It’s Friday. So, a wild guess: you’re thinking about martinis.
If not, let us do something about that immediately.
Presenting Scofflaw, a late-night gin parlor sidelining in savory grilled cheese sandwiches, soft-opening tonight.
Taking root in the former Streetside Café space, this looks like a Versailles yard sale mixed with a Peoria farmer bar. (Yeah, that old look.) So the first thing you’ll do is pull up a tractor seat at the bar. The first thing they’ll do: offer you a small token of their esteem. Perhaps a minuscule gimlet. Maybe a teeny tiny martini. Essentially, a gin amuse-bouche.
But you’re catching on. This is an altar to gin. You’ll find Kentucky gins aged in rum barrels. Oregon gins aged in pinot noir barrels. Wisconsin gins. Chicago gins. Michigan gins. And if you order a Lonesome Hero, you’ll be drinking tequila, Aperol, guava and something called banana ice. But go ahead, pretend it’s gin. They won’t mind.
For a little midnight nosh or a simple dinner, the chef, a Longman & Eagle vet, is preparing small plates like grilled gruyère-and-brisket and beer-braised-pork-cheek sandwiches. Nestle in an old Louis XIV settee near the crackling fireplace and get cozy.
You and that martini have some catching up to do.
If not, let us do something about that immediately.
Presenting Scofflaw, a late-night gin parlor sidelining in savory grilled cheese sandwiches, soft-opening tonight.
Taking root in the former Streetside Café space, this looks like a Versailles yard sale mixed with a Peoria farmer bar. (Yeah, that old look.) So the first thing you’ll do is pull up a tractor seat at the bar. The first thing they’ll do: offer you a small token of their esteem. Perhaps a minuscule gimlet. Maybe a teeny tiny martini. Essentially, a gin amuse-bouche.
But you’re catching on. This is an altar to gin. You’ll find Kentucky gins aged in rum barrels. Oregon gins aged in pinot noir barrels. Wisconsin gins. Chicago gins. Michigan gins. And if you order a Lonesome Hero, you’ll be drinking tequila, Aperol, guava and something called banana ice. But go ahead, pretend it’s gin. They won’t mind.
For a little midnight nosh or a simple dinner, the chef, a Longman & Eagle vet, is preparing small plates like grilled gruyère-and-brisket and beer-braised-pork-cheek sandwiches. Nestle in an old Louis XIV settee near the crackling fireplace and get cozy.
You and that martini have some catching up to do.
