Milk Money Brewing
75 S. La Grange Road in La Grange
MilkMoneyBrewing.com

Tuesday-Wednesday: 3-9 p.m.
Thursday: 3-11 p.m.
Friday-Saturday: 11 a.m.-11 p.m.
Sunday: 11 a.m.-8 p.m.

History in short: Like so many other businesses, Milk Money’s official opening in the summer of 2020 was delayed due to the Covid pandemic, and they were forced to tweak the business model for increased flexibility right out of the gate — pushing the canning and crowler production schedule up in order to satisfy to-go orders during the stretch of time when government mandates limited indoor dining.

Eventually, in early 2021, they were able to open their doors as the seasonally-driven and locally-sourced brewpub they had imagined. Milk Money, the first brewery to call west suburban La Grange home, is now under new ownership and management.

The space: Located just two blocks off of the town’s Amtrak and Metra train stop and given its name because it was part of a large delivery route for the area’s milk supply back in the day, Milk Money is in the heart of a thriving downtown scene in La Grange, just across the street from the historic La Grange Theatre. 

The facade of the 1950s-era building features glass garage doors that open to a coveted sidewalk patio in the warmer months. Modern fixtures combine with exposed white brick walls and a bow-truss ceiling to create a beautifully designed interior that features a main dining room, bar area, chef’s counter and a colorful private party room. 

Can’t find parking on busy La Grange Road? There’s a second entrance off the back right next to a parking garage. 

Milk Money also prides itself on being family friendly, something we picked up on during a recent visit.

“We’re starting to get into a fun time at the brewery. … What I’m looking forward to most is having some more flexibility and lean into more of my creative side.” — Head brewer Mike Myers

Interesting note: La Grange happens to be head brewer Mike Myers’ hometown. “The way things aligned, to become the head brewer of the first brewery in my hometown is pretty special,” he tells us. “My parents still live in the same house I grew up in a few blocks away.” 

Also noteworthy is Milk Money’s Mug Club, better know as their “friends with benefits” program, where members receive deals like larger mug pours at regular price, access to exclusive events like beer releases and beer dinners, discounted merchandise and more. 

What we’re eating and drinking: The beer served at Milk Money is considered “an experience in which the setting, the companions, the food and the music are all ingredients,” which sounds perfect to us. 

Head brewer Mike Myers came aboard in April of last year after gaining experience at Haymarket Brewery as a server and then on the brewing side of things at Buckledown Brewing, Emmett’s in Downers Grove and the Omega Yeast labs. 

Milk Money’s lobster roll sliders, red wine-braised short ribs, mahi street tacos and dry-aged burgers are particularly difficult to ignore.

Their signature milk stout, which sips like a velvety cold-brew coffee, should be your first order. Followed by the new Double Secret Probation pale ale (love us some Animal House), which happens to pair extremely well with their Thai curry wings. Vibrant is a juicy tropical hazy IPA that’s quite popular, and if you can get your hands on it while it’s still on draft or in cans, Blarney Girl, a delectable Irish red ale, boasts notes of soft toffee with a touch of roasted dryness.

Not feeling like a brew? Try their expertly made rye Manhattan, barrel-aged in house, or one of their eight specialty cocktails. 

Milk Money’s homemade food menu is approachable, tasty and, at times, unique. The lobster roll sliders, red wine-braised short ribs, mahi street tacos and dry-aged burgers are particularly difficult to ignore. 

On the horizon: A big three-day festival at the brewery will be happening later this summer in the parking lot off the side of Floyd’s Barbershop, complete with plenty of fun new beers, live music and food. Stay tuned to Milk Money’s website and social media channels for more details. 

From the brewery: “We’re starting to get into a fun time at the brewery. My first year was learning the system and figuring some things out. This year what I’m looking forward to most is having some more flexibility and getting to try some new recipes and lean into more of my creative side.” — Head brewer Mike Myers