This December, Coconutz Chicago will bring island-inspired fare in a fun and relaxed paradise setting.
The cocktails at Coconutz, hand-crafted with fresh ingredients, will be a tropical collaboration of Caribbean classics, New World discoveries, house-made infusions, and exotic punches served in real Thai coconuts. The small plate “Cabana Bites” will be a celebration of island food cultures incorporating Caribbean, Asian, South American, and Puerto Rican influence. With offerings from the land and sea to snacks and sweets, the menu is perfect for unwinding after work, a date night, or with large group parties. The wine list is an exploration of flavors, taking one on a journey through the coastal regions of the Old World, highlighting delicious and unique varietals not often found on the beaten path. Specialty sangrias on tap and craft draft beer round out the new and improved Division Street experience, sure to attract food and beverage explorers alike.
The tropical oasis feel inside Coconutz will begin with sand-inspired floors leading through the front door. Patrons can grab a drink at the main bar, or have a bite at the counter-style seating and bask in the warmth of a captivating electric fireplace recessed in a sprawling amber mirror. Follow the beach path and have dinner and drinks in the “Mainland” where a cream-colored, leather bench and booth adorn one wall, and large tables with leather chairs line the other. With an 8-foot electric fireplace and atmospheric cloud lighting, the mood is set for a cozy, tropical dining experience. Venture farther back to discover the “Bamboo Bar” and enjoy island infusions and exotic sangrias on tap, while bartenders open and fill coconuts with a signature house punch. Or take a seat in the “Luau Lounge” where cabana couches and LED tables rest underneath the glow of a warming third fireplace and a ocean wave wall.
Executive Chef Sean Welker (Saigon Sisters, Belly Q, Farmhouse) has a love for cooking and comfort food that began as a child in his grandmother’s Southern kitchen. His creative inspiration comes from his passion for Asian and Caribbean flavors having traveled extensively throughout Southeast Asia before settling in Chicago. General manager and Sommelier Joshua King has been in the service industry for over 15 years in Chicago (Sable Kitchen & Bar, The Purple Pig) as well as the Caribbean and U.S. Virgin Islands. Beverage director and fellow Sommelier Brendan Smith (Francesca’s Forno, The Purple Pig, Spiaggia) and head bartender Benjamin Kaplan (Chicago Distilling Company, Chop Shop, The Harding Tavern) complete the Coconutz team.
“We want to help usher in the next generation of Division Street where the product and service is exceptional, and as always, it’s still a place to have fun.” King says. “No matter what the temperature is outside, inside we're the warm, safe and relaxing place to eat and drink during the week, and the tropical party everyone is invited to on the weekend."
