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✔️Lunch ✔️Dinner ✔️Dine in
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Founded in 2014 in Chicago by cousins Jared Rouben (Brewmaster) and Jeremy Cohn (CEO), Moody Tongue is built on the philosophy of culinary brewing, appealing to those with a discerning palate or, as Rouben describes, a moody tongue. Utilizing his extensive culinary background and brewing education, Rouben approaches brewing with a chef’s mindset. In 2019, the brewery relocated and expanded to launch two all-new dining concepts — (1) a casual, à la carte tasting room, THE BAR, and (2) an upscale, intimate fine dining restaurant, THE DINING ROOM. Since opening, Moody Tongue has been honored to receive stars in the Chicago MICHELIN Guide in 2021, 2022, 2023 and 2024.
Exotic beers are offered along with oysters & cake at this brewery tasting room with a fireplace.
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 4:30–10 PM |
| Thursday | 4:30–10 PM |
| Friday | 4:30–10 PM |
| Saturday | 4:30–10 PM |
| Sunday | Closed |
Address and Contact Information
Address: 2515 S Wabash Ave, Chicago, IL 60616
Phone: (312) 600-5111
Website: http://www.moodytongue.com/
Menu Photos
Order and Reservations
Reservations: moodytongue.com
Order: Order online
Photo Gallery
Related Web Results
Moody Tongue: Chicago Brewery & Restaurant Group
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Reviews
Chris
We came here with high expectations, and they delivered. Loved the place. I thought the service was outstanding and the place had a lovely ambiance. We had a reservation, and we were seated right away. The waiter was super friendly and knowledgeable about the menu. She gave us some recommendations. Lovely tall black girl. Sorry, I didn’t catch her name, but her recommendations were spot on. The food was outstanding, and the steak felt like prime steak. I thought a Michelin-star restaurant would serve wagyu or Kobe, but it was cooked perfectly, and the portion was huge for fine dining. One of my favorites was the fried soft-shell crab, which was crispy on the outside and juicy and tender on the inside. Lots of flavor! The vegetables and seafood were fresh and well-prepared. Overall, it was a great experience and worth the price. I will definitely come back.
… more金兰吕
Many years ago, one of my friends speak highly of this restaurant, so when I saw it is on the restaurant week list, I booked it right away. The service is great, the food is kind of hit or miss. I thought for the restaurant week, they will put their most popular dishes on the menu to attract customer to come. But it seems they just saw this was a one time deal. 3 items on restaurant menu, two are below average, the steak is perfect and I would definitely like to order again. but the pork shoulder and the desert is far from being good, I would say they are just edible, I would eat it if they are free but definitely not willing to pay for food like this. I ordered oyster and beer, they are on the other hand, pretty good, especially the oyster, almost the best I ever had in Chicago.
… moreKai
The beer pairing was absolutely the highlight of the evening. Each pour had incredible depth and richness, and it honestly felt poetic. I’ve never experienced beer presented that way before, and that part alone made the night memorable.
Where the experience fell short for me was the food.
Many of the ingredients and dessert concepts felt very similar to what I’ve already seen across other fine dining restaurants in Chicago. There was a recurring use of gelatine and apple forward flavors that didn’t feel particularly original, and if those elements are going to show up everywhere, I wanted to be wowed. I’ve had similar flavors executed with more precision and impact at Boka.
There were definitely strong moments. The caramelle dish was beautiful and one of the standouts, and the wagyu course was excellent. But the sablefish, bread, and duck felt underwhelming and a bit short, especially for the setting and price point.
Overall, the beer was stunning and truly elevated the evening, but the food felt more familiar than inspired. On a Saturday night, I was expecting something with more spirit and soul.
… moreWhere the experience fell short for me was the food.
Many of the ingredients and dessert concepts felt very similar to what I’ve already seen across other fine dining restaurants in Chicago. There was a recurring use of gelatine and apple forward flavors that didn’t feel particularly original, and if those elements are going to show up everywhere, I wanted to be wowed. I’ve had similar flavors executed with more precision and impact at Boka.
There were definitely strong moments. The caramelle dish was beautiful and one of the standouts, and the wagyu course was excellent. But the sablefish, bread, and duck felt underwhelming and a bit short, especially for the setting and price point.
Overall, the beer was stunning and truly elevated the evening, but the food felt more familiar than inspired. On a Saturday night, I was expecting something with more spirit and soul.
Frances S.
We came to Moody Tongue for our 10 year wedding anniversary celebration and it was an absolute time! We sat at the bar and Zack took excellent care of us — he went above and beyond and made our celebration very special. He started us off with Pilsner bubbles in champagne flutes that was on the house, and then explained the concept of the bar/restaurant to us. We have never been to a restaurant that specializes in craft beer pairings with Michelin star dishes so the concept really intrigued us.
We ordered the Moody Tongue Caesar salad, Soft Shell Crab, Duck Breast, and American Wagyu Filet. Everything was absolutely delicious!! We can’t remember the last time that every single dish hit! And the beer pairings that Zack paired were phenomenal. Some standouts included the Toasted Rice lager and a hoppy Cherry beer which almost tastes like a Lambrusco. We ended off the meal with a 12 Layer German Chocolate Cake and Zack paired dessert with two spirit forward cocktails which accompanied the cake perfectly. All in all, we had a wonderful time celebrating our anniversary here and we even plan to bring our friends back the next time we’re in town. Thank you Zack & Moody Tongue, for making our 10 year one to remember!
… moreWe ordered the Moody Tongue Caesar salad, Soft Shell Crab, Duck Breast, and American Wagyu Filet. Everything was absolutely delicious!! We can’t remember the last time that every single dish hit! And the beer pairings that Zack paired were phenomenal. Some standouts included the Toasted Rice lager and a hoppy Cherry beer which almost tastes like a Lambrusco. We ended off the meal with a 12 Layer German Chocolate Cake and Zack paired dessert with two spirit forward cocktails which accompanied the cake perfectly. All in all, we had a wonderful time celebrating our anniversary here and we even plan to bring our friends back the next time we’re in town. Thank you Zack & Moody Tongue, for making our 10 year one to remember!
Chad Kowalewski
Had a great visit to moody tongue for a date night. The service was fantastic with someone always being around to clear plates, take drink orders, or even just check to see how we were.
Atmosphere was really chic. Lowly lit, south loop warehouse that turned into a nice bar and almost library feeling.
For the food. I had drank the orange blossom beer elsewhere in the city which is how I found out about this place. It’s some of my favorite beers in the nation. Complex flavors, nothing over powering, well curated menu. They are always updating the beers too which is fun for return visits.
My favorite was the wagyu beef, which was expected. Perfectly cooked. Then the Caesar salad which was charred, which was new for me, was my second favorite.
After that I liked the soft shell crab for an appetizer. My least favorite, but still tasty, was the scallops.
… moreAtmosphere was really chic. Lowly lit, south loop warehouse that turned into a nice bar and almost library feeling.
For the food. I had drank the orange blossom beer elsewhere in the city which is how I found out about this place. It’s some of my favorite beers in the nation. Complex flavors, nothing over powering, well curated menu. They are always updating the beers too which is fun for return visits.
My favorite was the wagyu beef, which was expected. Perfectly cooked. Then the Caesar salad which was charred, which was new for me, was my second favorite.
After that I liked the soft shell crab for an appetizer. My least favorite, but still tasty, was the scallops.
Ana Xue
Chicago Restaurant Week 2026
First time coming to a Michelin ⭐ restaurant and trying out their CRW menu. It was a wonderful experience! Worth the drive during a heavy snow ️! All the dishes were presented uniquely beautifully with art, care, and love. Each one of them has their own discovery of flavors and texture. To end the meal, of course, I gotta get their famous 12-layer Chocolate German Cake! Honestly, the chocolate cake was super sweet, and it was overhyped. However, I do like that each layer has different flavors. Not missing out if didn’t try it. Also, the salmon portion was small as well. Besides those, Moody Tongue is a cozy, calm, and relaxing environment for a Michelin ⭐ restaurant is a win-win for me. Phenomenal service and one of the friendliest restaurants I’ve been to. Must be awarded!
The staffs were all friendly and observant! Shout out to our server, Josh for making us feel welcome, always coming to check on us, and his positive energy is recognizable! Andrew for introducing the menu. Our waitress for serving us our dishes and patiently explaining each ingredient. And the other staffs for being observant and always refilling our water. Highly Recommend!
Chicago Restaurant Week Menu
3 Courses $60
1st Course
Roasted Brussel Sprouts
Lil Gem Wedge
2nd Course
Norwegian Fjord Trout
Butcher’s Cut Prime Rib
3rd Course
Dreamsicle
Pot de Creme
A La Carte
12 Layer German Chocolate Cake
✅ Excellent Food Presentation
✅ Incredible Michelin ⭐
✅ Most Excellent Service
✅ Street Parking but can be Limited
… moreFirst time coming to a Michelin ⭐ restaurant and trying out their CRW menu. It was a wonderful experience! Worth the drive during a heavy snow ️! All the dishes were presented uniquely beautifully with art, care, and love. Each one of them has their own discovery of flavors and texture. To end the meal, of course, I gotta get their famous 12-layer Chocolate German Cake! Honestly, the chocolate cake was super sweet, and it was overhyped. However, I do like that each layer has different flavors. Not missing out if didn’t try it. Also, the salmon portion was small as well. Besides those, Moody Tongue is a cozy, calm, and relaxing environment for a Michelin ⭐ restaurant is a win-win for me. Phenomenal service and one of the friendliest restaurants I’ve been to. Must be awarded!
The staffs were all friendly and observant! Shout out to our server, Josh for making us feel welcome, always coming to check on us, and his positive energy is recognizable! Andrew for introducing the menu. Our waitress for serving us our dishes and patiently explaining each ingredient. And the other staffs for being observant and always refilling our water. Highly Recommend!
Chicago Restaurant Week Menu
3 Courses $60
1st Course
Roasted Brussel Sprouts
Lil Gem Wedge
2nd Course
Norwegian Fjord Trout
Butcher’s Cut Prime Rib
3rd Course
Dreamsicle
Pot de Creme
A La Carte
12 Layer German Chocolate Cake
✅ Excellent Food Presentation
✅ Incredible Michelin ⭐
✅ Most Excellent Service
✅ Street Parking but can be Limited
Alex De Bruyne
I did the full tasting menu with beer pairing and was in it primarily for the uniqueness of a beer pairing in a fine dining setting. Let me start by saying the food was all better than anticipated. I expedited good but this was one of the best single-star restaurants I’ve attended. The first bite was a fried oyster on a bed of sambal (one of my favorite flavors) and I immediately thought “Malaysian chili paste is not something I was expecting to find on a Midwestern tasting menu. This is promising.” The whole menu was very seafood heavy with a large dose of asian flavors. Very delicate and absolutely delicious. Dish after dish came out with basically no complaints. It didn’t blow me away but it was very very good all around.
My thoughts on the beer pairing are more nuanced. The back half was unquestionably better than the first. Unlike chosing sambal for the first bite, the first drink was this incredibly dull yuzu rice lager – light, neutral, safe… Boring. They topped me off as we entered the first proper course and even though I thanked the server I thought “Why in the world would I want more of this plainess?”
The back half had some incredibly delicate pairings barrelled for 18 months each. Even the dessert was perfectly paired with this wonderfully spiced winter ale. In fact, the second beer was this refreshing ice cold mixture with Michigan apples – I thought “why in the world didn’t they start with this one?” My only major issue beyond the rice lager was the cherry sour – which I found clearly unbalanced (either too sweet or not sour enough, depending on perspective). I love sours and that was an extreme disappointment.
In fact, I reflected at the end how there really wasn’t anything even close to the beer extremes for sour, bitterness, or funk. I guess it’s quite bold to offer any beer pairing in fine dining; perhaps they feel they can’t be as unrestrained with the flavors of the drinks as they can with the food…
… moreMy thoughts on the beer pairing are more nuanced. The back half was unquestionably better than the first. Unlike chosing sambal for the first bite, the first drink was this incredibly dull yuzu rice lager – light, neutral, safe… Boring. They topped me off as we entered the first proper course and even though I thanked the server I thought “Why in the world would I want more of this plainess?”
The back half had some incredibly delicate pairings barrelled for 18 months each. Even the dessert was perfectly paired with this wonderfully spiced winter ale. In fact, the second beer was this refreshing ice cold mixture with Michigan apples – I thought “why in the world didn’t they start with this one?” My only major issue beyond the rice lager was the cherry sour – which I found clearly unbalanced (either too sweet or not sour enough, depending on perspective). I love sours and that was an extreme disappointment.
In fact, I reflected at the end how there really wasn’t anything even close to the beer extremes for sour, bitterness, or funk. I guess it’s quite bold to offer any beer pairing in fine dining; perhaps they feel they can’t be as unrestrained with the flavors of the drinks as they can with the food…
Dummy Maruko
Visited with a friend on a Thursday. Not very hard to reserve despite it is a Michelin 1-star. Did A La Carte. Fish was a bit underwhelming. Beer, as one of my colleagues commented, was okay. My colleague recommended the tasting menu. Should do one hopefully in the future.
The staff agreed to show us their brewery in the basement. It was so huge and impressive. Now no wonder why their location was not very ideal (so curious how there would be a Michelin restaurant in such a rough area in Chicago), as their brewery takes quite some space. They are very proud of their barrels of Kentucky bourbon.
… moreThe staff agreed to show us their brewery in the basement. It was so huge and impressive. Now no wonder why their location was not very ideal (so curious how there would be a Michelin restaurant in such a rough area in Chicago), as their brewery takes quite some space. They are very proud of their barrels of Kentucky bourbon.
Bill
We came for the à la carte menu and had a mixed dining experience. There were a few standout courses, starting with the pork belly, which was nicely cured and paired well with hearty & satisfying bites of risotto. The foie gras French toast was undeniably rich, though the pairing felt a bit awkward – especially after tasting the foie gras on its own which was far more enjoyable. The tuna tartare on the other hand was fairly forgettable.
Among the mains, the barramundi was a highlight with beautifully crisp skin and tender flesh, while the wagyu, despite its promising presentation, leaned tougher than expected and didn’t fully soak up the sauce’s flavor. We were quite full by the end and unfortunately had to skip dessert. The service and dining ambience were delightful. The food had some strong moments, but the progression across the courses felt uneven.
… moreAmong the mains, the barramundi was a highlight with beautifully crisp skin and tender flesh, while the wagyu, despite its promising presentation, leaned tougher than expected and didn’t fully soak up the sauce’s flavor. We were quite full by the end and unfortunately had to skip dessert. The service and dining ambience were delightful. The food had some strong moments, but the progression across the courses felt uneven.
Olivia VanDehey
Second time here and we have not been disappointed. Love the moody and slightly more casual atmosphere, husband loves each beer he’s tried, and the food is memorable. Photos are from restaurant week!
… more