We’re Hardware—a sustainable gastropub & brewery serving delicious food and over 400 whiskeys
We’re striving to keep our carbon footprint to a minimum through growing our own produce and by using reclaimed building materials for design elements.
There are four ways that we make our restaurant a unique local dining experience:
With over 400 whiskeys from around the world, Hardware’s specialty is definitely brown liquor. We have custom Hardware blends, rare finds, and distillers’ private selections.
Enjoy your brown straight up, in a prohibition-era cocktail, or try one of our signature crafted cocktails by our mixologist Brad Schwichtenberg. Whiskey not your cup of tea? We offer our B.B.G.B. brews, along with many other local beer options as well as a full list of organic, bio-dynamic and sustainable wines.
Brings his passion for whiskey to Hardware. Managing Partner, Bruce, has been with Gastronomy Rooms Inc. since its founding in 2007. He has a vast knowledge of whiskey and over the past two years has put together a collection of over 400 selections. He has blended his own whiskey with Woodford, Angels Envy and Journeyman distilleries. Within two years he will do his best to increase our selections to over 500.
Chef AlyseMarie has been cooking since she was seven years old. It began with humble family dinners until 2004 when she enrolled in the Culinary Arts Program at Kendall College in Chicago, IL. After graduating in 2006 she gained experience at several Chicago culinary gems before joining the Gastronomy Group in 2008 as a Sous Chef at The Turf Room. In 2012 she became the Executive Chef at The Saddle Room and has truly elevated the level of cuisine available in the Western Suburbs. Now, under her wisdom & guidance she will embark on a culinary journey at Hardware Gastropub - Please join her! "The secret ingredient is always love."
Born and raised in the Midwest, Fiedor began brewing beer in 2005. He joined the Gastronomy Group in 2014 and inspired the design of B.B.G.B. Brewery & Hop Farm at Hardware. His passion for using fresh, local ingredients led us to plant our 1.5-acre hop farm, our micro orchard, herb garden patio & greenhouse. His goal is for us to be as sustainable as possible on our 5.6-acre parcel and to bring those fresh flavors into his brewing and his table.
Our Hop Farm will support our brewery with 80% of hops used in our six mainstay beers. We have 1270 plants and six different species of hops. Our soil was amended with plant only compost and sand, and we will classify as organic by 2018. We also use our spent grain to create dinner rolls & pizza dough for our restaurant group as well as dog treats just because we can! Harvest Party coming August 2017, Details TBD.
Sunday: 12pm – 9pm
Please join us on Wednesday, October 4th at 7:00pm for an evening with owner & distiller Adam Boyd Spiegel from Sonoma County Distilling Co. We will offer a coursed pairing menu. Guests must be 21-over to attend. Pricing & details TBD.
Hardware is available for groups in our private tasting room and patio six days a week.
The entire restaurant is available for private events on Mondays for up to 300 guests.