BiXi Beer

"This two-floor brewpub features a mix of items from China, Korea, and Japan that are boosted by chef Bo Fowler’s dedication to sourcing fine ingredients. There are incredible banh mi, ridiculous crab rangoons, and some of the best noodles in town. On some nights, look for food from Fowler’s shuttered restaurant, Owen & Engine, known for one of the city’s best burgers." - Ashok Selvam, Eater Staff

"Where Bo Fowler, nominee for Best Chef: Great Lakes, works." - Emily Venezky

"The Logan Square brewpub BiXi Beer offers dim sum brunch on the weekends, so gather a group to share pot stickers, shumai, baos and lemony shrimp toast. There’s also a char siu smash burger topped with an egg plus Asian-inspired sweet fare like a giant cinnamon roll covered with yuzu cream cheese frosting and blueberries, and Korean twist doughnuts sprinkled with cinnamon sugar and served with seasonal jam. Book a table through Resy." - Samantha Nelson, Eater Staff

"It’s tough to define Bixi Beer’s cuisine, as chef Bo Fowler takes inspiration from China, Japan, Korea, and Vietnam. The Owen & Engine chef is known for not taking shortcuts — which often leads to food that’s more expensive than what you’d expect. But Fowler is also creating the best possible version of the item. She’ll bake bread fresh, source the meats from the best farms, and make sauces from scratch. Bixi’s pork belly banh mi is incredible. The bread is ridiculously crispy with a butter interior. For an additional treat, Fowler says customers can substitute Italian beef for a Chicago-style banh mi." - Eater Staff, Adam Rothbarth

"Named for a turtle serpent deity, Bixi Beer is Chicago’s only Asian-inspired brewpub using ingredients like Sichuan peppercorns in its brews. The food is a cross-section of Chinese, Korean, and Vietnamese. Chef Bo Fowler is Korean and her rotating menu features the best ingredients she can source. Dishes include cheesy rose rice cakes, a spicy fried chicken sandwich, beef bulgogi poutine, and more. The Korean fried chicken special on Wednesdays is worth seeking out." - Eater Staff, Ashok Selvam