November and December Brewpub Menu | Revolution Brewing
Menu Location / Hours Rev Rewards

Brewpub + Restaurant

Hours

Mon / Noon-11pm
Tues / Closed
Wed-Thurs / Noon-11pm
Fri-Sat / Noon-Midnight
Sun / Noon-11pm
Available / Kitchen, draft beer, wine, cocktails (Kitchen closes 1 hour prior to closing)

Address

2323 N. Milwaukee Ave
Chicago, IL 60647

773-227-2739

Taproom + Production Brewery

Hours

Mon-Tue / CLOSED
Wed-Thu / 2-9pm
Fri / 2-10pm
Sat / Noon-10pm
Sun / Noon-6pm
Friday, June 18 / CLOSED
Sunday, July 4 / CLOSED
Available / Draft beer, guest cider, snacks (guests may bring their own food and non-alcoholic beverages), brewery tours

For Tap Room or Pickup questions, please call 773-649-5066 or email taproomleads@revbrew.com

Address

3340 N. Kedzie Ave
Chicago, IL 60618

773-588-2267

November and December Brewpub Menu

11.02.17

Our November and December brewpub menu rolls out on Thursday, November 2. Check out the new dishes below:

LUNCH & DINNER:

  • Cheese Curds — Cross of Gold battered Wisconsin curds, pickled sweet peppers, Calabrian aioli.
  • Mushroom Fries - Portabello mushroom, herb aioli, parmesan
  • Cheese Steak Hand Pies — Grass fed beef, griddled onion & pepper, mozzarella, cremini mushroom, red pepper crema.
  • Brussels Sprouts — Pan fried brussels, roasted cauliflower, butternut squash, maple-chipotle, toasted pumpkin seed.
  • Roasted Beet Salad — Mixed green, roasted butternut squash, Bosc pear, cranberry, toasted pumpkin seed, apple vinaigrette.
  • Duck Salad — Confit duck leg, mixed green, goat cheese, quinoa, seasonal citrus, red onion, honey vinaigrette.
  • Amarillo-Hero Burger — 6 oz griddle patty, pepper-jack, Texas hot sausage, honey mustard, fried shallot, poppy seed bun, choice of side.
  • Chicken Patty Melt — Herbed chicken sausage, caramelized onion, cheddar, swiss, Russian dressing, sourdough, pickle.
  • Yukon Gold Pierogis — Yukon potato, cheese curd, braised red cabbage, granny smith apple, Brussels sprouts, French onion jus, chive sour cream.
  • Pappardelle Bolognese — Pappardelle pasta, Italian sausage, carrot, onion, celery, kale, basil.
  • Mushroom Pizza — Brussel sprouts, cremini mushroom, garlic cream, mozzarella, herb puree, red pepper flake.
  • Pan Seared Trout — Herb marinated trout, butternut squash, barley risotto, smoked tomato beurre blanc, herb salad.

BRUNCH:

  • Pork Hash — Confit pork, carrot, butternut squash, russet potato, 2 sunnyside eggs, swiss cheese, sage butter.
  • Goat Cheese & Kale Frittata — Kale, spinach, goat cheese, goat cheese, roasted red pepper & arugula salad w/ balsamic vinaigrette, brunch potato, biscuit.
  • Chicken Chilaquiles — Milagro corn tortilla chips, salsa verde, roasted chicken, topped with queso, avocado, radish, pickled red onion and a sunny side egg.