April 23, 2019
CHICAGO, IL — Carving out a definite area of interest and international acclaim within the brewing business for applying a chef’s mindset to the brewing process, Moody Tongue reveals that it’ll open doorways to 2 new restaurants within the new brewery facility at 2515 S. Wabash led by Chef Wentworth. The Dining Room at Moody Tongue will function a 25-seat, beer-focused fine-dining restaurant with a 10-course tasting menu. They may even launch The Bar at Moody Tongue, a brand-new iteration of Moody Tongue’s tasting room with expanded culinary options that push far previous the infamous oysters and chocolate cake menu that the Pilsen location has turn out to be recognized for.
JARED + JARED: Buddies for years, the pair first collaborated on a customized beer while Wentworth was serving as government chef of Longman & Eagle (7-time Michelin-star recipient) and Rouben was brewmaster at Goose Island Beer Firm. Wentworth is not any stranger to pairing high-quality food with beer of equal caliber, as demonstrated throughout his time as government chef at Dusek’s Board & Beer, a beer-centric restaurant situated inside historic Thalia Hall in Pilsen. Here, he garnered a Michelin star in 2016 and 2017, making Dusek’s one of the first beer-centric eating places within the nation to obtain this prestigious rating. When the enlargement for Moody Tongue and the brand new eating places began to develop into a reality, Rouben tapped Wentworth for his culinary experience they usually embarked on a two-week research and improvement journey to Belgium and France to further solidify their relationship on a personal and professional degree.
“We have a shared love for premium ingredients that are luxurious and indulgent. Having that same mindset towards food is complementary to what we do with beer at Moody Tongue,” says Rouben.
“I haven’t seen any other brewer take the quality and dedication to his craft like Jared Rouben does. It’s really inspiring as a chef,” says Wentworth. “The creative osmosis between us just flows and together we are pairing food and beer at a higher level than arguably anyone has done before. Expect the menus at both spaces to be playful and not take themselves too seriously, because while I love fried chicken, I love fried chicken and foie gras butter even more.”
“It’s always been our intention to expand the culinary offerings at Moody Tongue, but we wanted to focus on building the brand and increasing beer production first,” says Rouben. “Now after 5 years, with the new venue and assist of Jared Wentworth, we’ll lastly have the potential to maneuver ahead with our imaginative and prescient. It’s thrilling for me to work with somebody of his skill-level and refined palate, which allows me the chance to proceed to study as properly. When does a brewmaster ever have the chance to take a seat down with a chef this gifted and work collectively like this?
THE DINING ROOM AT MOODY TONGUE, AN EARLY PREVIEW: At The Dining Room, an intimate 25-seat venue, visitors will experience a hyper-seasonal, refined 10-course tasting menu of elevated dishes with international influences drawn from Wentworth’s travels. Sit up for dishes akin to king crab served with cheung enjoyable noodles, soybeans, peanut and XO sauce paired with a Sour Watermelon Saison. To enrich Wentworth’s unique offerings, Rouben will supply progressive shows of beer pairings (some of them solely designed for the tasting menu) by means of manipulation of temperature, amount, verticals, tinctures and extra. The duo goals for visitors to really feel snug, satiated, and to go away with a very good buzz.
THE BAR AT MOODY TONGUE, EARLY PREVIEW: In distinction to The Eating Room, The Bar will supply a more informal vibe with a la carte menu gadgets. Veering away from the usually chilly and stereotypical industrial format found in brewery tasting rooms, anticipate the identical excessive design by Chicago design firm Mo Faux Studio, which put the previous Moody Tongue Tasting Room on the map. Wentworth will exhibit his versatility as a chef who has mastered numerous kinds of cuisine with elevated bar choices that vary from the whole lot similar to fried hen served with maque choux, griddled corn muffins and foie gras butter, to Tunisian spiced romanesco with beluga lentils, onion ragout, dill-infused raita and Moroccan oil. Each dish will come with advised beer pairings which were expertly selected between Rouben and Wentworth from certainly one of The Bar’s 16 taps or specialty bottle choices. Moody Tongue’s perennial beers including the Sliced Nectarine IPA and Steeped Emperor’s Lemon Saison will proceed to be served, alongside a variety of offerings from their specialty beer packages — reminiscent of whiskey barrel-aged beers, the Farmers Market Collection and Sour Collection, with even more new beers to return because of the elevated area that the power supplies to launch further choices.
Longtime Moody Tongue fans shall be pleased to hear that The Bar at Moody Tongue will proceed to serve recent oysters and their infamous 12-layer German chocolate cake.
Extra particulars to return on The Bar and The Dining Room at Moody Tongue in the coming weeks. Further info on Moody Tongue Brewing Company and Wentworth might be found under.
ABOUT MOODY TONGUE BREWING COMPANY: Founded in 2014 in Chicago by cousins Jared Rouben (President & Brewmaster) and Jeremy Cohn (CEO), Chicago’s Moody Tongue Brewing Firm is constructed on the philosophy of culinary brewing, appealing to those with a discerning palate—or as Rouben describes, a “moody tongue.” A graduate of the Culinary Institute of America in New York and the Siebel Institute of Know-how—one of the world’s main beer faculties founded in 1900—Rouben worked in Michelin-starred kitchens together with the Martini Home in Napa Valley, California and at Thomas Keller’s Per Se in New York Metropolis before beginning to brew. Using his in depth culinary background and brewing schooling, Rouben approaches brewing with a chef’s mindset, rigorously creating balanced beers that encompass layers of flavors and aromatics using three rules — sourcing high-quality elements, understanding how greatest to deal with elements, and figuring out when and how they should be included in the course of the brewing course of. Annually, the brewery gives six perennial beers, such because the Sliced Nectarine IPA, Steeped Emperor’s Lemon Saison, and Caramelized Chocolate Churro Baltic Porter in addition to a number of restricted launch beers and wine or whiskey barrel-aged beers. The distribution of Moody Tongue beers focuses on culinary markets all through the USA with a presence in major cities including Chicago, Las Vegas, Charleston, Houston, Atlanta, Asheville and more throughout 9 states, in addition to internationally across China in cities like Shanghai, Beijing and Hangzhou. In 2016, Moody Tongue Brewing Company expanded to open The Tasting Room inside a 125-year-old abandoned glass warehouse in Chicago’s Pilsen neighborhood. The venue serves a menu of both year-round and limited-release beers in an intimate mid-century trendy area showcasing a library, which homes the most important collection of beer books within the country. The fashionable area shortly garnered essential acclaim and three years later, Moody Tongue’s Tasting Room earned the 2019 Jean Banchet award for “Best Bar”. Later in 2019, Moody Tongue began shifting operations to a completely new 25,800 sq. ft. area within the city’s South Loop. The massive-scale enlargement, situated at 2515 S. Wabash, will instantly double the brewery’s present manufacturing capacity and will house two all-new dining concepts this summer time — an off-the-cuff, à la carte tasting room, The Bar at Moody Tongue, in addition to upscale, intimate restaurant, The Eating Room at Moody Tongue led by nine-time Michelin-starred Chef Jared Wentworth. For more info, please visit www.moodytongue.com, name 312.600.5111 or discover them on social media @moodytongue.
ABOUT EXECUTIVE CHEF JARED WENTWORTH: A rocker at coronary heart, nine-time Michelin starred chef Jared Wentworth fell into cooking at a younger age as a way to help his traveling musical career. With the arrival of his first son, he shifted his focus to working as a chef full-time and continued this path for the subsequent 25 years. A graduate of Kendall School, Wentworth’s early profession was spent in numerous former critically-acclaimed Chicago restaurants together with Tizi Melloul and the kitchens of legendary chefs David Burke and John Hogan at Park Avenue Cafe. He credits the late great Keith Korn, whom he labored with at Chicago restaurant Gordon, for shaping his unique cooking type to rework classics into trendy creations. When the chance got here to open Quinn’s Pub with restaurateur Scott Staples, he moved to Seattle to helm the restaurant as government chef for five consecutive years.
In 2010, he returned to Chicago, because the opening government chef at Longman & Eagle, co-operated by hospitality collectives 16” On Middle and Land & Sea Dept. in Logan Sq., earning the neighborhood scorching spot a prestigious Michelin star of their first yr and thereafter holding this ranking from 2011-2017. Wentworth went on to open further ideas Dusek’s Board & Beer in Pilsen, The Promontory in Hyde Park and later, Saint Lou’s Assembly & MONEYGUN within the West Loop as chef/associate with 16” On Middle, incomes another Michelin star for Dusek’s in each 2016 and 2017. In January of 2017, he accepted the place of culinary director for Heisler Hospitality and worked to re-concept Wicker Park’s Trencherman restaurant into Trench for which he acquired a three-star evaluation from Chicago Tribune food critic Phil Vettel. Wanting to return to the kitchen and be a part of its inherent camaraderie once extra, Wentworth resigned from his position as culinary director to renew work as government chef with highly-regarded chef and restaurateur Mathias Merges (Billy Sunday, Yusho). Together they opened the bi-level cocktail bar and restaurant Mordecai within the heart of Wrigleyville in 2018, again gleaning a three-star evaluation by Vettel.
As long-time buddies and past collaborators at Goose Island Beer Company as part of the Cooks Collaboration Collection, Wentworth and Moody Tongue President and Brewmaster Jared Rouben all the time hoped to someday work together in a larger capability. When Rouben and his business companion, CEO Jeremy Cohn, determined to maneuver Moody Tongue’s operations into Chicago’s South Loop neighborhood to increase production and construct out a brand new tasting room and restaurant, Rouben requested Wentworth to return aboard as government chef of the new idea. The 2 traveled via France and Belgium to conduct analysis and improvement for two menus— a tasting and a la carte— that target one important concept: food and beer pairing on the highest caliber. The Bar (casual) and The Dining Room (fantastic eating) at Moody Tongue will exhibit the infinite prospects of expertly crafted pairings cultivated from over 20 years of experience delivered to the desk by Wentworth and Rouben. With an goal to offer elevated dishes with international influences drawn from his travels in a format that is fun and unpretentious, Wentworth’s 10-course tasting and a la carte menus will unite beer and delicacies in an unprecedented, interactive approach.