After 47 years on Rush Street, Pippin’s Tavern is taking a turn – literally. The Irish pub, which closed in June 2020, will reopen in a much larger space – with a kitchen – inside the former Devon Seafood + Steak at 39 E. Chicago Avenue from mid-September to the end of September. . Signage is already in place to announce the imminent opening.
Devon closed in fall 2019, leaving a big void near the Magnificent Mile. But the departure of the chain left an opportunity for Pippin’s, which, for the first time in its long history, will serve food. Highlights from the menu include a raw sea bass, sweetbread corn dog, fried chicken thigh sandwich, club sandwich made with shrimp toast, beef heart meatballs, and auburn pie. peanut butter with banana ice cream.
Pippin’s social media went extinct during the pandemic and Rush Street bar closed without fanfare, leaving the impression it was done. But behind the scenes, the deal to reclaim the Devon space was underway. The decision to move was prompted by an inability to accept what one spokesperson described as “an unreasonable landlord”. In addition to the kitchen, Pippin’s inherited a raw bar, three banquet rooms and a bar on the second floor. It will also have, while awaiting permits from the city, a patio. If the patio is approved, the total cost of construction will exceed $ 1 million. But Pippin’s remains true to its quaint roots: the circular bar and dark woodwork transform from the old building to the new.
âWe’ve worked really hard to keep the welcoming elements,â says Sophia Stolis, Marketing Director of Lodge Management Group, Pippin’s parent company. âIt’s such a brand that everyone was welcome: people who came after weddings, tourists, regulars. We hope to keep the crowd integrated and add more people.
Houston-based executive chef and industry veteran Amanda Barnes with appearances at Publican, Mindy’s HotChocolate, Celeste and Purple Pig, creates the first menu in Pippin’s nearly five-decade history. Lodge is known for Gold Coast bars including Hangge-Uppe and The Original Mother’s, and the Redhead Piano Bar in River North. None of these places are famous for the food. But at Pippin’s, Lodge doesn’t take shortcuts. Don’t expect old-fashioned bar fare or thawed pizzas – everything on the menu will be made from scratch. Decades after the introduction of “farm-to-table” to the American public, Pippin’s is on the bandwagon. Management boasts that much of the meat, fish and produce will come from local suppliers.
The beverage selection is also growing in the new location. The bar will have 25 pull handles; there will also be wine and cocktails and a selection of Scottish and Irish whiskey.
“I’m not trying to say it’s going to be Pippin’s 2.0,” Stolis says. “This is a new journey to a new space, and we are very excited.”
Pippin’s Tavern, 39 E. Chicago Avenue, reopening in September