All Cocktails on Bistro Campagne's Extensive Cocktail Menu Only $8 Every Thursday

CHICAGO – Bistro Campagne, 4518 N. Lincoln Ave., proudly announces all cocktails on their extensive cocktail menu will be only $8 every Thursday. The cocktails complement the French countryside bistro menu available at the Lincoln Square neighborhood restaurant. The bar menu, offering many craft and locally distilled spirits, is available during regular dining hours and are $8 every Thursday. Regular dining hours are Monday – Thursday, 5:30 – 9 p.m., Friday, 5:30 – 10 p.m., Saturday, 5 – 10:30 p.m., Sunday brunch, 11 a.m. – 2 p.m. and Sunday, 5 – 9 p.m. For more information or reservations, call 773.271.6100 or visit bistrocampagne.com.

Bistro Campagne’s bar offerings are as carefully created and curated as its dining options. General Manager Todd Feinberg and Front of House Manager Alex Uribe oversee every detail in the wine and spirits program. As Bistro’s resident mixologist, Uribe selects and creates the cocktails, often using seasonally inspired ingredients in their house made syrups, drinking vinegars and cocktail bitters along with locally sourced spirits and liqueurs, such as Koval, Letherbee, North Shore, and Journeyman as well as unique French liqueurs, including Suze Gentian Liqueur, Byrrh Grand Quinquina, and Dolin Genepy des Alpes, to create a beverage program that reflect the French bistro’s roots and the rich tradition of cocktails. “From aperitifs to cocktails, both classic and modern, to absinthe and pastis, Bistro Campagne’s bar allows us to reimage and recreate drinks that some people may be familiar with in a whole new way as well as offering familiar cocktails with the freshest and best ingredients. The staff is always willing to recommend a beverage to enhance a meal or suggest a drink that the client may not experience any other place in the city,” said Feinberg.

A sample of the cocktails includes:

APERITIFS

Kir Royal: $12, Gabriel Boudier Crème de Cassis, Lambert de Seyssel Petit Royal Brut

A.E. Dor Pineau des Charentes NV: $8, a fortified wine made from a blend of lightly fermented Grape must and Cognac eau-de-vie

Byrrh Grand Quinquina: $6, a refreshing balance of fruit and spice

Suze Gentiane Liqueur: $6, Complex & highly aromatic with notes of bittersweet herbs and accents of vanilla, candied orange and spice.

CLASSIC COCKTAILS

Cocktails listed below are each $12.

Aviation: North Shore Gin #6, Rothman & Winter Crème de Violette, Leopold Bros Maraschino liqueur, Lemon juice

Last Word – Letherbee Gin, Leopold Bros Maraschino liqueur, Genepy des Alpes, Lime

French Manhattan: Evan Williams Bourbon, Mandarine Napoléon, Dolin Sweet Vermouth, Angostura Bitters

Boulevardier: Journeyman Featherbone Bourbon, Campari, Byrrh Grand Quinquina.

MODERN COCKTAILS

Cocktails listed below are each $12

Le Pommier – Prairie Organic Vodka, DuPont Pommeau, Brown Sugar Syrup, Lemon, Whiskey Barrel Bitters

Duchesse - Letherbee Gin, St. Germain, Rothman & Winter Orchard Apricot, Lime, Gooseberry Bitters

Vive La Fête - Deaths Door Gin, Aperol, Leopold Bros Sour Cherry, Lemon, House Sour Cherry Bitters

Houndstooth – Koval Oat Whiskey, North Shore Aquavit, Koval Caraway Liqueur, Chai Syrup, Peychaud’s Bitters

Bed & Breakfast: Bulleit Bourbon, Benedictine, brown sugar syrup, House Coffee Bitters.

ABSINTHES and PASTIS

Pernod: $8, the classic pastis from France, containing coriander, star anise and mint

Ricard: $8, Marseilles’ version of Pernod

Tenneyson Absinthe Royale: $10, a Swiss style “La Bleue” offering inviting aromas of fennel & juniper backed by a rich anise note

North Shore “Sirène” Absinthe Verte: $12, rich & complex, using the traditional trinity of absinthe ingredients along with a blend of additional herbs and spices

Heritage Absinthe Verte: $13 Unique, dark, under-forest and honey nose. Palette is deeply perfumed with wormwood, anis, fennel balancing its relaxingly, yet bitter-sweet headiness.

BRUNCH SPECIALTIES

Cocktails listed below are each $10.
Mimosa Campagne: Koval Ginger Liqueur, Grapefruit Juice & Sparkling Wine

Mimosa Barbieri: Aperol, Orange Juice, & Sparkling Wine

St. Germain Royal: St. Germain Elderflower Liqueur & Sparkling Wine

Kir Royal: Crème de Cassis & Sparkling Wine

Mimosa: Orange Juice & Sparkling Wine

Bistro Bloody Mary: House Bloody Mary mix made with our rich Bordelaise sauce.

ABOUT TODD FEINBERG, general manager

Todd Feinberg has been the general manager of Bistro Campagne for more than five years and oversees all aspects of its operations, including, but not limited to, staff education, special event creation and their extensive wine program. Under his management, Bistro Campagne has become Michelin Guide recommended, been named among Open Table’s Best French Restaurants, Best Outdoor Space and Best Special Occasion and achieved a 25 pt. Zagat rated restaurant. During his nearly 20 years of eclectic restaurant industry experience, Feinberg has honed vital skills that have proven to be invaluable to Bistro Campagne. Having worked in a variety of service and managerial roles in a multitude of restaurants, Feinberg has acquired an extensive command of customer service, business and accounting skills.

In addition to his managerial experience, Feinberg has a unique background that adds to his depth and knowledge of both wine restaurant management. He is a Florida State University graduate with a degree in Meteorology and fully understands how climate can influence wine. He is also a proud graduate of the Wine & Spirit Education Test (WSET) level 3-advanced course with distinction, a prerequisite to becoming a Master of Wine – a future goal of Feinberg’s. His expertise in wine has been applied while serving as Bin Wine Café’s wine educator and The Mad Platter’s sommelier, as well as his current role at Bistro Campagne. Feinberg, also an accomplished musician, has used his skills learned from performing and staging concerts all over the country to managing a restaurant.

ABOUT ALEX URIBE, front of house manager and head mixologist

Alex Uribe has been at Bistro Campagne for over five years and managing the front of the house alongside Todd Feinberg for more than three years. A Chicago native, Uribe first worked in cigar shops after graduating from the American Academy of Art before making the move to restaurants. Although having worked every different aspect of service throughout the years, tending bar is where Uribe feels at home. While “behind the stick” at Bistro Campagne Uribe was a 2013 featured bartender for Koval Distillery. From creating syrups and bitters to use in new cocktail recipes to educating guests about the (non-hallucinogenic) wonders of Absinthe, Uribe is proud to help steer Bistro Campagne’s bar program in a direction that is both authentically French and proudly local.

ABOUT BISTRO CAMPAGNE
Bistro Campagne, located in Lincoln Square, is a warm and friendly neighborhood restaurant in the tradition of a true countryside French bistro. Late restaurant founder, Michael Altenberg, one of the earliest advocates of the farm to table movement, created a restaurant that, since 2002, provides delicious, seasonal options pleasing to the palate while remaining mindful of the origins of each item used to create the distinctive dishes. Chef Adam Dittmer continues Altenberg’s legacy by offering an ever-changing menu of classic bistro fare that is based on the best and freshest ingredients available. Dittmer’s commitment to organic agriculture leads him to seek products from local organic farmers throughout the Midwest and from organic farms on the west coast throughout the winter. Bistro Campagne is committed to the use of organic food products and strongly supports the sustainable, low impact agriculture movement.

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