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500 S. Dearborn Street
Chicago, Illinois 60605
Phone: 312-523-0200

Hours:
Breakfast: Mon-Fri 7-9am, Sat & Sun 8-10am,
Lunch: Mon-Sat 11:30am-2pm,
Dinner: Mon-Sun 5-10pm,
Brunch on Saturday & Sunday from 10:30 – 4pm.

Custom House Tavern is a sleek, contemporary restaurant in the heart of downtown Chicago,
which focuses on farm fresh, seasonal New American cuisine artfully crafted by Chef Perry
Hendrix. The food is complemented by the stellar wine selections of Sue Kim-Drohomerecky,
owner and wine expert. The beverage program is rounded out with craft brews and artisan
spirits. Custom House Tavern offers a sophisticated tavern experience in a beautiful mid-century
inspired room, surrounded by some of Chicago’s finest architecture and walking distance from
the Auditorium Theater, Harold Washington Library and more of Chicago’s finest cultural
attractions.

Proprietors Sue & Peter Drohomerecky

Sue and Peter met in the restaurant business, which has been a passion for both of them for the past two decades. With backgrounds that span from Trio to Starfish to Shaw’s the couple brought these experiences to a string of successful restaurants that began with Spring, then Green Zebra and finally Custom House. In 2010 after a split with their Partner Shawn McClain, they retained and updated the Custom House concept, bringing aboard Chef Perry Hendrix
and updating the interior, menu and name to Custom House Tavern.  The restaurant has continued to thrive under this new moniker and direction. The Drohomyrecky’s also pursue their other industry passions including consulting and ZiNG! a unique wine training program created by Sue and her partner in the venture, Patricia Rogers Ridgeway. The Drohomerecky’s reside in Chicago with their two sons Michael & Charlie.

Executive Chef Perry Hendrix

A graduate of Miami University in Ohio, with a degree in Botany, Perry Hendrix came to cooking by way of wine.  “For me the two are inseparable, the progression from wine to food was natural,” says Hendrix.  After studying at the University, and focusing on wine production the last years of his education, Chef Hendrix ultimately chose the culinary path.

Chef Hendrix Began his professional cooking career in Asheville, NC where worked at Market Place under Chef Mark Rosenstien and honed his appreciation for working with fresh, local ingredients.
From there he went to work at Richmond Hill under Chef Brian Ross. There he remained for two years.  During that time, Hendrix developed close relationships with some of the area’s farmers.  “I
have a commitment to the small farmer who is passionate about quality, and organically raised products,” says Hendrix.  Next, Hendrix was lured West to Utah where he worked at The Metropolitan, highly acclaimed for its ingenuity and fresh ingredients.  At Promontory – The Ranch Club, Chef Hendrix was asked to open a high – end steak house for the members of the community.  Utah kept Perry away from Asheville for only four years, and he returned to The Market Place to take over as executive chef His next challenge was to help open Brasserie by Niche in St Louis as well as conceptualizing sister restaurant, Taste by Niche.

He moved to Chicago to take the helm at Custom House Tavern in September of 2010. In his short time in Chicago he has become an integral part of the culinary scene here, celebrating the bounty of the
Midwest in Chicago married with his own appreciation for classical technique and modern interpretation. He resides in Chicago with his wife and young son.

Bryce Caron – Executive Pastry Chef, Custom House Tavern

Bryce Caron joined the team at Custom House Tavern in November 2009 as the restaurant’ s Executive Pastry Chef.  Working alongside Executive Perry Hendrix, Caron creates a pastry menu incorporating his background in savory applications with his experience in traditional pastry.

With desserts inspired by local, farm-fresh produce and a dedication to the integrity of every ingredient, his dessert menu showcases both traditional French technique and modern American ingenuity. Expect savory twists and a few unexpected turns, all in plated desserts that combine comfort and familiarity with technical execution and inventive flavors.

Caron, age 26, was born New Orleans, raised in Knoxville, Tenn., moved to New York City for culinary school and now resides in Chicago. He has worked at a variety of restaurants including AZ, BLT Steak Restaurant and Blue Smoke Restaurant, all located in New York City, N.Y and at Naha and Blackbird in Chicago.

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