Middle Brow Bungalow is really close to opening
Chicago’s latest brewpub could open as early as this weekend in Logan Square, as Middle Brow Beer’s new space has passed city inspections. The brewpub’s official name is Middle Brow Bungalow, and ownership is hesitant in declaring Friday as opening day as it awaits a final OK from the state. The brewery is known for experimental beers that are a little different from traditional lagers and IPAs. But the bar aims to have plenty for those who don’t want to leave their comfort zones.
The kitchen focuses on Neapolitan pizzas and fresh-baked breads that could be enjoyed with house jams or tinned fish. The bread and fish tins are available to-go at the brewpub at 2840 W. Armitage Avenue. It’s a brightly lit room with an upright piano that once belonged to co-owner Peter Ternes great-great-grandmother. They’ll offer counter service by day, and full-table service at night. Ternes is excited that more customers will be able try beer like his flagship lager, Bunaglow — the brewpub’s namesake. The Milk-Eyed Mender is more of an experimental beer, an 11.5 percent ABV milk stout.
Co-chef Jess Galli comes from the Mill in San Francisco, and if customers have visited the Bay Area spot, they might draw some similarities between the pizzas there and at Middle Brow. Co-owner Peter Ternes said they’ve tried Galli’s food in California and wanted to bring them to Chicago. They’ll pour Gaslight Coffee, as the space will be open at 7 a.m. Customers could come by in the morning and work on their computers and grab a pizza for lunch. Galli’s joined by co-chef Mickey Neely who worked with the Scofflaw Group. Morning customers could order toast and jam. The pizzas include a vegan papas bravas pie and a classic Margherita.
Bryan Grohnke is co-owner and brewmaster. He’ll make unusual beers aged in the three 300-gallon foeders stacked in the back of the dining room. They enjoy their wild ales. There are 12 taps and they’ll also serve house sodas, kombucha, and nitro coffee. Middle Brow likes to blend different yeast strains. Combining different yeasts creates unexpected different aromas and flavors.
“The whole is greater than the sum of its parts,” Ternes said.
Ternes is joined by his wife, GM and partner Polly Nevins, plus co-owner Nick Burica. Read the menus below and check back for an update on the opening date.Recommend0 recommendationsPublished in