West coast oysters topped with seaweed air , Thai basil gel and ponzu pop rocks paired tastefully with the Gin and Tonic for a cool and contemporary coupling inspired by the “ West Loop ” neighbourhood ; once the meatpacking district , but now home to some of Chicago ’ s best restaurants and a bar scene that ’ s hard to beat . Nothing says “ Old Fashioned ” like good bourbon . So to play up on the smooth flavours of the whiskey variant , Chef Atticus concocted a bourbon foie gras sea salt caramel to juxtapose on the bold flavours of both the whiskey and bitters with a touch of sweet . Inspired by “ Logan Square ” home to many Chicago whiskey bars , the flavour profiles did not disappoint .
After cocktail hour , guests were treated to a family style dinner , inspired by Chef ’ s own memories of home-style cooking , his love for seafood and keeping ingredients both local and seasonal . The dinner menu was paired with varietals from the Temperance Beer Company out of Evanston , Illinois and featured a three course menu : Hay Smoked Diver Scallop “ creamed corn ”, celeriac slaw , crispy shallots , n ’ duja vinaigrette , Center Cut Striploin root chips , pickled onion , parmesan-sunchoke smear , bone marrow demiBrown butter ice cream , carrot cake crumble , rum date caramel , toasted marshmallow , pistachios . Columbus Tap is both inviting and vibrant , mirroring the gastronomic inspirations of its Executive Sous Chef , Atticus Garant , who notes , “ We hope to create a menu where both hotel guests and Chicagoans alike embrace the restaurant as their own neighborhood gem .” And with events like the Tastemakers dinner , Chef Atticus has certainly established himself as a culinary force to be reckoned with ; a true tastemaker .