The King of Holland! Creamy, meaty, salty, sharp and absolutely delicious. Aged 2 years
Red Rock - Wisconsin
This cheddar is colored with twice the amount of annatto. A cave aged cheese with a hint of blue. An American original
There can be no doubt that Midwestern artisanal cheesemakers are among the best in the world
La Clare - Wisconsin
The mildest cheddar in this group, it has a creamy texture, and a fruity flavor. The finish is surprisingly long
Plotkon Corners - Michigan
Delicious! Triple cream gouda/cheddar is a reflection of beautiful grass-fed cows and expert farmstead cheesemaking
Hidden Falls - Minnesota
A classic blooming rind cheese with a rich & creamy interior, hints of citrus & wild flowers
Flory's Truckle - Iowa
Made in the bandaged wrapped style, this cow's milk cheddar has a chewy, chalk texture & sharp cheddar flavor
The origins of cheesemaking may be the subject of hearty debate, but there can be little doubt that Europe is where it became an art form
Rosso Di Langa - Italy
A modern take on the classic Italian robiola, this cheese has a subtle mushroomy nose with a creamy, soft interior
Idiazabal - Spain
A rich, buttery mouthfeel from the milk of Laxta & Carranza sheep make this cheese both decadent and unique
Saint Nectaire - France
This wash rind cheese has a buttery texture but pungent & lingering. farmyard flavors
Gorgonzola Dolce - Lombardy
Younger than a traditional gorgonzola, this cheese is creamy but still packs a punch
Cold Drip Sangria
Possibly the best sangria in town. Judge for yourself.
Light cocktails don't necessarily have to be sweet or fruity, as this gin cooler proves. Citadelle Gin and and gin syrup form the backbone, while the fresh basil and lemon juice add an intriguing but unobtrusive floral element.
Vodka is like an actor who never steals the spotlight but always makes other perfomers shine. Tito's Vodka, Combier liqueur, lime juice and ginger liqueur are the stars in this beautiful and necessary drink for the summer.
Whenever I get a new Rum, I almost always want to try it two different ways - sipped with a little ice, and mixed into a daiquiri. The Plantation infused pineapple rum is my new friend, luxardo liqueur, lime & lemon juice compliment the rum.
It's Friday afternoon, and if you're lucky you've got about 60 hours before you have to think or speak to anybody else again. Time for the Kentucky Mule - the comfortable T-shirt of cocktails. Jim Beam, vanilla syrup and ginger beer do the twist in this classic.
Classics aren't meant to exist in a vacuum; they're building blocks for bartenders to work from. Refreshingly bitter, just sweet enough to round out the edges, with complex botanicals from Waterloo barrel aged gin and bright bursts of orange oil from Campari to set it off.
Yes! One of the most iconic yet often under the radar cocktails. You could call El Diablo the true zombie of the cocktail world. Unlike the zombie - El Diablo was created & was then promptly forgotten for decades, before being brought back to life, rising from the grave. The Tequila and Mathilde Liqueur add the complexity, pomegranate and hibiscus add herbaceousness.
BIN 36 Old Fashioned
I consider this drink important not just from a historical standpoint, but also as a glimpse of how diverse the world of cocktails can be. This Old Fashioned is new, sleek and just a little racy. Woodford Reserve Bourbon is the king here, Fee's aztec chocolate & orange bitters add a rich complex flavors, house macerated cherries add balance.
BIN 36 Manhattan
If there were no other reason to include this drink on this list, I'd still put the Manhattan here for best reason of all: your grandmother drinks them. Russell's Reserve 6 yr Rye, cherry heering liqueur, carpano Antica sweet vermouth are complimented by house macerated cherries. Served up or on the rocks.
With its opening in December 1999, BIN 36 uncorked a dynamic new era in contemporary wining and dining with its multi-faceted, wine-driven concept. So much more than a traditional restaurant, BIN 36 is a thriving, one-stop destination for young professionals, area business people and Chicago visitors seeking everything from cappuccinos and small plates to a quick lunch, an after-work social scene or full-service, casual fine dining – even convenient shopping for wines, books and gifts.
Overseen by the award-winning Wine Director Brian Duncan, who has twice been nominated for James Beard Awards for Outstanding Wine Service, the user-friendly BIN 36 wine program is based on a foundation of fifty wines available by the taste, glass, flight or bottle. BIN 36’s user-friendly wine pairing system has been enthusiastically received, both locally and nationally.
Though a wine-driven concept at heart, BIN 36 has received numerous accolades for its contemporary American cuisine, developed seasonally under the watchful eye of Executive Chef John Caputo. Dining options abound at BIN 36, including a Cheese Bar offering 50 artisanal cheeses and the café-style Tavern, a popular meeting spot serving light fare from early lunch on weekdays or breakfast on weekends until late night. In the Cellar, BIN 36’s seasonal contemporary American fare offers a more in-depth dining experience for lunch or dinner.