Our Food & Chef
Christopher McCoy first worked for Pete Crowley as a bartender while studying French culinary techniques here in Chicago. Over the years as Chris became chef, he and Crowley have worked together in numerous beer pairing coursed menus, events, and competitions. With this duo back together we bring you a craft beer inspired ever evolving menu. Co-founders, John Neurauter & Pete Crowley's vision of a brew pub and Chris's inspiration for local & fresh ingredients equates to innovative twists on classic pub fare. We demand higher quality ingredients, yet an affordable menu, because are going to make everything from scratch - even the pickle. Look for house-made seasonal sausages, cured bacon, Amish rotisserie chicken, pizzas, and fresh burgers ground daily. On a lighter note check out our seasonal sustainable seafood options, appetizers & salads.
Fresh, house made sausages, pizzas, burgers and rotisserie chicken are the cornerstones of the pub menu that guests will enjoy late into the night. Haymarket co-founder, John Neurauter has been working with Crowley for the last year bringing his delectable sausage creations to Crowley's beer events, and enjoying praise from very satisfied, and slightly full, event goers. Look for 4 different sausage varieties on the menu at any time, with rotating seasonal and daily specials.
Our signature sandwich! House-made spicy Italian sausage patty, topped with smoked pulled pork, mozzarella cheese, sweet barbeque sauce and giardiniera spread on a soft brioche bun.
Smokin' Hot Legs:
Chicken legs are brined, smoked, then finished in the fryer and tossed in our house-made Buffalo sauce. Our twist on hot wings!