(upbeat music)
- Some of your favorite
bands growing up
are those that push boundaries.
And this next band
is no different,
Except they're
doing it with beer.
It's one of Pat's favorites,
it's one of mine too.
This band is Band of Bohemia.
You have to use the side door.
(upbeat music)
Michael.
- Elliott.
- Cheers.
Every time I say cheers,
you have to drink.
(swallowing)
- So let's get the backstory
of Band of Bohemia.
- It's a brewpub, but
it wasn't typical.
A place that was a restaurant
that makes its own beer.
- I think the moment you walk in
the door you can
tell it's different.
- It kind of is a mixed feel.
It looks like it
could be a brewery
with the high ceilings and
the hardware sticking out.
- I actually really
like the decor
in here because it reminds
me of my parents' house.
- I want to be adopted
by your (bleep) parents.
- (mumbles) Dill
Alaska, honey cake.
- You are the only
Michelin rated brewpub,
for want of a better word,
in the entire known universe.
- Correct.
- Cheers.
- First Michelin star brewpub.
- Band really does some of
the most unique flavors.
- You recognize the
dishes on the menu.
They're things that
you know and love,
but when it comes it's more of
an elevated version of that.
- Third course, monkfish.
That's all soignée.
- What should we make while
we're here at Band of Bohemia?
- I'm kind of thinking
about the pork cheeks.
- Cheers to that.
- Awesome.
Cheers.
- Told you.
- Does Michael let you
drink beer on office time?
- Uh, no.
(laughs)
Try to keep it professional.
- I guess I'll just
cheers with you guys.
Cheers.
(sfx: explosion)
- [Elliott] So what should we d?
- [Soo] First, just lay
them all out on the rack.
- [Elliott] Okay.
- [Soo] Liberally season it.
- [Elliott] Hold this, hold
this, hold that for me.
- Oh cheers.
- There you go.
Go on have some.
Stand behind me,
just stand behind me,
stand behind me.
Me and Soo getting cheeky.
- [Soo] You can use this awesome
tweezers that's all yours.
- Wow, you know what?
I'm flipping pork cheeks
with the same type of tongs
my wife does her eyebrows with.
(sfx: "Eeeew!")
Stand still you've
got a stray hair.
- Oh god.
- [Elliott] That's
some meaty goodness
going on right there Soo.
- [Soo] We're going
to toss our aromatics.
- [Elliott] A little chicken
stock  for you, and some beer
for me.
Being a Michelin star
chef is pretty hard work.
I need a drink.
- [Elliott] It's been fun,
my friend.
You take care of that
beard without me.
- I will try.
- And you know what?
You tell Michael you
can drink in the kitchen
because you've earned it.
- Aw, thank you.
(electronic music)
- First off Michael, it's been
a long time since
I've seen you, so
- Yeah, cheers.
- Cheers.
Are you guys still
playing the game at home?
I hope so.
Soo needs to come and
dress me in the mornings,
because this plate is
better put together
than I am on my best
day leaving the house.
- [Elliott] That warmth, and
comfort to it.
- [Michael] Meat and
potatoes, yeah, and then you
add the beets to
it, it kind of helps
cut through that a little bit.
- [Elliott] And then the
beer that pairs with it, too.
- [Michael] I would say that
we're Chicago's Best
brewpub mainly
because we look at
making beer in a different way.
We don't necessarily
try to make a beer
that's immediately sellable,
we make on that goes
with food, to complete
that marriage of
a beverage and food.
- [Elliott] It is
the composition and
collaboration of these
two amazing things.
- [Michael] Can I
write that one down?
Composition and
collaboration, I like that.
- We'll talk about
licensing, but for now,
last time for the game, cheers.
- Cheers.
- I want to be in this band.
(upbeat music)
