Where To Celebrate Dry January In Chicago

Taking a break from alcohol is the perfect way to reset—and Chicago’s top restaurants are rising to the occasion with non-alcoholic cocktails that are as Insta-worthy as they are delicious. From refreshing fruit juices to playful fizzy sodas and inventive spirit-free alternatives, these thoughtfully crafted sips make it easy (and enjoyable) to stay on track with your booze-free Dry January goals.

Arbella

River North cocktail lounge Arbella offers an inventive selection of zero-proof drinks. Don’t miss out on fan favorites like Neil’s a Fungi with Three Spirit Social Elixir, nonalcoholic bourbon and vanilla demerara syrup⁠. 112 W. Grand Ave.

Brasero

For Latin-inspired cocktails with all the flavor and none of the headache, visit West Town hot spot Brasero, known for its hearty wood-fired cuisine and expansive beverage program. Beverage manager Alex Cuper has recently unveiled two non-alcoholic cocktails, including the Efresco de Pepino with Lyre’s Tequila, cucumber, lime and yerba mate soda, as well as the N/A Badita with coconut milk, coconut cream and passion fruit.

Crying Tiger

Since opening last October, chef Thai Dang and Lettuce Entertain You’s Southeast Asian restaurant concept, Crying Tiger, has made its mark on the city’s culinary scene, dishing out can’t-miss menu staples like chargrilled sugarcane beef bo la lot wrapped in betel leaves, a 45-day dry-aged ribeye with grilled sticky rice and its signature namesake dessert: a white chocolate shell with Thai banana filling immersed in Foster sauce, all shaped like a tiger’s head. The dining destination also boasts an extensive spirit-free menu designed to complement the cuisine, with standouts like the Salted Mango Limeade, featuring preserved citrus topped with a pile of shaved ice and lime zest, and the Iced Jasmine Tea, made with condensed coconut milk and pandan jelly. 51 W. Hubbard St.

Daisies

It’s no surprise that this Logan Square hot spot—a two-time recipient of the Michelin Green star for its exceptional sustainability practices—would have an equally impressive slate of N/A offerings. Among the menu’s featured cocktails, herbal sodas and shrubs is one mainstay: the mushroom sour, a sweet-and-savory sipper featuring housemade mushroom syrup made from fermented mushroom stems, lemon juice and frothy egg whites. 2375 N. Milwaukee Ave.

Dearly Beloved

Machine Hospitality Group’s latest concept, the cocktail bar and restaurant Dearly Beloved, is already making a name for itself with a lineup of globally inspired craft cocktails that incorporate innovative, unconventional ingredients (think bacon-washed Seedlip Notas de Agave, probiotic yogurt clarification and more). While you’re there, try the Clearly Cultured made with Seedlip Grove, probiotic yogurt clarification, lime, Mallorca melon, hibiscus, ginger and rose water, or opt for the Soda Pop, a truly indulgent blend of orgeat, oat milk, coconut soda, orange flower water, rose water and a hint of lime. 900 N. Franklin St.

Esmé

One Michelin-starred Esmé goes all out when it comes to nonalcoholic beverages. Director of beverages Stevan Miller crafts all the syrups, shrubs and juices used in their innovative booze-free creations in-house, paying special attention to the flavors of the dining menu’s dishes so he can create flavors that pair seamlessly. The restaurant’s N/A offerings include a spirit-free pairing with its tasting menu, along with spirit-free cocktails like the Maize & Melon Martini, made with blue corn and cantaloupe, and crafted by the Balanced Hospitality team. 2200 N. Clark St.

Fioretta

Who says steak houses are all martinis and red wine? This Fulton Market hot spot tempts with one particular spirit-free cocktail that has become a house favorite. True to its name, the Pinapple Punch packs a flavor-packed punch with Seedlip, grapefruit, pineapple, cardamom, ginger and lemon. 318 N. Sangamon St.

Gaijin

James Beard-Nominated chef Paul Virant takes Japanese fare to new heights with West Loop institution Gaijin, Virant’s love letter to okonomiyaki-style cuisine. The spot’s cocktail menu encompasses an array of nonalcoholic and alcohol-free beverages curated by beverage director Stella Miller. The restaurant offers one signature N/A cocktail for each season, including the Aki (Fall) with Lyre’s White Cane Spirit, hojicha, persimmon and honey and the Fuyu (Winter) with amazake, yuzu, coconut and sesame. The warmer seasons bring the return of Haru (Spring) with Lyre’s Dry London Spirit, cherry blossom and lemon, soda and Natsu (Summer), made with matcha, lemon, strawberry and soda. 950 W. Lake St.

La Grande Boucherie

Visit French eatery La Grande Boucherie for a non-alcoholic tasting experience you won’t soon forget, courtesy of beverage manager Matthew Stanna. Sample inspired favorites like the PJ Breeze (pineapple, lemon, lavender and mint), or opt for the Non La Vie En Rose, a summer-inspired libation featuring lychee, cranberry, lemon and N/A prosecco. 431 N. Dearborn St.

LondonHouse Chicago

One of the city’s premier rooftop destinations, this riverside hangout boasts stunning views and a see-and-be-seen crowd—plus a slate of tempting N/A drinks to boot, like the Aperitif & Soda made with Bitter-Sweet Aperitif cordial, soda and orange. Another standout, the One in a Melon never ceases to impress with Seedlip Garden, Rtc Mallorca melon shrub, pineapple and lemon. 85 E. Wacker Drive

LÝRA

Known for its transportive atmosphere, stellar Greek cuisine and lighthearted Mykonian vibes, LYRA offers guests simply delicious nonalcoholic beverages. With a mouthwatering brunch, dinner and dessert menu, this is a fabulous spot to give Dry January a try, featuring standouts like the Cypress, made with Seedlip 94, pineapple, lime and ginger. 905 W. Fulton Market

Matilda & Clandestino

Dry January is made easy with spirit-free selections from this recently debuted River North dynamic duo: Mexican-Peruvian restaurant Matilda and its basement counterpart, Clandestino. Both Éxodo Hospitality Group concepts boast agave-focused beverage programs from beverage director Gilberto Mendez, featuring everything from the spicy La Margara margarita with Free Spirits Spicy Tequila, lime, agave and charred pineapple, to the N/A Carajillo—an espresso martini–style drink crafted with Free Spirits Spicy Tequila, cold brew, vanilla bean and chancaca syrup. 535 N. Wells St.

Nobu Chicago

This chic Japanese restaurant and bar in the West Loop has elevated its cocktail offerings with three new mocktails that pair perfectly with the destination’s signature dishes, such as tuna tacos and black cod miso. Sample the oh-so-sweet Yuzu Strawberry Calpico, featuring Strawberry Calpico, yuzu, and mint, or amp things up with the Como La Flor, featuring a tempting blend of Ritual tequila, cranberry tarragon, Fee Foam and lemon. 854 W. Randolph St.

Rose Mary

Celebrity chef Joe Flamm is at the helm of this West Loop mainstay, which serves a wide-reaching lineup of Italian-Croatian fare, from homemade pastas to pork ribs pampanella. To top it all off, the spot features a spirit-free menu with top picks, including the Brown Butter Piña Colada, made with pineapple, coconut, lime and brown butter, as well as the NA Sbagliato, which is comprised of Lyre’s Dry London “Gin,” Lyre’s Italian orange, blood orange cordial, San Pellegrino and Montrose N/A sparkling rosé. 932 W. Fulton St.

Sepia

Michelin-starred dining destination Sepia offers a full menu of five non-alcoholic cocktails, crafted by lead bartender Keith Meicher. Highlights include the Frost & Fruit, crafted with homemade cranberry and apple shrub, soda and rosemary and the Cider House Rules, featuring a spirited blend of Pathfinder amaro, lemon, honey and Eric Bordelet “Perlant” apple cider. 123 N. Jefferson St.

Shaw’s Crab House

Lettuce Entertain You institution Shaw’s Crab House has recently debuted its zero-proof cocktail series, which draws inspiration from Chicago’s own CTA. Pair oysters on the half shell, lump crab cakes and Naoki-style sashimi with the uber-indulgent Yellow Line, crafted with Lyre’s Dry London Spirit, fresh lemon juice and black tea honey. 21 E. Hubbard St.

Sushi-San

This Lettuce Entertain You sushi fave is so dedicated to its spirit-free offerings that they have their own menu—the N.W.A, as in “nothin’ with alcohol.” A top pick is The Last Gift, featuring strawberry, mint and cardamom shrub and Q Mixers soda. 63 W. Grand Ave.

Three Dots and a Dash

Staying clear-headed at this beloved tiki bar can be particularly challenging given the boozy nature of most of the libations on offer (we’re looking at you, Rum Barrel). Now there’s a solution that involves neither club soda nor cranberry: the NA Caribe Welcome, made with coconut water, apricot, coconut cream and pineapple. 435 N. Clark St., Alley

Toro Chicago

Chef Richard Sandoval’s Pan-Latin Millennium Park haunt Toro Chicago combines Central and South American flavors and ingredients to produce tempting offerings, from sweet corn empanadas to prime tomahawk steaks. Chef Sandoval has recently developed a spirit-free menu to help guests achieve their Dry January aspirations, featuring must-try creations like the Juniper Tonic with juniper syrup, cardamom, mint and tonic and the Spiced Hibiscus Mule, crafted with Seedlip spice, lime, agave and hibiscus ginger beer. 200 N. Columbus Drive

Viceroy Chicago

To commemorate Dry January and kick off the new year, luxury travel destination Viceroy Chicago has teamed up with non-alcoholic spirit brand Seedlip to debut a fresh twist on its annual Spirited Series: The Unspirited Dinner. Held on Jan. 9 at 6 p.m., the entirely spirit-free dining experience is led by Sayo (“Chi”) Anise, beverage director at Viceroy Chicago, and highlights zero-proof food and beverage pairings such as watermelon cucumber crudo, beet cremoso and charred cabbage, all paired with Seedlip selections such as Seedlip Garden 108, Seedlip Notas de Agave and Seedlip Spice 94. Reservations can be made here. 1118 N. State St.

Yardbird

Head to Yardbird to dine on locally sourced farm-fresh menu items and imbibe spirit-free cocktail creations. The eatery serves the fruit-forward, spirit-free Passion Fruit Breeze, crafted with passion fruit, basil, lemon and ginger ale. 530 N. Wabash Ave.