Drinks are a seasonally rotating signature cocktail menu dreamed up by mixologist Jeremiah Krickhahn.

Although the outdoor patio is the restaurant's main draw, its indoor space is perfect in inclement weather.

Red Door is chef Graves’ second rendez-vous at the 2118 N. Damen Ave. address.

Here, the libations are inspired by the food menu.

Red Door Restaurant Opens in Bucktown

—Elle Eichinger | May 8, 2012 | Homepage Latest The Latest

Troy Graves’ summer-perfect spot, Red Door, celebrated its official opening on Thursday. The 1,100-sq.-ft. resto’s main event is a shaded outdoor patio more than twice the size of its indoor space, with seating for 100 people and a standing capacity for four times that.

Red Door is chef Graves’ second rendez-vous at this address. Most recently Duchamp, the venue was once home to Meritage Café and Wine Bar, where Graves met Christopher Peckat, then the owner/operator of Meritage and his current partner in opening Red Door (along with Fei Tang). With this latest venture, the vision is “globally-inspired pub fare.” Japanese, German, and Spanish are just a few of the cultures represented—via dishes like soy cured salmon, rabbit schnitzel, and grilled baby octopus, respectively. The menu section titled “On Bread” spotlights sandwiches from the Red Door Burger with bacon-onion jam; to lamb neck sloppy joe; to a fava bean pesto toast with burrata, strawberries, and pancetta vinaigrette.

For drinks, it’s a seasonally rotating signature cocktail menu dreamed up by mixologist Jeremiah Krickhahn, using Graves’ fare as inspiration. As a summer tribute, Krickhahn invented the Yuzu Julep, a take on the classic Mint Julep that replaces mint with Japanese shiso and bourbon with Japanese whiskey, plus a twist of yuzu juice.

In the coming months, stay tuned for themed outdoor brunch events, barbacoa, and animal roasts. Until then, enjoy what the red-painted door signifies—"welcome." 2118 N. Damen Ave., 773-697-7221

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