Archive for the ‘Things you want to eat’ Category

Brewer & Butcher Night for CCBW

Posted on: May 17th, 2013

Do you hanker for Tete De Cochon? Love a rare beer hard to find beer? Is your life bleaker without cured meats and liquid bread?
We have the cure for what ails you, then!
Brewer & Butcher Night at Owen & Engine. All you can eat Charcuterie replete with relishes, pickles, freshly baked breads, fine cheeses, probably cookies, too, & 5 tickets redeemable for 10 ounce pours of beer from breweries such as Pipeworks, Solemn Oath, 5 Rabbit Cerveceria, and more.

Sunday May 19th from 6pm-10pm
Tickets are $80 tax and tip included and are available at

Scrumps: An Intimate Cider Dinner

Posted on: April 17th, 2013

Celebrate the Spirit of Cider with three of the top names in the field, Greg Hall (Virtue Cider, MI), Tom Oliver (Oliver’s Cider & Perry, UK), & Charles McGonegal (Æppel Troew, WI). Enjoy elegant Ciders and Perrys alongside Chef Kevin Church’s always delectable fare including prawns, guinea hen, & rhubarb.

Dinner 6 pm & 10 pm, Limited Space, $75 Tax and Gratuity not included
Call: 773-235-2930

Owen & Engine Turns 2

Posted on: August 29th, 2012
Friends, please join us to celebrate two taxing and testing, but ultimately delicious, libatious, and rewarding years. While it may be our birthday, it’s the people that frequent our fare and haunt our bar night after night that make it possible and enjoyable.

To that end, we’ll be roasting whole Slagel Farm lambs for a decedent lamb platter replete with terrines, roasts, offal, etc. We’ll provide more details as we approach the event. Bring friends though, as it will be no small offering.

To slake y

our thirst, we’ve arranged for special casks to be filled just for this our anniversary. Offerings from our friends at Greenbush, Solemn Oath, Pipeworks, & Half Acre will be flowing on the engines. And ours will be the only venue pouring them.

The platter will be priced roughly in the mid-$30 range, with beers priced accordingly.

Hope like heck to see you there!

Beer + Food: CCBW Edition

Posted on: May 17th, 2012

WHAT:Beer Dinner

WHERE:
Owen & Engine
2700 N Western Ave
Chicago, IL

WHEN:
Thu, May 17th 5:00pm
to Sun, May 27th 11:45pm

Throughout the whole week, we’ll be pairing some featured beer with some special dishes just for CCBW.

Two Brothers’ Dog Days Dortmunder will pair with Pork Tenderloin Saltimbocca Terrine.

Metropolitan’s Iron Works Alt is perfect for Southern fare. Crispy Soft-Shell Crab over Cheesy Grits topped with Tomato Jam.

5 Rabbits 5 Vulture Oaxacan Dark Ale will sit along side a Duck Leg Confit l’Orange.

Revolution’s Coup D’Etat Saison with Curry Eggplant Fries and Tzatziki. Yum.

Three Floyds’ Mushy P Porter has a lot of potential. Enough to stand next to grilled Hanger Steak laden with Miso & Ramp Butter

Bonus: With each pairing you get a 10oz willi emblazoned with our logo to take home! (as supplies last)

But wait, there’s more! One offs and rarities to be tapped throughout the week, including:

Victory Storm King
Ommegang Seduction
Goose Island Scarlett
Sierra Nevada Big Foot
Sierra Nevada Dogfish Head Life & Limb 2
New Belgium Metric 10/10/10
Central Waters Bourbon Barrel Stout
Half Acre Marty Stouffer’s Wild America Barleywine
Uinta Labyrinth
Uinta Cockeyed Cooper
Rogue John John Hazelnut Nectar aged in Rum Barrels
Firestone Walker 15th Anniversary
Southern Tier Oak-Aged Unearthly
Three Floyds Stygian Darkness
Great Divide Chocolate Oak-Aged Yeti
Brooklyn Companion
… and more to come, not to mention our tappings with Boulevard, Two Brothers, and Lagunitas…

3 Floyd’s & Half Acre Mutiny & The Mollusk Cask Tapping

Posted on: April 21st, 2012

Ahoy! This Wednesday (Apr. 25th) we be tapping a cask of 3 Floyds’ and Half Acre’s Mutiny & The Mollusk Oyster Stout this Wednesday. A rich, mildly briny ale made with the meat & shells of fresh oysters, Mutiny & The Mollusk will fortify the soul against a hard life on the waves. To accentuate and accompany, our galley will be offering cold, fresh oysters on the half-shell and baked Oysters Eglise
‘Tis very likely we’ll also be pouring some to-be-named treats from both of these master brew-houses.
5-10pm or when we run out of beer and shellfish.

Liver Snack

Posted on: March 16th, 2012

Crispy-Fried Slagel Farms Chicken Livers with Cherry Mustard & a Green Salad. Get ‘em while we got ‘em.

Duck Soup, Hold the Zeppo

Posted on: January 7th, 2012

Tonight Only: The Duck Soup coming out of our kitchen right now has to be one of the best things for local mouths in recent months. Hearty, deep Duck Broth poured of slices of Smoked Duck Breast, Trumpet Mushrooms, Blackened Cippolinis, & a plump, yellow Duck Yolk. Seriously, be here now.

Curried Lamb Headcheese GYROS

Posted on: January 6th, 2012

Chef asked if we wanted to be happy, then handed us a warm, fresh pita piled with Curried Lamb Headcheese, Lamb Tenderloin, & House Tzatziki rife with cucumbers, mint, and parsley. And, we were happy.

That’s our special tonight. Don’t you want to be happy?