The 50 Eggs Hospitality Group Yardbird brand debuts tomorrow in Chicago's River North neighborhood at 530 N Wabash St. Devoted to modern American cuisine, the James Beard Award-nominated restaurant, much beloved for its Classic Buttermilk Biscuits, Llewellyn’s Fine Fried Chicken, and Deviled Eggs, is the creation of 50 Eggs founder and CEO, John Kunkel. Hours are 5-10pm Monday- Friday for dinner with Sunday brunch from 10-4pm with lunch service launching soon. Photos linked are credited to World Red Eye.
Yardbird is famous for featuring locally sourced, farm-fresh ingredients in its acclaimed American menu that pairs well with signature bourbon cocktails, and offers a robust selection of bourbon flights, resulting in the restaurant being named among the top fifty best bourbon bars in the United States. Earning a decade of global acclaim, Yardbird has built a preeminent reputation for delivering coveted American classics in an approachable, fun atmosphere.
The nationally-acclaimed culinary destination will be designed by Rockwell Group, an award-winning global architecture and design firm. The new Yardbird location features a signature arched entryway and black façade. Both sides of this iconic Chicago corner storefront include awnings and signage. During the summer, the façade will open to offer seamless interaction between the indoor and outdoor seating. An open kitchen dining experience and double-height bar with a floating Bourbon Room are the theatrical focal points of the restaurant. The Bourbon Room floats above the bar and restaurant, creating an iconic liquor storage display that can be seen through the glass and blackened metal backlit shelving. The Bourbon Room is available for a private dining experience for groups up to 8 starting at $2,500. With a sophisticated yet comfortable atmosphere, the space will lend itself well to all kinds of get-togethers and will provide ample space for cocktails, dinners, parties, and events.
In addition to classic Yardbird menu items like the signature Lewellyn’s Fine Fried Chicken, Deviled Eggs, Sweet Tea Braised Short Rib, the Chicago menu will feature an Ode To French Onion Soup, Beef Carpaccio, Porchetta with Parmesan White Beans, Pickled Peach Mustard, and Herb Salad, and more. Pastry Chef Jessica Scott offers a Honey Lemon Buttercake, Banana Pudding Cheesecake, and Blueberry French Toast Fritters for brunch among other sweets. The Whiskey-focused spirits and cocktail list offers eight house cocktails, four Proper Whiskey drinks, four versions of Old Fashioneds (including a bacon-infused Jim Beam), and spirit free options.
“Our unwavering passion for food has built Yardbird into the award-winning restaurant it is today. Everything we do is from scratch, and I know the people of Chicago will appreciate the time we’ve taken to master such an unforgettable experience,” says Kunkel. He adds, “I look forward to making Yardbird Chicago an unmissable destination in the food and drink capital of the world.”
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