10 New Bars and Lounges for Events in Chicago

From the owners of Moe's Cantina, Mercer One Thirteen opened in River North in May. The restaurant-lounge hybrid has a fireplace, tree-bark accents, and earthy hues with pops of orange. The sleek space can hold 450 guests or host semiprivate functions for groups of 30 or more. Modern American menu items include thyme-crusted salmon, chicken-pesto sandwiches, and roasted beet salad. Cocktails include the Blackberry Old Fashioned, a tarragon-garnished Mule, and the Bleu Noir, made with cherry Grey Goose vodka, blueberry juice, and Grand Marnier.

Ada St. opened in March in Noble Square. The entire venue is available for rent on Mondays and Tuesdays, when the space is closed to the public. The capacity is 45, and in the warmer months a backyard opens up to accommodate an additional 20 guests. Cocktails have poetic names such as the "Falling in Love Again," which combines Reisling with lemon and vermouth, and the "Tangled Up in Blue" is made with scotch, yellow chartreuse, and orange bitters. Bar bites include ricotta crostini, marinated olives, and crispy black-eyed peas. A list of sharable plates includes salmon tartare, Southern-fried quail, and polenta fries. Pastry chef Tony Galzin, formerly of MK, offers dessert selections such as brioche donuts with port wine caramel.

Red Door 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.

The Drinkingbird came to Lincoln Park in May, and can host events for 82 inside and 33 on a patio. The Las Vegas-inspired cocktail lounge has neon lights, wallpaper with a Walt Disney original pattern, orange leather booths, and a bar with an antiqued-mirror backdrop. An back room can host events for 50, and has a billiards table and a remote-controlled fireplace topped with a turquoise hood. Old-fashioned cocktails include the Paloma Punch, which mixes tequila with agave syrup, lime, soda, and grapefruit bitters. The opening food selection includes rillette with house-baked challah, beer mustard, bourbon butter, and smoked pork belly; scallops with roasted carrot puree, chimichurri, grapefruit, and frisee; and a hamburger on a brioche bun with caramelized onions, bacon, fried egg, and Gruyere cheese.

Old Town Pour House opened in March. The 10,000-square-foot venue claims that its 90-strong selection of tap brews is the largest in the city, and the spot also serves wine and seasonal cocktails. A menu of American fare includes crab fondue, ahi tuna, and Guinness-braised short ribs. Its private dining room, which has its own bar area with eight brews on tap, can host seated functions for 30 or 50 guests standing. The space also has two wall-mounted flat-screen TVs and three communal tables.

In Andersonville, the three-level Premise sprang up in April.  Brian Runge, former chef at Graham Elliot, mans the kitchen, and his menu includes Spanish mackerel with Manzanilla tapenade and pickled quail egg as well as fluke tartare. The salon, a 1,400-square-foot cocktail lounge on the second floor, seats 40 and holds 50 for cocktails. The fireplace-equipped room was inspired by a baron's parlor and serves high-end bar snacks such as foie gras-stuffed pretzels and craft cocktails. With a farm table, crystal chandeliers, and seating in plush, tufted chairs, the third-floor King's room was designed for private events can host dinners for eight to 12; it can be rented out in conjunction with the salon to host cocktail receptions for 60.

Meaning "force" in Italian, Forza came to Lincoln Park in late March. The restaurant and bar serves Italian fare like antipasti and homemade pastas. The wine list offers more than 50 global selections, and craft cocktails range from a martini with muddled blueberries to a jalapeno-infused tequila drink shaken with agave nectar, pineapple juice, and sparkling apple cider. Inspired by a bar in southern Italy, the interior seats 60 or holds 99 for a reception, and is outfitted with dark wood, cream-colored light shades, old-fashioned bar stools and leather banquettes. Inspired by a shared love for Audrey Hepburn and other classic beauties, the co-owners hired makeup artist Lisa Pekofsky to create a distinct look for the staff. This summer, owners will open a champagne bar in the neighboring space; it will host receptions for 100 and seat 40.

The Monkey's Paw opened in Lincoln Park in May. With a wide selection of whiskeys and dishes such as orzo with vanilla-poached lobster and New York strip steak with horseradish Hollandaise, the venue can be bought out for groups of 70 or more. The semiprivate Library, with bookshelves and leather lounge seating, can seat eight, while a larger semiprivate room can hold 20.

RM Champagne Salon is awaiting its final licenses and is slated to open soon. Inspired by the classic feminine style of Grace Kelly, the interior is outfitted with candles, fresh flowers, antique hand mirrors, and vintage crystal perfume bottles. Specializing (obviously) in champagne, the West Loop spot also offers cheeses, tea sandwiches, and petits fours. Available for private and semiprivate events, the venue has around 60 seats and can host cocktail receptions for more than 100. A patio can host alfresco seated functions for 40 and has standing from for 75.

A new location of Bar Louie sprang up in River North in February. Available for buyout, the space holds 274 inside and 94 on a patio. A raised lounge area can host semiprivate functions for 80, and has two flat-screen TVs for presentations, soft seating, and standard table seating. Overall, the space has 15 TVs. The venue offers build-your-own burger buffets; stations can also hold pasta, quesadillas, or the "After Work" snack selection that includes chicken wings, hummus, and calamari.