Eddie Chami, of Mersel Wine, offers samples to a patron during a natural wines tasting event at Easy Does It, 2354 N. Milwaukee Ave., on March 22, 2024, in Chicago. Derrick Westbrook, the sommelier of Bronzeville Winery, recommends Easy Does It.
As a rule, “I like places that are sneaky-smart. Places that lead with great food and drinks,” Westbrook explains. He’s drawn to restaurants and bars where “the wine lists are thoughtful and curated by someone who really knows and cares about wine,” but don’t necessitate lectures about appellations or classifications, he says.
For over two decades, Webster’s Wine Bar has been a trusted watering hole for Chicago’s wine and beverage trade, Lee says. The snug Logan Square venue , “just lends itself to being an industry playground,” Westbrook adds. “It’s where all the somms go when they really want to geek out.
The pull of natural wines among beverage professionals in Chicago is unquestionable. “A lot of us have been pushing this for 20 years already,” says Seitan. “That movement you saw in cities like New York or Paris or San Francisco, that wave finally reached us in Chicago.
Victoria Homza and Pace Nalbone, both of Pittsburgh, eat from the omakase menu and drink sake at Jinsei Motto, the sushi bar and izakaya on West Randolph Street in Chicago, on March 22, 2024.