Spotlight on Crushed by Giants: The team behind DryHop Brewers hit a home run with this gem overlooking Michigan Ave
Photo by Steph Byce
Where you’ll find it: 600 N. Michigan Avenue, 2nd floor in Chicago
Hours:
Sunday-Thursday — Noon-9 p.m.
Friday-Saturday —Noon-10 p.m.
History in short: Crushed by Giants is the brainchild of Greg Shuff and the team at DryHop Brewers, a brewery and restaurant that has been a favorite in Chicago’s East Lakeview neighborhood since 2013. They also own Corridor Brewing & Provisions in Chicago’s Lakeview neighborhood, a few blocks west of Wrigley Field. The ownership group had been seeking to fill a downtown craft-beer void for some time and found a home off Michigan Avenue in the spring of 2020.
The space: The entrance is on Rush and Ohio, just a block from the Magnificent Mile. Head up one escalator and you’ll find yourself drawn in to this sleek, urban-industrial space with a bar area and dining room that overlook Ohio Street below.
Crushed by Giants makes for a great happy hour spot for those who work in Chicago, as well as a rare downtown craft-beer destination for tourists and conventioneers. The second-floor location demanded that helicopters had to be used to bring in the six fermenting tanks during the buildout.
Crushed by Giants makes for a great happy hour spot for those who work in Chicago, as well as a rare downtown craft-beer destination for tourists and conventioneers. The second-floor location demanded that helicopters had to be used to bring in the six fermenting tanks during the buildout.
Interesting note: The sandwiches and burgers at Crushed by Giants — particularly the spicy fried chicken and the CBG burger with ground bacon blended in — are highly regarded, and don’t forget the buffalo cauliflower and cheese curd appetizer.
“We focused our menu on everything we wanted to eat while we are drinking beer,” says director of marketing Joe Steigerwald. Save time to check out the fun monster artwork (some of which is hidden) around the brewery.
What we’re drinking: For sure their flagship double-dry hopped hazy IPA called Neon Werewolf. The Polyphemus Italian pilsner and Harvest Moon fruited sour are solid offerings as well. The talented brewing team here, led by Brant Dubovick, the first employee hired at DryHop back in 2013, does a good job of cycling fresh new selections in every two weeks, so it’s unlikely to see the same draft list twice.
From the brewery: “Our philosophy as a company is to make really good beer that’s brewed fresh on the premises, pair it with excellent pub grub, and do it where people want it. We were very happy to take this simple, proven concept and bring it to downtown Chicago.” — Director of marketing Joe Steigerwald
