Bisous (Chicago, IL)
Bisous Bar
938 W Fulton Market, Chicago, IL 60607
www.bisouschicago.com
Sun 08/16/2026, 08:35p-11:25p
As I mentioned in the post describing activities for my web site's 20th birthday, I'd been planning on returning to the Windy City in August 2026, specifically for dinner at Alinea, the restaurant that really gave rise to this blog. That objective did indeed come to fruition, and I flew into MDW a day before my Alinea reservation, just to be safe in case of unforeseen delays. Thus, I needed to go somewhere for dinner on the 16th, and wanted a more casual spot, but with good cocktails, close to my hotel in the Near West Side. After considering a few options, I settled on Bisous ("kisses" in French), a 1960s Paris-inspired cocktail bar that opened back in January 2024.
Bisous is part of the Footman Hospitality family, and is largely the creation of Beverage Director/Partner Peter Vestinos, an industry veteran probably most known for being a principal at the Gold Coast's Sparrow and his pioneering work at Sepia. He's joined here by General Manager Jake Kelly and Head Bartender Jon McMahon, while primarily taking care of me tonight was barman AJ Barbosa, who provided some commendable service.
Since its debut, Bisous has racked up quite a few accolades, including a spot on Esquire's "The Best Bars in America 2024" list, James Beard semifinalist status for the "Best New Bar" of 2025, "Bar of the Year" at the 2025 Jean Banchet Awards, and #30 placement on the "North America's 50 Best Bars 2026" ranking (after being #39 in '25).
Bisous takes over a section of the West Loop's Fulton Central Market building, a former meatpacking facility. Obviously, the space has been completely revamped, and now sports an aesthetic inspired by French lounges of the mid-twentieth century.
Here we see Bisous' cocktail list (which includes a whole page dedicated to martinis) and the bar's selection of wines, beers, ciders, and spirits, as well as its food menu. Click for larger versions.
Ten To Midnight [$18.00] | Sipsmith Strawberry Smash, Moletto Tomato Gin, Bombay Sapphire, Bianco Vermouth, Yellow Chartreuse, Pickled Tomato / summer salad & briny
Given the focus on martinis, I ended up starting with a trio of 'em, with this first one being my favorite of the three. The nose here was brimming with the vegetal tartness of tomato, commingled with juicy strawberries along with an underpinning of darker-toned fruit. Taste-wise, there was a beguiling blend of strawberry and tomato, perfectly overarched by a bevy of bitter, herbaceous nuances. Super neat, superbly integrated, and easily one of my favorite cocktails of the year.
Caviar – Golden Osetra, 1oz [$120.00] | with Torres Potato Crisps, Herbed Crème Fraîche & Lemon
Caviar duties were handled by a jar of Regalis Osetra Royale, not the advertised golden ossetra, so a demerit for that, but the roe still fit the bill thanks to its robust salinity and flashes of buttery sweetness. The caviar linked up easily with the saltiness of those ultra-shattery Patatas Torres potato chips, while that sweet-herby crème fraîche worked to moderate the flavors going on.
Reverse: Summer '26 EDT [$16.00] | Pear Brandies, Vodkas, Basque Vermouth, Jasmine Essence / ripe & aromatic
The evening's second cocktail smelled of aromatic pear mixed with perfume-y florals. Taking a sip, I found this almost báijiǔ-esque funk, but intertwined with a plethora of bitter, astringent notes, all backed by an undercurrent of heat. Another winner.
Shrimp Cocktail [$25.00] | 5 Colossal Wild Gulf Shrimp Served Chilled with Classic Cocktail Sauce
A pretty textbook shrimp cocktail featured a quintet of the crustaceans, their sweet-salinity juxtaposed against the familiar sting of that cocktail sauce.
Morning Blossom [$16.00] | Gin Lane Old Tom, Koval Gin, Smoked Mango Brandy, Blanc and Dry Vermouths / cold & curious
My third cocktail arrived properly chilled, smelling strongly of refreshing citrus, while in terms of taste, the tropical nature of mango was at the forefront, offset by bitter, botanical components. I think the vermouths were really highlighted here.
Tinned Seafood – Great Lakes Tinned Fish Smoked Whitefish [$26.00] | with Kettle Chips, Tabasco & Lemon
A tin of smoked whitefish was indeed as smoky as I wanted, but also demonstrated a palpable sweetness that was quite alluring. Nice salt and crunch from the potato chips, too.
Counterpoint [$18.00] | Fig Leaf, Armagnac Duffau Napoléon, Yellow Chartreuse, Oscar.697 Rosso Vermouth / stirred, up
Moving on from the martini portion of the cocktail list, the night's fourth beverage placed brandy at center stage, tempered by the sweetness of fig leaf and dark fruit, with a layer of botanicals overarching it all.
Chicken Liver Mousse [$16.00] | White Cherry-Port Wine Gelée, Cornichons & Rosemary Crackers
A pretty much spot-on chicken liver mousse showed off the signature earthiness of the offal, evened out by a layer of fruity gelée, tart pickles, and those delightfully herby crackers.
Bait And Switch [$18.00] | Blueberry Cordial, Mezcal, Blanche Armagnac, Baking Spices / whirled, crushed
Next came the most easy-going cocktail of the night, one displaying the trademark smokiness of mezcal, but combined with a fruity astringency (from the brandy I assume), an array of warm spices, and just enough blueberry.
Saucisson Sec [$12.00] | Olive Oil, Smoked Sea Salt, Piment d'Espelette & Crisps
A plate of dry-cured pork sausage met the mark as well, the saucisson's salty, super savory smack complemented by touches of nuttiness and heat. I certainly didn't mind those light, brittle crisps on the side, either.
Sazerac [$40.00] | Sazerac de Forge Cognac, Stauning Danish Rye, Peychaud's, Chicory, Persian Lime Scented St. George Absinthe
Tonight's final cocktail was certainly the booziest of the bunch. Aromas here were unabashedly anise-y and herbaceous, but with a backbone of dark fruit. In the mouth, think spirit-forward, with the spiciness of the rye playing well with the fruitier qualities of the cognac, all while the bitters kept things in check. On the finish, I detected a bit of cough syrup character as well, which I didn't mind.
I ended up having a great time at Bisous. The place does a good job conveying the essence of its 1960s Parisian inspiration, offering a feeling of timelessness, of elegance, even a bit of romance, but the cocktails also speak to a sense of playfulness and invention. I can see why the bar has garnered so much praise over its relatively short existence. A fitting welcome back to Chi-town.
938 W Fulton Market, Chicago, IL 60607
www.bisouschicago.com
Sun 08/16/2026, 08:35p-11:25p
As I mentioned in the post describing activities for my web site's 20th birthday, I'd been planning on returning to the Windy City in August 2026, specifically for dinner at Alinea, the restaurant that really gave rise to this blog. That objective did indeed come to fruition, and I flew into MDW a day before my Alinea reservation, just to be safe in case of unforeseen delays. Thus, I needed to go somewhere for dinner on the 16th, and wanted a more casual spot, but with good cocktails, close to my hotel in the Near West Side. After considering a few options, I settled on Bisous ("kisses" in French), a 1960s Paris-inspired cocktail bar that opened back in January 2024.
Bisous is part of the Footman Hospitality family, and is largely the creation of Beverage Director/Partner Peter Vestinos, an industry veteran probably most known for being a principal at the Gold Coast's Sparrow and his pioneering work at Sepia. He's joined here by General Manager Jake Kelly and Head Bartender Jon McMahon, while primarily taking care of me tonight was barman AJ Barbosa, who provided some commendable service.
Since its debut, Bisous has racked up quite a few accolades, including a spot on Esquire's "The Best Bars in America 2024" list, James Beard semifinalist status for the "Best New Bar" of 2025, "Bar of the Year" at the 2025 Jean Banchet Awards, and #30 placement on the "North America's 50 Best Bars 2026" ranking (after being #39 in '25).
Bisous takes over a section of the West Loop's Fulton Central Market building, a former meatpacking facility. Obviously, the space has been completely revamped, and now sports an aesthetic inspired by French lounges of the mid-twentieth century.
Here we see Bisous' cocktail list (which includes a whole page dedicated to martinis) and the bar's selection of wines, beers, ciders, and spirits, as well as its food menu. Click for larger versions.
Ten To Midnight [$18.00] | Sipsmith Strawberry Smash, Moletto Tomato Gin, Bombay Sapphire, Bianco Vermouth, Yellow Chartreuse, Pickled Tomato / summer salad & briny
Given the focus on martinis, I ended up starting with a trio of 'em, with this first one being my favorite of the three. The nose here was brimming with the vegetal tartness of tomato, commingled with juicy strawberries along with an underpinning of darker-toned fruit. Taste-wise, there was a beguiling blend of strawberry and tomato, perfectly overarched by a bevy of bitter, herbaceous nuances. Super neat, superbly integrated, and easily one of my favorite cocktails of the year.
Caviar – Golden Osetra, 1oz [$120.00] | with Torres Potato Crisps, Herbed Crème Fraîche & Lemon
Caviar duties were handled by a jar of Regalis Osetra Royale, not the advertised golden ossetra, so a demerit for that, but the roe still fit the bill thanks to its robust salinity and flashes of buttery sweetness. The caviar linked up easily with the saltiness of those ultra-shattery Patatas Torres potato chips, while that sweet-herby crème fraîche worked to moderate the flavors going on.
Reverse: Summer '26 EDT [$16.00] | Pear Brandies, Vodkas, Basque Vermouth, Jasmine Essence / ripe & aromatic
The evening's second cocktail smelled of aromatic pear mixed with perfume-y florals. Taking a sip, I found this almost báijiǔ-esque funk, but intertwined with a plethora of bitter, astringent notes, all backed by an undercurrent of heat. Another winner.
Shrimp Cocktail [$25.00] | 5 Colossal Wild Gulf Shrimp Served Chilled with Classic Cocktail Sauce
A pretty textbook shrimp cocktail featured a quintet of the crustaceans, their sweet-salinity juxtaposed against the familiar sting of that cocktail sauce.
Morning Blossom [$16.00] | Gin Lane Old Tom, Koval Gin, Smoked Mango Brandy, Blanc and Dry Vermouths / cold & curious
My third cocktail arrived properly chilled, smelling strongly of refreshing citrus, while in terms of taste, the tropical nature of mango was at the forefront, offset by bitter, botanical components. I think the vermouths were really highlighted here.
Tinned Seafood – Great Lakes Tinned Fish Smoked Whitefish [$26.00] | with Kettle Chips, Tabasco & Lemon
A tin of smoked whitefish was indeed as smoky as I wanted, but also demonstrated a palpable sweetness that was quite alluring. Nice salt and crunch from the potato chips, too.
Counterpoint [$18.00] | Fig Leaf, Armagnac Duffau Napoléon, Yellow Chartreuse, Oscar.697 Rosso Vermouth / stirred, up
Moving on from the martini portion of the cocktail list, the night's fourth beverage placed brandy at center stage, tempered by the sweetness of fig leaf and dark fruit, with a layer of botanicals overarching it all.
Chicken Liver Mousse [$16.00] | White Cherry-Port Wine Gelée, Cornichons & Rosemary Crackers
A pretty much spot-on chicken liver mousse showed off the signature earthiness of the offal, evened out by a layer of fruity gelée, tart pickles, and those delightfully herby crackers.
Bait And Switch [$18.00] | Blueberry Cordial, Mezcal, Blanche Armagnac, Baking Spices / whirled, crushed
Next came the most easy-going cocktail of the night, one displaying the trademark smokiness of mezcal, but combined with a fruity astringency (from the brandy I assume), an array of warm spices, and just enough blueberry.
Saucisson Sec [$12.00] | Olive Oil, Smoked Sea Salt, Piment d'Espelette & Crisps
A plate of dry-cured pork sausage met the mark as well, the saucisson's salty, super savory smack complemented by touches of nuttiness and heat. I certainly didn't mind those light, brittle crisps on the side, either.
Sazerac [$40.00] | Sazerac de Forge Cognac, Stauning Danish Rye, Peychaud's, Chicory, Persian Lime Scented St. George Absinthe
Tonight's final cocktail was certainly the booziest of the bunch. Aromas here were unabashedly anise-y and herbaceous, but with a backbone of dark fruit. In the mouth, think spirit-forward, with the spiciness of the rye playing well with the fruitier qualities of the cognac, all while the bitters kept things in check. On the finish, I detected a bit of cough syrup character as well, which I didn't mind.
I ended up having a great time at Bisous. The place does a good job conveying the essence of its 1960s Parisian inspiration, offering a feeling of timelessness, of elegance, even a bit of romance, but the cocktails also speak to a sense of playfulness and invention. I can see why the bar has garnered so much praise over its relatively short existence. A fitting welcome back to Chi-town.
posted by kevinEats at
8:35 PM
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