In the brewery, Head Brewer Brant Dubovick’s focus is on farmhouse ales and hop forward beers. His inspiration for Corridor’s beer program stems from rustic farmhouse breweries, as well as hop forward American trailblazers. Our mission is to provide a unique grain-to-glass experience through homemade, full-flavored, artisanal ales. We’re also looking into implementing a sour program with quarterly releases.
Similar to DryHop, our beers will only be available at the brewery in West Lakeview, and to-go in growlers.
Run by Executive Chef Joel Pillar, our food concept is a Rustic Farmhouse Kitchen — Midwestern food highlighting sandwiches and flatbreads baked in a clay hearth oven, and other artisan provisions.We’re also planning on using beer-infused dough for all of our clay-fired sandwiches and flatbreads. Since our drafts will continuously change, the beer used for the dough will also be different on an ongoing basis.
- 3,000 square feet
- 18-ft. bow truss ceilings
- Stacked fermenters and brite tanks
- 90 seats
- Open air storefront
- Post-opening plan will be to open a patio with about 25 additional seats
Scheduled Opening: Summer 2015
Address: 3446 N. Southport, Chicago, IL 60657