Well here's a combination you don't see everyday. Coming soon to the West Loop: A pizza and whiskey joint from a finance veteran-turned-restaurant general manager (Brian Wiley) and a former sous chef at Tru (Phil Cohen). They're planning an early June opening on Madison Street.
The concept was spawned by Wiley's heritage ("I basically grew up on pizza and Guinness," he says), a yearning to leave the financial world, and a desire to "marry two things people love." He's been sitting on the idea since July 2011, finally pulling the trigger on the space in October.
The pizza will be Chicago-style thin crust in square slices, cooked in a gas oven on pizza stones, made with high-end ingredients. Other food options from Cohen include sandwiches, wraps, black peppercorn seared tuna, charcuterie and cheese plates, and a whiskey glazed salmon, of course. Whiskey selections will run the gamut: Canadian, Scotch, Irish, craft, rye, and bourbon. They're attempting 120 types in all, plus wine and beer.
Booths and tables equipped with iPads will comprise 117 seats, broken up into bar, dining, and lounge sections, a 15-seat sidewalk patio will come in the summer. Wiley calls the concept a "comfortable, refined sports bar with a social element." The build-out is ongoing and they're hiring, get some hooch and slices together around June 1.
· Old Fifth [Official Site]