The design of the tavern is thoroughly modern, with a touch of the whimsical (such as a decoupage antelope head on a wall). According to General Manager Mark Shouger, the intent of the place is to embrace elements of the Loop, such as the El. Shouger added that State and Lake is versatile, with retractable television screens that allow for a more professional environment during the day and a more laid-back vibe in the evening.
There is substantially more food (in options and quality) than one would find at a typical tavern. Among the tasty items are deviled eggs (with Spanish chorizo, radish and citrus salt), walleye fritters, Kennebec potato poutine, apple leek soup, flat iron steak, charcuterie and cheese, and burgers. (Keep in mind that State and Lake offers an impressive breakfast menu as well.)
State and Lake also has an amazing variety of drinks. Try Punch Drunk Love (with Kraken spiced rum, strawberry, pineapple, blueberries, vanilla-maple syrup and cherry bitters) or the Maple Manhattan (with Templeton rye, Amaro, orange bitters and vanilla-maple syrup). However, if you’re not in the mood for a cocktail, there are beers (draft and bottled), wines (including sparkling prosecco) and champagne.
Attendees then went to ROOF on theWit (201 N. State St.), a bar with a spectacular view of the city along with delicious cuisine and drinks. This area definitely has more of a club vibe, with a sleek décor and even sleeker personnel, along with featured DJs. Food ranges from duck-fat fries to lamb meatballs to various pizzas, salads, sliders and sweets.
We wrapped up the evening in theWit’s second-floor Phoenix Lounge, a space with plush sofas and a very prominent bookcase. This area is ideal for gatherings, as evidenced by a tourism event I attended in that same space the previous year.
Whether you’re at State and Lake, ROOF or Phoenix Lounge, you’re bound to enjoy yourself. There IS fun to be had in the Loop after the sun sets.
