Black Briar is an American restaurant from chef Jimmy Papadopoulos and co-owner/operator Tim Anderson. Blending timeless warmth and familiarity with a modern culinary point of view, Black Briar centers on seasonal cooking, proper pours, and hospitality.
“For me, cooking is very much like music. You’ve got the same notes; it’s really about how you arrange them,” says Papadopoulos. “I love finding ways to strike the familiar, but do it in a way that’s just a little more unique to my style.”
“Authenticity has been one of our north stars from the beginning,” adds Anderson. “After a combined 40 years in this industry, this is an opportunity to create something that feels genuinely like us, a comfortable space where people can connect. We wanted every element, from the food and drinks to the hospitality, to reflect who we are. Hopefully, you leave feeling like you experienced something special.”
MENU
At the heart of Black Briar is a coal-fired grill, serving as both the kitchen's foundation and a defining element of Papadopoulos’ cooking. The coal’s heat is used in a variety of ways, from slowly smoking ingredients to burying them directly in the embers to develop deep, concentrated flavor. Whole pineapples are coal-roasted and transformed into butter, beets are roasted and left above the grill to take on a subtle smokiness, and sweet potatoes are buried directly in the coals, their jackets charring as the pulp inside becomes tender.
Black Briar’s menu pays homage to classic American fare while reimagining familiar ingredients and techniques through Papadopoulos’ fire-driven approach. Highly seasonal and designed to balance approachability with unexpected combinations, the menu showcases the ingredients alongside the depth and complexity that only live-fire cooking can deliver. Oysters take the familiar cocktail-hour pairing in a new direction, served with fermented tomato dashi and shaved horseradish ice, while cavatelli made with a 30-year-old sourdough starter (lovingly named Jane Dough) reflects Papadopoulos’ focus on simple ingredients, handmade techniques and soulful cooking.
“The menu is a culmination of my career,” says Papadopoulos. “With little reference points and nostalgic touches throughout, all approached through the way I love to cook today. I’m going for the beauty and simplicity of the food. It should feel familiar and comfortable, but with something unexpected that makes you think about it after you leave.”
Oysters { Beausoleil – East } cocktail dashi, horseradish ice
Grilled Lobster Rice Carolina Gold rice & lobster grilled over the coals
Pork Short Rib, coal-roasted sweet potato, mustard-milk jam
Rice-Milk Ice Cream potato chip shortbread, apple cider caramel
BEVERAGE PROGRAM
Tim Anderson created the beverage program at Black Briar with the same fire and seasonal ingredients that drive the kitchen. Built as an extension of the culinary program, the cocktail list takes familiar classics, such as a Collins, a Martini, or an Old Fashioned, and gives each one a turn through the kitchen’s techniques and ingredients. Picture grapefruit charred over coals, honey burned in cast iron on the grate, vodka washed with oil quenched on live coals, and sour cherries roasted on the hearth. The result is a cocktail program rooted in tradition, but distinctly Black Briar.
“The kitchen leads, we follow,” says Anderson. “We’re looking at what the chefs are using, how they’re using it, and what we can fold into the bar while still giving the drinks their own identity.”
That approach carries through the full beverage program, which pairs seasonal cocktails with an American spirits backbone. Chicago spirits anchor the list where appropriate, including North Shore vodka and aquavit, a KOVAL bourbon barrel selected for the house, and a Chicago dry gin. The philosophy is simple: a proper stir, a proper shake, a proper pour—and a drink you want twice.
Morgan Street Spritz Cappelletti, Blackberry-Pepper, Gruet, Soda
Ember Collins Chicago Gin, Suze, Charred Grapefruit, Jasmine, Soda
Worth Knowing
Black Briar is an American restaurant from chef Jimmy Papadopoulos and co-owner/operator Tim Anderson. Blending timeless warmth and familiarity with a modern culinary point of view, Black Briar centers on seasonal cooking, proper pours, and hospitality.
“For me, cooking is very much like music. You’ve got the same notes; it’s really about how you arrange them,” says Papadopoulos. “I love finding ways to strike the familiar, but do it in a way that’s just a little more unique to my style.”
“Authenticity has been one of our north stars from the beginning,” adds Anderson. “After a combined 40 years in this industry, this is an opportunity to create something that feels genuinely like us, a comfortable space where people can connect. We wanted every element, from the food and drinks to the hospitality, to reflect who we are. Hopefully, you leave feeling like you experienced something special.”
MENU
At the heart of Black Briar is a coal-fired grill, serving as both the kitchen's foundation and a defining element of Papadopoulos’ cooking. The coal’s heat is used in a variety of ways, from slowly smoking ingredients to burying them directly in the embers to develop deep, concentrated flavor. Whole pineapples are coal-roasted and transformed into butter, beets are roasted and left above the grill to take on a subtle smokiness, and sweet potatoes are buried directly in the coals, their jackets charring as the pulp inside becomes tender.
Black Briar’s menu pays homage to classic American fare while reimagining familiar ingredients and techniques through Papadopoulos’ fire-driven approach. Highly seasonal and designed to balance approachability with unexpected combinations, the menu showcases the ingredients alongside the depth and complexity that only live-fire cooking can deliver. Oysters take the familiar cocktail-hour pairing in a new direction, served with fermented tomato dashi and shaved horseradish ice, while cavatelli made with a 30-year-old sourdough starter (lovingly named Jane Dough) reflects Papadopoulos’ focus on simple ingredients, handmade techniques and soulful cooking.
“The menu is a culmination of my career,” says Papadopoulos. “With little reference points and nostalgic touches throughout, all approached through the way I love to cook today. I’m going for the beauty and simplicity of the food. It should feel familiar and comfortable, but with something unexpected that makes you think about it after you leave.”
BEVERAGE PROGRAM
Tim Anderson created the beverage program at Black Briar with the same fire and seasonal ingredients that drive the kitchen. Built as an extension of the culinary program, the cocktail list takes familiar classics, such as a Collins, a Martini, or an Old Fashioned, and gives each one a turn through the kitchen’s techniques and ingredients. Picture grapefruit charred over coals, honey burned in cast iron on the grate, vodka washed with oil quenched on live coals, and sour cherries roasted on the hearth. The result is a cocktail program rooted in tradition, but distinctly Black Briar.
“The kitchen leads, we follow,” says Anderson. “We’re looking at what the chefs are using, how they’re using it, and what we can fold into the bar while still giving the drinks their own identity.”
That approach carries through the full beverage program, which pairs seasonal cocktails with an American spirits backbone. Chicago spirits anchor the list where appropriate, including North Shore vodka and aquavit, a KOVAL bourbon barrel selected for the house, and a Chicago dry gin. The philosophy is simple: a proper stir, a proper shake, a proper pour—and a drink you want twice.
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Location
201 N. Morgan St., Chicago, IL
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