 At first glance, one could simply dub The Violet Hour a bar, albeit a very beautiful one complete with floor-to-ceiling curtains, blue-leather high-backed chairs, crystal chandeliers and dark hardwood floors. But you need only to look at the ice being used---many different forms, each for a specific glass or cocktail, double filtered to ensure maximum purity---to realize the seriousness behind the crafting of the cocktails here. Mixologist Toby Maloney (NYC’s Milk & Honey and Pegu Club) makes many of his own ingredients, including bitters and syrups, that go into the classic cocktails (fresh fruit gimlet, Manhattan) and seasonally inspired libations (an autumn Sazerac, for example). Watching them get made? Now, that’s a real show. Equally creative are the small plates, which may include crispy lamb rillettes with rosemary-apple sauce and bacon-wrapped deviled eggs with tomato chip and basil. Chances are, you'll rub elbows with a few chefs while here (it's a favorite when they're off-the-clock).
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The Violet Hour Restaurant is one of our 2012
| Top 10 Chicago Lounge Restaurants
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