Sable Kitchen & Bar

Last night we enjoyed a few after-work drinks and some snacks at the bar of Sable. Opposite us was Violet Hour alum Mike Ryan, so we were off to a good start. We had the:

Little Sister (gin sour with Beefeater 24 & grapefruit), a light and approachable gin drink with egg white.

Versailles (bourbon with black cherry jam, apple and lemon juices), extremely tasty but unfortunately pronounced in the Kentucky style as Ver-Sails.

Clint Eastwood (Wild Turkey Rye, Green Chartreuse and a healthy 1/4 oz of Angostura bitters), remarkably strong and complex, but each component was instantly discernible and appreciated in the whole.

For a pretty new place, I was surprised to find the bar so well stocked. From obscure Amaros and a 3 liter bottle of Green Chartreuse VEP to a dizzying selection of bourbons. There are also plenty of house-made syrups and bitters (including Mike's bacon bitters that have been known to make their way into dishes at Schwa).

We had a well executed mushroom flatbread, the highly recommended and quite excellent (but somewhat awkward to nibble) house made beef jerky and some hush puppies that I thought were rather bland but that my wife (who was raised in the south) deemed to be perfect & subtle.

All in all, a very enjoyable time. Both the food and drink menus are quite extensive, so more recon will be required based on the overall success of our first experience. Drinks were in the $10-12 range and our snacks were $4-10. The full dinner menu was available at the bar.

Sable Kitchen & Bar
505 N. State St
(adjacent to Hotel Palomar)
312-755-9704

I haven't been to Sable yet (can't wait, though!) but Mike made me a Speaking in Tongues (strawberries, mezcal, amaro) when he was still working at TVH, and it was one of the best cocktails I've had. Smoky, meaty, fruity, a little bitter -- so, so good.

I went out to Sable last night. I had a good time, not a great time, but a good time. I found the service to be waaay too fast. Maybe I'm used to Violet Hour pacing, but I like to have some time between drinks but the second we finished our round, it seemed a new one appeared. We ended up having 3 drinks last night, and I didn't feel nearly as intoxicated as after 3 drinks at the violet hour. I think the amount of booze might be smaller, which is sad considering the 13/drink price. (The drink prices did not reflect the prices that were on the website for me). The food was quite nice though.

The atmosphere wasn't my favorite. It was quite bright in there, and I didn't care for the big LCDs with sports on them. I excused this due to it being a hotel bar, but it was still a bit off putting.

It was very nice to come in quickly and not have to wait for the Violet Hour's lines, but I don't think this is a replacement for me, as much as I'd hoped it be.

I started off with the Belladonna (FdC 4 year, Blackberry, lemon, ginger beer). The website indicates FdC 7 year, however when I had it, it was FdC 4 year according to the menu. No big deal (although I prefer 7 year). It was light, refreshing, and I liked the ginger notes. It was like a dark n' stormy but replacing dark rum with blackberry. A bit too sweet for my tastes.

I then had a McEwan (Scotch, Poire Williams, Clove Syrup, Lemon Juice, Egg White, finished with Nutmeg). This sounds extremely complex and it was. The flavor was all scotch and a bit of clove and nutmeg. I think the Poire Williams got lost in it all for me, but it was still quite tasty. The highlight for me.


I finished the night with the Drunken Pig (Yamazi 12 year whisky, bacon bitters, lemon, bacon-brown sugar). I missed bacon bitters from the violet hour since Mike (I believe) had left. The bacon-bittered Martinez had become a favorite of mine. This might sound illogical but I had trouble picking out bacon at first. I think it was so heavy it fell to the bottom of the glass, because it kept getting stronger and stronger as I drank. It also got stronger when I stirred myself.

My girlfriend had started with the Versailles (our waitress was confused when she said Ver-sigh like the French pronunciation). It was quite nice and tasted quite a lot like bourbon. I liked this quite a lot. She then had a state street smash which was a Whisky Smash made with Calvados essentially. It was a bit light for my tastes. I've been drinking rye whisky smashes with demerara sugar at the Hour for some time and I've really been enjoying them and this was just a bit light. Still a very respectable drink. She finished with the Chelsea which is White Whiskey, Pink Port, Basil, and Strawberry - allspice bitters. She did not much care for this, but could drink it. I found it pretty delightful. It was light and playful, while at the still time not being a variation of a sour.

We also had a fair amount of food (we were planning to go to Naha afterwords but decided to stay and have a third round instead, and move dinner until later). We had the smoked cheddar pretzels which were the highlight of the food night. Although for 6 dollars, I'd like more than 3 small pretzels. It was still quite nice, the pretzels had a nice coating of sea salt and the smoked cheddar was just great. I then had the ham and swiss poppers. It had 'designer' ham in it, but I don't see the reason. It tasted like standard bar food, and it came with only 3 a plate. My girlfriend had the phyllo dough rubens which she liked quite a bit (I don't personally like Ruben's so I can't comment here). We finished with the smoked chicken flatbread, which was also quite nice.

bjackson wrote: We ended up having 3 drinks last night, and I didn't feel nearly as intoxicated as after 3 drinks at the violet hour. I think the amount of booze might be smaller, which is sad considering the 13/drink price.

Interesting, I've experienced basically the opposite. I regularly put away 4 at The Violet Hour and felt more tipsy after 2 at Sable. The coupes at Sable are certainly larger than those at TVH...though there are no sidecars at Sable. I would guess it would vary based on the types of drinks one was ordering, and the speed with which subsequent rounds appear. Also, on both of my trips to Sable, Mike was behind the stick, so it's possible he had a heavy hand and/or I was ordering drinks with a particularly high ABV.

bjackson wrote: My girlfriend had started with the Versailles (our waitress was confused when she said Ver-sigh like the French pronunciation).

Yes, the Ver-sails thing is annoying...couldn't live in Kentucky.

kl1191 wrote:

bjackson wrote: We ended up having 3 drinks last night, and I didn't feel nearly as intoxicated as after 3 drinks at the violet hour. I think the amount of booze might be smaller, which is sad considering the 13/drink price.

Interesting, I've experienced basically the opposite....Also, on both of my trips to Sable, Mike was behind the stick, so it's possible he had a heavy hand and/or I was ordering drinks with a particularly high ABV.

My experience at Sable, three visits now, has been like those of kl1191. Actually, on my last visit, I didn't want to have the Drunken Pig, but I wanted something with the Yamazaki, so Mike made me a riff on a Rob Roy. It was wonderfully boozy, and the only drink I needed that night.

I actually ended up sitting by complete chance next to happy_stomach during my one trip to Sable. I had the McEwan and the Drunken Pig -- but found them different from bjackson's impressions. The Drunken Pig was especially perfect -- the bacon shone through but did not overpower the drink. I'd made several batches of bacon-bourbon myself and this drink outclassed the ones I'd been making for myself -- perhaps because of the use of the Yamazaki.

The McEwan was nicely balanced and complex as well though somewhat unmemorable several weeks later. To be perfectly honest, the most memorable cocktails I've had in this city (and I've had so many) have been at The Drawing Room.

The service at Sable was pretty terrible when I went, but they were getting the kinks out, I think. Pork belly BLTs were the highlight of the food, which was generally good but not mindblowing. Bacon dates didn't measure up to Avec's standard, though the blue cheese was a nice touch. (I'm of the mindset that any food that accurately combines meat, fruit, and cheese is bound to be incredible).

Now, utter pretentiousness follows:

The real reason why Sable isn't a TVH-substitute for me either is that you don't have the sense of pure escapism that you do inside TVH. At Sable, you're still so much a part of the world -- the big screen TVs, the hubbub of downtown and the distraction of people-watching denies you the opportunity to remove yourself from reality's browbeating. The truly genius part of TVH -- far more so than the cocktails themselves – is the feeling of sweet separation from the cold and capricious world. The incredibly low lighting, the highback chairs, the thick drapes and the lack of any windows are all so cleverly designed to isolate you from any external stimuli and shrink the perceivable world to the size of your glass. It really is a sanctuary more than a bar, and I haven’t found another place that can duplicate that feeling.

Howdy, jsagoff.

jsagoff wrote:The service at Sable was pretty terrible when I went, but they were getting the kinks out, I think.

Still a problem. At first, I thought it was a matter of not enough waitstaff for a pre-Whiskey Fest rush, but now it seems there are enough staff, but they're just not paying attention. The main problem for me has been that I've really wanted to sit at the bar, but I've only gotten a seat once during my three visits (all at different times during the week). What I've discovered is that while drink service is a lot better at the bar, food service is still pretty bad. Last Tuesday, it took forever for them to take our food order (even though we told them as soon as we walked in that we'd be having drinks and food, and the place was not full), and then they forgot to bring me a spoon with my soup. Then it took much longer than it should to get me a spoon. The consistently bad service is getting irritating, but the drinks are good enough that I haven't kicked Sable out of my rotation yet.

jsagoff wrote:The real reason why Sable isn't a TVH-substitute for me either is that you don't have the sense of pure escapism that you do inside TVH.

I agree completely. To a lesser extent than TVH, this is part of the lure of the Drawing Room for me as well. Some friends who haven't been to TDR refuse to believe me given its location, but it's felt like an escape every time I've visited--calm and quiet, dim, removed from the world, especially with the attentive cart service. I hope that doesn't change with Groupon crowds.

happy_stomach wrote:
Some friends who haven't been to TDR refuse to believe me given its location, but it's felt like an escape every time I've visited--calm and quiet, dim, removed from the world, especially with the attentive cart service. I hope that doesn't change with Groupon crowds.

I've gotta disagree, at least based on my one trip to TDR. Let me say this about TDR -- their cocktails have incredible texture and mouthfeel -- I think it is because they use a small quantity of fruit pectin in a number of them, and it really works. But the "cart service" is anything but attentive and while it makes you feel like you have your own personal bartender for half an hour, when there are only three bartenders and twelve tables it becomes more problem than solution.

Also, the Viagra Triangle location and the through-the-wall connection to Le Passage makes TDR a place that is much more conducive to seeing and beeing seen. (The goal of TVH is to get you to see nothing except the cocktail that graces the surface of those tiny tables.)

TDR is also so overwhelmingly concerned with creating its market. Everything about it is specifically tailored to creating an image of being “elite,” of offering an opportunity for elegance. (The bartenders aren't just bartenders, but puke-worthy "Master Bartenders," etc.) Bottle service is one of the most lucrative options a bar can offer, and there's a reason that TDR does while TVH doesn't: the opportunity to create a sense of status.

I guess what I am trying to say is that TDR and TVH offer different kinds of separation from other people. TDR offers a separation based around its own cachet -- a kind of celebritization of cocktails. (Charles Joly has a nearly two-page biography on their site). The message that TDR works so hard to convey is that YOU and WE are both more important than other people and other bars -- hence the cart service and the tiered experiences – access to the club, separate dining room, etc.

At TVH, the boundaries more or less vanish. The separation is more complete – if you’re there at the right time (say, 6:30 or 7 on weeknight), everything outside of you, your drinking companion and your cocktail is utterly and intentionally blotted out. The music is played just loud enough to wash out the conversations of others, the chairs and booths are arranged to block your view of others so that there is a convincing illusion created in which other people more or less cease to exist. The anxieties associated with just having the deal with all the struggles of the everyday world completely melt away and are replaced by simple calm….or maybe that’s just my buzz.

My biggest beef with TDR is that I find the stools at the bar to be tremendously awkward & uncomfortable, whereas TVH's barstools are the very ideal of excellence in the field of elevated seating.

jsagoff wrote:

happy_stomach wrote:
Some friends who haven't been to TDR refuse to believe me given its location, but it's felt like an escape every time I've visited--calm and quiet, dim, removed from the world, especially with the attentive cart service. I hope that doesn't change with Groupon crowds.

I've gotta disagree, at least based on my one trip to TDR. Let me say this about TDR -- their cocktails have incredible texture and mouthfeel -- I think it is because they use a small quantity of fruit pectin in a number of them, and it really works. But the "cart service" is anything but attentive and while it makes you feel like you have your own personal bartender for half an hour, when there are only three bartenders and twelve tables it becomes more problem than solution.

Also, the Viagra Triangle location and the through-the-wall connection to Le Passage makes TDR a place that is much more conducive to seeing and beeing seen. (The goal of TVH is to get you to see nothing except the cocktail that graces the surface of those tiny tables.)

TDR is also so overwhelmingly concerned with creating its market. Everything about it is specifically tailored to creating an image of being “elite,” of offering an opportunity for elegance. (The bartenders aren't just bartenders, but puke-worthy "Master Bartenders," etc.) Bottle service is one of the most lucrative options a bar can offer, and there's a reason that TDR does while TVH doesn't: the opportunity to create a sense of status.

I guess what I am trying to say is that TDR and TVH offer different kinds of separation from other people. TDR offers a separation based around its own cachet -- a kind of celebritization of cocktails. (Charles Joly has a nearly two-page biography on their site). The message that TDR works so hard to convey is that YOU and WE are both more important than other people and other bars -- hence the cart service and the tiered experiences – access to the club, separate dining room, etc.

At TVH, the boundaries more or less vanish. The separation is more complete – if you’re there at the right time (say, 6:30 or 7 on weeknight), everything outside of you, your drinking companion and your cocktail is utterly and intentionally blotted out. The music is played just loud enough to wash out the conversations of others, the chairs and booths are arranged to block your view of others so that there is a convincing illusion created in which other people more or less cease to exist. The anxieties associated with just having the deal with all the struggles of the everyday world completely melt away and are replaced by simple calm….or maybe that’s just my buzz.

I can see how TDR experience you describe might be possible, but as someone who's grown rather obsessed with the place, I have never had your experience. Perhaps it's the table I sit at, the two-top closest to the door (and farthest from and with my back to the tunnel to Le Passage), and because I have somehow completely avoided any crowds (I've skipped cart service only twice because of waits), but when I've been at TDR, it's been wholly about the cocktails and my companion and nothing about what I'm wearing or how much money I'm spending. The only time I've ever taken note of anyone else besides our bartender in the space is when I've gotten up to go to the bathroom. Charles Joly has been very friendly and conversational, sitting down and asking questions about my interest in cocktails and drink preferences. The only element of TDR that's given me (and just on my first visit) the see/be seen, "for the elite" sense is the doorman/bouncer but no more than TVH's façades can suggest that's it's a "only for those in the know" type of place.

The one time I went to TDR, Tim Lacey and Charles both refused to share drink recipes, claiming that they were trade secrets. Fortunately, this was rectified after a VP of Three Headed Productions (which either owns or operates TDR) saw a negative Yelp review I'd written, but it left a sour taste in my mouth (no pun intended).

jsagoff wrote:The one time I went to TDR, Tim Lacey and Charles both refused to share drink recipes, claiming that they were trade secrets. Fortunately, this was rectified after a VP of Three Headed Productions (which either owns or operates TDR) saw a negative Yelp review I'd written, but it left a sour taste in my mouth (no pun intended).

It's nice when chefs and bartenders share their recipes but I could never hold it against them when they don't. It's their livelihood, after all. I don't share analagous information with my customers or competitors.

Looking forward to trying Sable . . . hopefully, sometime this week.

=R=

ronnie_suburban wrote:

jsagoff wrote:The one time I went to TDR, Tim Lacey and Charles both refused to share drink recipes, claiming that they were trade secrets. Fortunately, this was rectified after a VP of Three Headed Productions (which either owns or operates TDR) saw a negative Yelp review I'd written, but it left a sour taste in my mouth (no pun intended).

It's nice when chefs and bartenders share their recipes but I could never hold it against them when they don't. It's their livelihood, after all. I don't share analagous information with my customers or competitors.

Looking forward to trying Sable . . . hopefully, sometime this week.

=R=

You have a valid point, Ronnie, but it just serves to underscore an all-too-common fundamental distrust between establishment and patron. A willingness on the part of the professionals to appreciate and encourage an amateur's enthusiasm I think goes a long way in establishing a certain kind of rapport that has led me to make monthly or so trips to TVH. It is important to me to reward that kind of trust.

jsagoff wrote:

ronnie_suburban wrote:

jsagoff wrote:The one time I went to TDR, Tim Lacey and Charles both refused to share drink recipes, claiming that they were trade secrets. Fortunately, this was rectified after a VP of Three Headed Productions (which either owns or operates TDR) saw a negative Yelp review I'd written, but it left a sour taste in my mouth (no pun intended).

It's nice when chefs and bartenders share their recipes but I could never hold it against them when they don't. It's their livelihood, after all. I don't share analagous information with my customers or competitors.

Looking forward to trying Sable . . . hopefully, sometime this week.

=R=

You have a valid point, Ronnie, but it just serves to underscore an all-too-common fundamental distrust between establishment and patron. A willingness on the part of the professionals to appreciate and encourage an amateur's enthusiasm I think goes a long way in establishing a certain kind of rapport that has led me to make monthly or so trips to TVH. It is important to me to reward that kind of trust.

I think a lot of us around here, myself included, are accustomed to a deeper-than-normal level of interaction with the people who prepare our food and beverages. We cultivate it for ourselves. It's often born out of a genuine appreciation for what these food industry professionals do, so they are often happy to reciprocate. But when a given place doesn't rise to the same level of interaction, it can definitely be somewhat of a letdown. I just try very hard to not hold it against them because it's completely reasonable to withhold (potentially) proprietary information. But I can definitely understand your disappointment.

=R=

We went to Sable on Saturday with a group big enough to have some decent ordering power, and made our way through a decent chunk of the menu.

We started with Warm Marinated Cerignola Olives and Moroccan Spiced Almonds and Cashews. The olives were soft & buttery, with nice citrus notes from orange zest. The nuts, on the other hand, were too heavy on the cardamom...they tasted like they were tossed in a ton of ras el hanout. I wasn't a huge fan.

For cocktails, between all of us, we tried:

The Gentleman's Agreement (not listed in the online menu, must be new...based on Famous Grouse blended scotch) - very smooth, perfect balance of sour & subtle sweetness, with the scotch flavor coming through, but not overwhelmingly so. My favorite of the night.

Sazerac - was a textbook example of the classic cocktail. However, an equally good sazerac can be had elsewhere around town (including my kitchen - I'm quite proud of my sazerac )

McEwan (Bruichladdich Single Malt Rocks, Poire William, clove syrup and lemon juice shaken with egg whites and finished with nutmeg) - I really liked this drink, but I have to agree with bjackson: the Poire Williams didn't really come through.

The Wasp (Ketel One Vodka infused with Chamomile tea, Grand Marnier and Champagne) - I found this one to be light & refreshing, but ultimately not all that memorable.

Speaking in Tongues (Del Maguey Chichicapa Mezcal, Luxardo Amaro, Angostura bitters and muddled strawberries) - I thought this was the most intriguing cocktail of the night. The smoky mezcal, herbal Amaro & bitters, and sweet strawberries came together in a really cool way. The taste & smell immediately reminded me of that warm, sticky, smoky smell that hits you when you first get off the plane in India...but in a nostalgic, positive way I will definitely get this cocktail next time.

In addition, my buddy & I snuck away to the bar to see the Macallan ice ball contraption in action, and had some Bruichladdich Black Art 19-year single malt, which was smooth and very pleasantly peaty. We were also offered a wee nip of the Port Ellen Ninth Edition 30-year cask strength single malt, which is by far the most bold, amazing (and most expensive) scotch I've ever had...it packed such a flavor, peat & alcohol wallop that the excellent Bruichladdich seemed downright tame in comparison.

For dinner, we shared a bunch of dishes (names & descriptions copy/pasted from the online menu):

Ahi Tuna Tartar Tacos: spicy tomato salsa, meyer lemon crema
Spring Pea-Asparagus Soup: minted yogurt
Crispy Red Lentil Cake: coconut curry broth, peanuts, zucchini salad
Five Spice Pork Ribs: hoisin-sesame glaze
Oven Roasted Chicken: buttermilk-herb dumplings
Grilled Lamb Chops: corn succotash, mint chimichurri
Dietzler Farms Steak Frites: housemade steak sauce

I thought the chicken was moist & pleasantly herb-y, with dumplings that had a light, fluffy texture reminiscent of good gnocchi. The ribs were tasty and well cooked, and would be tempting to order as a bar snack if only they weren't so sticky & messy (but no more so than buffalo wings, I guess). The pea-asparagus soup tasted very fresh & "green", and had a nice smooth texture and subtle hint of mint (spoons were provided to everyone just before the soup arrived). I expected the lentil cake to be dense & a bit dry, but it was neither - rather, it was moist, fluffy but hearty, and accompanied by a really tasty broth and firm, perfectly-cooked zucchini.

The steak frites were good, but I wasn't a huge fan of the housemade steak sauce...I thought it was too sweet, and it turned kinda goopy as it cooled (and made the fries soggy). The tuna tartar [sic] tacos' ingredients were all top-notch, but their combined flavors weren't very memorable. The lamb chops were perfectly cooked, and the accompanying succotash was good, but it wasn't the most exciting or memorable dish either.

To accompany dinner, I went with the Yoino Buta “Drunken Pig” (Yamazaki 12yr Japanese Whiskey, bacon bitters, lemon and bacon-brown sugar syrup) - I felt that the bacon flavor did come through in just the right amount, enough that I knew it was there but not so much that it smothered the taste of the smooth whiskey or the subtle notes of lemon and brown sugar. This was an excellent cocktail.

We ended by sharing a few desserts:

Dark Chocolate Whoopie Pies / Vanilla Bean Milk Shake
Cinnamon Funnel Cakes / Caramel Apple Ice Cream
Butterscotch Pot de Crème / Brown Butter-Pecan Shortbread, Candied Kumquats

I found the whoopie pies to be rather dry, and while I enjoyed the way the milk shake was served (in a small, ceramic, old-timey milk bottle with a brightly-colored bendy straw for each of us), it was surprisingly thin & underflavored...it was more like lightly sweetened, vaguely vanilla-flavored whole milk. The funnel cakes were very nicely fried - light, fluffy, not at all greasy, and went really nicely with the caramel apple ice cream. The pot de creme was my favorite, as I'm a sucker for all things butterscotch, and love me some good shortbread. The candied kumquats were a bit much on their own, but contrasted well with the mellow flavors of the custard & shortbread.

Decided to mix it up with a non-whiskey/scotch-based cocktail to go with dessert, so I got the War of the Roses (Tanqueray 10 Gin, Pimms # 1, St. Germain Elderflower and grapefruit bitters) - I found the perfect balance of sweet, floral, herbal & citrus to be really enjoyable, and thought the slight tartness went nicely with our desserts.

I thought the service was excellent both at the bar, while seated at the couches by the entrance in the bar area, and in the restaurant. Pacing was good, staff never disappeared, and everyone we interacted with was friendly & helpful. I even preferred it over The Drawing Room; the cocktails were just as good and the bartenders just as forthcoming, but the vibe is more casual, there's no doorman to deal with (which becomes an issue later in the evening on weekends), and the menu offers more cheap, snacky items conducive to munching while sipping.

And needless to say, I felt like crap on Sunday morning

Nice dinner tonight at Sable - we just wanted somewhere near the office and a relaxed meal. Since we've gone to Sable several times for team lunches - it's a great deal at $15 - thought we'd try dinner and were very happy with the results.

Cocktails - with sidecars - La Perla for my guest - "Partida Reposado Tequila, Manzanilla Sherry and Mathilde Pear liqueur" and I had the Tanhauser Gate with "Hendrick’s, housemade strawberry-paprika syrup, fresh lemon, La Marca Prosecco." Both were the perfect drinks for relaxing after a very long work day.

We had the olives and the artichoke crisps with anchovy bagna cauda which were subtle and delicious in a very big helping. The Spring pea and asparagus soup for me - which I have every time I go and Sweet Corn Creme Brulee for guest.

I went with the burger for my main - had been thinking about a good burger all day and Sable does a great one. Guest went with a special halibut which looked gorgeous (and was good enough I did not get a taste).

Clafouti for guest and the Strawberry Rhubarb Dumpling for me ... which is just perfect.

Service was fun and attentive, Chef Terhune brought out some dishes which was a neat treat and the whole evening was the perfect end to a very long work day.

Sable keeps making me smile - there's always something I really want to order and something that surprises me with exceptional taste, it's comfortable fun dining with a relaxed but efficient staff and the feel of a GNR but in my work neighborhood where most options of this quality food are a bit more serious.

Hitting Sable tonight for the first time. I' looked over the two Sable threads. Anyone been recently? Any particular recent food items or cocktails that are "must haves"? Thanks in advance!

There's a thread in Eating Out in Chicagoland that's recent:

Girls foodie night out

daveandrews3 wrote:Hitting Sable tonight for the first time. I' looked over the two Sable threads. Anyone been recently? Any particular recent food items or cocktails that are "must haves"? Thanks in advance!

I've been to Sable a couple times over the past few months. I think that their classic cocktails (at the back of the menu) are more solid than their housemade concoctions, and a glass of champagne and their fried chicken legs (even though they're a tad greasy) and the pork belly sliders, are both very satisfying noshes. Sable won't supplant Balsan for me, for either food or drink, but it's still above most eating and drinking establishments in River North/Gold Coast.

There are several (8-9?) new drinks on the menu for fall...I stopped by last week and tried a few.

The Birthright is a bourbon drink with fig/garam marsala syrup...uses Heaven Hill Bonded, perhaps my favorite mixing bourbon and an excellent one for cooler weather, with plenty of nutty flavors. Overall a great, original concept.

The Grandfather Clock was Bols Genever, Housemade Spiced Lime Cordial and Cucumber...really refreshing, and much spicier than I expected, but the cucumber helped balance out the drink and make it very enjoyable.

Since Dave asked for food or drink suggestions that are new ... and I am hooked on one of their not new cocktails - I'll note that at dinner two weeks ago we tried several items from the Fall menu and the Butternut Squash Apple soup with Pumpkin Oil is superb ... I would happily have it every day. And the Apple pastry with cinnamon ice cream .. yum!

My work team goes to Sable often for lunch and we're always happy - and I go often for dinner and love the place. Chef is not only in the house but brings out courses, the manager genuinely takes an interest in making you happy and the wait staff is always both professional and friendly - and each meal has made me smile. The prices are sane and the mix on the menu means there's always something just right for me and my guests.

Had a very enjoyable food and cocktail experience at Sable last night with a friend. Thanks to everyone for the suggestions.

I was super impressed with the Crispy Pork Belly B.L.T. sliders. Perfectly cooked (and perfectly crispy) pieces of pork belly that weren't overly fatty. They were the best pieces of pork belly I've ever had.

Enjoyed the Bison Short Rib Sliders with root beer glaze -- although we really didn't get much root beer flavor. Meat was slightly toothsome yet did that whole melt in your mouth thing.

Blue Hill Mussels ( with garlic, tomato, chile flake, white wine) were solid although I would have liked a bit more heat out of the chili flake. Mussels were nice and plump.

Rock Shrimp-Corn Fritters with chili dipping sauce were slightly above average. Fryer was definitely up to temp and the outside of the fritters were very crispy and not oily at all-- although it was really hard to pick up any shrimp flavor or texture. Corn flavor and texture form the kernels definitely came through.

The lowlight was the spicy lamb sausage brick oven flatbread with pecorino romano cheese, arugula, and mint pesto. The lamb sausage overwhelmed the flatbread and the arugula and mint pesto didn't come through to make this a balanced dish.

The "Warm Michigan Apple Dumpling, Cider Caramel Sauce, Cinnamon Ice Cream" was a very nice way to end the meal. Loved the heavy-handed use of cinnamon in the ice cream.

I'm a big bourbon and whiskey guy, and I really, really enjoyed the three cocktails I had there.

My favorite of the night (and the one I actually thought I'd like the least) was "The Fedora" that came highly recommended from the bartender. The Fedora is made with Buffalo Trace, housemade grenadine, fresh lemon juice, thyme. The lemon juice and housemade grenadine worked perfectly together and the ending subtle kick of thyme was a very welcomed touch.

I also really enjoyed "The Birthright" (Old Heaven Hill Bottled in Bond, housemade fig-garam masala syrup, fresh lemon, Angostura bitters), and the boozy "Cloak and Dagger" (Rittenhouse Bottled in Bond, Carpano Antica Formula, Cruzan Blackstrap, Laphroaig Quarter Cask, Greg’s Physical Bitters). It's really easy to overpower a cocktail when using Laphroaig (especially the quarter cask variety), but the Laphroaig settled nicely into the background with the right touch of smoke.

I'm definitely looking forward to trying Sable again soon and repeating the Pork Belly B.L.T. sliders, working my way around more of the food menu, and drinking many more of their bourbon & whiskey cocktails.

Hit up Bangers & Lace for opening night (located in the old Mas space on Division) for beers (and a really good pretzel) with other friends after Sable. I'm personally a huge fan of Matt Eisler and Kevin Heisner's design aesthetic (particularly their work at Bar DeVille, Nightwood, and the now-closed 44th Ward Dinner Party) and they don't disappoint with Bangers & Lace. B&L somehow seamlessly pulls off the warm log cabin look and kitchy taxidermy without being kitchy in a robust beer bar setting.

Ended the night with a Gumballhead draft at Small Bar on Division and then next door to The Fifty/50 (one of my clients) for a final drink. Not bad for a Tuesday.

I know this place is a cocktail joint, but I must say they have Ceylon Brewery's Lion Stout on draft, which is an excellent stout. As a matter fact, it's the only beer famed beer hunter, Michael Jackson, would ever endorse.

Spent a great afternoon (?! well, when the cat's away and all that...) yesterday at the bar at Sable with Mike & Fred tending and some wonderful drinking companions. The new menu for spring is very well adapted to daylight drinking. The aperitif section is built around expressing the best qualities of various vermouths, and there is an entire page dedicated to drinking vermouth straight (or with soda, Campari, etc.). Never fear, favorites from the past like the War of the Roses and the Fedora are still featured elsewhere on the menu.

Sable continues to be an impressive cocktail destination. For those that see past the sleek River North hotel location and can be convinced to perhaps order something a bit outside their comfort zone, the reward will almost certainly be tremendous.

As kl1191 mentioned above, Sable was terrific on a late Saturday afternoon and just what I needed after having to spend a good portion of my day working at the office (and moving the office), both of which are fairly unusual occurences for me. It was great running into and hanging out with kl, and the new cocktail menu (pdf), especially the seasonal, vermouth-centric portion, was a lot of fun. Mike and Fred took great care of us with libations, and the snacks that came out of the kitchen were terrific.

2 drinks that really stood out for me were the Teacup River (Lemonhart 151, El Dorado 5, housemade horchata, lime and chocolate bitters) and Fred's riff on a Boulevardier, in which Bonal and Cynar were very deftly included. It was my first experience with Bonal and I'm a definitely a fan. Food-wise, the house-cured olives, crispy pork belly blt's and duck sausage over grits with tart cherries with all really delivered.

I posted upthread that Sable may be the best place in the city for drinks and food, and Saturday's visit further supported that notion.

=R=

uh oh ... Vermouth menu, eh? I haven't hit that yet and now must!

Maybe we could organize a vermouth sipping LTH get together at Sable one late afternoon? (If I can stop biz travel that is!)

Siun wrote:uh oh ... Vermouth menu, eh? I haven't hit that yet and now must!

Maybe we could organize a vermouth sipping LTH get together at Sable one late afternoon? (If I can stop biz travel that is!)

A stellar idea!

=R=

I saw that menu over the weekend, very cool. I sipped a couple grappa cocktails from my usual bartender, Nate. The more I visit Sable, the more I like it.

I've been once so far and drank very, very well. I asked for a Negroni and the bartender really hit it out of the park. I also could spend hours looking through their whiskey selection (at least until I saw the prices - I'm sure they're high). I also tried their Fire & Ice - a fun take on a margarita (adding in Siracha and cucumber).

If I have a bone to pick it's with the food - specifically, the prices. I just wanted a little something and got a half order each of the bacon-wrapped dates and the chicken and waffles. Everything tasted very good, though the chicken wasn't as crisp as I would expect fried chicken to be, but at $6 for 2 dates? And we're not talking Avec-sized dates here, just pretty normal-sized ones. And, again, they were tasty but I won't be ordering them again, that's for sure.

I've had several great visits to Sable in the past few weeks. It seems you can't go wrong there these days, as I've received ridiculously delicious beverages from everyone I've had the occasion to meet across the bar, including Mike Ryan, Freddie Sarkis and Sterling Field.

Most recently, on Saturday night Mike took great care of my party for a couple hours after dinner. He had a new product to experiment with (Maurin Quina, a cherry and bitter almond quinquina in a white wine base...not as syrupy as Heering nor as funky as Maraschino, but with beguilingly bitter cherry flavor) and put it to terrific use in several cocktails. There was a stirred drink with Elijah Craig bourbon, and then a shaken one that was a riff on my favorite drink (and, as Mike reminded me, the first drink I ever ordered from him at The Violet Hour) Sam Ross' Paper Plane (more Elijah Craig, Aperol, Lemon and Maurin Quina in place of the usual Campari) and a Silver Sour-like concoction with Maurin as the base along with Rittenhouse Rye beneath an unusually thick egg white meringue. Wanting to switch to slightly less boozy concoctions toward the end of the evening, he made me a Cocchi Americano spritzer as well as a Punt e Mes based drink with Fentimans' Dandelion & Burdock Soda that was spectacular.

It's a great treat to have this type of creativity so close to the Mag Mile (and, therefore, my office).