Menu Highlights From The Radler in Logan Square

By Sarah Freeman  |  December 6, 2013
Credit: Nick Murway

When excavating the space that would eventually become The Radler, the team uncovered a 120-year-old mural that became the backdrop to the bar and centerpiece of the German-themed beer hall. Inspired by Bavaria, ornate carved clocks and glassware and long wood tables fill the restaurant that specializes in vintage ales and encased meats.

Chef/partner Nate Sears, formerly of Vie, is running the kitchen and serving a hearty menu appropriate for the restaurant’s winter debut. Roasted half chicken with sauerkraut, rabbit confit on juniper semolina toast and German onion pie are just a few of the opening items. The restaurant will also showcase an extensive sausage program with four different wursts served with appropriate accompaniments. Partner/general manager Adam Hebert will soon roll out a beverage menu with 100-150 bottles, draft beer and cocktails. Also coming soon to the space is brunch, as well as a sister restaurant called D.A.S. Located in a private dining room at the rear of the restaurant, it will serve a tasting menu come March.

In the meantime, drool over a few standout menu items from The Radler, which opened in Logan Square on Tuesday. Prost!

2357 N. Milwaukee Ave.; 773-276-0270

  • Credit: Nick Murway

    Haus Pretzel

    Start the first of many pints of beer with a soft-baked pretzel, served with barely malt butter and local jam.

  • Credit: Nick Murway

    Seared Boar Wurst

    The restaurant offers an ever-changing selection of housemade, ¼-lb. sausages, such as this one served with caramelized onions and cocoa nib relish, beet purée, charred frisée, raisins and spicy mustard.

  • Credit: Nick Murway

    Cauliflower Custard

    This elegant dish turns roasted cauliflower into a creamy custard topped with grilled purple cauliflower, sunchokes, grapes, confit garlic, dill and verjus.

  • Credit: Nick Murway

    Deep-Fried Ham Hock

    This hefty entree is served Flintstones-style with roasted mushrooms, raw horseradish, smashed carrots and pickled celery.

  • Credit: Nick Murway

    Haus Pilsner

    The restaurant partnered with local Flesk Brewing to create a house pilsner. It will be the only always-available beer in the line of otherwise rotating drafts.