When a bar's website has an entire page devoted to a step-by-step guide to "the art of pouring beer," you can be sure you’re in for a treat. This four-step guide comes straight from Cork Lounge owner Tony who has not only mastered the perfect pour, but is full of engaging stories from countless years spent tending his bar.
During the 2007 construction on the Brown Line, Cork Lounge made like the rickety old tracks and shut down. Fortunately for loyal Cork patrons, the place moved to the building next door and reopened in January 2008. The few changes will make you love the place even more. For one, this is probably the cleanest-smelling bar you'll ever set foot in, and the pristine mahogany counter adequately measures up. Antique-ish chandeliers hang from the room's high ceilings and two flat-screens behind the bar keep you up-to-date on the Cubs.
With all the dough put into Cork's new decked-out duds, Tony still hasn't upped the ante on drink prices and he doesn't plan on it. Plans for an outdoor patio are underway, in addition to a light menu of sandwiches and pizzas.
Centerstage Reviewer: Stacy Warden
