Das Radler

2375 North Milwaukee Ave,
Chicago, Illinois 60647

(773) 276-0270

Mon – Thu: 5:30 pm – 11:00 pm
Fri – Sat: 5:30 pm – 12:00 am
Sun: 5:30 pm – 10:00 pm


Chicago’s premiere contemporary Bavarian restaurant and beer hall. The Radler is rustic and modern Bavarian cuisine using locally sourced meat and produce served in a communal and social atmosphere. Our relaxed menu features hand crafted local and imported beers alongside Chicago’s first aged beer program.

D.A.S. is modern Bavarian food, designed to push the limits of a restaurant and redefine it’s barriers. It will shed new light on upscale Bavarian cuisine. D.A.S. finds it’s home in the kitchen of The Radler, Chicago’s premiere contemporary Bavarian restaurant and beer hall. With an unpublished menu served with beer pairings guests at D.A.S. will experience a style of dining unlike any other found in Chicago.

Partners Adam Hebert and Nathan Sears (two time Baconfest Chicago Golden Rasher Award Winner) bring you Chicago’s premier contemporary Bavarian beer hall. Serving classic german cuisine with local influence alongside Chicago’s most extensive Vintage beer list. We look forward to serving you spring of 2013!


“Chef de cuisine Nathan Sears of the award-winning Vie restaurant has partnered with Adam Hebert to create Radler and D.A.S., a new German-style restaurant within a restaurant dining concept scheduled to open in Chicago in late spring or early summer 2013. Radler will feature a Bavarian beer hall with German pub fare, and D.A.S, which will be located inside Radler, will have an exclusive fine dining chefs table with seating for eight to 10 guests. The restaurant within a restaurant concept will be located in either the Lincoln Park or Logan Square neighborhood.

The concept of Radler and D.A.S. was a collaborative effort inspired by Hebert’s travels to Germany, chef Sear’s own German heritage and the pair’s appreciation for German culture and cuisine. Guests can expect to see a variety of dishes with strong German, Austrian and Czech Republic influences on the menus including an array of pickles, preserves and house-made sausages.

“I was really drawn to the fact that Radler and D.A.S. will let us create down-to-earth Bavarian food and fine dining German cuisine in one spot,” said chef Sears. “Our next step is to solidify the location and to raise the remainder of the capital that we require. I’m excited to be moving forward on this new concept.”

Radler, German for “cyclist,” is named for the beer-based mixed drink which has a long history in German-speaking regions. When designing the concept of the restaurant, the team was inspired by traditional Bavarian beer halls. Radler will have communal dining and a 25 to 30 item menu featuring a selection of bar snacks, appetizers and entrees. In addition to a rotating sausage menu, there will be a heavy focus on pickles, preserves, smoking and house-made charcuterie.

D.A.S. is named for the German philosophy “ding an sich” meaning “thing in itself.” D.A.S., which will be located inside Radler, will have seating for eight to 10 and will offer a six-course tasting menu for $80 to $100 per person, plus tax and gratuity. The chefs table will be open Thursday through Saturday with two seatings each night.

Hebert will head up the bar program which will showcase local, German and Austrian craft beers and wines. The team plans on partnering with a variety of local craft breweries to build their aged beer program. Special emphasis will be placed on barrel-aged and vintage beers. Flesk Brewery will create the house beer.”

Vie (led by the Radler’s Nathan Sears) at Baconfest Chicago 2012:

braised pork belly with whitefish brandade, spring peas

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