Chicago Tribune: Owner of shuttered Nevin's opens new bar in Evanston featuring self-pour beer

Already a foodie destination north of the city, Evanston is now the place for self-pour beer.

The Midnight Pig Tap Room is the latest offering by Sonas Hospitality, a group already known around Chicagoland for Pete Miller’s Seafood and Prime Steak, Muldoon’s and The Kerry Piper Irish pub — and even their own brewing company, Nevin’s, in Plainfield.

The bar, located at 1557 Sherman Ave., opened in April but held a grand opening May 3.

Though Midnight Pig is said to be concept-oriented, Sonas Hospitality CEO Ed Carrella insists that the idea really sprang from their brewery. Twelve of the 30 beers Midnight Pig has on tap are their own production.

“We felt the product spoke for itself,” said Carrella.

He calls their brewing method Prohibition-style.

“It is all about…using the best ingredients, the highest integrity and doing it sustainably,” said Carrella, referring to the fact that the brewery even provides cattle feed to local famers from the crops they use.

The restaurant name is also a tip-of-the-hat to the 21st Amendment, as a “pig” is the ball jar used during Prohibition era to transfer hooch, the company points out in a news release announcing Midnight Pig’s April 19 grand opening. Rows of these individual-sized mugs are stacked below the pours for patrons to grab and go.

To quench their thirst, guests can choose from 28 different beers in varying degrees of international bitter units measuring strength: from India Pale Ale to Pilsners to stronger lagers like Doppelbock, as well as two cocktails. Prices range from 37 cents to 50 cents per ounce or approximately $6-$10 for a 16-ounce beer.

“It encourages people to try different things and see which ones they like, and then maybe they can pour themselves a larger glass,” said Carrella.

Self-pour beer has come to Evanston at the Midnight Pig Tap Room. (Lee A. Litas / Pioneer Press)

The serving process itself is fairly automated, requiring only an ID and credit card. After showing those to a server, the guest can then choose from either a pre-paid key card with a set amount, or pour at will and cash out at the end of the night like in a casino. The machines are accurate to within a tenth of an ounce and are sagely programmed to limit how much each customer can pour and consume every half hour, owners explain.

“You can pour as little as an ounce up to 16 ounces and go down the line trying different beers,” said Carrella. “Nowadays the guest is really well-educated, knows the beers, knows the business. This is giving them the control.”

According to the news release, there is no bartender.

Midnight Pig also offers a full menu of upscale pub-grub as beer chasers. Carrella calls it “pig-inspired” but stops short of saying the restaurant has gone whole hog on the pork options.

Guests can choose from the “Bee's Knees Mac & Cheese” made with Nueske bacon and served with chicken confit ($14), Kalbi garlic wings smothered in a tangy glaze ($9) or even hand-battered fish and chips ($14) or salads.

“We’re not pretentious,” said Carrella. “This offers a great alternative to a restaurant or bar that gives the guest the options or choices to try different beers and a menu that offers great variety. Come check it out.”