It is loud. If you walk into DryHop Brewers on Broadway in Lakeview during a Friday night rush, the first thing you’ll notice isn't the smell of hops or the gleam of the fermentation tanks. It’s the noise. It’s a purposeful, neighborhood-fueled roar. People aren’t just here for a quick pint; they are here because the Dry Hop Chicago menu manages to do something most "brewery food" fails at—it actually tastes like a chef cares.
Most people expect the standard gastropub script. Pretzels? Check. Maybe a burger? Sure. But DryHop, which opened its doors back in 2013, has always felt a bit more ambitious than its peers. It’s a "brewpub" in the traditional sense, meaning the beer is made mere feet from where you’re sitting, but the kitchen operates with a grit that mirrors the city itself. It’s unapologetic.
The Burger That Basically Built the Place
Let’s talk about the burger. You can’t discuss the Dry Hop Chicago menu without mentioning the DryHop Burger. Honestly, it’s the reason half the people are there. It isn't a "smash burger," which is the trend everyone seems to be obsessed with lately. No, this is a thick, juicy, hand-formed patty. It features pickeled sweet peppers, bacon grit, and an ancho-garlic aioli that stays with you for a while.
What's interesting is how they use the "bacon grit." It isn't just a strip of bacon slapped on top. It’s almost like a jam or a crumble that integrates into the cheese. It's messy. You will need napkins. Lots of them.
The fries are notable too. They’re skinny, salty, and served with a side of malt vinegar aioli. That’s a very specific choice. Malt vinegar is a polarizing flavor, but in the context of a brewery, it bridges the gap between the kitchen and the bar. It makes sense.
Small Plates and the Shift Toward Seasonality
The menu changes. That’s a fact that catches some people off guard. While the burger is a constant, the "Social Plates" or appetizers rotate based on what the kitchen can actually get their hands on.
One week you might find elote-style corn ribs, and the next it’s a bowl of mussels steamed in one of their own Belgian-style ales. They tend to lean heavily into spicy and acidic profiles. Think pickled shallots, Fresno chilies, and citrus zest. Why? Because hops are bitter. To balance a flight of IPAs, you need food that can punch back. If you eat something bland while drinking a West Coast IPA, the beer wins. The food becomes invisible. DryHop doesn't let that happen.
They do a "Chef’s Choice" cheese board that isn't just three slices of cheddar. Usually, they source from local Midwest creameries, keeping it within the "Great Lakes" ecosystem. It’s a smart move for a business that markets itself on being hyper-local.
Exploring the Liquid Side of the Dry Hop Chicago Menu
The beer list is technically part of the menu, and it’s arguably the more important half. They don’t distribute much. You aren't going to find 12-packs of DryHop in every Jewel-Osco in the city. You have to go to the source.
- Shark Meets Hipster: This is their flagship wheat IPA. It’s become a bit of a local legend. It’s hazy, it’s tropical, and it’s incredibly easy to drink.
- Seasonal Sours: They often have a rotating sour that uses real fruit. No syrups.
- The Stouts: Usually darker, heavier, and reserved for the months when Chicago turns into a frozen tundra.
The interesting thing about their brewing philosophy is the "dry hopping" technique itself, which the name obviously points to. By adding hops after the primary fermentation, they get all the aroma without the lip-curling bitterness. It makes the beer "juicy." That's the technical term, though it sounds like marketing speak.
A Note on the Space and Service
It's small. The kitchen is tiny. When you look at the Dry Hop Chicago menu, you have to appreciate the logistics. They are cranking out high-end pub food from a space that would make most professional chefs claustrophobic.
The seating is mostly communal or high-top. It’s not the place for a private, whispered conversation. It’s the place where you end up talking to the person next to you about what beer they’re drinking. That communal vibe is baked into the service. The bartenders know the tap list inside out. If you ask for a recommendation, they won't just give you the most expensive pour; they’ll ask what you usually drink at home.
The Vegetarian Dilemma
Can a vegetarian eat here? Yes, but it’s a bit of a challenge compared to some of the vegan-forward spots in Logan Square. They usually have a solid veggie burger or a roasted cauliflower dish that holds its own. They don't treat vegetarians as an afterthought, but the menu definitely skews toward the "bacon and beef" crowd.
The kale salad is surprisingly popular. It’s often topped with something crunchy—like toasted sunflower seeds or crispy chickpeas—and tossed in a bright vinaigrette. It's the "guilt-reducer" for when you know you’re about to drink three beers and eat a pile of fries.
Why the Menu Works for Chicago
Chicago is a food town, but it’s also a "no-nonsense" town. We don't like pretension, but we do like quality. DryHop hits that sweet spot. The menu isn't trying to be a Michelin-starred experience, but it’s also not settling for frozen mozzarella sticks.
They use local purveyors. They name-drop their sources. They experiment with flavors like gochujang and chimichurri. It’s a reflection of the city’s diverse palate. It's essentially "Chicago on a plate" (and in a glass).
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Actionable Insights for Your Visit
If you’re planning to check out the Dry Hop Chicago menu soon, here is the move. Go during the "off-hours." If you show up at 7:00 PM on a Saturday, be prepared to wait.
- Order the Flight: Don't commit to one pint. Get the flight. It lets you see the range of what the brewers are doing.
- The Burger is Mandatory: Even if you think you aren't a "burger person," try it. It’s the benchmark.
- Check the Guest Taps: They often feature "friends" on the menu—beers from other local breweries like Metropolitan or Half Acre. It shows they are part of the community.
- Take a Crowler Home: They sell 32oz cans (Crowlers) that they fill and seal right there. Most of the beers on the menu aren't available anywhere else.
- Sit at the Bar: If you're alone or with one other person, the bar is the best seat in the house. You get to watch the chaos of the kitchen and the precision of the pours simultaneously.
The real secret? Ask about the daily specials. Sometimes the kitchen gets experimental with a "taco of the day" or a specific sandwich that never makes it onto the printed menu. Those are usually the best things they make because the chefs are having fun. And in a neighborhood like Lakeview, where restaurants come and go every single year, that sense of fun is exactly why DryHop has stayed relevant for over a decade.