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BRIXTON – Andersonville’s New Trendy Hang-Out

Monday, December 16, 2013
By Daniel Zagotta

brixton
Andersonville’s new Brixton restaurant opened this week at 5420 North Clark to some great reviews. Executive chef Kevin McMullen, who is a rising star in Chicago’s culinary world, has smoothly transitioned the space into a 80 seat upscale eatery with a keen focus on hand crafted cocktails and wines. I do miss the days when I could grab a well made Dark and Stormy (a standard Caribbean rum cocktail) at the much missed previous tenant, In Fine Spirits. So hoping they can continue the same drink crafting. Good luck to Brixton!

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  • D

    Will this affect the RSS feed? Thanks!

  • StopBullyingMe Waaaaaaaahhhhhh

    An “upscale” restaurant for the weekend suburbanite crowd. The only place you’re guaranteed to wait in line on Clark St during the week is Jewel, Edgewater Produce, Potbelly, Starbucks and the bus stop.

  • duppie

    Looking forward to give it a try. Liked the upstairs space when it was Brasserie 54. Great cocktails in a conversation friendly atmosphere.

  • Joe CHI

    Hearing the Brixton was ‘hip’ and ‘up-scale’ we went to Brixton for a special pre-Christmas dinner for two on Sunday. Dinner with wine was just under $200.

    I’m sorry to say that Brixton is neither ‘hip’ nor ‘up-scale’, save for their prices.

    Our server was excellent, to be sure. Beyond that, our experience there was both
    confusing and disappointing.

    The food was a huge miss. The plates were sloppy and muddied. Despite our best efforts, everything we ordered lacked color, brightness, acid and crunch.

    Further, if you’re going to charge patrons $65 for a bottle of Sauvignon Blanc, your staff should not be wearing hoodies and Chicago Bears jerseys, nor should you be blasting the Bears game on every large screen TV’s.

    Why are there TV’s in a restaurant, anyway?

    What a waste of money and time! If we wanted the Hooters experience, we would have gone to Hooters and saved the money.

    • Commander Cool

      looks like a cheap and cheesey rip off on the gastropub/craft cocktail trend. Boring and totally unoriginal. guaranteed to fail

      • FGFM

        Cool review, bro.




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