Chicago-based Bottleneck Management announced the forthcoming opening of City Works Eatery & Pour House at 929 N. Milwaukee Avenue in the Mellody Farm shopping center in Vernon Hills. Slated to open to the public on Monday, October 14, this will be the tenth location of City Works in the country and the third location of City Works in Illinois, following the first which opened in Schaumburg in February and the second which opened in Wheeling in August. The restaurant invites the public in to get a sneak peek at its “First Draft” soft opening charity event on Saturday, October 12 with 100% of proceeds benefiting the Northern Illinois Food Bank.

Helmed by General Manager Sean Moody and Executive Chef Mario Partida, the new restaurant offers an extensive craft beer list of over 90 local, regional, and global craft brews, complemented by classic American cuisine with chef-driven twists. The sprawling interior features 8,218 square feet of space and 200 seats with three 110” HDTVs and six 65” HDTVs. The restaurant also features two outdoor patios totaling another 2,639 square feet of space with 119 additional seats. The east patio offers a firepit with lounge and dining furniture, while the south patio offers three HDTVs, a gaming area with bag toss, and dining furniture for full service. In 2020, a shuffleboard table, Giant Jenga, and lounge furniture will be added. The exterior of the restaurant features an eye-catching mural from local artist (Sub)urban Warrior (@sub_urban_warrior) on the building’s south and west sides, a piece which alludes to the vibrance and urban energy of both City Works and Mellody Farm.

Diners can find a beer for every taste at City Works, with a massive draft selection to choose from, including 12 rotating handles for rare, limited, and seasonal brews. Roughly 40 percent of the vast draft selection is sourced from breweries around the Chicagoland area, including Tighthead Brewing, Crystal Lake Brewing, Alarmist Brewing Co., 3 Floyds Brewing Co., Burnt City Brewing, Solemn Oath Brewery, and many others. Guests can sample and enjoy a wide array of beers in 6 oz. tasting portions as well as full-sized portions. Pre-selected flights are on the menu, as well as a build-your-own flight option.

City Works’ draft system also extends to wine, showcasing eight varietals of draft wine which offer the benefits of fresh, consistent flavor and a more environmentally conscious way to serve wine. City Works also serves Bon & Viv spiked seltzer on tap with the option to add any flavor to suit the guests’ preferences.

The food menu focuses on fresh ingredients and brilliant flavors and offers guests a wide selection of options for a business lunch, a dinner date, or game-watching snacks and bites. The menu includes shareable options such as Duck Nachos, Smoked Chicken Wings, and Kung Pao Cauliflower, an assortment of tacos including Short Rib and Chicken Tinga, along with handhelds such as the Nashville Hot Chicken Wrap and the signature City Works Burger. City Works also serves the Impossible Burger topped with shredded iceberg lettuce, vine-ripened tomatoes, red onion, and vegan roasted-garlic horseradish aioli. Entrées include Smoked BBQ Ribs and Smoked BBQ Chicken, Fish & Chips, and the Ahi Tuna Chopped Salad. The menu features a number of gluten-free, vegetarian, and vegan options suiting all dietary needs and the health-conscious guest.

The restaurant also offers a Rock n’ Roll themed brunch menu on the weekends until 3 p.m., featuring dishes like Mother’s Little Helper bowl with smoked cheddar grits, braised pork belly, breakfast sausage, and fried egg, topped with smoked tomato and charred scallion relish and Chak Shuka Khan with spicy tomato sauce, sunny-side up eggs, and goat cheese served with a toasted garlic baguette. Groups can also indulge in shareable dishes like Dock of the Beignets derived from Café du Monde’s famous recipe for French doughnuts served with chocolate hazelnut sauce and mixed berry jam for dipping.

Brunch beverage offerings include the Beermosa made with the restaurant’s signature beer, Bottlenectar, Tanqueray gin, and orange juice; the Flapjack Old Fashioned made with rye whiskey, butterscotch Schnapps, candied maple syrup, bacon, and orange bitters; and the Hot Blooded, an 18 oz. spicy Bloody Mary crowned with fried onion rings and garnished with a celery stalk and a skewer loaded with candied bacon, housemade spicy pickles, a cheese curd, an olive, cornichon, pepperoni, pickled jalapeños, and a hard-boiled egg. Guests can also order mimosas by the flight by choosing four flavors with options such as classic, Bellini, Aperol, rosé, paloma, tropical, and more.