Slated to open in La Grange this spring, Milk Money Brewing (75 S La Grange Road) is a seasonally-driven and locally-sourced brewery and restaurant, located just southwest of Chicago. Born from two brothers’ long standing, love for food and beer, executive chef/owner Matt Bumba (Solstice, Vie, The Aviary) and beverage/general manager Lucas Bumba, have curated a food and beer menus around their commitment to local sourcing and seasonal eating.
Drawing from Matt's experience in preservation under chef Paul Virant, and with the assistance of chef-consultant Shea Campbell (Michelin-starred Fäviken Magasinet in Sweden), the team has developed a menu around local produce and a fermentation program. They will incorporate vinegars, pickles, misos, umami rich condiments and jams from the fermentation room, along with bread and charcuterie offerings.
Milk Money Brewing will be the first brewery in La Grange, providing both a beer menu and a food menu. The beverage program will feature a rotating selection of seasonally crafted beers developed by head brewer Erik Pizer (Rock Bottom Brewery, 350 Brewing Company), as well as a draft cocktail program designed by Lucas.