From the inbox: Butcher's Tap opens this week

I had to share this press release that popped up in my inbox on a new restaurant and bar set to open tomorrow in a former butcher shop that dates back to 1932. I always am fascinated by the history of the buildings that Chicago eateries go in to.

With a huge beer selection and nicely paired meals at $12 and under, it sounds like a great place to spend some time. Meats and cheeses with no GMOs and minimal processing from the Midwest are highlighted, including free-range chicken and grass-fed burgers.


Grand Opening Slated for Thursday, December 4, 2014

(Chicago, Ill.) – Last Call Tavern Group has acquired the bar and restaurant (formerly known as Wheel House) located at 3553 North Southport Avenue in Chicago, and they will reopen the establishment as The Butcher’s Tap in early December 2014. The Butcher’s Tap is aptly named with their strategy to use seasonal meats and cheeses inspired by the original butcher shop opened in the same location in 1932. Along with 80 beer taps and six dedicated wine taps, The Butcher’s Tap aims to provide food, beer, wine, and spirits primarily from regional purveyors in an effort to further support the local agriculture and economy.

The Butcher’s Tap will offer made-to-order, fresh meals with a large selection of quality beverages, at an affordable price with all dishes being no more than $12. The owners have elected to source their meats, cheeses and vegetables from area vendors such as Smoking Goose Dorman Street Meatery in Indiana for their deli meats, Marcoot Jersey Creamery in Greenville, Illinois and Hook’s Cheese Company in Mineral Point, Wisconsin for their cheeses, Hoosier Grassfed Beef in Attica, Indiana for their beef, Bane Family Meats in Sidney, Illinois for their chicken and Meyer Farms in Wauconda, Illinois for their herbs and vegetables. These merchants are health conscious, believe in minimal processing, and do not use genetically modified organisms (GMO).  The Butcher’s Tap fare will be comprised of signature deli sandwiches, butcher boards, grass-fed burgers, free-range chicken and other sides and appetizers, all in ample portions, befitting a proper butcher’s tap. The menu has been designed by consulting chef and Certified Cicerone®, Todd Davies, known for his Hoppy Chef and Beer Infused Foods enterprises. With over 20 years of experience, Davies excels at creating menus which pair well with vast selections of craft and specialty beers. See the full menu here:

With 60 brand new draft beer taps on the first floor and 20 on the second floor, there will be a rotating, global selection of micro and macro beers and ciders, plus an another 40 beers in bottles and cans at. Six barreled wines on tap will be offered by the glass along with to a selection of full bottles. A rotating menu of craft cocktails and seasonal infused moonshine will also be on the drink list. Local spirits will be featured, including those from Letherbee Distillers, CH Distillery, Journeyman Distillery as well as other small-batch craft spirits, in addition to the usual suspects seen around town in vodka, tequila, gin, scotch, whiskey, bourbon, and rye. See the full beer, wine, spirits and cocktail menu here:

Over the past few months, The Butcher’s Tap has been undergoing a complete renovation, inside and out. Both levels within the 3,800 square feet of interior have been revamped to enrich the warm and welcoming space. New butcher block tables and chairs will replace the previous furniture and expand seating to over 200. The upstairs, equipped with a full bar and 20 dedicated tap handles, will be utilized for additional dining and drinking space or a generously accommodating party room with private bathrooms, a pool table, and dart boards. Enhancements to both levels include rolling glass garage door windows which open quickly and completely to enlarge the space and bring in fresh air. Additionally, a new audio and visual system will be installed along with 25 50-inch and 60-inch flat screen televisions for abundant sport and entertainment viewing for patrons while enjoying The Butcher’s Tap.

“Our goal is to create a neighborhood establishment which complements the Southport Corridor, while getting back to the roots of the traditional Midwest butcher shop and local tavern it once was,” stated Last Call Tavern Group partner, Dana Ronk. “It is important to me, personally, to know where my food comes from,” said partner, Alex Zupancic. “The Butcher’s Tap merges both of these concepts effortlessly,” added partner, Rob Dalton.

About Last Call Tavern Group:
Founded in 2014, Last Call Tavern Group owns and operates four establishments in Chicago which currently include: The Butcher’s Tap, Four Shadows Tavern & Grill, Clover Sport & Leisure, and The Full Shilling Public House. Last Call Tavern Group formed when owner of Four Shadows Tavern & Grill in Lincoln Park, Alex Zupancic, merged with two bar business veterans and owners of Clover Sports & Leisure in River West, Dana Ronk and Rob Dalton. The partners have a shared vision in offering warm and welcoming neighborhood bars and restaurants in the Chicago hospitality industry.

About The Butcher’s Tap:
With a grand opening slated for early December, The Butcher’s Tap is located at 3553 North Southport Avenue, Chicago, Illinois 60657. Originally a butcher shop, the location catered to the Southport Corridor and Wrigley starting in 1932. Serving Midwest meats, cheeses and vegetables with a wide array of 100 beers and ciders, barreled wines, abundant spirits and seasonal cocktails, The Butcher’s Tap will be open for lunch and dinner seven days a week from 11a.m. until 2a.m. and until 3a.m. on Saturdays. Please call 773-325-0123 or visit online, on Facebook and on Twitter @TheButchersTap for more information.