But wait, there's more…bars
BANGERS & LACE Mid-September
After lying vacant since the end of 2007, the Mas space will soon be brought back to life by two pairs of partners: Matt Eisler and Kevin Heisner (Nightwood, Bar DeVille) and Nick Podesta and Jason Freiman (Lumen, Duchamp). “Bangers” means sausage, and “lace” refers to “Brussels lace,” i.e., beer foam on the edge of a glass. Suds will be the focus here, with 30 beers on draft, plus two hand-pumped cask ales, an extensive bottle collection, barrel-aged beers and kegs of craft brews available for pre-order for parties in the back room. 1670 W Division St.
“It’s a yin to the yang,” says Gregg Anglebrandt, the general manager of Pops for Champagne, referring to the relationship between Watershed, the wood-toned “parlor” he and W. Craig Cooper, Pops’s beverage director, are developing downstairs, and the sparkling Champagne bar at street level. Downstairs, the focus is on local: 100 percent local beers and a preponderance of regional spirits, which will be featured in cocktails designed by former Mercadito mixologist Daniel de Oliveira, who is consulting on the opening list. 601 N State St.
PUBLIC HOUSE October
With the economic optimism evinced in the name of their popular bar Bull & Bear, David Rekhson, Brandon Zisman, and Luke Stoioff (who also own Stone Lotus) are turning the 10,000-square-foot former Redfish space into a beer bar. In addition to 12 of the table-tap booths famous at Bull & Bear, Public House will have “wall taps”: self-serve taps built into the woodwork. 400 N State St.
LEADER BAR & GRILL October
Mike Matuschka, who also owns Maxbar and Uberstein, is branching out to the Northwest Side for his next bar, named after the previous tenant in the 100-year-old building: Leader Liquors. Sixteen beers will be on tap behind the horseshoe bar, thin-crust pizzas and burgers will be the bar food of choice, and in warm weather, a beer garden and sidewalk café promise plenty of outdoor seating. 3000 W Irving Park Rd, 773-478-BEER.