Forbidden Root

Forbidden Root is more than just a brewpub: you can taste the ethos of this greater chemistry between restaurant and brewery in fresh, seasonal dishes created to heighten each crafted brew. In this enclave of experimentation, artisan details capture a vision of a true “Botanical Brewery.” Malt and a pinch of hops are topped by a generous dollop of natural botanic ingredients, ranging from wintergreen and cassia cinnamon, to balsam of Peru and yerba santa, then aged with oak to round off the flavor. As a result, the rich complexity and long, clean taste become a flavorful window into a bygone age. On any given day, dozens of distinctive creations are on tap. The lineup features intriguing offerings approachable for the average hophead, like a key lime ginger ale (a real ginger ale) and a pale ale with elderflower, marigold and sweet osmanthus flowers. A rotating menu of house syrups are also available in 3/4-ounce pours to mix with select beers, hearkening to a German tradition of pouring syrup into Berliner Weisse. And a recent collaboration with Fernet-Branca, a bitter, herbal liquor, is destined to be the next brew-vention that puts Forbidden Root on the national map. Every smooth finish pairs with original plates, including the Wild Mushroom Pot Pie (available in winter), the Forbidden Root Burger — named one of the city’s best — and Cluck & Shuck, when tables are overflowing with a king’s ransom of wings and oysters.

Forbidden Root reimagines the laws of brewing. Along this forest-to-table journey, a portion of beer sales benefit community charities, from Chicago’s Green City Market to Meals on Wheels to the Semper Fi Foundation. As stated in the founding charter, craft beer and delicious food are all about fostering community and giving back — all while going back in time to an age when dudes were dudes and botanical beers connected more closely with the land to harness the magic of nature’s ancient secrets.

Discover more Illinois Artisans at Illinois Made.