took over the former Duchamp space in Bucktown in early May. The 1,100 square foot bar and eatery has globally inspired pub grub from executive chef Troy Graves and can be rented for seated dinners or receptions. The interior holds 100, and a 2,500-square-foot beer garden seats 100 and holds 400 standing during the warmer months. Menu items include rabbit schnitzel with sauerkraut and honey mustard; soy-cured salmon with Asian pear, cucumber, basil, and ponzu; and baby octopus with cauliflower, olive, celery, and sherry. Mixologist Jeremiah Krickhahn's cocktails include the Yuzu Julep made with whiskey, Yuzu juice, muddled shiso, and gum syrup; the High Tea combines orange-blossom-tea-infused bourbon with bitters, flamed cinnamon, and orange zest.
Photo: Courtesy of Red Door