Bistro Dre

Bistro Dre (Lenny Gilmore/RedEye / November 1, 2012)

If saving money is important to you but staying sober isn't, a BYOB restaurant might be your best bet for dining out. In the past few months, five new spots with a liberal DIY libation policy have opened their doors. To take the guesswork out of your booze buying, we asked staffers to suggest what beverage would best match each eatery's most popular dishes.

The Lazy Parrot
2257 W. North Ave. 773-227-5299

What to bring:
Pinot grigio would partner well with this tropical Bucktown eatery's shrimp fiesta dish ($18), which features more than two dozen garlic-seasoned and coconut shrimp, said manager Samantha Laguardia. Red wine also works with the restaurant's oxtail stew, which is made with tender oxtail that's marinated for about a week and served with white rice and black beans ($19). "I've noticed a lot of people prefer merlot with it," Laguardia said.

Bonus beverage: Look for non-alcoholic mojito and margarita mixers to debut in a few weeks so you can spike your own cocktails at the table.

BYOB until: February. The restaurant plans to apply for a liquor license in January and is hoping to receive it by Valentine's Day.

Corkage fee: No charge.

Local liquor supply: Evolution Wines and Spirits (1704 N. Milwaukee Ave. 773-772-9463)

 

Embers on Broadway
2835 N. Broadway 773-327-9593

What to bring: The best beverage to sip with the Lakeview eatery's surf and turf platter ($25.95)—Maine lobster tail, served with a 7-oz. strip steak—would be red wine. "People love merlot with it," executive chef Alan Peterson said. Or try the farm-raised grilled tilapia ($15.95), served with a dill sauce, matched with pretty much any variety of white wine.

Bonus beverage: Starting Saturday, Embers will offer brunch every day from 10 a.m.-2 p.m. with orange juice at the ready for mimosa-making.

BYOB until: The end of the month, at least. Peterson said Embers eventually will apply for a liquor license, but a timeline isn't finalized.

Corkage fee: No charge.

Local liquor supply: Apple Bite Mart (2919 N. Broadway 773-477-2710)

 

Trattoria Ultimo
1953 W. Chicago Ave. 312-243-6343

What to bring: "Any red goes wonderfully with the braised lamb shank," manager Nathan Godfrey said. The dish is served with rosemary-seasoned yukon gold potatoes and a mix of roasted carrots, celery, broccoli and cauliflower ($19.50). Pinot grigio, sauvignon blanc or other white wines pair well with linguine and sauteed cod with a slightly sweet tomato sauce ($13.50). Just don't expect fancy stemware: Because of the trattoria's rustic (and therefore a bit uneven) tabletops, wine is served in small water-sized glasses to curb spills.

Bonus beverage: Diners who prefer vodka to vino can mix it with San Pellegrino's lemon- or orange-flavored sodas ($3).

BYOB until: Forever. Trattoria Ultimo has no plans as of yet to apply for a liquor license.

Corkage fee: $5 per bottle.

Local liquor supply: The Noble Grape (802 N. Bishop St. 312-846-1204) and Dominick's (2021 W. Chicago Ave. 773-799-9000)

 

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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