The Radler

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Nathan Sears, chef de cuisine at Paul Virant's acclaimed restaurant in southwest-suburban Western Springs, and Adam Hebert, who has also worked at Vie are the duo behind this contemporary German beer hall named for the Bavarian beverage which is beer mixed with lemonade. Serving up traditional like a Haus Pretzel with barley malt butter and local blackberry jam, Weisswurst with poached pork belly sausage with cream, egg, lemon, sweet onions, butter and curry paired with pureed apples and an apple mustard, patrons can enjoy dishes in a communal-style dining room, along with imported craft and locally-aged beers.