What’s better than the classic German beer-hall combo of a pretzel and beer? The growing number of new spots and old favorites around town proffering soft pretzels on their menus. Paired with tasty dips and beer, we can’t think of a better way to keep the Oktoberfest spirit going.
Sweetwater
225 N. Michigan Ave., 312-698-7111
The goods: This just-opened Michigan Avenue tavern, a sibling of the Boundary in Wicker Park, serves a pair of two jumbo pretzels: roasted garlic and jalapeno ($9.95).
The twist: The doughy duo is served in a cute metal carrier with a crock of kicky Oaxacan cheese dip.
Pair it with: Hoffbrau, a smooth, drinkable lager from Munich ($7) with the garlic pretzel; Dos Equis ($5.50) with the jalapeno pretzel.
Old Oak Tap
2109 W. Chicago Ave. 773-772-0406
The goods: Bagel-size, house-made soft pretzels ($9) come three to an order at this sophisticated West Town pub.
The twist: A dipping duo — warm cheddar-stout fondue and zingy horseradish mustard sauce — appeases both indecisive eaters and opposing dip factions (the cheese saucers vs. the mustard lovers).
Pair it with: Ayinger Brau-Weisse ($6), classic German wheat beer with spicy banana-clove notes.
Hot Chocolate
1747 N. Damen Ave., 773, 489-1747
The goods: At Mindy Segal’s Bucktown dessert-and-dinner mecca, two large soft pretzels arrive with ample house-made, whole-grain mustard butter for spreading ($11).
The twist: Before they’re cooked, the traditionally shaped twists are poached in Schlenkerla Helles, a Bavarian lager with a smoky flavor that comes from exposing the malt to burning beech logs before fermentation.
Pair it with: A 22-ounce bottle of Three Floyds Munsterfest, traditional Bavarian-style Oktoberfest lager made from German noble hops ($12).
The Rocking Horse
2535 N. Milwaukee Ave. 773-486-0011
The goods: Dig into a basket of these three doughy twists from local pretzel purveyors Kim & Scott’s Gourmet Pretzels ($8): a traditional Bavarian, a “grilled cheese” pretzel stuffed (and topped) with cheddar cheese and a jalapeno cheddar – stuffed pretzel. Order early; co-owner Ryan McDonough says they “fly out of here.”
The twist: The trio is served with house-made spicy brown mustard that pairs perfectly with the plain Bavarian pretzel. (Go dip-less with the jalapeno-cheddar twist. That’s a flavor fail.)
Pair it with: A pint of toasty, amber-hued Bell’s Octoberfest ($4.50).
The Publican
845 W. Fulton Market. 312-733-9555
The goods: Hit Sunday brunch at this contemporary beer hall to indulge in a dish of weisswurst, mild white sausage made from a mixture of veal and pork, served with an organic, locally made Hannah’s Bretzel pretzel ($10).
The twist: Sweet Bavarian mustard serves as the dipping sauce for your pretzel — and your sausage (hey, why not?).
Pair it with: Kulmbacher brewery’s Kapuziner Weisse (white) beer ($8). It’s the classic breakfast pairing in Bavaria, explains Publican beverage director Michael McAvena. “Every brewery that has a restaurant or hotel serves weisswurst with helles (pale) weissbier.”
Loft Six Ten
1332 N. Milwaukee Ave. 773-904-8615
The goods: Head to this swank Wicker Park lounge for a shareable appetizer of warm soft pretzel nuggets ($9).
The twist: Mild cheddar cheese dip with a generous dose of Guinness blended in brings to mind Oktoberfest … in Dublin.
Pair it with: What else? A pint of Guinness ($5) to bring out the malty stout notes in the cheese sauce.
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metromix@tribune.com
