Forbidden Root Brewery has announced the opening of its second Chicago location Cultivate by Forbidden Root in Chicago’s Ravenswood neighborhood. Cultivate, the new restaurant and brewery, which builds and expands upon Forbidden Root’s approach to brewing and its seasonal fare, is set to open its doors at 4710 N. Ravenswood Ave on November 27. In the words of Forbidden Root’s senior alchemist, Randy Mosher: “We aim to fully embrace our innovative brewing methods and pursue our love of botanical ingredients, expanding the nature of what beer can be.”
In addition, Cultivate’s kitchen will be helmed by executive chef Carlos Cruz, whose opening menu will include a few of the Forbidden Root favorites: the Forbidden Root Burger, Duck & Dumplings and Cheddar & Crackers, as well as a host of newly created dishes for Cultivate’s guests.
“I am looking to utilize the hearth as much as possible—to bring the heart of this kitchen to life,” says executive chef Cruz. “Our menu will be very vegetable forward and vegan friendly—we will also highlight the whole animal. For example, one key dish centers around porchetta which is cooked over an open fire for over six hours—the flavor is rich and smokey!”
Two elements will drive the beer program at Cultivate: “We will use non-standard fermentations, including farmhouse yeast strains from various parts of the world and mixed cultures of traditional brewer's yeast including specialty strains such as Brettanomyces,” explains head brewer Nick Williams. “The second element is the use of wood to age and flavor beer, from full-sized "foeder" tanks to wine and spirits barrels to custom-toasted chips—we will open with four Cultivate-specific beers.”
Opening Cultivate beers include:
· Free Town--5% Danish Rye Zwickel
· Just Ben--5.2% Kveik Ale with Chicory and Kudzu Flower
· Vinterol-- 5.4% Kveik Ale with Illinois Cascade Hops
As the newest edition to Ravenswood’s “Malt Row,” Cultivate plans to bring food, beer and a dedication to community to a neighborhood that is filled with culinary and craft beer innovation.
“The name Cultivate represents Forbidden Root’s aspiration: to connect nature to our guests through our beer and food in an innovative and elevated way,” says founder and rootmaster Robert Finkel. “We love turning people on to new things, with approachable food and beer with a twist, to spread a love of botanical ingredients, craft beer and craft food--inspiring patrons to expand their idea of what each of those things can be. We could not be more excited to embark upon this next chapter in for Forbidden Root.”
Forbidden Root Brewery has announced the opening of its second Chicago location Cultivate by Forbidden Root in Chicago’s Ravenswood neighborhood. Cultivate, the new restaurant and brewery, which builds and expands upon Forbidden Root’s approach to brewing and its seasonal fare, is set to open its doors at 4710 N. Ravenswood Ave on November 27. In the words of Forbidden Root’s senior alchemist, Randy Mosher: “We aim to fully embrace our innovative brewing methods and pursue our love of botanical ingredients, expanding the nature of what beer can be.”
In addition, Cultivate’s kitchen will be helmed by executive chef Carlos Cruz, whose opening menu will include a few of the Forbidden Root favorites: the Forbidden Root Burger, Duck & Dumplings and Cheddar & Crackers, as well as a host of newly created dishes for Cultivate’s guests.
“I am looking to utilize the hearth as much as possible—to bring the heart of this kitchen to life,” says executive chef Cruz. “Our menu will be very vegetable forward and vegan friendly—we will also highlight the whole animal. For example, one key dish centers around porchetta which is cooked over an open fire for over six hours—the flavor is rich and smokey!”
Two elements will drive the beer program at Cultivate: “We will use non-standard fermentations, including farmhouse yeast strains from various parts of the world and mixed cultures of traditional brewer's yeast including specialty strains such as Brettanomyces,” explains head brewer Nick Williams. “The second element is the use of wood to age and flavor beer, from full-sized "foeder" tanks to wine and spirits barrels to custom-toasted chips—we will open with four Cultivate-specific beers.”
Opening Cultivate beers include:
· Free Town--5% Danish Rye Zwickel
· Just Ben--5.2% Kveik Ale with Chicory and Kudzu Flower
· Tableau--4.3% Foeder Conditioned Mixed Culture Table Beer
· Vinterol-- 5.4% Kveik Ale with Illinois Cascade Hops
As the newest edition to Ravenswood’s “Malt Row,” Cultivate plans to bring food, beer and a dedication to community to a neighborhood that is filled with culinary and craft beer innovation.
“The name Cultivate represents Forbidden Root’s aspiration: to connect nature to our guests through our beer and food in an innovative and elevated way,” says founder and rootmaster Robert Finkel. “We love turning people on to new things, with approachable food and beer with a twist, to spread a love of botanical ingredients, craft beer and craft food--inspiring patrons to expand their idea of what each of those things can be. We could not be more excited to embark upon this next chapter in for Forbidden Root.”
Opening Week Hours:
Saturday, 11/27 and Sunday, 11/28
4 p.m.-10 p.m.
Kitchen closes at 9 p.m.
CLOSED: Monday, 11/29 and Tuesday, 11/30.
Wednesday, 12/1 and Thursday, 12/2
3 p.m. to 10 p.m.
Kitchen closes at 9 p.m.
Friday, 12/3; Saturday, 12/4 and Sunday, 12/5
2 p.m. to 10 p.m.
Kitchen closes at 9 p.m.
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