A River North Bar Wants to Lure Younger Drinkers With Quality, Affordable Cocktails

Lettuce Entertain You Enterprises’ overhaul of the Hub 51 space in River North starts with the unveiling of a wallet-friendly cocktail bar. Gus’ Sip and Dip aims to prove that downtown bars can pour quality cocktails at affordable prices at all times of the day, not just happy hour.

The menu will consist of classic cocktails all priced at $12. A bar program with housemade ingredients, — including juices and syrups — as well as in-house ice making will help keep prices low.

Costs are a worry, but Kevin Beary also cites hard seltzers and ready-to-drink canned cocktails as reasons the next generation of drinkers has shifted away from cocktails that are mixed in front of them by bartenders. “It’s a concerning sign when we see folks of the younger age groups gravitating towards those,” says Beary.

“I’m so concerned for the future of cocktails that I feel like I need to expose as many people to great classic cocktails as possible,” he adds.

Gus’, which should debut next month at 51 W. Hubbard Street, is Beary’s brainchild — he’s the beverage director of Three Dots and a Dash, the Bamboo Room, and the Omakase Room at Sushi-san. For the 30 cocktails, Beary promises ingredients, techniques, and presentations that guests are familiar with and a curated selection of premium spirits. “Instead of offering a 200-bottle back bar where I have a ton of inventory, I’m focusing solely on the spirits we use to make the cocktails,” he says.

Complementing the cocktail list — ranging from a “killer White Russian” and amaretto sour to a traditional martini — will be an ambiance that channels classic taverns. “It’s supposed to feel like a bar that could have been there for the past 50 years,” Beary says. “Classic in nature, very approachable, and somewhat familiar.”

Glassware also went through a careful selection process, especially since the various glasses will be stored in freezers under the bar. “I wanted to have every piece of glassware come chilled,” he says.

Taking over one-third of the former Hub 51 space, Gus’ Sip and Dip will seat about 75 guests. Located in the center of the room, the 25-seat U-shaped bar will feature leather-wrapped arm rails. Leather booths surround the room with a few high-tops near the bar.

In addition to cocktails, a light and a dark beer have been custom brewed for Gus’. Beary says McSorley’s Old Ale House in New York, which has been open for two centuries, inspired the move. He declined to say which two breweries were making the beer. There’ll be cider, too. Wine offerings will be limited to a red and white burgundy.

The food menu, headed up by RPM Restaurants chef Bob Broskey, will feature classic tavern favorites, including a wagyu French dip, Caesar salad, shrimp cocktail, and a burger.

“I’m trying to create a bar that is going to be very appealing to your seasoned cocktail drinker but can also be a really good introduction to this classic style of drinks for the next generation,” says Beary.

Hub 51 had a 16-year run before it closed in June. Sharing the Hub 51 space with Gus’ will be Crying Tiger from HaiSous chef Thai Dang, opening next year.

Gus’ Sip and Dip, 51 W. Hubbard Street, opening in December