Mercadito Hospitality and Tippling Bros. Announce New Concept for Chicago


Tippling Hall, a new concept from Mercadito Hospitality, will spotlight beverage innovations by award-winning consultants and Mercadito Hospitality partners, Paul Tanguay and Tad Carducci, also known as the Tippling Bros.


Located in Chicago's River North neighborhood, the new project will offer globally inspired comfort food with a focus on late-night dining. The Tippling Bros., who were named 2013 Innovators of the Year by Cheers magazine for their highly ambitious and successful kegged cocktail program at Tavernita, will continue to place their signature stamp on pioneering beverage programs. Conceived with the playful originality that is synonymous with the Mercadito Hospitality brand, Tippling Hall promises a spirited and comfortable atmosphere, with a loft space designed by Vincent Celano of Celano Design Studio.


To focus on what they anticipate will be a new, Chicago-based flagship for the Tippling Bros., Tanguay and Carducci have respectfully parted ways with the New York-based The Tippler, which they opened in partnership with another group in 2010.


"We are very proud of our work in New York, and are thrilled to now fully devote our efforts to this new flagship," says Tanguay. "Mercadito Hospitality is a great partner to us. We look forward to revealing an inventive beverage program for Tippling Hall, as well as continuing our work with the group's establishments throughout the country and new projects slated to open in Las Vegas and Philadelphia in 2014."


"We can't wait to bring Tippling Hall to life with Paul and Tad," says Alfredo Sandoval, managing partner at Mercadito Hospitality. "Our guests have come to appreciate the high quality, consistent beverage offerings they have implemented at all of our locations, and I have no doubt that this new concept will allow them to shine their brightest."


The restaurant, scheduled to open in the fall of 2013, will be open for lunch, brunch, dinner, and late-night dining.


News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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