at 4pm, game starts at 5:30pm. It’s okay if you just come for the commercials.

*Look it up.

Tuesday, December 24, 2013

holidaze


analogue will be closed on december 24th and december 25th.

analogue will be ringing in the new year on december 31st.
stay tuned for details.

analogue will be closed on january 1st.

Tuesday, November 19, 2013

rum bra



“This bra is signed by Ed Hamilton. THE Ed Hamilton.”

Monday, November 11, 2013

andouille


"When I made it to Wayne Jacob's, they were just finishing up their lunch rush. I sat by myself and ordered every appetizer: Gumbo, boudin balls, hog head cheese, and andouille chips (thinly cut sausage that is fried). 

After knocking back 4000 calories, I saw the owner run by (I recognized him from this blog). I asked him if I could talk to him a little about his process and thoughts of different products. He looked at me like I was a little crazy and said, 'Sure. Come back tomorrow a little later in the evening.' Awesome. Got the rest of my head cheese packed up and rolled. 

Next day I drove back to LaPlace and into the restaurant. David (the owner) was helping clean up the dining room and seemed a little shocked/annoyed that I showed up again. But, he sat down and we started talking sausage, and next thing you know the dude is showing me his whole operation. Couldn't have been more informative.  

He is very passionate when it comes to his andouille and it really shows. He was getting so fired up when we started talking about other peoples recipes: 'Listen. Andouille is pork, salt, cayenne, black pepper, white pepper and garlic. You smoke the crap out of it, and that's it. You start putting any other crap in there and it's something else. It ain't andouille.' He sent me home with more andouille and Tasso, as well as his boudin. All way better than the competition, in my opinion." 

— A.N.

Monday, November 4, 2013

Monday, October 21, 2013

oyster season at casamento's



"Probably my favorite restaurant in New Orleans is Casamento's. They're only open for oyster season, which is only eight or nine months long — generally, every month that has an R in it. When I go, I order dozens of raw oysters and an oyster loaf, which is a fried oyster sandwich on white bread."

— A.N.

Thursday, October 10, 2013

Thursday, October 3, 2013

hot boudin to-day

Photo via Pen & Fork. 
Boudin is a cajun sausage made from pork, liver, rice, and spices. It is usually stuffed into cases, then steamed, and served just like that. Gas stations all over cajun country (which often are the best restaurants) hold them in croc pots and sell them just like that. You push the filling out of the casing and eat it with a cracker and hot sauce. It's fucking delicious.