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Pops for Champagne reconcepted its basement jazz lounge into a vintage-inspired drinking parlor. To get there, enter through Pops and look for the "W" above the stairs. Named for the Great Lakes watershed, the bar is dedicating its menu to the region's craft beer and small-batch spirits. High-backed booths provide privacy for groups and the low-slung bar is lined with chairs instead of stools. Two taps pour constantly changing barrels from Two Brothers, Three Floyds, New Holland and Bell's, while the cocktail list showcases a dozen or so creations served in vintage glassware. Pops chef Chris Walker is behind the menu of cheese and charcutherie, small plates (mussels, Cornish game hen) and snacky small bites ($3 sides such as duck fat confit yukon gold potatoes).