I’ve said it before and I’ll say it again. I love salt. So, though some may think that the food at Brass Monkey, the latest West Loop hot spot, may send them into water retention mode, I disagree.
Brass Monkey is in a league of its own. It takes the trend of craft cocktails and bone marrow a step further than its neighborhood counterparts and pays a perfect homage to the 1970’s in every regard. From the leather back swivel bar stools, to the crates of records lining the windows, it’s Brady Bunch meets Bravo clubhouse in the best way possible.
The trend carries over to the menu, with items like Tang cocktails, bologna sliders and cottage cheese and peaches. Of course, these are not your grandmother’s canned peaches and small curd 2 percent. Instead, the inventive dish uses pickled peaches, ricotta and watercress and feels more like a Top Chef challenge than anything else.
Other standouts include the Spanish calamari with boar sausage, chickpea relish and roasted tomato sauce and the Amish chicken with roasted potatoes, spring beans and swiss chard. We sadly did not save room for dessert, but the s’mores were on our radar for next time. And you better believe, I’ll be heading back to the 70’s soon.