By Fiona Good-Sirota By Fiona Good-Sirota | January 15, 2025 | Food & Drink, Feature, Features, Food & Drink, Featured,
Cocktail offerings at Gus’ Sip & Dip, curated by beverage director Kevin Beary and bar manager Scott Kitsmiller
Reimagined classic cocktails and elevated bar fare are the cornerstones of Gus’ Sip and Dip, the latest restaurant concept to join River North’s ever-bustling dining scene.
Developed by beverage director Kevin Beary and Lettuce Entertain You Restaurants, the dining destination has already generated major buzz since its New Year’s Eve arrival with a price-conscious 30-drink beverage program and a lineup of tavern-style dishes. It serves as a nostalgic tribute to its predecessor, Gus’ Good Food—which resided at the same location (51 W. Hubbard St.) from 1906 to 1966.
The restaurant’s bar and dining room, complete with booth seating, a wood-finished bartop and a candle-lit ambiance
Each drink on the menu is priced at $12, and happy hour is offered on weekdays from 4 to 5 p.m., featuring a rotating $6 drink of the day.
“My goal is to inspire the next generation of cocktail drinkers by making classic drinks approachable and exciting,” Beary says. “Cocktails are more than just drinks—they’re an experience, a story and a way to connect with others. At Gus’ Sip & Dip, we’re crafting drinks that celebrate tradition while inviting new enthusiasts to explore and enjoy the artistry of mixology without any pretension.”
See also: The Ultimate River North Neighborhood Guide
The wagyu beef dip with whipped horseradish and classic au jus
The culinary program, brought to life by chef-partner Bob Broskey (RPM Restaurants), includes staples like a French dip sandwich, artichoke fritters, ice-cold shrimp cocktail, a tavern-style burger, wagyu steak frites and more. The kitchen remains open late to accommodate a complete dining experience throughout the evening.
“I feel River North needed better all-hours options—the type of bar that is great for after-work happy hour but also the go-to for late-night dining and everything in between. We wanted to create a space with good energy and ambiance with a classic style of service,” Beary says.
The signature tavern-style burger, crafted with prime chuck ground fresh daily and five-year-aged Wisconsin cheddar
Food offerings are accompanied by fresh takes on iconic drinks from Beary and bar manager Scott Kitsmiller. The duo has revamped cocktail classics like the Cosmo, gimlet and old fashioned, incorporating high-caliber spirits and revitalized ingredients such as absinthe, orange Curaçao and lime cordial.
Other highlights include the Breakfast Martini, crafted with London dry gin, orange liqueur, Earl Grey tea and marmalade and served with a slice of honey butter toast, and the Irish Coffee, crafted with Irish whiskey, Metric coffee, cane sugar and hand-shaken cream.
The London dry gin-spiked Breakfast Martini garnished with honey butter toast
Beary concludes, “We wanted to create the type of neighborhood cocktail bar we would want to frequent. This meant exceptional uncomplicated classic cocktails made with great spirits at a reasonable price with a best-of-food menu relying on the same commitment to quality."
For more information, please visit gussipanddip.com or follow @gus_sipanddip.
See also: The 10 Most Anticipated Chicago Restaurant Openings Of 2025
Photography by: Photography by Lindsay Eberly