Bistro Dre
2965 N. Lincoln Ave. 773-697-9067

What to bring: Break out the brews, said chef/owner Andre Christopher, who recently changed his Lakeview restaurant's name from Flour & Water. "I'd get a really cool artisan beer," to go with the hand-cut Belgian fries with truffle-bechamel sauce and slow-smoked brisket ($10; $8 without brisket), Christopher said. "The smokiness of the brisket and the heartiness of the truffle would pair deliciously with a stout. You could get something on the sweeter side, or an IPA." White wine also would compliment Christopher's grilled French green beans served with blue cheese grits and turmeric-infused breadcrumbs ($12). "Just think about summertime," he says. "Something grilled is going to taste good with a nice, crisp white wine—possibly something with [notes of] apple in it."

Bonus beverage: Bring a bottle of bubbly to pair with mimosa mixers ($9 a pitcher) in flavors such as pomegranate-raspberry and cucumber-celery during weekend brunch (Saturday and Sunday, 11 a.m.-3 p.m.).

BYOB until: Forever. Christopher doesn't have any immediate plans to apply for a license.

Corkage fee: No charge.

Local liquor supply: Foremost Liquor Stores (3014 N. Ashland Ave. 773-472-7471)

 

Oliver's Cafe
451 W. 31st St. 312-791-1230

What to bring: Hearty red wines make a smart match for chef Oliver Valenzuela's beef short ribs ($15), which are served with balsamic glaze, root veggies and horseradish-laced mashed potatoes. Dry whites will help cut the subtle spice of appetizers such as Gulf shrimp with avocado salad and roasted piquillo pepper sauce ($6.50). For a sweet finale, stow away a coffee stout or porter to sip with the dessert egg roll stuffed with cinnamon apples, pineapple and raisins ($5).

BYOB until: Forever. Valenzuela and his wife Marcy don't have plans to add liquor.

Corkage fee: $3 per bottle

Local liquor supply: Maria's Packaged Goods & Community Bar (960 W. 31st St. 773-890-0588)

Erin Brereton is a RedEye special contributor. Additional reporting by Lisa Arnett. lmarnett@tribune.com | @redeyeeats


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