Owen and Engine

Beer + Food: CCBW Edition

ctolley — Thu, 17 May 2012 18:41:57 +0000

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…

CCBW Late Night Dark Lord & Baller Stout Give-Away

ctolley — Wed, 09 May 2012 20:12:35 +0000

We’re super-excited to announce our 2012 Chicago Craft Beer Week 3 Floyd’s Dark Lord & Baller Stout giveaway. We’re gonna make it rain Dark Lord, bequeathing one bottle a night from our personal stash of this inky, viscous, luscious, blackhole brew from one of the region’s gnarliest brewhouses. On the last night of CCBW, one lucky cervisiophile will take home a bottle of rare-as-they-come Baller Stout, a 15-aniversary celebratory blend of Dark Lord, Surly Darkness, De Struise Black Albert, & Mikkeler Beer Geek Brunch (all brewed at 3F) sure to change your definition of dark. The dates for the giveaway are as follow:

Thursday May 17th: 1 btl. Dark Lord
Sunday May 20th: 1 btl. Dark Lord
Monday May 21st: 1 btl. Dark Lord
Tuesday May 22nd: 1 btl. Dark Lord
Wednesday May 23rd: 1 btl. Dark Lord
Thursday May 24th: 1 btl. Dark Lord
Sunday May 27th: 1 btl. Baller Stout

Here’s how it works: We’ll begin taking names for the giveaway after 10pm on the day of the drawing. There is a limit of one entry per customer, no purchase necessary to participate. Proof of legal drinking age will be required. Names will be entered into a hopper, or vase, or bucket, or what-have-you and the winner will be announced at midnight (12am). The winner must be present to claim his/her prize; if no one claims the prize, we’ll assume that person has left and draw again. Simple, right?
We look forward to seeing you CCBWeek

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

ctolley — Sat, 21 Apr 2012 05:24:19 +0000

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

ctolley — Fri, 16 Mar 2012 21:35:47 +0000

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

Patio season is upon us (at least for now)

ctolley — Wed, 14 Mar 2012 22:48:22 +0000

While this delightful burst of unseasonably warm weather last, we’ll be serving fine food, craft beer, and libatious creations on our rooftop Patio oasis. Stop by.

O&E on WCIU

ctolley — Wed, 29 Feb 2012 21:35:27 +0000

Our resident madcap stirring up cocktails and smashing fruit at the ungodly early hour of 7:30am on WCIU’s You & Me This Morning. Stay Crazy, Little E. Check it out here!

Valentine’s Day Treats; now with 75% fewer bird weddings (look it up)

ctolley — Fri, 20 Jan 2012 18:53:02 +0000

Bring your love into O&E and intertwine your arms as you dig into plate after plate after plate of devilishly carnal shared appetizers meant to celebrate love in its many splendored forms.

Hearts Afire: Buffalo Chicken Hearts

Oysters & Pearls: Chilled Oysters with Tobiko, Shiso Leaf, & Serrano

Aged to Perfection: Chef’s Selection of Aged, House-Cured Sausages

Tart and sweet, like affairs of the heart, Faro (young Lambic) cocktails will be offered to compliment these appetizers.

$30 for the three appetizers, $30 6 Faro cocktails to compliment each course (2 per course.)

Reservations gladly accepted.

-Cheers

Cask-Conditioned Prima Cider now pouring.

ctolley — Sat, 14 Jan 2012 20:33:44 +0000

We’re lucky to be the only place in town (for now) that is pouring Illinois’ own Prima Cider. The good folks that hand-craft each batch delivered to us a key keg of cask-conditioned, dry cider that is as refreshing as all get out. Best gotten whilst the getting is good.
We also have in 750ml bottles Prima’s sparkling Brut, which keeps the dry and adds a beautiful unexpected barnyard funk. A great food cider.
-Love, O&E

Duck Soup, Hold the Zeppo

ctolley — Sat, 07 Jan 2012 18:06:40 +0000

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

ctolley — Fri, 06 Jan 2012 21:16:03 +0000

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?