After a 14-year hiatus, Melman siblings are bringing back Bub City
BBQ, Beer, Bourbon and the Best of Country Music Comes to River North

CHICAGO, IL – December 12, 2012 – The Melman siblings, RJ, Jerrod and Molly, in conjunction with partners chef Doug Psaltis and mixologist Paul McGee, have created their own destination for country music lovers to enjoy a cocktail, grab a bite and have some fun.  After launching successful venues serving American, French and Italian fare, the team behind HUB 51, Paris Club and RPM Italian now open the doors to new barbecue-focused Bub City (435 N. Clark Street) in River North.

“There is great energy behind the new Bub City,” said RJ Melman. “Our team wanted to create our own take on barbecue and open a place where people can grab a drink and catch some of the best country music acts around.”

The Food
With a nod to its roots as one of the city’s most beloved spots in the early 90’s, Psaltis created Bub City’s new menu with a focus on authentic barbecue. Signature items include slow-smoked Bone-In Short Rib ($17.95), Burnt Ends ($14.95), Baby Back Ribs ($24.95 full/$15.95 half), Carolina Style Pulled Pork ($11.95) and House Smoked Pastrami served piled high on rye bread ($12.95). Large groups can enjoy the “Whole Pork Picnic” featuring Slow-Smoked Pork Shoulder served with four sides ($75.95).

A Shellfish Bar offers Shrimp Cocktail ($14.95), Blue Crab Claws ($14.95) and Fresh Shucked Oysters ($11.95), as well as other seasonal cracked and chilled seafood. Guests can enjoy starters such as “Giddy Up Fries” ($12.95), Fried Oyster Po’Littles ($11.95) and Texas Hot Links with pimento dip and fried pickles ($10.95).

Southern-inspired side dishes such as: Sweet Potato Fluff ($3.95), Electric Tater Tots ($3.95), Blistered Collard Greens ($3.95) and Mac and Cheese ($4.95) round out the menu.

The Drink
Nationally-acclaimed mixologist and partner Paul McGee has brought innovation to the cocktail menu at Bub City. McGee spent months cultivating a well-curated collection of whiskey, and now Bub City boasts a bar offering more than 125 selections from well-known and independent distilleries throughout the country.

“I went to Kentucky and Tennessee this summer and picked out a few barrels from my favorite distilleries. We’re going to start offering three hand-selected barrels that are made exclusively for Bub City,” explained McGee. “While the cocktail list is whiskey-focused, it’s not whiskey-exclusive. We feel we’ll have something for everyone – from a whiskey aficionado to someone trying it for the first time.”

Bub City’s signature homemade frozen drink, the Mexican Firing Squad, includes Corazon tequila, pomegranate, lime and Angostura Bitters. Other handcrafted cocktails (all $10) include the Riverboat Gambler (Old Heaven Hill bourbon, maple, lemon, Blackstrap bitters), Coffin Nail (Leatherbee gin, falernum, lime), Horse’s Neck – With a Kick (Wild Turkey Bourbon, lemon, ginger beer) and Whiskey Tango (George Dickel Tennessee Whiskey, sweet tea, lemon).

The Music
With Joe’s on Weed Street partners Ed Warm and Tom DeSanto in the mix, there is more to enjoy than just great food and drink. Guests can expect to see some of country music’s emerging talent featured on the venue’s 16-foot stage positioned at the center of the 4,500-square-foot space. The duo behind the city’s most popular country destination is already planning for some of country music’s biggest stars to stop by while on tour.

Over the years, we’ve developed some very strong relationships with Nashville, and expect to see a lot of our old friends at Bub City,” said Warm. “Tom and I are proud to be partnering with the Lettuce team on this project. For many years, people have been asking us to help bring country music downtown – and this was the perfect fit.”

About Bub City
Part of Lettuce Entertain You Enterprises, Bub City is located in the heart of Chicago’s River North neighborhood at 435 N. Clark St. The restaurant/bar will be open Monday-Friday and Sunday from 4pm – 2am and Saturday from 4pm – 3am.  Lunch service will begin in early 2013. Valet parking is available. For more information, call 312-610-4200.