Podcast fun, sneak preview of After & more
Michael Muser, owner of the award-winning Ever restaurant, invites me on his lively podcast and shows me around his hot new cocktail lounge.
What a pleasant surprise to get a text from Michael Muser to appear on his podcast. The co-owner of the two-starred Michelin restaurant Ever with noted chef Curtis Duffy, Muser launched AMUZED A Podcast for Geniuses pre-pandemic. Through the pandemic, his platform served as a way for him to cope with how the restaurant industry was being decimated.
With his long-time pal Pat Kiely, Muser discusses every subject under the sun, from his love for motorcycles to music to various Chicago neighborhoods. Their humor is unmatched, and their improv skills are fun to watch. They’ll also bring on different guests from the restaurant industry, including wine experts, chefs, restaurateurs and media types.
I’ve known Muser since his days working as the beverage manager at Peninsula Chicago, so we go back almost 15 years. We had a lot to catch up on because it’s not every day we get to sit down and just chat. We discussed, of course, my new position as content director for Food & Beverage Insider, and how my views have shifted on how I consume food and beverages (When the interview becomes available, I will post it here.).
The interview took place in Muser’s conference room, which he’s transformed into a cool-looking den that immediately makes you feel at ease. The lights are turned down and you get to settle into one of his comfortable chairs. I was also treated to one of the new cocktails set to star on After’s menu. That’s the slick new cocktail lounge from the Ever team, and it’s scheduled to open Oct. 27.
I featured it as part of my recent WGN Morning News segment, highlighting autumn’s hottest new spots to hang. After will certainly bring some much-needed excitement to Chicago’s nightlife scene.
During my tour of the bar, Muser proudly told me that he was using all local contractors, materials, etc. Even though it’s sure to be a worldwide sensation once it’s open, he still wants it to feel like a Chicago destination.
Expect a clever beverage program with classic and innovative cocktails (I had a beautiful Negroni!), global wine list, craft beer selections, and rare wines curated by Muser himself. And, of course, chef Duffy is behind the culinary program.
I’m looking forward to the full experience!
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In other news this week, check out my latest article on Food & Beverage Insider: Nature’s Fynd’s accidental discovery of a microscopic fungus in Yellowstone Park may be the answer to feeding the world’s growing population in the face of climate change, its founders believe. Its meatless breakfast patties and dairy-free cream cheese are only the beginning.
I can't wait for After to open in late October! What a beautiful space!