Chicago Winery (739 N Clark St), a working winery, private event venue, tasting room, and restaurant presented by First Batch Hospitality, will open this fall in Chicago’s River North neighborhood. As a space to gather and share in wine, food, and life’s special moments, Chicago Winery is proud to differentiate itself by focusing on chef-driven cuisine, the onsite winemaking process, and our mission to serve neighbors with genuine Midwest hospitality.
“We’re excited to join the River North community and look forward to sharing our locally made wines and heartfelt hospitality with the city,” said Dan Pearl, SVP of Operations. “Chicago Winery, like all of our wineries, will be tailored specifically to represent the city we call home.”
Chicago Winery will feature a portfolio of wines alongside a menu of refined, modern American cuisine by Executive Chef Andrew Graves, an alum of Chicago’s Alinea Group. The Chicago native joins Chicago Winery after leading culinary programs at The Promontory and Dusek’s Tavern.
The design and architecture of the space are influenced by the city’s role as a transportation hub throughout its history and the golden age of passenger train travel in the 1920s and 1930s. The spaces are meant to represent the connections we value most—the love of the journey—between people and processes as well as food and wine.
Each aspect of Chicago Winery is its own experience, yet all expertly connected. A tasting room is nestled into the restaurant. A winding staircase connects public settings to a chic and opulent private event space that is equal parts warm, sexy, comfortable and cool. Archways lure guests into the spaces beyond while small details fascinate and stimulate the senses. Throughout these distinct moments, warm blonde wood meets flashy black and gold details, mixed metals, and deep jewel tones. Cozy seating, fireplaces, and mirrors offer a warm and comforting respite.
The building encompasses a 2,000-square-foot winemaking facility and barrel room, sourcing grapes from regions around the country. The team, led by Executive Director of Winemaking Conor McCormack and veteran First Batch winemaker Erik Subrizi, will craft small-batch boutique wines onsite from several different varietals. Chicago Winery is expected to produce nearly 3,500 cases from 50 tons of grapes in its first year. The team will provide classes, tours, and other hands-on opportunities for a more immersive experience in the world of winemaking.
“We are excited to contribute to the city’s growing winemaking scene and vibrant hospitality landscape,” added Subrizi. “Philosophically, I believe grapes should speak for themselves and avoid a heavy hand in the cellar. I learned this approach early on from my first mentors, which included experiences on organic vineyards in Italy’s Tuscany and Piedmont regions.”
With a deep passion for hospitality, the team’s anticipatory service will transport guests away from every day into an inviting place to get lost in the moment. For those celebrating a special occasion, Chicago Winery will feature a private event space and a four-season terrace with a retractable roof, perfect for hosting full-service weddings, corporate events, and private dining with the exquisite backdrop of a beautiful winery and an outdoor view of the Chicago skyline.
In the coming months, the team will unveil exciting details about the restaurant, tasting room, and winemaking process. Visit www.chiwinery.com or follow along on social @chicagowinery to stay updated on the latest opening news.
Featured Image: First Batch Hospitality
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