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Introducing, WOLFDOGS

Winter is here and let’s face it, those salads aren’t going to help you survive Chiberia. With that in mind, we’ve decided there is no time like the present to unleash the Wolfdog menu. 

The brand new food offerings include a variety of Wolfdogs, three different styles of fries and a grilled cheese like you've never seen. You're a Scotch Egg loyalist? Don't worry, we kept that on the menu along with the Royal Wolf Chili for our non-meat eating friends. Take a look at the full food selection below. We're here to help you get that nice base layer we’re all looking for… "wolf bod" is a thing right?

WOLFDOGS

CHICAGO DOG  - MUSTARD, RELISH, SPORT PEPPERS, ONION, PICKLE, CELERY SALT, TOMATO

SINGLE DEPRESSION DOG - MUSTARD, SPORT PEPPERS, ONION, CELERY SALT

DOUBLE DEPRESSION DOG - MUSTARD, SPORT PEPPERS, ONION, CELERY SALT

POLISH DOG- SPICY MUSTARD, CHARRED ONIONS

SNACKS

FRIES

SPICY FRIES - SPORT PEPPERS, SPICY MAYO

CHEESE FRIES - CHEESE SAUCE, CHARRED ONION, SPORT PEPPERS, SPICY MAYO

CHICAGO GRILL CHEESE - AMERICAN CHEESE, SPORT PEPPERS, ONION, SPICY MAYO

SCOTCH EGG  - EGG WRAPPED IN PORK SAUSAGE, COATED IN BREADCRUMBS & DEEP FRIED

PICKLES

 

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Jamaica Me Crazy

Have you ever heard of the Jungle Bird? It's a classic Tiki cocktail that was created in 1978 at the Aviary Bar in the Kuala Lumpur Hilton. The lovely combination of Campari, an unusual Tiki spirit, Blackstrap Rum, lime and pineapple has made it one of the most popular tiki-style drinks today.  Our version, the Jamaica Me Crazy, features a split base of Cruzan Blackstrap Rum and Very Old Barton Bourbon. We think the rich body of the bourbon mimics the molasses notes in the rum and adds to the bold flavor profile of the cocktail. While it's still well balanced without the pineapple juice, we appreciate the addition of more booze. 

Want to make your own?

Add the following ingredients and shake until cold. Pour over ice and garnish with an umbrella...because don't we all need a little vacation?

1/2oz Campari

1/2ozCruzan Blackstrap Rum

1 1/2oz Bourbon - we use Very Old Barton

1/2oz lime juice

1/2oz simple syrup

Cheers!


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Thanks to our friends at 3 Floyds, we've secured some pretty great beer at Lone Wolf. Here's a rundown of what's on tap now. Cheers!

Calumet Queen
A crisp, refreshing and lighter summer offering, this Kolsch-style beer is golden in color, light-bodied and a perfect remedy for hot weather. Not to mention, it's typically only available at the 3 Floyds Brewpub. But we bet you probably already knew that.

Zombie Dust
Hands down, without a doubt, definitely our most popular beer. And for good reason, this intensely hopped and gushing undead Pale Ale will be one’s only respite after the zombie apocalypse. Need we say more?

Gumballhead
An American wheat beer with a refreshing, crisp citrus finish. This delicious session beer is brewed with boatloads of Amarillo hops. The slight haze in the bottle is from the bottle-conditioning, where yeast is added to the bottle for a secondary fermentation. It's safe to say we have this on tap year round, but something about enjoying a pint on the patio makes it taste just a little bit better in the summer. 

Big Tiddy Assassin

This retired Flemish style red ale's name might not be modest…but no worries, the assassin comes covered up. This Flemish-Style red ale pays homage to a little known sect of of trained killers. Traditionally consumed by the jugful, the beer is slightly tart with a subtle maltiness and sure to please. 

Stay tuned for what's on tap next...and in the meantime, spend some time daydreaming at http://www.3floyds.com/.

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All signs point to Three Floyds.

Our draft board is a safe harbor for at least three different FFF brews at all times, and we use our unique charm and friendly demeanor to talk the Munster, Indiana, cult favorite into handing over rare releases and new brews.

And we’re throwing a party tonight, from 4pm-2am, as we point the spotlight at one of those exceptional new-outside-of-the-brewery releases: Yum Yum. It’s an American Session Ale, super sessionable at 5.5% — so plan on drinking the liquid equivalent of your own mass later tonight.

Veterans of the brewery pilgrimage swear by this bright, fruity brew and you owe it to your own ‘beerducation’ to have a sampling, as we predict that this won’t be the last time Three Floyds knocks your socks off with special German hops.

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Fat Rice

If you’ve got a stake in local pie news, then you’re aware of our ongoing pie collaboration series. To us, having too many cooks in the kitchen results in a more awesome dish — especially when it’s some of Chicago’s culinary royalty united in producing a special savory pie each month this summer!

We hope you carved out time in June to sample the pork belly, crawfish and creole mustard aioli pie made in collaboration with Carriage House. Or spent a lazy weekend afternoon on our patio with Honey Butter Fried Chicken’s chicken, carrots, garlic, topped with honey butter and chicken crust crunchies

This month, guest chefs Abraham Conlon and Adrienne Lo of Fat Rice cooked up this months special pie: Kok Gai a.k.a. "Portuguese Chicken" with mussels, chorizo, olives, cabbage, mild coconut curry. Their Logan Square restaurant has garnered all sorts of accolades since opening, among them one of making the list of Bon Apetit’s best new restaurants in America as well as a prestigious James Beard Foundation nod. Make it a truly balanced meal when you pair it with one of the many Three Floyds brews we’re always pouring for only $10!

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