"If only every bar were this pleasant, with top-notch cocktails (many heavy on gin), deeply satisfying food, and a staff that's actually glad to see you. Every three months, partner Danny Shapiro completely revamps the playful menu. Watch for drinks like the deceptively simple Ruby Thief, an herbaceous blend of American gin, Chartreuse, and apple juice, or the spritz-like Air Swizzle #23, a blend of Cocchi Americano and Luxardo Bitter. Executive Chef Gabriel Freeman does pub-worthy stuff, but the guapachosa, a secret menu item, is an homage to dramatically stacked sandwiches found in Chicago's Little Village and Pilsen neighborhoods." - Brad Japhe
Daniel Segar