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Chicago Home > Food > Dawson’s Peak

Published October 18, 2013

Dawson’s Peak
Two Levels of Beef Tongue Sliders and Mezcal

Just real quick...

This is going to be f**king great.

Okay, let’s move on.

To The Dawson, a very cocktail-heavy, very important new restaurant from Billy Lawless (the Gage, Henri) and Branko Palikuca (Topaz, Amber) that goes like this: two floors, three bars and you standing in the middle of it all saying, “Just...”

It opens next week in River West. It’s gigantic. And here’s what you need to know in order to properly navigate it.

There’s a main floor.
It’s on the other side of the at-least-10-feet-tall wooden double doors at the entrance. Inside: high-backed, graphite-colored booths (for eating beef tongue sliders), a big wraparound bar (for drinking mezcal-and-Cardamaro cocktails) and a chef’s counter (for... well, you know how those work).

There’s a top floor.
You can rent it out. Then, you can ascend the staircase with someone mysterious and from Toulouse (just feels right). Make a gesture toward the “Devil’s Den.” That’s the brooding little room where they keep the fireplace and the Zodiac Cobblers with raspberries and sherry.

There’s an outdoor terrace.
You’ll find it just beyond the French doors on the main level. Take in the prairie foliage. Take a seat next to the (other) fireplace. Then, commence with the lobster-thermidor-ing.

And presumably the date-winning.
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