SIP Southport & Irving started out as a restaurant (in the old Deleece space) with simple food and drink about four years ago. I had very little experience in this business and started out trying to restore the interior and exterior to the original integrity of the period. Early 19th century with some Art deco and east late Victorian influences. We moved the bar from the old Deleece space (Northern dining room) to the really ugly , soulless accounting office at the corner and have two spaces now of around 3650 square feet. This saved a building that a developer wanted to tear down and make condominiums.
We would like to be an anchor business on the north end strip of the Southport Corridor. Unfortunately, we see less foot traffic and empty store fronts than our counterparts only a few blocks south. At this end of the strip lights need to be on “ brightly “ as we have been having problems with vandalism and graffiti. Plus some of the store fronts are empty or revolving doors for small businesses.
Over the past year and a half we have managed to firmly establish the image and concept of our business. Our menu has become elevated dining while still encompassing an approachable neighborhood feel. As both should be in harmony. To this end we support local businesses and charities at Lakeview high School, Blaine and Lakeview Pantry.
As part of our concept we have been working with smaller, local distilleries, farms and wineries to refine our beverage and food programs. We’ve defined our cocktail program with pre-prohibition classics and original creations which goes hand in hand with the weekend jazz program.
However, we are struggling as well and need to generate more traffic and get more people in our restaurant so we can stay open and not be a place with no lights in the evening; like office spaces.
The wine bar, with the retail license, might help set us apart from the restaurants south of us on Southport. It would feature boutique, small production, wines at retail or near-retail prices with the option of consuming them at the restaurant (small corkage.) or ability to take home . Wine dinners and wine events will be easier to do. The featured wines will be focused on quality over quantity, also not found at other stores down the street. It will make our offerings more affordable instead of the usual restaurant mark-up, and would encourage our guests to dine and explore our dinner menu. For example a couple in the neighborhood will find an eclectic list which is affordable. At the higher end we would have beautiful wines at one third of price of a downtown restaurant. For example a Chateau Margaux at 100 dollars versus 300 at a Gibson’s.
We feel that this will make us a neighborhood and a destination restaurant in harmony with our neighborhood.
Concept Ideas & Inspiration for the Retail Wine & Restaurant
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Fallon & Byrne, Dublin, Ireland
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Recent Press Accolades:
Thrillist Chicago
The Best Restaurants for Dining Alone in Chicago
“Those pining for a classy, adult dining experience without the pretentiousness of some downtown spots will feel at home at Southport & Irving. The underrated North Center restobar fires on all cylinders with solid cocktails, good food (try the killer potato samosas), a nice selection of wines, live jazz (yes, you did just hear the singer do a jazzy cover of a Juvenile song), and even an upstairs hotel room that’s perfect for passing out in after eating 37 potato samosas.”
(The Bristol, Longman & Eagle, Blackbird, Kanela Breakfast Club etc)
Michigan Avenue Magazine
Delicious Ways to Enjoy Breakfast at Dinner in Chicago
When an inevitable late-night biscuits and gravy craving hits, SIP is here for you with its ingenious after-dark brunch service. The nighttime brunch runs Thursdays, Fridays, and Saturdays from 10 p.m. until 1 a.m., and highlights knockout brunch fare like green chile chilaquiles, a 2x2x2 special (2 farm eggs, 2 jalapeno bacon sausage patties, and 2 mulberry-bacon johnnycakes), and (you guessed it) buttermilk biscuits and gravy.
(line up included: Little Goat, Au Cheval, Beef and Barley etc)
Chicago Eater
25 of the Hottest Hot Cocktails in Chicago
Grab a glass of Glögg and forget spring is still months away. This version is made with Rioja wine, Lustro Brandy de Jerez, Kronan Swedish Punsch, and spiced ginger syrup.
(line up included: Analogue, Blackbird, Balena, Cantina 1910, Broken Shaker, Mon Ami Gabi etc)
