It's Always 11:45 PM in Chicago: The Skylark

If ever there was a bar that made me want to spiral off into a Bukowskian barfly bender, slouched in the corner writing poems about flies, making derogatory comments about women and attractive people and drinking cheap whiskey, the Skylark is it. It’s not that the Skylark is covered in dirt and grime, or packed with bar sluts and Johnny Ginblossoms, it’s simply the atmosphere. It's always 11:45pm in the Skylark. Were Chicago a city that still allowed smoking, the Skylark would be in a perpetual fog of nostalgic cigarette smoke. However, appearances can be deceiving as, hidden behind the half burned out 10 watt lamps and cracked linoleum floor is an excellent, always changing selection of beers and one of the best kitchens in Chicago’s shabby-chic hip-kid haven, the Pilsen neighborhood.

While there is a set menu at the Skylark including some of the best burgers the south side of Chicago has to offer, the real treat is their ever changing specials menu which runs the gamut between Moroccan lamb stew, ahi tuna steaks and my personal favorite, t-bone steak.

As a self proclaimed master of the grill, it has been my mission, nay, obsession to perfect the t-bone and, while I have gotten rather good at it, there is no substitute for the Skylark’s t-bone. Juicy, with just the right amount of fat to keep the flavor in-tact, not too much salt and just enough pepper, this steak is like the cover of “Kings of Metal” by Manowar, standing atop all its competitors, sword in hand, lightning crashing down. Epic.

While the kitchen is a pleasant surprise, the integral function of the Skylark is a dive bar. Dark, cavernous booths yawn along the wall as you enter, a few dim lamps and some neon from behind the bar provide the only illumination. Towards the back of the bar, a lonely pinball machine stares down a photobooth. During the day you can usually find some shabby scholar reading Giles Deleuze through precariously perched bifocals as he takes down his third pint.

At night, Pilsen’s good looking art kid population shows up. James Brown and Wilson Pickett go on the record player (yes this bar has a record player, no juke box, just a record player) and tables get cleared for dancing, most of which consists of that old hipster classic: “slightly swaying while spilling PBR all over the floor.”

Perhaps one of the best things about the Skylark is something it lacks, rather than something it has. No televisions blare in any of the Lark’s darkened corners, one feels as if one might have stepped through time back to an era when people went to bars to have conversations, or a quiet drink, without being distracted by the outside world. Also conspicuously absent from the Skylark is the air of pretension which generally accompanies dives where good food meets the art set. The bartenders are laid back but efficient, the patrons, from what I have noticed, seem to simply mind their own business instead of trying to prove something about their wardrobe to the rest of the bar and the mood is always one of affable drunkenness.

The Lark is as close as I’ve come to finding a Gold Standard for dive bars. And believe you me, I’ve seen a lot. From the food to the booze to the crowd to the music, the Lark has got it figured out on all fronts.

DBRS

NAME OF BAR

The Skylark

2149 South Halsted

Chicago, IL

BEER

Tap: PBR plus a rotating selection of good stuff (Lagunitas specials, Great Lakes, etc.)

Bottle: Seems decent.

FOOD

One of the best dive kitchens I’ve ever seen. Moroccan lamb stew, great burgers and, of course, T-Bones.

ENTERTAINMENT

TVs: None!

Bar Games: Pinball, Photobooth

CLIENTELE

Attractive art kids, old men reading books, lots of ties.

MUSIC

Jukebox: No jukebox, just a record player and a bunch of bartenders with taste.

Live: Apparently there is live jazz on Saturdays, I have yet to verify this, though, perhaps I will have to make another trip.

DÉCOR

Bukowskian Chicago Dive

BANG FOR YR BUCK

Seems pretty decent, PBR’s cheap, generally have beer specials, food is about average for Chicago.

OVERALL RATING

9.5

CLOSING THOUGHTS

The Lark is, as I mentioned before, one of my new favorite bars in the world. Dark and drunk and fun. Check it out in the afternoon for a quiet pint or at night for the crowd.

Sierra Nevada Torpedo Extra IPA

Hello from the Pacific Northwest!
As a first time author on the Vagabond Appetite created by the esteemed Bryce Midas Richardson, I'd like to introduce myself as Justin: the Beer Adventurer! I have been neck deep in homebrew recipies, drowned myself in 2 year-old horse piss swill, encountered barleywines and IPA's of the Gods, and some how managed to come out with an understanding of almost all aspects of the greatest beverage known to humankind: BEER.

Todays beer is SIERRA NEVADAS "Torpedo Extra IPA"


I finished packing all my belongings on a fine Saturday afternoon to move to a new location and find that I forgot to pack one of my most beloved beer vessels, the Belgian chalice. What To DO? I ask myself. Fill it with SN's Torpedo Extra IPA is WHAT TO DO!!!!

Man, this is one of the BEST IPA's I have ever had. Balanced, full, spicy, fruity. And unlike most big IPA's, the Boys at The Sierra Brewery kept the bitterness at a minimum. Lovely. As to allow the tongue to soak up the flavors before the bittering hops take over.

First off, Lets clarify a few things. To those unfamiliar with beer verbage, heres a few basics:

-IPA: India Pale Ale. ( Created By the British, mass amounts of hops in the beer acted as a preservative to keep the beer fresh on the long voyages to the troops in India. )

-IBU: International Bittering Units. (most humans cannot taste IBU's exceeding 100)

-ABV: Alcohol By Volume

-Hops: the flower contributing to flavor, aroma, and bitterness.

Okay, onward!!!

Head Retention- Because I used the wrong vessel (see pic below), I cannot comment on the head retention. It didn't last long enough to create the merengue texture I hoped for. Next time.

Body/Taste- was a deep amber/copper tone that rested on the palette nicely. The taste is well balanced and solid, with a spicy hop bite up front that imparts a more moderate bitterness. This is evened out well by tangy tropical fruits and a mix of grainy and bready malts.

Aroma- Floral, spicy. Pineapple, mango, papaya?? I expected mostly grapefruit as is usually the case in big IPA's.

The reason is the choice in hops:
Magnum
Crystal
Citra

The Citra hop is a new breed of hop funded and developed by Sierra Nevada and a couple of undisclosed breweries.

Now for the fun part.
The name TORPEDO stems from an invention that Ken Grossman and the brewers came up with several years ago. The Hop Torpedo is a cylindrical stainless steel vessel that was developed to harness the essential oils and resins in hops, without extracting bitterness. The device essentially works like an espresso machine.

So theres two reasons to go out and get a 6 pack while they're available.
New Hop breed and the Torpedo method.

ABV: 7.2%
IBU: 70
Availability: 12oz 6-pk, Year round
Brewer: Sierra Nevada, Chico, CA (http://www.sierranevada.com/beers/torpedo.html)

Photobucket

BEER!

I am currently hiding in a bungalow in western Florida, a long way from Escondido, California. Imagine my surprise when I entered the beer aisle at the local Whole Foods and found some of the best beer San Diego County has to offer. I am talking about Stone Brewery’s fine cadre of beers which may or may not have been directly or indirectly responsible for me almost knocking out my ex-bandmate’s teeth roughly six times during a show at the Comet in Seattle, WA.

Naturally I had to buy some more.

I just cracked a bottle of the Smoked Porter. At first blush I got a peaty, almost island single malt-y flavor without all the alcoholic bite from this So-Cal brew. The further I get along in the bottle, the peat flavor dissipates and the unground coffee bean and caramel flavors come out. Often, when trying for peat and caramel brewers will overshoot into territory which ends up being grassy or tasting like peanuts. Porters have to strike a delicate balance of being dark but not overly heavy, of having those musty, thick flavors without being a beer you have to chew. Stone has hit a nice mahogany on the outside, black hole in the center bulls-eye with this smoked porter.

Stone Breweries Smoked Porter

Enjoy with:

Barbeque

Dark Berries

A good book

The new Flying Lotus record