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
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
We will be open from 4pm-10pm Monday December 24th for all your last minute ale & sausage needs. Please note that we will be serving an abbreviated version of our dinner menu.
Christmas Day we will be closed so that our staff may revel with family, friends, & general well-wishers.
Belgium has a long history of storied family breweries that have kept traditions alive and spirits high through times both fat and lean. We’re honored to celebrate that history with Wetten Bros., importers of fine craft beers. Chef Kevin & Cicerone Elliott have created a 4-course dinner to showcase the quality and food-friendliness of Belgian Family Beers. The dinner plus beer pairings is $55, and representatives from Wetten will be on hand to discuss the beers and their history.
Course One will be a starter of sauteed green beens, wax beans and heirloom tomatoes paired with Het Anker’s Lucifer Belgian Strong Golden Ale.
For Course Two, we will be bringing you milk-soaked, fried chicken livers and peach mostarda served with Van Honsebrouk’s Bacchus Flanders Oude Bruin.
During Course Three, feast upon a grape curried duck confit, with roasted grapes and lentils tying in with Het Anker’s Gouden Carolus Classic Belgian Strong Dark Ale.
And if that wasn’t enough, Course Four should finish you off with a housemade “candy bar” assembled from dark chocolate, almond nougat vanilla cookie, and a gastrique complemented by Van Honsebrouk’s Kasteel Rouge.
Please call 773.235.2930 to make reservations for this night, and make mention that you will be joining us for the beer dinner. Act fast, space is limited!
Owen & Engine
2700 N Western Ave
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
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 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
… and more to come, not to mention our tappings with Boulevard, Two Brothers, and Lagunitas…
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
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.
Crispy-Fried Slagel Farms Chicken Livers with Cherry Mustard & a Green Salad. Get ‘em while we got ‘em.
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.