G-1146 - 03/26/2019 - ALCOHOL - Ordinances Supporting DocumentsBOT 032619 AGENDA
The Table At Create Page 1
BOARD OF TRUSTEES MEETING
SAMUEL E. DEAN BOARD ROOM
BUTLER GOVERNMENT CENTER
1200 OAK BROOK ROAD
OAK BROOK, ILLINOIS
630-368-5000
AGENDA ITEM
Regular Board of Trustees Meeting
of
March 26, 2019
SUBJECT: An Amendment to Title 4, Chapter 1, Section 8A of the Village Code of the
Village of Oak Brook, Illinois Relative to the Number of Authorized Liquor
Licenses.
FROM: Charlotte K. Pruss, Village Clerk
Kathy Vonachen, Deputy Village Clerk
BUDGET SOURCE/BUDGET IMPACT: N/A
RECOMMENDED MOTION: I move to approve passage of Ordinance G-1146,
“An Ordinance Amending Title 4, Chapter 1, Section 8A of the Village Code of the
Village of Oak Brook, Illinois by Increasing by One to One the Number of Authorized
Class A-4 Liquor Licenses, Increasing by One to Sixteen the Number of Authorized
Class B Liquor Licenses, and Increasing by One to Three the Number Class D Liquor
Licenses.
Background/History:
NU-Oakbrook, LLC d/b/a The Table At Crate has made an application to the Village of
Oak Brook for a Class A-4, Class B, and Class D Liquor Licenses for their restaurant,
located within the Crate Barrel Store at 35 Oakbrook Center. The approval of this liquor
license will increase the number of Class A-4, Class B, and Class D liquor licenses in the
Village of Oak Brook. All requirements have been submitted per Village ordinance.
The applicant has requested that this application be brought before you for your
consideration at the Board’s regular meeting of March 26, 2019. Enclosed for the Board’s
review is the Application for a Liquor License.
ITEM 6.A.2
BOT 032619 AGENDA
The Table At Create Page 2
Recommendation:
The recommendation is for Passage of Ordinance G-1146, which increases the number of
Class A-4, Class B, and Class D liquor licenses each by one. Provided that all ordinance
requirements are met, the Local Liquor Commissioner Gopal Lalmalani, will issue Class
A-4, Class B, and Class D Liquor Licenses to The Table At Crate Restaurant, located
within the Crate Barrel Store at 35 Oakbrook Center.
Additions are bold and double-underlined; deletions are struck through.
ORDINANCE 2019-LC-AL-G-1146
AN ORDINANCE AMENDING TITLE 4, CHAPTER 1, SECTION 8A
OF THE VILLAGE CODE OF THE VILLAGE OF OAK BROOK, ILLINOIS
BY INCREASING BY ONE TO ONE THE NUMBER OF AUTHORIZED CLASS A-4 LIQUOR
LICENSES, INCREASING BY ONE TO SIXTEEN THE NUMBER OF AUTHORIZED CLASS B LIQUOR
LICENSES, AND INCREASING BY ONE TO THREE THE NUMBER OF AUTHORIZED CLASS D
LIQUOR LICENSES
WHEREAS, Title 4, Chapter 1, Section 8A (4-1-8A) of the Village Code of the Village of Oak Brook
authorizes certain numbers of liquor licenses and the number of such licenses issued for each class of
license may be increased or decreased from time to time by ordinance approved by the President and
Village Board due to changes in ownership of licensed premises, the creation of a new and deserving
business enterprise, or the abandonment, revocation, surrender or other termination of an existing license;
and
W HEREAS, the President and Board of Trustees of the Village deem it advisable and in the best
interest and in furtherance of the general welfare of the citizens of the Village that the Village Code of the
Village of Oak Brook be amended to increase the number of Class A-4, Class B, and Class D liquor licenses
and to enable the Local Liquor Control Commissioner to issue a new Class A-4, Class B, and Class D
licenses to NU-Oakbrook, LLC d/b/a The Table At Crate, 35 Oakbrook Center, Oak Brook, Illinois.
NOW, THEREFORE, BE IT ORDAINED BY THE PRESIDENT AND BOARD OF TRUSTEES OF
THE VILLAGE OF OAK BROOK, DU PAGE AND COOK COUNTIES, ILLINOIS as follows:
Section 1: That Section 8A of Chapter 1 (Liquor Control) of Title 4 (Business and License
Regulations) (4-1-8A) of the Village Code of the Village of Oak Brook, Illinois be amended by deleting the
table of licenses in its entirety and replacing it with the following table:
Class Of License Application Fee Annual License Fee Number Issued
A-1 $2,000.00 $2,750.00 35
A-2 2,000.00 2,750.00 0
A-3 2,000.00 2,750.00 1
A-4 2,000.00 2,750.00 0 1
B 2,000.00 2,750.00 15 16
C 2,000.00 2,200.00 1
D 2,000.00 2,200.00 2 3
E 2,000.00 4,950.00 7
F No Fee $50 per event Not Applicable
G No Fee No Fee 1
H No Fee No Fee 1
I 2,000.00 2,750.00 2
J 2,000.00 500.00 1
K 2,000.00 2,750.00 0
L 2,000.00 2,750.00 1
M ---- 500.00 3
N 2,000.00 2,750.00 1
Ordinance 2019-LC-AL-G-1146
Amending Title 4, Chapter 1,
Section 8A Relative to Liquor
Licenses Page 2 of 2
Section 2: That this ordinance shall be in full force and effect from and after its passage, approval and
publication as required by law.
Section 3: That all ordinances or parts thereof in conflict with the provisions of this ordinance are
hereby repealed to the extent of such conflict.
APPROVED THIS 26th day of March, 2019.
Gopal G. Lalmalani
Village President
PASSED THIS 26th day of March, 2019.
Ayes:
Nays:
Absent:
ATTEST:
Charlotte K. Pruss
Village Clerk
FOR OFFiCE USE
Date Approved:
Llc―″厖ucd:
Fee Rccalvcd:
VILLACE OF OAK BROOK
島ヽ,!ottc K輌 鵬3,Vl11●8C CiCk
:加 non BmLR●nd
CI●LB"oL,In¨i360S23‐23S
(630)368‐St B`Fax6,0)363・ 5037
APPLiCAT10N FOR
is hereby made to the L,ocd Liquor Contsol Commissioner of $e Village of Oak Brook for issuance
ofa Village ofOak Brook liguor license, pusurot to the ordinances ofthe Village and laws ofthe State oflllinois.
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Corporate Nsme:
Buslness Name:
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Phonc #:6, r 1p7 E-mail address: Eo rn a /\
Cor?orrte Addres3:
Stseet Address
City/State/Zip
Establighlll●llt Addres:
Street Address 3s ′井にじた″′′ ιo■派 F●爛早:市 の
City/State/Zip E‐Mail Address:
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Phone仕 豊Lぃ 墜二L墨 _己 Z_E‐ma1 3ddreSs:
State of lllinois Liquor Licanse Number :Pe:r,lDtNG tltot I t +-maxl ExPindon Date:―
List each specinc bcttOn￠thin thヽ 二
establ ishment where alcoholic
liquor is being offered for retail sale:
Ownmhlp ofPre面 s“:Owned日 Forinild applに a●o■,provlde pr∞fofownes助 ,(e.3・ ●le polty)
rに 国魂 provide copy ofi"麟 for ml peFiOd Oflcentt and p●vide te
following infomation:
TY?E OF BUSINESST I Corporation EltndividuaUsolc Proprietonhip (t i.i"a I.i*nity Co. lfi ramentrip
Length of timc in busincse:Chancter ofbusiness:
“
で、r― F―r ル′ぃノィっ夕M aυr
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Leasd日
Name of Lesson
Addrcss oflesson
City, State & Zip:
LIQUOR LiCENSE APPLiCAl10n1 5 12 Page:or,
VILLAGE OF OAK BN.OOK
Ciulot! lC Plrllt, Vilh8c Ckri(
1200 Or! Brnot Rdd
Orl Brodq nlinoi! @523'2255
(610) 3695035 Fu (630) 36t.5017
kvo.u.ha€o&'bEoLoA
INDfVIDUAUSOLE PROPRIETORSIIIP : Arc you a residcnt of Oak Brook f, Yes E No
Otbcr thrr rn IndlvlduaUSole ProprietoBblp thk scction must be completed by an authorized egent of
the applicent
This applicant, other than an IndividuslrSolc hoprietonhip, was organized, fomeq or incorporatcd under the laws of thc
State of f r r r ^r, tJ on the t : r}l day of MkflH zald,
If applicant was not oqanize{ formed or incorporatcd in thc Statedlltinois, is applicant a foreign busincss qualified
undii one ofthc following to Eansact business in Illinois E Ycs E No Plcase cbeck which one:
口■linois Business Corporajon Act
回∥∥n.L Secrelary ofStatc
日Illhds Re宙 sed U面 おm ummcd Pameshp Act
□■lhds Re宙 scd U面 おm Patte、h●Act
0由 erthm alllndi聰 idua1/Sole Propnetorship is this busiltess qualiflod ptrsuant to one oFthe Follo●ingto mnso●t business
h Ⅲhoお 耳Vcs□No Rc“c chcck whth o“:fr Iuinois Business Corporation Ast □■lnds Rc宙 "d Uniお m Ⅱmited Parmcship Act
□■∥not Sec"tary ofStBte □ⅢhdsRe宙 眸dU誡 fonn Pttersh“Ad
Registered Agent
Namα Telephone仕
Street Address F駆 ″: u′
City/State/Zip
`´
E‐MJ劇 雌:OUALIFICAT10NS:
□Yes卿 ヽo Does the applicant, the manager or any person or eutity listed as Officer, Sbareholder, Member,
Manager or Psrtsler possess a curreat Federal wagering and gaming dcvice stamp?
(If yes, provide details on r*erse side) (or on an ddendun)
Has a federal wagcring somp been issued by the fedetal government for the current tax period
for the premiscs for which a license is sought?
QJyq, provide delails on ruverse side)
Has applicant, the manBt€r or any person or entity listed as Officer, ShEreholder, Monber,
Manager or Parher ever been convichd of a violation of any Federal or State law conceming
the manufactrne, possession or sde ofalcoholic liquor, or forfeited their bond for failure to
app€ar in court b answer charges for any such violation?
(lf y*, provide date, ofense, jurisdiction ond case number on r*ene side)
Has applicant made applicetion for similar or other liquor license on prtmises other than
dacribed in this application?
Eves (No
Eves {r.ro
□Yes TNo
口QUOR LlCENSE APPLiCA■ON OS・ 12 Psgc 2 ol9
IITIDTVIDUALS:
For ercb Persoo, Owncr, Prrtner, Ofilcer, Dlrector, Member and Stockholder holdlng dlrectly or beoeliclally
more thro 57o ofctock lD ths budncsr plerse provlde the followinS informrtlon,
Ev" (No
lves Suo
[ves SNo
EYes dNo
Eves ppo
VILLAGE OF OAK DROOK
Ch.Ilolt! K Ptur, Viulgc Octt
o"",."t'li,ff"*i!f;Hi!('0""ffi*Hffi-i:j.f"I
(Ifyvs, provide disposition of sueh application on r*erse side)
Has any liquor license issued to tlre appticant ever been revoked or suspended?
(Ifyes, provtde date, reason andjurisdiction on r*erse side)
Has applicant, the manager or aoy person or entity listed as Officer, Shareholder, Member,
Manager or Parher evet been convicted of a gambliog offense in violation of Section 28-3 of
the Criminal Code oftbe Slate of tllinois (720ILCS 5.2E-1, et seq.), as heretofore or hereafter
amendd or as proscribed by a statule replaced by any of the aforesaid sEtutory provisions?
(lfyes, provide dale, ofense, jurisdiction and case number on r*erse side)
Has applicant, 0rc mansger or Eny penon or entity listed as Officcr, Sharcholdcr, Member,
Manager or Partrrer ever been convicted of a felony?
Has applican! the tnanrger or sny person or entity listed as Officeq Shardrolder, Member,
Manager or Partner ever been convicted of being the keeper of, or is keeping, a house of ill
fame?
Has applican! the tnanager or any p€rson or entity listed as Officer, Shareholder, Member,
Manager or Pafner ever been convicted ofpandering or o&er crime or misdemeanor opposed
to public decancy and moralig?
Name
Position Hcld Within Organization
i.c, Owner, Mrnaging Partncr, gcneml partner, ehareholder,
officcr (namc office hcld)
% ofstock
oumcd or
membshp
intcrest
2 *n lvnF€ r'r rW t.D o w ME7L-Sd
′
tオ bl●
`Fr ittH υ升 ″しυ」tF‐4ゞ0
LTQUOR LTCENSE APPUCATTON or-12 Ptgr 3 of9
ⅥLLACE OF OAK BROOK
Cbalotte κ P―,V∥118e CL蔵
121X108L●mtR●●d
Oak B●●Li“徹
“
=60523‐223S
(63o368・ 5036F=(6コ 0)368・ 503,
Nsme:OH tD zrfrt l<a?F Phone number: #
Adess:
`′ Dam ofBirth:
City/State,Zip Plaoe of Birth:
^tt<t
Driverc License Number: f
Position held with above named businGSSi zt ur f r p-r(
[l'vo I No Are you a citizen of the Uni&d Ststes?ffies I No Are you a Naturalized Citizcn?
r/y.“`″α
"α "ra′
″′ο″
"″
gtt dα ″aだ c″0/"′″にlセ・=b″fCourt in which (or law uader which) you were noturalized
Name: )6<AtArt Zto ll<hFt-Phone numbcr: #
Datc of Birth:
Place of Birth:
Address:_____――――
City/State,Zip
Dnvers ucense Nmber#
Position lreld with above named business: 6 u,1 ,1y-f?--
函 es□No Are puacittn ofthe Unu States?□Y∝断 AreyOua Naml●ed c血 "?If you are a naturalbed citizen give date and city of natumlizotion: .
Court in which (or law under which) you were naluralbed.
Name:
Address:
City/State,Zip
Phone numbec #
f,hte of Birth:
Place of Birtr:
Drivers License Number: #
Position held with above named brsiness:
日Yes□No Are you a ci麟 ■oftt United States7 □Yes□No AreyouaN由 暉1レ d Citizen?
If you are a naturalbed citben give date and cily of nauralbation:
LTQUOR LTCENSE APPUCATTON 05- r 2 Prgc4ot9
VILLAGE OF OAK BROOK
Ctrhr I( Ptrllr, vilb. Clcrl
1200 Orl Bioot Rord
O.t B.ooh lliEoi! 60523.22i5
(610) !68.5016 Fir (610) 35t.50!7
l(volshc@o.l-booLo.t
Name ofperson operating as General Manager ofthe premises:
Name ofperson operating as Liquor Manager ofthe premises:
ELl +*aer+4 lo tYt LttJso;l
-$414W
A Maaager Application Form musl be submitedlot thc indiyldaak nsmed above An initial applicatioa mast
also tnclude coaplaed fingerprhl card.
RESTRICTIONS:
a. No liquor license shall be issued to any pcrson for premises upon which theatrical or other live
perfomEnces, which include the types of conduct enumerated in Sections 3-55 of Chapter, 3 shall
constitute the entertainment offercd to the pahons thereof. This prohibition includes, but is not limited
to, any entertainment, fashion show or other pruentation which may include any person in a nude or
semi-nude state, including, but not limited to, sewen, hosts, hostesses, daocers, singers, models or other
performanoe artists, or role playing interactions.
b. No liquor license shall bc issued !o any person for premises upon which a men or women's club is
located.
INSI,'RANCE REQIJIREMENTS:
a. Certificate ofgeneral liability insurance with limits ofnot less tban $1,000,000 combined single limit
or $1,000,000 per occurence and per aggregate naming the Villagc of Oak Brook as a party insured
issued by an insurance compmy licensed to do business in the State of lllinois having a "Best" rating
acccptsble to the Village. The effective period of such insurance coverage shall coincide with the period
the liquor license is in effecl
b. Policy of liquor liability insurance by a responsible insurance company auihorizcd and licenscd to do
business in lhe state insuring such applicant in the amount of not less than one million dollas
($1,000,000).
STJBMITTALS:
ln addition to this application form the following must be submitted:
.,.
fZ mn*t pee plus Extended Hour Fee if Appticable
/
[7lCertifi cate of Insurance
,/
E[Uquor ficense Manager Application Form
7ltrlsse-lf premises not beneficially owned by Applicant
,/
lJl'p.of of .ompletion of the tllinois Dcpartnent of Alcohot and Substance Program by all
facility maoagers and employecs as is necessary.
LTQUOR LTCENSE APPLICATTON 05.12 P.Er 7 of9
VILLAGE OF OAK BR@K
Cl|rllotE K Plurr, villtc Clrr|(
1200 Olt Brcot R.rd
Od Bmo& lllinoi! 6052!-2255
(530) 368.5035 Fu (630) 36t-50r7
kvoDld.o@oll bmol(or8
@.oof of .ompletion of atten&nce by all facility managets and employees as is necessary
of a Alcohol Awartness Training Program conducted by the Oak Brook Police
Departnent.
Inldel Appllcantr Dutt rlro provide:
Elpr*f of ownership of premises (e.g. titte report)
| / lftoo. ptan, as required for any premises to be licensed for sale of alcoholic liquor for
consumption on the premises, drawn to scale, and with sufficient &tail to depict tlpcs of
seating location ofbars aod other design features. (Submit twelve (12) copies ofFloor
Plan and Menu.)
fZtornpt.,"a fingerprint cards for each Corporate Officer, General Manager and Liquor Manager
dr*ror"rliquor handling training manual describing the specific procedures of the
applicant to monitor operations to insure no incidences ofunderage drinking.
Applicant undcrstands and agrees that additional iaformEtion cnd material may be required during the
processing of this application telated to applicant's qualificrtions, the information provided herein,
including attachments, and the class of license involved. Applicant agxees to provide such additional
information and materiel and that failurc to do so may delay the procesing of this application or result
in its denial.
Applicant understan& that no liquor license shall be issued to any person:
(a) for premises upon which thearical or othcr live pcrformanccs wbicb include the types of conduct
enumerated in Section 3-55 of Chapter 3 of The Oak Brook Village Codc. Tbis prohibition includes,
but is not limited to, any enterEinmeDt, fashion show or othcr pressntation which rnay include any
person in a nude or semi-nude state, inoludiog, but not limitcd to, ssrvsrs, hosts, hostesses, &ncers,
singers, models or other performance artists, or role playing interactions'
(b) for thc sale at retail of any alcoholic tiquor within one hundred (100) feet of any church, school,
hospital, home for the aged or indigeot persons or for vctcrans, their spouses or childrcn or any
military or naval stations.
(c) for premises upon which a men's or women's club is located.
In the event Applicant is made awarc that any information or document submitted, as part of this
application process is inaccurate or incomplete, Applicant agrees to immediately noti$ the Village and
provide appropriate corrections. Applicant uderstands and agrees to provide such additiooEl
information and material, and thar failure to do so may delay the processing of ihis application or tesult
in its dcnial.
LTQUOR LTCENSE APPLICATION 05- | 2 Pe3c t of 9
VILTAOE OF OAl( BROOK
Ch! ort! K. Frus, VillTG ck
1200 O.t Bmot Rnrd
O!} Boolq lllhoi! 5052r.2255
(630) 15[.50!6 r.r (630] 168-5037
tvorlrtnt@o!t-bftol-o.t
ATTESTATIONS:
l, 6 A1t t p >*p I l< o F" , the -0l{U-26-of the above licensee, hereby certi$ under oath,
that the foregoing application is tnre and correct and all information previously submitted on the original
application, including the floor plan, has not changed. I further understand that any incorr€st or fraudulent
ststemcnt made in this application constitut€s glounds for immediate suspension and/or revocation of ttre liquor
license herein sought.
The undersigned, does fidher state as follows:
That the uodersigned is empowered to prepare and sign this application on behalf ofthe applicant.
That the undersigned has reviewed this application, and all attachments and submittals, and that the information
contained herein is iue and accurate.
That the undersigne4 on behalfofthe Applican! acknowledges end a$ees that a false ststement koowingly
made in this application shall bar the Appticant from further consideration and the application shall be denied.
That the undersigned is not disqualified to receive a liquor license by rcason ofany matter or thing contained in
the laws of this state, or the ordinances ofthe Village.
That ttre undersigned will not violate any ofthe laws ofthe State of lllinois, or ofthe United States, including but
not limited to the Americans With Disabilities Act, or Eny ordinances of the Village in the conduct of lhc
applicant's place of business.
APPLICAN「
BY:
Signsture
Print Name o/H tt.\ -"-rr\ lk/' pa
Title rt u sr yrz- -
LIQUOR LTCENSE APPLICATTON 0S12 Psgc 9 of9
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1200 0ak Br∞ kR●●dO●kO,00k,:L61523
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ACOR0 25(2016703)
MultiCover@ - Without Medical Payments - CG 71 93 0l 14
Policy Amendrnen(s) Commcrcial General Uability Coverage Form
Your Commcrcial General Liability Coverage Form is
reviscd as follows:
l. Broedcacd Nenrcd lmrcd
A. SECTION II - WHO IS AN INSURED,
itcm 3.. is dclcted and replaced by rhc follow-
in8,
occurred befott you acquircd or
fonrrd the organizarbn; utd
(3) Coverage B does not apply lo per-
sm.l rnd advertiirg hlrry arising
out of an offense committcd bcfore
you acquircd or formcd thc organ-
ization.
B. SIICTION II - WIIO lS AN INSLJRED, the
last paragnph, is dcleted and replaced by thc
following:
No pason or organizarion is an insured with
Espccl to ihe condua of any cur€nt or Pasl
partncrship, joint vcnture, or tiraited liabi[ty
compaly fha is nol shown as a Namcd ln-
sured in the Dcclarations. However, this docs
not apply ro a limitcd liability cornpany that
meets dl of the condithns in Scction Il -
Who Is An Insurtd, item 3., above.
Adddonrl Incurcd
If an Additiond lnsurcd endoncrncnt is aruched
to thh policy that specifpdly names a pcrson ot
organization as an additiorul insured, thcn this
Seaion 2. Additiond lnsured docs not apply to
such pcrron or organization.
SECTION Il - WHO IS AN INSURED, sub-
section 2.e., is added as follows:
e. Any pcrson or orgrnization is includcd as an
additbnal insurd, but only to the ertcnt snch
pcnrln or orgrnization is lcgally obligatcd to
pay for bodily hitryt FoFty drn4c or
pcrsonJ rrd dvcrtiring i{ury caused by yotu
acts or omissions. With respect lo thc insur'
ancc alfordcd to such additbnal insu,rcd, all
of thc following additional provisions apply:
3. Any organizetion thar you own at the
inccption of this policy, or newly acquire
or form during the policy period, and
over which you maintain dudng thc pol-
icy pcriod majority owncrship or rnaior.
ily intercst, will qualify as a Named
Insured if:
a. Then: is no othcr similar insurance
availablc to that organization; and
b. The first Named Insured shown in
the Dcclaratbns has the rtsponsi-
bility of placing insurance for rhar 2.
organizarioq and
c. That organization is incorporated or
organizcd undcr thc lrrws of the
Unitcd States of Amcrica
llowevcr:
(l) Coverage under this provision 3 is
atrordcd only until the next occw-
ring annul anniversary of the bc.
ginning of lhc policy pcriod shown
in thc Dcclarations, or lhe cnd of the
polby pcriod, whichevcr is earlier;
and
(2) Coverage A does not apply to bodily
lniury or pmpcrty drrregc that
Thir Form murt be attrlred ro ChrnS,c Etdorcement whcn irrucd sftst thc Policy is r}titl€n.
One o[the Frltln'r Fud lnsrurr Coofaicr0 ls neracd in thc Polky
cE?r93 l-t{
Cogprjtrt 20f 3, Frrcmrn'r FLud lrBlrrncc C-onprny, Novro' CA' All nOB lltcru4
Imlurtcr cogpjtrtod tnltarr, of lnsr.nca Scntcas Otlicq ltr., ulh lL Fruaaon.
&(L
Page I of7
(2)
You h.ve agEed in r aritlea h$rrd
cGarIa lhal such pcnon or organization
be addcd as an addirional insurcd un&r
rhis poliry;
Thc bodlly Lirry, poperty &m:gc or
pcrud rnd rdvcrliinS hlory for which
said pcrson or organizrtion is lcgally ob'
ligtcd to pay occur subscqulnt b thc
€rccution of such hnlrGd ccatrca;
Thc most rrc will pay is thc lcsscr of
cithcr lhc amou of insurancc availablc
urdcr rhc applicablc Limits of lrsurancc
shown in thc Dcclararions or thc limits
of insurance rcquircd by rhc Lrrlred
csrlr.at;
Thc insurancc a.froded ro such eddition l
insured only applics io thc .xtcnl Per
miftd by bw;
Such person or organization is an addi'
rional irsund only witb r€spccl to:
(a) Thcir ow'nctship, ,Dainlcnance, or
usr of thal patr of $c pttmises, or
land. owncd by, rnrcd lo, or lBascd
to you, crcspt such Frson or or'
ganization is not an inswed with n'
spcct lo sttuctural alctations, new
construclion or dcmolhion opcr-
arions pcrfonrrd by or on b.half of
such pctson or orEanizalbn;
(b) Yow ongoing opcralions pctformcd
for that insuredl
(c) Thcir fmaacial contol of you, cr-
cept such peBon or organizarion is
trot en insutrd wilh rlslr€ct lo slruc-
tural allcralions, new construclion
or dcrno[tion opaalions performcd
by or on bchalf of such pcnotr or
organization;
(d) Thc maiDrcnance, oper.tbn o, use
by you of cquipmcot h.rcd to you
by such perrcn or organiarion;
(r) OFr&tio pcrformcd by you or on
your behalf and fot which a slatc or
polirical subdivision has issucd a
pdnir, provided such opcrations arc
not pcrfonmd for such srarc or pol-
itical zubdivision, and ar nol
includcd within the protc'ls.cmr
phtGd oFrrbm hzz.rd; ot
CC7193 1‐:`
嵩露嘲:」訥鯉L留 響:出 篤翻 継離‰h営 認闘
「`(D Thcn liabilhy as a granlor of a fran-
chise !o you.
(6) This insurance docs nol apply to bodily
lnirry, poperty dem4c, pncd ed
rdvctifug irhry, occrrrcrcc or olfensc:
(a) Which ratcs placc at a Particular
preoiscs aftcr you ccasc to bc a
rcmnt of thsi prrrailcai
(b) Which talcs phcc after dl work, in'
cluding ,nalcrials, parrs or equip
ment fumishcd in mnnecrion with
such work to bc performed by or on
bchatr of thc additionel insutld .t
th€ silc of thc covcrtd operations,
has becn completcd;
(c) Whhh talcs phcr aftcr thal pottion
of ,qr wct out of which l}r injury
or daraagp atilcs has been Pur io iti
intendcd usc by any othcr pcrson or
or8anizrtion othcr lhen anolhcr
conlr&tor or subcontrsclor entasEd
in prforming opcralions for a prin-
cipe! as part of thc samc Proiecr; or
(d) Which tak6 pLce rfter thc crPira'
tion of any Equipment lcasc to
which (4)(d) abovc apptcs;
(7) Wilh EspcEt lo archilccis, cnginecrs or
lurvcyo,s, oowr.Sc doca noi epPly to
bodfy Uwy, propcrty denegs or pcr-
sanl ,rd rdntrtiing lniury arising out
of thc rcndcring or faiture to rtn&r any
pofcrsional rcnrices by or for you, in'
cludiry:
(a) Thc ptprring, app,roving, or failing
lo ptlprt€ ot approvc, ,D.Ps, shoP
drawings, opinbns, Epotls, survcysl
frcld ordcrs, changc ot&rs, or draw-
ings and spccifrcarionq or
(b) Supcwisory, inspcclion, archilcc-
lural, or enginccring scniccs.
Thcsc cxclusions apply cven if rhe claims atainst
any insurcd allcgr aegligcr,cc or othcr wrongdoing
in thc upervision, hiring, cmploymeor, fainiru
or monitoring of orbcrs by rhar insurcd, if thc
ocrnrccc. which causcd thc bodly l{rry or
propcrly demrgc, or thc oficnsc $,hich caurd thc
paroJ a dvcrlii!8 hirry, hvolvcd the
(3)
(4)
Par 2 of7
Corporate Nュ mc
Business Nュ me:
Est8bliShment N■me:
Street Address
VILLACE OFCIAK BR00K
‐by Von価 ,Admh A"
1200 03L Bに 応k Rool
O■kBD●L叫
`23‐"SS(630)368`036F‐1630),68‐5037
r掏 _ ■―′
「
″r ′に
一
3g ′″L `″′十= ι″ヾ― _Phone#: l:4)WliZE_
Applicent
Name:
Home
Address:
e-mail (wk) n^n,Ltulrc>P rSct tyo.am
Date ofB面:City/State,Zわ Piace ofBin
“
Drivers License #:
Posi6on held with above n3med business:
Ed trNo Are ),ou a citizen of thc Unircd Sates?tr Yes E6- fue you a Naturalized Citizen?
Ifyou are a naturalized citizen give date and city of naturalization: .
C●″詢磁た力r●″′のν
“
″ゴ″働たりyO“
“
″
“
mra堕
tr Yes [|(o Do you possess a cunent Federal wagering and gaming device stamp?
(l{yes, provide detoils on r*ene side)
Have you cver been convicted of a violation of any Federal or State law concaning the
manufacture, possession or sale of alcoholic liquor, or forfeited their bond for failure to appear
in court to ansrrer charges for any such violation?
llfyes, provide dale, offense, jurisdiction ond case number on revene side)
Have you wcr been convicted ofa gambling offense in violation ofSection 2&3 ofthe
Criminal Code ofttre Statc of Illinois (720 ILCS 5.2&l' ct seq.), as heretoforc or hereafter
ameoded, or as proson'bed by a statute replaced by any of the aforesaid statutory provisions?
(Uyel proviile date, offense, jurisdiction aad case number on r*erse side)
□Yes□稲
□Yes
n Yes Ef-(o Have you ever been convicted ofa fclon/
:11 [チ !》 II:I∥][1憲 ∥11lIIingthekeeper。
10r、keepingl a houSe ofill fame?
ndering or o由にrc●me ormlsdelneanoropposed to public
dccencY and moraliqi?
LTQUOR LTCENSE MANAGEn APPLICATTON IORM 0tt2l!
MANAGER APPLlCAT10N
h8.Iof2
VILI.AGE OF OAK BN,OON
Krttry Vorschcn, Adtnh Ar,l
1200 (hl Bmo& Xo.d
Ort B.mh nunoir 60523.225,
(610) 36t-r016 Fu (5r0) l5E-r037
kvonachen@ook{rookorg
E Y*s E(o Have you evcr been convictd of I drug-related offense?
E v", ffio
(fyes, proiile date, ofense, jurisdiction and case number on reverce side)
Have you pled guilty to or were you wer bean convicted of driving undet the influence, Class
A misdemeanor?
Ifyes, indicate on reverse side date of guilty plea or dale o! conviction and if suspension given,
date of completion of suspension.
Have you succcssfully completed a Statelic€nsed alcohol seller/sewer education program?
Ifyes, please provide a cory of the Certiicate of ComPletion. If no, please conlact the lllinois
Liquor Control Comrnission to inquire about lraining.
es ENo
Liquor Handling Experience - Please provide name and ad&ess of any otlrer liquor establishment in which you
have been employed or o*ned an interest.
I on oath state that I will not violate any ofthe ordinances ofthe Village of Oak Brook orthe laws of ttle State of
Illinois or the United States of America in the operation described herein, drat I have read
and understand the Oak Brook liquor contro
e
LIQUOR LICENSE MANAGER APPLICATION FORM O8I2II lss. 2 of 2
VIMGE OFOAK BR00K
粕 thy V●●●=b叫 ん
“
m AⅢ
:21XI Cl■B●●kR●nd
Oak BIooL lllin●13605232235
1630)363‐5036F“16]0)368603,
LiQUOR LICENSE
MANAGER APPLiCAT:ON
Corporate Name:
Busluesr Name:
Estebllshment Nome:
Steet Address
■Hξ ~ Tオ 鷲LFオ f こκ ttj=
t 55 OtltezoaK k' J rED<Phone#: (3, tL) lsE tc.Lc
Phone #:Appllcrnt
Nome:
Home
Address:
{LtzrfiE-t-- fvlaLtns.,J e-mail (w .L^t:rca^ ?o.rrt
Date ofB抽出
City/State,Zip Pla∝ofBir雌
Drivers License #
Position held wttth above mmed bushess: ――/t ん4-″′萬なこ
ぶies□No Areyoua dtt oFtt Udted Su∝? □Yes□M ArepuaNatu劇 セ
“
Gi御?If you are a naturalized citi*n give dale and city of nauralization:
Court in which (or law under which) you were noturalized.
E Yes tr(o Do 1,ou possess a curent Federal wagering and gaming device stamp?
□Y“
□Y∝ぶo (lfyes, provide deails on reverse side)
Have you ever been convicted ofa violation ofany Fedeml ot State law conceming the
manufacture, possession or sale ofalcobolic liquor, or forfeited their bond for failure to appear
in court to uswer charges for any such violation?
(Ifyes, provide date, offense, jurisdiction and case number on reverce slde)
Have you ever been oonvicted of a gambling offense in violation of Section 28J of tre
Criminal Code of the State of inois (720 ILCS 5.28-1, et seq.), as hcrttofore or bcreafter
amended, or as prosctibcd by a statute replaoed by aoy ofthe afor€ssid sEhttory provisions?
(Ifyes, proiile dale, ofense, jurisdiction and case number on revene side)
Have you ever been coovicted ofa felony?
Have you ever bean convicted ofbeing tbe keeper of, or is keeping, a house of ill fame?
Have you wer been convicted of pandering or other crime or misdemeanor opposed to public
decancy and morality4
LIQUOR LiCENSE MANACER APPLCATm FORM OB121〕PsIc I of2
E Yes
□Yes□く
〆es□No
ⅥLLACC OF OAK BR00κ
●thy Vmlachtt Admh A3"
12∞●lk B●●L Rood
O止 bmoL m珈 is 60523‐2るS
(30)368‐5036 Fu 1630)363‐S037
kvonachen@。ak brooた org
Have you ever bean convicted of a drug-related offense?
(Ifyes, provide date, ofense, jurisdiction and case number on r*erse side)
Have you pled guilty to or werc you ever been convioted of driving under dre influence, Class
A midemeanor?
Ifyes, indicate on rev*se side ilate of guilty plea or date of conviction and if suspension given,
date of completion oJ suspension,
Have you successfully complcted a State-licensed alcohol seller/server education program?
Ifyes, please provide a copy ofthe Certiticate of Conpletion lfno, please contact the lllinois
Liquor Contol Commission lo inquire about training.
Liquor Handling Expcrience - Please provide name and address ofany other liquor establishment in which you
have bean emplolrd or owned an interest,
I on oath state that I will not violate any ofthe ordinances ofthe Village ofOak Brook or the laws ofthe State of
Illinois or thc United States of America in the operation ofthe place ofbusiness described herein, that I have read
and understand the Oak Brook liquor contml ordinances 8nd that the statements herein sre true snd corEct.
L:QUOR LiCENSE―ACER APPLICAT:ON FORM 081213 Prir 2 of2
EXHIB:TA
FL00R PLAN OF PREMiSES
Depicted above is the first floor of the Master Leased Premises. The portion of the Premises
located on the first floor of the Master Leased Premises, outlined with a dashed line as the
"Licensed Premises" above, consists of the Restaurant Outdoor Dining Area, Seasonal Patio
Railing and Planters, Restaurant lndoor Dining Area and Restaurant Kitchen.
ExhibL A1SLLG4824‐9843‐442412
ヨ庁詞
I・ MLa疑 調0開 鯉巌響%七 ポ彗モ,| | |摯 | |
“
鶴醍唾鯉轟馳g箭 3 ~輻 曖慟僣鰤騎饂町配r
i辮 日自為麟翼日ヒLll,s, l l
Depicted above is the second floor of the Master Leased Premises. The portion of the Premises
located on the second floor of the Master Leased Premises, outlined with a dashed line above,
consists of the Restaurant Outdoor Dining Area and the Accessory Equipment Area.
Exhibl A2SLLG4824‐9843-442412
ヽ ヽ ゝ ゝ_ヽ ■
言III=■言
s,$$ti*'1 :: ":o
rtp' n,oo
Elizabeth Tomlinson
has oOnnpieted
∥linois BASSET A:cohol Se∥e卜 server
由■LL C°
m∥市nh"o6/24r20,
lilinois BASSET On口 Premise
SELLERノ SERVER CERTIFiCAT10N
T口 inee NaEne:MyrOn Markewycz
Date of Oompletion:0570172017
Learn2Setve Sel lerlSeruer counse-
certify that the above named person
successfully completed an approved
School Name:
360trainlng.com dba Learn2Serve
This course provldcs neccssarY
knowledge end tedrnlque; for the
responsiHe servlnB of akohol.
DaVid
ZadikofF
Manager
¨637 Kincad
…
H19hiand Park
□園国|IL
::::::ヨ1コ 1 60035
‐1695‐0289
10′ 10′1950
L35411047
4/19/2017
4/6′2017
4′19/2017
Note lSP:
Note FB:
……
… …
￢VnNVШ ヨЭVuヨ Aヨ 日
olqE■eЧ 上
SERV:NG ALCOHOL RESPONSIBLY
The Table at Crate will always be a responoible member of tha community, which means, in part, serving
alcohol responsibly. We uphold th6se principlas nol iust becau6e they are lhe law, but al8o because it is
the right thing to do.
We are also committed to the salety of our guesls. As a lurihor means ol Promoling responsible alcohol
managemenl and providing incBntiv€s lor lhose tunctioning as "designaled driver6," we will provide any
designaled driver wiih lree coffee, soda and/or iced lea upon requ6st. The decision lo reluse alcohol
s€McE is madg by managgment and, once made, is final.
We expect every team member lo do his or her parl in complying wilh thEse provisions, Plaase undelsiand
that il you violate any workplace policles or locausiala/tedBral laws regarding the selice or oonsumption
ol alcohol, you will be subject to appropdate disciplin€, including and up to lermination,
ALCOHOL AWARENESS
Treallng our gu6st6 as though they are guests in our home means seruing them with grace, olforing quality
lood and beverage, and onsuring their salistaction with thE entire dining experience, lt also means
exercising restraint and common sense when it comes to seMng alcoholic beverages, We musl nol allow
our guests to sndanger themselves or olheG by over indulging in alcohol. We must maintain a genuine
concBrned lor their welfarc, not only as guesls, but as human beings.
ln order to carry out this philosophy, our management team is commitled to managing a rcsponsible liquor
operation. Each team member must lhoroughly carry out these pdnciples though individual iob behavior
and perlormance. Though we are primarily a lood establishment, seMng alcohol is a pari ol our business.
It is our iob lo be awere ol the laws concerning alcohol consumplion and lhe potential ProblemE.
PHYSTOLOGICAL AND PSYCHOLOGICAL EFFECTS OF ALCOHOL
Alcohol aftecls the central nen out syslem, ptimarily thB btain. lt acl6 as a depressanl and causss
dEtErioration ol iudgment and self.conlrol, loss ol coordination, and impaired vhion and hearing. Euphoria
- that teeling ol welFbeing cannot be measured ln qua Aativ€ lerms - causes drinkeE to see a rosier world
and inhiblls a driver lrom clearly viewlng his surroundings.
Alcohol rEmoves inhibitions resulting in a delerioration in ones sBn6e ol caution and normal testraint. An
individual under the inlluence becomes a sarety risk taking chances he/she would normally bypass il they
were alcohol frBa. Alcohol atfects vision and hearing. Wiih rogard to vision, aculty doterioralos - similar to
drtuing ',vith sunglasses in twllight or darkness. Eye coordinalion and side vi6ion may also be allccted.
FACTS ABOUT ALCOHOL AND THE INTOXICATED GUEST
. Alcohol by definition is a food and a drug
o The BAC (Blood Alcohol Contenl) ol legal intoxicalion is 0'08 in lllinols
. The liver can deioxify 7. oz ol alcohol per hour
. Aloohol depressss the central nenous syElem
r one drink is equal lo 1 1/4oz ol 80 prool liquor, 12 oz ol be6r, or 4 oz ol wine
Prope″o「No-Oattr●0“LLC
Revised γ15/2019
Beverage Menual - 1
th.i.bh
FACTORS THAT AFFECT THE ABSORPTION RATE OF ALCOHOL
. Rate ol drinking (how many drinks per hour)
. Strength ot drink. SizB, weight, height, and sex of guesl
. Medications ot drugs. Food intake
. Mood
RECOGNIZING THE STAGES OF INTOXICATION
1. Ralsxed lnhibiiions - the guesl i6: lalkative, convivial, relaxed, comlorlable, happy, loud, mood
swings.
2. lmpaircd Judgment - th8 guest is: louder and more lalkative, overly friendly, displaying
inappropriale behavior, drinking faster, ordering doubles, complaining aboul drinks getling weaker
and slow service, argumentative, mean, and obnoxious, buying rounds ot drinks lor slrangers,
making poor decisions.
3. Slowgd Reaction Time - the guest is: losing train ol thought, sluning speech and has blurry ey6s,
slowing hand movemBnts, lighting more than onc cigarette at the sams lime, l€tting cigarette bum
without smoking it.
4. Lo6s Of Motor Coordination - lhe guest is: loslng balance, lalling, stumbling, dlowsy, sloppy,
slumping posture, spilling drinks, unabto to pick up change.
ETIOUETTE & THE INTOXICATED GUEST
lf you suspect that a guest is near intoxicalion, you can couni the number ol drinks th6y have had (which is
easily obtained through the us€ of charge cards). You should also talk to your guosts and look ,or the signs
mentioned abov€. ll you leel a guest exhibiis lhe behavioral cues of inloxication, IMMEDIATELY inlorm a
Manager. Tell the Manager in the sequential ord6r the behavioral cuBs noticed. lt is the Managers'
responsibility to "cul oft' an inloxicated guest, Do NOT attempt to "cul oll' a guesl. ll a guest appaars to be
intoxicaled we will iak6 lhe lollowing sleps to ensure his/hel salely:
. OrlBrlhe guest cotfee and somelhing to eat (lattyorhigh protein loods willabsorb some lhe alcohol
- bread, Iried ,oods, etc.)
r Politely lind oui how the guest plans to travel to hivher next deslination - a lriend, driving, a cab
. lnquire: 'Are you stalng at a hotel? I can arrange lor a cab when you are ready to leave."
. ll the guest does nol have a ride, a cab should be called
. ll the guest reruses our suggestions and chooses lo drive, we will neBd to involve lhe police
. ll a guest becomes abusive, bellig€rent, or rude, immsdialely notily the Manager.
. The decislon lo reluse alcohol ssrvica is made by management and, once mad6, is tinal.
LIOUOR LAWS
Each state, rather than the lederal govemment, controls and govems liquor llc€nses. Each state has
difler€nt regulations, rules and statules. Regardless ol the diflerences, every state will have lhese lwo rul6s
in common:o lt is illegal to 6eNe or sell to someone under the age ol 21
. lt is illegal to servE or sBll to someone who is visually intoxicaled
Prope●OflVO‐Oaょ br●●
`LLCRevted 3/14/2019
Beverage Manual - 2
fi!lllL
Please al6o know thet as a seller or server of alcohol, you may face climinal charges if you braak state,
county or municipal alcohol laws. The consequencBs o, these violations can b€ setious. Depending on the
stata in which you work, you could b€ plscsd on probation, lined or even given iail time.
Your civil liability as a seller or server of alcohol means that you can be held responsible lor paymenl ol
damago8 in additaon to criminal charges. During any civil lawsuit, the court will look at the actions you look
at the time ol the incident in question - did you check your guest's id? Did you 6toP ssrving becausB the
guest was becoming intoxicaled? The "atmosphere' ol the restauranl will also be queslionEd. So it is vitally
important that you leam how lo serve alcohol responsible and be awars ol and consislent with your
applicalion ol knowledge - for your protectlon bul also lor the protection ol out guests and the comPany.
Prope″o「 lV●。(■力br●Oκ ιLC
Revised 3/14/2019
Bevorage Manual - 3
BEER 101
8€6r is lhe world's old€st and mosl widely consumed alcoholic beverage and ths third most popular overall
atler water and tea. Beer is produced by the brewing and lermentalion ol slarches, mainly derivod from
cereal grains. The most common bBlng malted barley, although wheat, maize, corn, and rice are also widely
used. The basicE of brewlng beer are shared across national and cultural boundaries.
HISTORY OF BREWING. BEer is the world's oldest and most popular alcoholic beverage
o Ov6r 35 billion gallons a year are produced world wide
. Hislorical data suggBsis that lhg lirst besrs wer€ produced prior to 10,000 BC'.. (Pradating wine
production by over 4000 ycars)
o Between 10,000 and 6000 BC, bear became a vital parl o, human civilization, and by 6000
BC beer had become a daily parl o, lile in Samaria and Babylonia
o The discovery of a painted clay vessel showing 2 women drinking beet was dated to pre
4000 Bc
. Besr was lhe daily bread ol early human civilization. not just a bBverage ol leisure
o Any negative views loward alcohol are an entirely modern concepl
. Many historlans iheorize that the developmont ot settled civilizations was a direcl result of th€
desire for consistent supplies ol beer
o The Saxons, Cells, Nordic and German tribes brewed and drank ales, and many hisiorians
bElieva the move lrom nomadic tribes to village lile was in order to cultivale grain tor
brewing beer
. Pairing lood and beer was a natural parl of everyday life, and it continuously developed into a
sophisticaled ot ering... as cuisine improved so did beer
r Women wsre the early brewers of beer even as brewing spread throughout Europe lnlo tha lirst
mlllennia AD, as they were lhe homemskers and bread makors and the primary place for brewing
was in the homB; this posilion is the origin ol the term 'alewile"
. As beer became a more industrial and commerchl producl mBn replaced women as the primary
brewers ol beer
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STYLES
Beer style is a term used to differentiate and categorize beers by various lactors such as color, llavor,
slrength, ingredients, production melhod, recipe, history, or odgin. ln lraditional brewing, water, hops,
badey, and y€ast are the tour main ingrBdienls. Allstyl€s fsllwithin lwo main calegories, Ales and Lagers'
The difference is simply in the yeast end femantation,
[.agar!
Lager yeast is a cool boltom lermenting yeast and aotivates very slowly, The cooler conditions
also inhibit lhe natural produclion ol ester6 and other byproducts, resulting in a "cleaner" tasiing
bBer.
Amcican Adlunct Laget
Lbht bodied, pale, lizzy hgers made popular by the large macro-brewerbs (large
breweries) ol America alt6r prohibition. Low tittemess, thin malts, and moderate alcohol.
Focus is l6ss on llavor and more on mass'ptoduction and consumPllon, cutling llavor and
somBlimes cosls with adluncl cereal grains, like rice and corn.
Amcrlcan Doubld lmperiel Pilsner
Slmilar to a Pilsner in appearance, but expecl a more pronounced malty backbon€ and an
intense bitlerness. Malt llavots lend to be quile swe€t in many oxamples. Alcohol can be
quite aggressivE and lend some spicy notes lo the flavor.
American Palc Lagor
Somelimes rclerred to as "all-malr his calegory of bear relers lo lagers brewed without
cereal adiuncts (mainly rice or corn). Through olten slill yellow and lizzy, these beers will
display a broader deplh ol mall ,lavor and a more complex bilt€rness vs. their adjunct
counlerparts.
Calltomla Common/S,tr'am B'E.r
The Calllomia Common, or Sleam BeEr, is a unique 100o4 AmBrican style lager. ll'6 usually
brewed with a special strain ol lager yeast lhat l^,o]ks botter at watmer temper8tures. This
method dates back to thg lale 1800's in Califomia when refdgeratlon was a great luxury'
The brewers back lhen had lo imptovise to cool the beer down, so shallow lomenteG were
used. So in a way thE lager yeasl was trainBd lo lerment quioker al warm€r tempsratures.
Todays examples aro lighl amber to tawny in color, medium bodied with a malty character.
Mildly lruity with an asserlive hop bitlerness.
Anchor Brewing co. trademarkad th€ lerm 'Steam Beer" and as such all other beers must
be legally rolered to as "Califomia Common'
Llght Lagct
The Light Lager is generally a lighler version of a breweries premium lager, some are lower
in alcohol but all are lower in calories and carbohydrates compared to other beer6. Typically
a high amount o, cerealadiuncts like riqe or corn are used to help lighten thB beer as muoh
as possible. Very low in malt llavor with a light and dry body, The hop characler is low and
should only balance with no signs ol flavor or aroma. Eu.opEan vgrsions are about half the
alcohol (2.5 - 3.5% abv) as their regular beEr yel how more llavor (some use 100% mali)
lhen the American counlerparls, For the most part this style has the least amount ol llavor
than any olher style of beer,
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Alcs
Ale is a type of beer brewed lrom malled barley uslng a lop-fermenting brewers' yaast. This yeast
lermsnls the beer quickly, giving it a sweet, tull bodied and fruily tasle. Most ales contain hops,
which lmpart a bifier herbal llavor that helps to balance the sweetness of the malt and Preserve the
beer.
Amefican Amb.rn.d Ale
Primarily a calch all lor any beer lBss than a Dark Ale in color, ranging trom amber (duh)
to de6p red hews. This style of be6r lends lo locus on lhe malls, but hop charactor can
rilnge lrom low to high. Expect a bahnced beer, with loasted malt characleE and a light
f ruitiness in most examplas. The range can run lrom basic ale, lo American brewer6 rvho
brew laux-Oktobedest style beBrs that are actually ales instead of lagers.
Anerican Pah Ale (APA)
Ol Brilish origin, this etyle is now popular wo dwida and the use ol local ingredients, ol
imporled, produces variances in charactor trom region to rsgion. Generally, expect a god
balance ol malt and hops, Fruity esters and diacetyl can vary trom none to moderals, and
bittemEss can range lrom lightly lloral io pungenl. American vorsions t€nd to be cleaner
and hoppier, while British ten to be more malty, buttar, aromatic and balanced.
Ame can Blonde Ale
More or less a cr€ation lrom the cralt - brewery movemenl, and also reminiscent of the
German style Kolsch. Pale slraw to deep gold lor color. Usually an all malt brew well
allenuated with a lighlly malty palai6. Most have a subdued lruitiness. Hop characler is ol
lhe noble variBty, or similar, leaving I light to medium bitlerness. A balanced beer, light
bodied and sometimas hger like.
Amorican Brcwn Atc
Spawned lrom the English Bmwn Ale, lhE AmBrican verBion can simply use American
ingredients. Many other versions may have additions of collee or nuts. This style also
encompasses 'Dark Alss". The bitterness and hop tlavor has a wide range and lhe alcohol
is not limited to the aveftlge ether.
A metican Doublaltmperh I Sto ut
The American Double Stout gets some ol its inspiration lrom lhe Russian lmperial Stout.
Many of thesB are banel aged, mostly in bourbon^irhisky barrcls, while some are inrused
with cotfee or chocohte. Alcohol ranges vary, bul tend to bE quite big, and bigger than
lraditional Russian lmperial Stouts. Most tend to have cleaner alcohol llavors, higher hop
levels, and more rosidual sweelness. Very full-bodied with rich roasted llavors lar
surpassing normal stouls.
Amorican IPA
The American IPA is a different soul lrom lhe reincamatsd IPA Etyle. More flavorful than
the withering English lPA, color can range lrom very pale goldEn to reddish amber, Hope
are typially American wilh a big heftal and/or citric charaoter, bitterness is hlgh as well.
Moderate to medium bodied with a balanclng malt backbonB.
Amaican Pale Wheat Ala
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ヽ Table
THE
An Ameri€nizsd v€Bion of a Hele Weiz€n, these beers rangs within lhe pale lo golden
range in color. Reminiscenl of a He(e Waizen in appearance, unleEs filtered. Long-lasting
head with a light to modium body, higher carbonation is proper. German Weizen llavors
and aromas o{ banana eslers and clovB-like phenols will not b6found. Most us a subslanlial
percentage of wheat malt. Hop chancter will be low to high but most are modsral€ in
bittemess. There may be Eome fruitiness from al6 ,€rmentation though mosl examples use
of lahly neutral ale yeast, resulting in a clean lem€ntation with little to no diacatyl. Ottan
served with a lemon wedge (popularizad by Americans) lo eith6r cut lhe wheal or yeasl
edge, which many eithor lind to ba a llavorlul snap.,.or an insult and something lhat
damages the bee/s taste and h6ad rstBnlion.
Amcrican Porler
lnsphed lrom the now wavering English Poder, the American Porle, is lhe ingenuous
creation []om that. Thankluly with lols oJ innovation and originality Amedcan brewsrB hava
laken this style to a new lavel. Whether il is highly hopping lhe br€w, using smoked malts,
or adding cotlee or chocolate to compliment tha burnt llavor aseochted with this style.
Some are even barrel aged in Bourbon or whiskey banels. The hop biltemess range is
quite wide but mosi are balanced. Many ar€ iusl easy drinking session porters as well.
Am. cen Slout
lnspirad lorm Engrlish & lrish Stouts, the American Stout is the ingenuous creation ,rom
lhal. Thanklully with lols ol innovalion and odginality American btew€rs have taken this
style to a new level. Whether it is highly hopping thB brew or adding collee or chocolate to
complement thg roasted llavors associat€d with lhi6 style. Soma are even barr€l agBd in
Bourbon orwhiskey barrels. The hop bitlsrness range is quite wide but moEt are balanced.
Many are iusl easy drinking s€ssion Etout6 as wBll.
Amerlcan Strong Alc
Catch all slyle category lor beers from 7.0 perc€nt alcohol by volume and above. Some
may even be as high as 25ol" abv. Characterislics will greatly \rar![ some have similarities
to Barley wines and Old Ales. Barrel aging is ceriainly not out of the queslion.
BREWING PROCESS
The basb ingredienls ol beer are; water, a Etarch source able to b€ fermenled (conv€rted irllo
alcohol), a brewer's yeast to produce the fermenlation, and a lhvoring such as hops. The starch
source in beer provides the lermentable material and is a keyd€teminanl ol the slrangth and rlavor
ol the beer. Malted grains aae the most prevalent sourc€ of starch in the brewing process. Graln is
malted by soaking il in hot water, thl6 procEss also known as mashing allows the grain lo b€gin
germination. By'malting'lh6 grain enzymes are produced lhat convert the starch inlo fermentable
sugars. The getminatsd grain, or malt, is d ad, roasted, or smokd at different times and
lemperatures producing dillarenl colors ol malt. Da*er malts will produce darker beers.
The purpos€ o, brewing ls to conved the starch sourc€ into a sugary liquid called wort, and to
convefl thE wort into the alcoholic bgverage known as beer ln a ,ementation process atlected by
yeast. The wort is boilsd in a copper kettl6, during boiling, water ln the worl eveporates, but the
sugars and other components of the wort r€main; this allows more ellicient use of lhe starch
sources in the beer, Boiling also destroys any remaining enzymes lelt overfrom tha mashing stage.
Yeast is the microorganism thal is responsible lorlhe lermentation of beer. Yeasi metebolizes lhe
sugars that wEre extracled lrom ihB malled grain, which producos alcohol and carbon dioxide,
lurning lhe wort inlo beer. Yeast al6o influences lhe oharacter and lhs lhvor ol beer. Pure yeast is
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usBd in mod6m lermenlation, as opposed to wild or aitborn8 yeasts. Wh€ther lager or ale ysast
was used will dlstinguish the style of beer.
Hops contain sevetal characteristics thal brcwers degire in beer. Hops conttibute a bittemess that
can balance the sweetness ol malt. Hops also add lloral, citrss, and herbal aromas and llavors to
beer. The acidity ol hops can also act a€ a Preservalive. Hops are added during boiling in ord6r to
extracl bitterness, llavot and aroma lrom them. Hops may be added at more than one point during
the boil. The longer the hops are boiled, the more bitlemess they coniribute, but l6ss ol the hoP
llavor and aroma remains in th€ beer.
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COCKTAILS 101
The Table al Crate cocklail program locu8e6 on cocktails which are grounded in a'classic' siyle and use
quality spirits, lresh ingredienls and house made syrups and gamishes to achieve well-balanc8d, hand
cralled drinks.
The menu will leature drinks wtrich are intended lo be apgrilit or pre-dinner in style in that they are dry,
clean, and in some cases herbal with the intention of preparing lhe guest's palates lor dinner. Being a
Bestaurant, most drinks wlll lEature gin or'brown' spirits such es rye, scotch and brandy.
Our bartsnder will be ablB to oxecul€ a variely o[ classic cocktails as well and ws will locuE on consislence
end balanca in 6very drink whch is served. The intention is not to creal€ a classic cocktail bar io round oul
the program of lins lood, wine and service.
A BRIEF HISTORY OF THE AMERICAN COCKTAIL
The lirst written dascriplion on lhe word cooktail wa6 lrom an 18oo New Yort Neu,spaper and described
lhe drink as: Cock tail, lhen in a stimulating liquor, comlE,sed ol spitits ol any kind, 6ugar, watet and bitters
it is vulgp y celled a biltered sling... il made no menlion ol where the word itsell came lrom and although
there are plenty ol thsories not onB of them has been proven trua.
Looking at lhis description ol a cocktail it has similar elements to thB basic make up of Punch, an English
lradilion. For once in America we made something smaller rather lhan bigger. The cocktail conlinued to
dev3lop in the UnitEd Slai€s, originally a brandy drinking colony we moved away from that spirit which was
lavored by the Brilish after lhe revolution, during our slruggle lor independence and need to bulld trade,
rum became thE choice ol American iippl6r. Bul Eoon an Amerioan spiril emerged, rya. This grain grew in
abundance on lhe east coast and became the drinking choice ol the new country.
Th6 golden ag€ oI cocktails in the United States wes ebout 1870 to 1910, this was when the craft was really
a cralt and line barmen developed and perlected recipes and evenl prinled cocktail books.
The Tempsranca movemenl grew beyond lts orlginal scope and in 1919 Prohibition banned the production
and sale ol alcohol in the US. Serious bartendors had to either close shop and change profession or head
to Europe or Cuba and sell to thlrsty visiling Americans. Atter the repeal of Prohlbillon in 1933, bartender
could again take up shop, thg only problem being lhey had not done so in 13 years. They had not tlained
appr6ntic6s, quality liquor had not been produced in the US, and it would take )/ears lo pick up the piece6.
With WWll soldiBrs reluming lrom the Pacilic thealEr, th6y broughl back with them a craz6 lor all things
Polynesian which helped to build on th6 tiki cocklail movement which had starled in the 1930s by Don lhs
Beachcomber and Trader Vic (both working independantly and competilively). Tikis complex and powerlul
drinks made with lresh juices helped to keep the intorest in cocktails aliv€.
But alas, lh6 US slipped into lhe dark ages ol drinking, the 1970s to 1990s. Drinks wer6 6lung and pounded,
synthetic syrups became popular, soda came oul llat trom a gun, and bartendgrs were iust anyon€ pouring
something lnlo a glass.
ln 1986 The Rainbow Room op€n€d in New York with Oal€ Degrofl at lhe helm. lt was a pogram that
broughl back lresh juices and classic cocklails. Although it gained maior attention and popularity, it would
still take yeers for a maior movement to happen. Major American cities wilh morg o[ a European inlluence
such as New York, San Franoisco and New Orleans were firsl to embracs the cocktail revolulion.
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And the revolutl●n is nothing more than provlding a customer a good,bttlanced drink wnh iresh ingredients
ln Chica9o.the city sti∥continues to gFCIW in the movement and has stru991ed rnoFe than other cilies to 9ain
grounds in the revo:ution.
SP:RIT CATEGOR:ES
Brandy
Brandy, like whiskey, is a broad category. Brandy is a distilled wine, with the wine being made lrom
lruit such as grapes, apples, pears or benies.
Brandy is derived lrom the Dutch word brandewijn (burnt-wine). ln an ellort to reduce weight on
thek ships, the Dutch reduced lheir wines with the idea ol roconstituting them when they reached
lheir linal destination. They round the r€duced wine lo bB very pleasing and a cat€gory was bom.
Cognac
Produced in lhe Cognac ragion in France just norlh ol Bordeaux, the region is dislinguished by
limestone and divided into six crus based on soil type whictr in-turn rellects the quality o, the wine.
The top ihree crus are Grande Champagne, Pelit8 Champagne, and Borderies. Cognac is made
primarily lrom the Ungi Blance along t/vih Columbad and Folle Blanche. The wine is distilled twice
in alembic copper stills then aged lor a numbs ol years with age slatemenls rellected as: VS
(youngBsl wine is 2.5 yrs), VSOP (youngest wine is 4 yrs) and XO (the youngest wine is 6 y€ars).
Amagnac
Prcduced South of Bordaaux in tha Gascony region of Frarre, Armagnac is highly regardgd by the
French with a long history. Armagnac is deeper, richer, more hagrant and robusl than Cognaca
and lhis is due to the wider variely ol grapes lhat can make uP Amagnac. Armagnac is oltsn
distilled only oncB, as opposed to Cognacs double distillation, and lhis helps to conttibute to a bold,
edgier llavor.
Celvados
Produc6d in the Normandy region ol Norlhem Franc€, Calvados is made lrom apple wine while
pBars sometimes make il into lhe mix as wBll.
Plsco
A South American grape brandy predominantly made in Peru and Chile, each country haa ils own
laws with regards to vati€tals, production and aging. Peruvian Pisco ls typically regarded as the
bstter although Chile is now producing 6ome fine examples.
Gin
The easiesl way to think o( gin, if you must, is the original llavored vodka. Gin starts ils lile as a
fairly neulral taEting sphit distillcd, usually, in a column still lrom one or more grains such as whsat.
From there, llavoring agents such as cilrus, flowers, herbs, roots, leas, spices and other botanicals
ol which the iuniper berry is predominant, are added lo the base spirit and left lo infus€. The inlussd
spirit is onca again distilled this time using an alBmbic, or pot, still.
The juniper berry - which is technically the fEmale cono ol the juniper phnt - has long been
believed, both corectly and incorrectly, to aid in a number of bodily lunotions such as il6 usE as a
diuretic, the cure stomach ailments, and even as a lorm ol female contraceptive. ll has been used
in ancient and modem European countries as an accsnl to tood dishes, particularly gams and fowl.
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The Dulch, being greal dislillBrs as well as sailors and traders, had an abundance ol h8rbs and
bolanicals coming into iheir porls.
They soon dev€lopgd and dislilled what became known as Genver, derived lrom the DutDh word
tor Juniper. English lroops lighting in lhe area discovered this "Outch Gouraga" which their
opponents would consume belore battle and brought a lew snorls back home. Early atlempts to
repllcale Genever in England were aided when William ol Orang€ arrived in England lo take up
posilion on the thrown as William lll, and encourage the production of local grain spirils or more
conectly discourage the import of brandy made by lhe French across lhe channel.
Th6 G€nBvsr, shonened to "gin' as lhe English lack ol distillation skills is only match by thek skill
{or pronouncing loreign words, was exlrBm€ly crude and downdght bad, To mask the otf-noles ol
gin, sugar was liberally added to lhe spirit, crealing a cloying drink known as Old Tom. Gin
production and consumption ran ,ampant in lhe streets ol London. These Gin Alleys were lhe doom
ol many ol London's low6r class rvho consumed gin at lhe rate ol 14 gallons per ycar per ever man,
woman and child. A series ol movemenls, including the ,ailed Gin Act, self-regulation by distillers,
higher prices, a structure system forliquor salgs, and better distillation lechniques gradually brought
drinker and gin out ol the prevorbal gutler. England began to product whal became known as
London Dry Gin, a mor€ rEfined and st e which did not require sweEtening (the dry meaning nol
sweet).
Furlhersouth in the port{own ot Plymouth. a slyle ol gin approprialely named Plymoulh developed.
Noled lor its sotter lloral llavor, this gin became popular eround the world as it was the otlicial gin
of the Britlsh Royal Navy and so was transpofl€d to ports around the world lo quench the lhhst ol
lhe royal olficers. Today there is only ona producer of Plynouth style gin, egain appropriately
named Plymoulh
A new styla ol gin has emerged in lhe last lew years, unclaEsilied it i6 oftan ]elerred to as "weslem
styla." These are lower in juniper and aimed more lor vodka consumers who are looking lor mole
flavor.
Llqueurs
Another broad calegory, these ars simply sweotened aromalized spirits. A proprielery blend of
h6rbs, spico6, llowels, roots and olher botrnbals are steep inlo an over-prcol spirit and then a
certain percentage of sugar or oth6r swgetener such as honey b added. Crsam can also be added.
Rum
Rum is a sugar tased distillate which is produced mainly in lhe Americas. Wilh so many dillerent
countries and regions producing rum, lhe laws and flavorproliles from each region cen vary greatly.
The distillation ol rum probably began soon altar lhe planting ol sugar cane in lha Cadbbean.
Som8one noliced that all the left-over molasses from sugar produclion fermented into alcohol and
it was not long belore it was distilled inlo concanlrated alcohol. Early lorms ol rum were crudely
produced and rough around the edges, eaming il tho nam6 'kill-devil." A lavorito of sailors and
piralBs, th€ spirit sailed with them on thair joumsys lhrough lhe Amsricans, which helped lo spread
its popularity.
Flum was a maior commodity in trade routes between lhe colonies. Medlord, Massachusetls first
refined soms of the better rums belore distillation improved in the Caribbean with large supplies
coming lrom Barbados, Jamaica, Marlinique, Cuba, and Puerto Bico.
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ilrt ll.
There ar6 two main classilications lor rum - lndustrial and Agricole, lnduskial rums are made from
molasses, lhe industrial by-product of making sugar. Agiicols rums come lrom lresh Pressed sugar
can and exhibit a grassy, zesty, lresh quality.
Rum can be consumed un-aged, aged, and clear atter aging as in the case of Puerto Flican Rums.
Tequila and ilezcal
A pmduct ol Mexho, Tequih is spiril with a long history which has tecently seen maior growlh in
the United Stales during the last l€w years. Toquila is produced from the Weber Blue Agave, which
is pad ol the lily ramily. There are aboul 136 varieties ot agave which gmwn in Mexico.
Tha original inhabitanls ol Mexico used the agavB plants for a varisty of things including needle
and lhresd, paper, clothing, lood, and a fermented beverags called pulque. lt is no wonder the word
agave was assigned to this plant by Swedish bolanist Cad Linnaeus, after the Greek word, Igavos,
tor noble,
When the Spanish arrived in the 'lSth century, they attempted to plant grap66lor wine, but had litlle
success. They then tumed lo lhe agave danl and ils lermenled juice, pulque. Folward thinking
drinkers, the conquistadors broughl wilh them copper Almebic Btills which they applied to the
pulque and formed and early version ol tequila. Mezcal became the calch-all lerm for lhe plant, lts
lquid and the distillsd spi.it.
With advanced in agave distilhtion, one particulsr variety of agave was identilied as being supetior
for liquor production - the Web8t Blue - and wttich came [rom the area amund th€ town o, Tsquila'
Mezcal producErs in the town of Tequila wanted to distinguish their mescel form others and as
b€ing superior, so in 1873 ihey termed their product ieguila.
Tequila can be produced in five stales - Jalisco (the entire slats) and parts of Michoacan,
euanejualo, Nayarit and Tamaulipas. lt must be 5l% blue agave to bs tequila and dislilled al least
twice in pol stills.
The blue agavos arg I to 12 years old al time ol harvest, they ate then removed lrom ths eatth and
lhe leaves are cut off lo revile lhe heart ol the plant, th€ pina, The Pina is roasted in ovens to
convert the starches lo sugar. After cooking the plant is shredded and the juices collected and
placad in tanks lor termentation. The fermented musto is distilled at least twice in copper or
slainless stsel alembic stills.
Tequila can be un-aged or aged on oak. Aged classilications are as follows:
. Blanco - No agit1g. Joven - Up lo two monlhs
. ReposadE - Aged a minimum ol two months
. Anjeo - Aged a minimum ol one year
. ExttE Aneio - Aged a minimum ot lhree yea$
Mozcals are still producod, usually in the Oaxacan region ol Mexico and lrom a greatEr vatiety ot
agav€, although Espadin is prominent. The plnas ol lhese agaves arE roasted slowly ungrounded
lor days which lend to lhe 6moky quality ol the spidt.
Vodka
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ln tho Unitsd States, ihe delinition lor vodka is lairly limiting - a colorless, odorless lasteles8 spirit.
Unfortunately, thl6 clear spirit lrom ihe Eastem Europo is capable ol providing delicale notes ol
citrus lrult, baking spice and minerals and it can of course be tound in a variety ol llavors'
Vodka originated in Easlem Europe and is name is derived lrom Bussian lor "little water," lYas
typically consumed as neai shots to accompany lish dishes.
Vodka can be made lrom just aboui anything including grains such as wheat and rye, potatoes,
lrulls such as grapes and apples, and sugar. Whal makes a vodka a vodka is that is distilled, most
often in a column slill, lo 1go-prool and then filtered.
Vodka was not popular during pre-prohibition United Stales. American bartenderc had heard of ii
bul little was imported to lhe US. During prohibition when American barlenders look uP shop in
Europe, they linally got lh€ir hands on this neutral spirit. Slill it took a bit ol creativity to makB the
drink popular in the US, and that came in 1941 in the lorm ot a surplus supply ol Smirnoll and
Ginger Beer. ln a need to move two producis that ws not popular in the US at ihe time, lhey were
combined, served in a copper mug and christened 'The Moscow Mule.' Vodkas popularity grew
sleadily and in lhe 1980s became the numb€r one selling spirit in tha Uniled Stat€s
While most vodkas may on the surrace appea, lo be similar, just like any other spirit the quality of
the liquid depends on lhe quality ol distillation.
WhlskGy
Whiskey is a broad and complicated category but a simple explanalion is thai it is a distilled beer.
Whiskey is a grain based distillate which has been distilled to 160-prool and then banel aged. lt
can b6 made lrom a va.iety of grains including corn, wheat, rye, barley and oal. The word whiskey
is derived from'\Ataler ol Lile'- squebaugh, which English borrowed lrom lrish Gaelic uisce beatha
and Scottish Gaelic uisge beatha.
Bourbon. Made in ths United Stal€s
. Minimum 51olo corn, othsr grains would be barl6y, rye and/or wheat
. Aged lor a minimum 2 years in new, chaned American Oak Barl6ls.
. lf aged lor less lhan four years, lhat age mu6t be staled on label'
o Dislilled in Column or Pot Slills
r Barrels lrom ditlerent parts of the aging house are blgndBd togethBr or bo$led as single
barr6l.. Uses"sourmash", where a bil oflhe lermBntod mash is held backlorthe next batch ffhink
Sourdough blead)
e Flavor proliles lean toward, vanilla, caramel, some baking spica, sweet
Ryc. Same as Bourbon bul made with mlnimum 517c rye. Flavorc are spicy, nutty, herbaland dry
Tennessee. Made in Tennessee
r Minimum 51% com and maximum 79% com, the resl being rye and wheat
. Filtered through sugar maple charcoal belore aging (Lincoln County Proc6ss)
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. Aged lor a minimum 2 ysars in new, chaned American Oak Barrols.. Uses 'sour mash', where a bit ol the ,ermented mash is held back lor the next batch (Think
Sourdough bread)
. Flavor proliles: vanilla, caramel, some baking spice, swseter and lighter than bourbon
Scotch - Single Maho Made in Scotland
. 100 o/o Malted Barley. Made at one distilEry (currently 95 single mall distillBries)
. Double Distilled in coppBr pot slills at no higher than 140 prool
. Aged minimum 3 years (ussd Bourbon, Sherry, Port barrels), though most age much longer
aM linlshing" has become popular
. Age stated on label is youngesl whiskey in bottle
. Flavor proliles vary on regions Highlands (Lightsr, Maltier, H8athar and Floral) to lslay
(EYE-lay) / lsland (Earth, peat, smoke, salt)
Scotch - Bl.ndsd. Made in Scotlard
o A blend ol slngle malt (around 40% or less) and grain whiskey (other gralns distilled to a
high prool)
. Aged minimum 3 years (used Bourbon, Sherry, Port barr€ls), though most age much longer
. Age stated on label is youngssl whiskey in botlle
. ldea is to capture llavor proliles lrom all regions
. A master blender must work with whal is availablo at the time lo create "house style'
Vermoutft
Vermoulh is an aromatized wine, meaning a variety ol herbs, llowers, spices, roots and other
botanicals are steeped inlo an over-proo, brandy and then added to a low alcohol wine and aged.
ln cases ol sweel vermouth, swaetener and color is added. V€moulh dorives its nam6 from lhe
German wurmulh or wormwood as the plant was a key ingredient in many vermouth, although it
do€s not need to be included today. ln lh€ United States, swe€t vermoulhs were originElly rBferred
to as ltalian Vermouihs and dry vermouths as Fr6nch, although both countries now produca both
styles. Vermouth, iusl like wine, has a shorl shell lire after opening, so it should be kept rslrigerated
and be tossed afler a couple ol weeks.
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BAR TERMINOLOGY
after dinnet drink
A dessert drink, oflen creamy with a liquor base. A liqueur by itsell or with cotfee is ollen ordered as an
aller dinnor drink.
apcrltit
A liqueur, wine, or cocktail taken before a meal to stimulale the taste buds and whBl lhe appetite, Oubonnel,
Campari, and port wine are all popular aperitils.
baek
Often relers lo a second cocktail, liqueur, or mix being served in a separate ghss in a "back'ol the original
request. For example, an order ol'vodka rocks with a waler back'would be served in two glasses, one
with vodka and ice, and lhs olhar wilh ice waler.
bitlcrs
A very concentraled, distinclively bnEr mix, which is usgd almo6t exclusively lor Old Fashions.
call liquor
Any liquor other lhan well liquor. The lem releB to ihe guasl 'calling' lor a pariicular brand as opposed to
lhe generic t),pe. Ex: "Tanqueray and Tonic', 6s opposed to a'gin and tonic."
cordial
Synonymous with th€ term 'liqueuf, but usualty usBd when relerring to less expensiv€, domestic liqueurs.
desh
A measuremenl equivalent to 1/6 teaspoon,
dessert drlnk
Same as'after dinner drink', but usually relers lo creamy, liquor based drink,
draw
Rel6r6 to draft beer. "Draw one' would mean lo draw one glass of boer.
dry
A term which varies with the cocktail. lt gensrally means 4nol sw6et'. A dry madini would use very liltle
dry vermouth, while a dry Manhattan or Rob Boy would mean using dry vermoulh instead ol swEot
vermouth.
cighty-aixcd
Itcm lemporarily or permanently unavailable.
extra dry
Term commonly associated with a martini, meaning extremely liltle or even no dry vetmouth,
llag
Garnish slang relerring io an orange slice & a cherry held together by a flag stick.
mist
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Helers lo using crushed ice inEtead ol oubed. For example, 'J &B mist" is J & B with crushed ic€ hstead
of cubed ice.
mlxlng tin
A steelcup used with an electric mixerorwith a mixing glass to mix cocldails.
mixing glass
A targi, itrlct, traavy glass used with cubed ice, a mixing spoon, and/or a strainer to gently mix and chill ihe
ingradients of a cocktail served'up'.
mixlng rpoon
Also k-nown as a bar spoon; a long handled metal spoon used to la)€r liquours or stir ingredienls in a mixing
glass.
muddler
A wooden baseball bat-shaped stick used lo make or "muddlB" sugar or any gamish into the bottom ol a
glass, e.g. an Old Fashioned.
ngEt
A shol ol liquor served sttaight, i.e. with no chas€r and no ice, usually h a rocks glass'
on and oYer
A melhod ol preparing a cocktrail in which the ingredients are lirst mixd "on' lhe mixer and thgn strainBd
'ove/ cubed ice.
on the rockg
over cubed ice.
aqueeizc
Flelers to a lime or lemon squeeze. When served as a gamish, it is sque€zed and dropped into the cocktail.
Etraight
A shot ol liquor $rved'up," usually wilh a chaser.
rall
Refers to a drink served in a chimnsy glass. Tall drinks are slightly more diluted due io lhe extra mix used
to lill the glass.
iop shelf
Liquor or liqueurs that are exponsive and high quality (premiums).
twist
A gamish mad6 from a slice of lemon, lime or orange peel. The peel is twisted over the top of the drink and
dropped in aller it has rimmed lhe glass.
up
Sewing liquor or cocktailE straight, no ice. Chiltsd by shaking in lhe slrainer.
vlrgln
Any cocktail made withoul liquor.
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wrll llquor
House brands of vodka, bourbon, whi6key, gin, rum, s6olch, lequila, and brandy.
wet
Generally reters to either a more diluted or milder lasting cocklail. For example, a'$/et' martini would be
prepargd with added vermoulh and propodionally less gin or vodka. A "wet" scotch and water would be
prEpared with added water.
Propetv of Nu-Oakbrcok, LLC
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WiNE 101
WINE PRESENTATION & SERVICE STANDARDS
Pr.ssnling Still Wines:
'I . Preset polish€d wine glasses lor appmpriaie varieral2. Collect Wine, napkin for service & coaster3. Present bottle to Hosl (Guest who ordered the wine)-State Winery, Variatal & yaar-Be as
spocific as possible as to Estale, Appellation, elc.4. Open wine, label always laoing the tableo Cut loil under the bump on the capsule-2 incisions,lronl & back, labellacing Hosto Foil & other debds go6s in your pockel, out o, GuBsls'sighto Cork should be placed wet end up, to Host's right on coastet5, Pour a taste tor the Host, about 2 oz. Wait lor approval6, Serve all Guesls having wine, moving olocl$,vise around the lable, tinbhing with Hosto For social gatherings, ladies lirst, lhen around again for gen Bmeno For business gatherings, move clockwise from Host, regadless ol gend€r7, Place wine on lable on coasrer, or oll6r to place on ice il it is a whit6 varietal8. Remove alldebris, asking lhe host i[ you can ]emove the cork9. Mainlain wine throughout the meal & oller anolher bottle when appropriate
10. ll another bottle of the same wine is ordered, bring a lresh glass & olfcr a taste to lhe Hosl
Dacantlng Still Wines:
Set lhe Stage: Preset polished glassware lor appropriate varietal, Coaster & Decanter wilh
Screened Funnel
o Decanter should b€ placed to lhe right ol lhe Hosto Coaster should bE placed close by lo use as workslation
Present bottle to Host -State Winery, Varietal, year & all pertinent inlo
Open wine per standards above, label always ,acing the Host
Pour a taste lor the Host, about 2 oz. Wait lor approval
Slowly pourthe enlire contenls ol lhe bottle through the Screened Funnel
o Hold botlle llat & level, label lacing loward Hosl
Serve Gu€sls in Order, per our standards for Social vs. Busin€ss
Wipe any drips, Phce Wine Decantar on lable
Otfer lo remove Coaster with all debris, including cork & empty bonle
Maintain wine lhroughout lhe meal & oller another bottle when appropriate
Prus.ntlng Sparkling Wlnes:
Preset polishad wine glasses if needed
Collect Sparkling Wine, napkin lor seMce, Coaster & lce Bucket
Present bottl€ lo Host (Guest who odered the wine)-State Winery, Varietal & Year
Hemove loil lrom cage, then cover lop of cage wilh napkin-hold fimly with thumbo lmpoianll Do nol point lhe boltle towards your Guests or towards )roursetf-tremendous
pressure in the bottle m6ans the cork can lly out lorcerully, causing iniury
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o Nev€r try to remove lhe cage or open the bottle without keoplng your hand on topo You have much more of a chance lor problem if spa*ling wines are not al proper chilled
lemperature
Pull down & untwist the wire around the cage-6 tums
Gently begin to twlst napkin, cage & cork in opposite direction ot bottleo Gently 1ruigglef to allow pressure to push thg cork outo Keep Steady p,essure on lhe top ol the corko Don'l allow a "pop"-only a sigh lrom escaping airo Present corft, slill in cagB, to Hosfs right on codslet
Pour a laste for the Hosl, about 2 oz. Wait lor approval
Serve Guests in Order, per our standards tor Social vs. Businesso Serving Sparklsrs takes paiiance-pour slowly to minimiz€ loss ol bubbleso Pour glass lo about Z3rds lull b€lore moving to next Guest (depending on #)
9. Place wine in ice bucket, lhen drape the napkin across the top ol the bucket
10. Bemove all debris, including lhe cork-Conlinue lo pour lor the Guest
lmportant Points to Remember:. More than one person at a table may taste wine-For a couple, you may offer
both a taste. lf differenl wines are served at the same table, the taster will need a glass for
each one. lf a second botlle ot the same wine is ordered, bring only the taster a lresh
glass unlBss olhenvise requested. Never leave an empty bottls on the table or in the wine buckets-Dispose of
the empties as soon as you see lhemr ln a large party setting, if a Guest other lhan the Host orders more wine, bring
that Guest a lasting glass & go through wine presentation with them before
pouring for the groupr Be confidenl when selling wine!
WINE EOUIPMENT
Wlne Coaglers
ln lhe Dining Boom, a wine coaster is to be brought along with every boltle that goes to a table, regardless
of whether it is to be chilled. Atter presenting lhe cork to lhe Guest, it may be placed on the coastet &
remain lhere until wine has been poured lor all Gu6sts. Then, the co,k should be removed & the wine bottle
itself placed on the coastBr. ll lhe wlne is white or sparkling & lhe Guest wishes lt to be put on ice, then the
cork & coaster should be removed lrom the table. Coaslers should be r€tumed to lhe Red wine cabin€t.
Decanters
Oecanling means to remove lhe wine f rom its original bottle & pour il inlo a ditlerent container. Why should
Wines b€ decanlsd?. lt makes Wine SeMce a "Shou,';l crsaies excilement & makes Gussts leel cared for,. Older Wines may have sediment that develops over years ol slorag+-Decanting lilters out these
dBposils.. Higher qualily/ expensive win6s deserye lhe presentation-With lhe hosts consent, all red wines
over S100 are to be decanled and il the guesl would llke the bottle dscanted we will al6o decant.
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. Decanting adds air to the wine, speeding up the process ol allowing wine to "breathe'. This is ideal
lor wines with heavy tannins,. Young wines may be light'and naed aeralion lo elevate their besl characleristics in splte ol not
having time lo age yel, an example would be the 2014 opus One which would benelit trom
decanting by sottening its tannins.
wina Decanling Flltel
These 2-part decanting tools (lunnol & screen) are lo be used whan decanting a wine, lt increases lhe
speed ol seruice & reduces neady all sedimenl, allowing all of lh€ wine to be Poured. Thsse should be
retumed to the bar right atler use.
lcc Buckst
lce Buckets are slationed lhroughout the Dining Room & should be tilled with ioE belore service. Al the
time thal a Guest would like their wine chilled, a bucket & stand should bE pulled beEide the table, close to
the Host,
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A GU:DE T0 0UR WINE PROGRAM
Talklng Points About Our Wine Program. F€atured American Wineries. Classic lntemational Wine Regions. A By The Glass Program F€aturing Small Production Wineries. Featured Sustainably Farmed Wineries. Emphasis on Food & Wine Pairing. A Restauranl wine Lisl Organized By Varietal
Wlnes by thc Glass
All the wines that we make avaihble by the glass are choaan becausc they are vadelals that will go best
with our enlire lood program. The list is 6asy to reed and listed lrom lightest to lullest ln body and nol too
crowded to avoid conlusion while still giving our guests great seleclions lrom around the globe. We expect
you to become an experl on thase wines, We will mako changes to our Wine by the Glass Program bi
yearly or ff we have vintage changes or availability problems.
THE WINE LIST
Bubbles
This section fealurBs seleclions [rom the world's maior growing areas thal specialize in sparkling
winos with an emphasls on Grower Champagne. The most common style ol spstkling wine
lhroughout the world is "Brut' making up 90% ol all sparkling wines produced' These wines
dominale our Sparkling list. Spa*ling winos are a great way to 6lart olt our guesls meal as lhey
inspire lh6 tasie buds and make us crave lood.
. Brut NaturB-The driest ol all; residual sugar less than 3 gramsniter
. Edra Brul-Bone Dry; residual sugar less than 6gy'l. Brut-Dry; residualsugar up to 129/l
. Extn Dry- Msdium Dry; residual sugar of 12-17 g/l
And th€se, con€idered 9CSSIL!ryjlCl:. Sec-Medium Sweetc Demi-Sec-Swcel
. Doux-Very Sweel
Sparkling wines are bottl€d in several key areas around lhe ghbe. Any ol these Regions may
appear on our list, and a few will always be represented:
. Champagnc: From the region ol Franc€ that pertectBd sparkling wine - Champagne. Only
wines trom this spgcilic region, or Appsllation, may be called Champagne. The grapas ol
Champagne are Chardonnay, Pinot Noir & Pinot Meunier
. Crcmant: Sparkling Wines lrom olher Regions ol France. By la$r, made according lo melhode
traditionella, previously called mothode champenobe until this moniker was outlawBd by the
European Union
o Prosccco: From Northem ltaly, lhe name ol both lhe grape and the wing unlil th6 grape was
changed to Glera in 2009
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. Franciacorla: From the Lombardy region ot llaly, made in the methode traditionelle style lrom
Chardonnay, Pinot Bianco (Blanc) & Pinot Nero (Nok)
. Cava: From the Penedes region ol Spaln, made lrom Macabeo, Xarello, Paradilla and
Chaldonnaf rose versions are made lrom Garnacha, Macabeo and Pinot Noke American Sparkling Wlne: From Califomia, Oregon, our selections use the va]ielals o, thg
Champagne region of Franc€. lfelhodc Tradltlonelle: Has been used to desc,ibe the winemaking process, regardless ol
where the wine is made. However, according to current EU standards the term should now be
limited only to sparklers lrom lhe ChampagnB appellation. The same style was previously
called 'm6thode Champenoise'. Wines made ln this way complete thelr secondary
larmentaiion in the bottles, rathBr than in a large tank, produclng more bubbles.
Sauvignon Blanc
Light & Crisp fruii characier as well garden herb qualilies are reminiscent ol lhis varietals character.
Sauvignon Blanc are greal to stErl otl lhe meal with due to lheir light, clean & 6risp characler. Fun
lacl: sauvignon blanc and cabsm€t lranc are lhe genetic parents ol powefiouse red varielal
cabemet sauvignon.. New Zeeland: Sauvignons t€nd to be extremelylruit lorward, usually tropicallruits, wilh a slight
herbal note. Thoy generally are unoaked and lare well with lighter searoods & salads.
r Sancarre & Pouilly Fume: These win€6 which come lrom lhe Loke region of France are
known lor being extremely dry and having an adherenl mineral character to them,. Collio: These Wines come lrom the Collio wine region of norlheast ltaly the Sauvignons lrom
this area have mineral notes as well as llower blossom characters.. Arnarica: Sauvignon Blancs vary in style, largely depending on whelher Winemakers use oak
barreling in the process. Calilomia E a warmer growing area, which lends more body to their
Sauvignons as well as creatlng riper lruits characler in lhe wines.o South Americg: The area ol San Antonio in Chile is an up and comlng region lor this grape
varielal.. ldeal Growing Regions: Marlborough & Martinborough, New Zealand; Chilei Franc6's Loire
Valley (Pouilly Fum6 & Sancene) & Bordeaux (Graves); Northem ltaly; Napa, Hussian River,
& Santa Barbara, Calilomia
. Typical Aromas & Flevors: Melon, Pea,, Fig, Citrus (Grapefruit, Lemon, Lime, Orange),
Tropical Fruit (Pineapple, Passion Fruit, Kiwi, Quirtce) Grassy (Lemongrass), Herbs (Dill,
Thyne, Ma{oram, Basil, Cilantro, Tarragon), Gooseberry, Fennel, Vanilla. Main lngredlenb lor Palring: Shrimp, Clams, Oysters, Mussels, Scallops, Sole, Sea Bass,
Snapper, Trout, Swordlish, Chicken
. Brldge lngradienE ror Pairingi
o Cheeses: Goat, Swiss, Parmesan, Ricolta, Brie, Feta, Buttalo Mozzarella
o Fruits & Veoetebles: Orange, Lime, Lemon, Fennel (Fresh or Roasted), Bell Peppers
(Fresh or Hoasted), MuEhroom6, Tomatoes, Sun-Dried Tomatoes, Eggplant, Green
Olives
o Herbs & Seasoninos: Tarragon, Thyrne, Basil, Chaves, Cihntro, Garlic (Fresh or
Roasted), Ginger, Curry Powder
o @S!C!_N.u!g: Hazelnuls, Pine Nuts, Almonds
o Miscellanoous: Sour Cream, Yogurl, Dijon Mustard, Capers, Prosciutto
Chenin Blanc
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A white grape that doBs not get enough rgsp€ct lo, its versatilily at thB dinner table. Chenin Blanc
gels ils name lrom Mont-Ch8nin in the Touraine disttict in about the 15h century' The varietal
oblains good sugar levels and good acidity which makas the styles it is made in lrom vary dry to
very sweet.. ldeal Growlng Regions: Loire Valley, Franc€; Stellsnbosch, South Alrica
. Typical Aromrs & Flevors: Lamon, Citrus, Baked Apples, Mineral, Tropical Fruits
. ltaln lngr€dbnts for Paiting: Shrimp, Scallops, Mussels, Trout, Salmon, Smokad Salmon,
Snapper, Sole, Sea Bass, Chicken
. Bridgc lngredlents for Palrlngl
o Cheeses: Blue Cheesa
o Fruits & Veoetables: Apple, Peat, Lime, Orange, Orange Zest, Com, Leek6, Sweet
Onions. Peas. Mushroom
o EgIugE-@gqOjlE: Minl, Tarragon, Ginger, Curry Powder, Nutm6g
o MjggglE@US: Honey, Soy Sauce
Pinot Gris & Grlglo
Pinot Grigio & Pinot Gtis are two namos ,or thg same grape- but ihe style of wine produced with
thal grape depends heavily on lhe Growing Begion & lhe Winemaker. Pinot Gdgio/ Gris may be
likened to applos-some are red & ich and some are gr66n & tart.
. Pinot Grigio generally relers to light and ,airly simple wines grown in norlhern ltaly, though thgy
may also prove to be crisp & cittus drivan.
. Plnot Gris is grown in lhB Alsace region ol France, where it tends to be richly layarsd and goes
well with hardy or more llavorf ul cuisines.
o ln the New World, the wines tend to emulale one of these two styles. The Winemaker may
choose to call the wine either Grigio or Gris to rellect th€ siyle ol the finished product'
. ldeal Growing Region6: Alsace, FB; Norlhem ltaly Sonoma Coast & Sanla Barbara,
Cali,omia; Willam€tte Valley, Oregon, Hungary, Lake County
. Typical Aromas & FlavoB: Peach, Driad Peach, Lime, Lemon, P€ar, ApPle. Nuts,
Lemongrass, Minetals, Herbs-Thyme, Oregano
. Maln lngrcdilnts lor Palring: Shrimp, Clams, oy8ter6, Mussels, Soallops, Salmon, Smoked
Salmon, Sea Bass, Snapper, Trout, Swordlish, Sol
o Bridga lngredients lor Palrlng:
o CEggSE: Goat, Ricotta, Mozzarella
o Fruits & Veoetables: Lime, Lemon, Fennel koasted), Bell Peppers, Onions, Groen
Olives, Tomalo€s, Sun Dried Tomatoes
o Herbs & SEasoninos: Dill, Tarragon, Thyme, Basil, Chives, Cilantro, Sage, Garlic,
Shallots
o Toasled Nuts: Pine Nuts, Almonds
o U!SgC!!en,e9!g: Sour Cream, Dijon Mustard, Capers, Bacon, Prosciutto
Rlesllng
No olher wine can otfer in a single sip as much linesse, purity ol lruit, inlEnsity ol llavor, and thrilling
acidity as line Fliesling. Flieslings can vary in style from very dry to very sweet, dep€nding on where
lhey come from. The following are some general guidelines relatBd lo the Riesling-growing rBgions
ot ihe world:. G3rmany (Moscl, Ptalz, Rhelngau): From least to most rips: Kabinen, Spatlese and lastly
Auslase, meaning 'selected harvest,' a designation stsmming from il6 must weight which
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makes for some ol lhe besl Rieslings in the wodd; and Besrenauslese, Eiswein' &
Trockenbeerenauslese, 3 styles usually served as Oessert Wines.
. austria (wachau & Kamptal): Rieslings have a similar style scale to Germany, though
generally drier, also outslanding
o Australia: The Clare and Eden Valleys produces the driest styles
o Alsacc, Francc: ThesE RieElings are rich & complex and hav€ dislinctive mineral notes
. Amcrlca (columbia vatl.y, wsshlngton; wllllmltte vallsy, olgon; iiendoclno counln
California): Bisslings vary according to thB Winemaker slyle
o Typical Aromas & Flavorc: Appl6, P€ar, Peach, White Peach, APricot, Floral (Jasmine, Bose'
OicniO), Honey, Petrohum, Rubber Band, Mineral, Slone, Chalk, Mint, Juniper, Lime' Lychee
Nut, Guava
. Maln lngredients lor Palrlng: Shrimp, Scallops, Mussels, Trout, Salmon, Smoked Salmon,
Snapper, Sole, Saa Elass, Chicken
. Bridge lngredlcnts lor Palrlng3
o th9!89: Blue Cheese, Fela
o Fruits & Veoetabtes: Appl€, Peat, Lime, Orange, Orange Zest, Com, Leeks, Swset
Onions, Peas, Mushroom, Green olives
o Lle&c-&jEESodEE: Mint' Tanagon, Cilantto, Ginger, Curry Powder, Nutmeg
o UiEPllEleqCS: Honey, Soy Sauoe, Bacon, Pancetla, Prosclutlo
Gruner veltliner
Gruner Veltliner is Austda's most lascinating indigenous white grape. Tasling it bllnd' wine €xPens
can be looled into lhinking it's an unusual but eharming Chadonnay, Pinot Blanc or even Riesling'
Whal linally gives GrunCr Vettliner away is the liniEh: a subtle but unmislakabls rush ol white
pepp€r, One ol the mosl versatile winos wilh hard to pair loods like asparagu6 & artichokes'
. ldeel Growlng Reglon6: Wachau & KamPtal' Austda
o Typical Aromas & Flavore: Apple, Pear, Peach, White Peach, Apdcot, Mineral, Ston€' Chalk
. Main lngrcdiGnB lor Palrlngr Shrimp, Scallops' Mussels, Trout, Salmon, Smoked Salmon,
Snapper, Sole, Sea Bass, Chicken
. Brldge lngredlents lor Palring:
o ghqqgE: Blue Chees6, Fela
o Fruits & VeoBtables: APple, Pear, Lime, Orange, Orange Zesl, Com, Leeks, Sweei
Onions, Peas, Mushroom, Green Olives
o Harbs & Seasoninos: Mini, Tanagon, Cilantro, Mustard
o Miscellaneous: Honey, Soy Sauce, Bacon, Pancella, Prosciutto
Unlque ltallan Whlte varletals
Theie unique lndigenous grapes of ltaly hale trom classic growing regions and are used in place
ol lntemational varietals on the dinner lable in thek respoctiv€ regions ol ltsly and are greal
all€matives !o many ol lh€ more tamiliar grapg veiiotals on lhe menu.
. Arnela: Classic whlte grape of the Piedmont region and usually a great starter wine with
prBtty aromatics, a great alternalivB to Sauvignon Blanc.
o Verdicchlo: Classic white grape ol the Marche coastal region in the Easl-Csntral part o,
Italy. This grape is lean and fresh and is a great altemative to Pinot G]igio.
. Garganega & Trcbbiano: These are the grapes that are classically us€d in lhe region ol
Soave in the Ven€to region. These wines can be inleresling and can be a great altemalive
lo lighter style Chardonnay.
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Traditional Spani3h Whitr Varietals
These unique indigenous grapes to their nalive land ol spain are not only lun and exciling new
additions to ttre international wine community they are also Bxtremely allordabh lor the quality
receiv€d.. Verdeio: This grape grows in the central Spanish district ol Rueda. This grape has a frcsh lruit
character similar to sauvignon Blanc but without sauvignons distinctive he6al character.
o Albarino: This grape grows ln lhE noriherly coastal appellation ol the Rias Baixas. soltly
perlumed zippy whites that have similar characlerislics lo dry Rieslings'
. Grenache Blano: Thi6 grapE has modBrale acidity and whBn the yields on it are controlled it
can hav€ a prety, soll structure ihal can bB a greal all6mativ6 lo chardonnay. lt is tyPically
se6n toward the eastem ooastal regions ot spain. Thie is a hol grapB vati€tal in the united
state6. winemakers have been very interested in its potential and planlings have doubled h
lhe last 5 yeaB in Calitomia.
Traditional Rhonc Vari.tals
ln the northem Flhone rBglon of France, ihe intensely aromatic graP€ ol viognier rule6 in plantings
and produclion and in the Soulhern Rhone moving closer to a Meditarranean climate blends are
lhe tiadition ol winemaking. We will not have all of the over 30 ditferenl white vatietals growing in
the region but here are couple on our lisl.
. Vi-ognier: This grape grows in lhe grealest white wlne appellation in the rvo d. condrieu is lhe
region and alsodoes quite well in coolBr regions lhroughoul the united Stales, Exotic smells
ol-honeysuckle, violets, roseE, peaches, lim€s to namg iust a few come lo mind with this unique
vaielal thal has no comparison in the wine world. Gteat with heevier shelllish dl5h6s!
. lvlarg.nne: Thls grape is rich with an oil texturs and llavors ol mazipan. Thia grape is
wonderlul wilh richer fish dishes.
. ldral Growlng Heglons: C€nttal Coast of Calilornia, North Coast ol Califomial Cole du Rhone'
France; Languedoc, France; Columbia Valley, Washington
. Typicsl Aromas & Flavors: Peach, Dried Peach, Neclarine, Apricot, Dried Agricol'
Hone]6uckle, Flower Blossom, SFcy Orange, Vanilla, Honey, Min€ral
e llain tngredicnts for Pairlng: Salmon, Mahi'Mahi, Halibut, Sea Bass, Shrimp, Crab, Lobster,
Smoked Mussels, Smoked Oyslets, Chicken, Duck, Pork' Veal
. Brldge lngredients tor Pairing:
o Fruits & Veoetables: Com, Squash, Dried Fruils- Apricots, Psaches
o IIgdgg[EiE Pineapple, Coconut, Mango, Papaya, Blood Orange
o Helbs & Seasoninos: Rosemary, Lavender, Fennel Seed
o Toasted Nuts: Hazelnuls, Pine Nuts, Cashews, Cashews, Almonds
o !{!E!e!h!Cage: Honey, CrEem, Butter
Temptlng Virictalc
This areiis where you can use your salling technigues lo sell unlque traditional grapes as wall as
some o[ lhe hot n6w areas in the worldll Here aae the varietals we currently have in this seclion.
. Gewurztraminef: Elegant spice & sotl rose pedal with low acidity deline the cfraracterietics of
this grape. winEs made lrom this grape ar€ exc€llenl with Asian inspired dishes. classic
growing r€gions lorthis grape are Alsace, France, Germany and nodheastern ltaly lrom whers
the grape originated,
. Torronles: This grape is light and aromatic, these wines can vary in Etyle but are nice
altematives lo Muscat. Growing predominataly in the Mendoza and Salta regions ol Argenlina.
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. Assyrtiko: crown on lhe lsland ol Santorini in Greece thls grape is delightlul wilh raw oysteG
due to its mineral qualilie6.
Chardonnay
The ouBsn ol wine, chardonnay is the number one selling white wine in the world. This grape is
also the most inlluenced by winemaker's choices--oak lreatmsnts, wBather, lermentation
techniques, regions, all play i malor role in th6 style ol wines this grape can produce. Generally'
we can brBak them down into 2 slyles-Old Wortd & N€w World:
o Old World (France, Spain, ltaly)
o The old world winBs tend lo be elegant and dry, in gene'al French chardonnays tend
to be the most dry
o By French classification, lrom highsst lo lowBst quality, ol the wines we tend to carry
Grand Cru, Premier Cru, Appallalion designate & Bourgogne (Chardonnays from the
Burgundy region, but not of the hlghest qualM
o AKA: French chardonnays have a variety of aliases, depending on lh€ specilic area
thewinecamelrom:PulignyMontrach€t,Meursault,Chablis,PouillyFuiss6,
Bourgogne, are all made with 100o6 Chardonnay graPes
o New World (Australia, South Afdca, United States)
o New world Chardonnays lend lo be bolder, lruitier' less dry
o stylistically there is a chang€ going on in lhe united states-winemakers are making
Chardonnayuslnglessnewoakloinlluencethewine,insteadlettingthEgrapespeak
for itsell
oTheseUSregionsproduceexcellentchardonnay:California-SantaBitaHills.
Bussian Biver, Carneros, Sonoma Coast, Arroyo Grands, Monterrey; Oregon-
Willamstle Valley; WashingtoF-Columbia Valley
. ldeal Growing Regions: Burgundy, France; Southem & WestBrn Auslralia; Sania Barbara'
Sonoma, Napa, & Mendocino, CA; Willamette Valley, OR & columbia Vall€y, WAI Spain; South
Alrica
. Typldl fuomaa & Flavors: Green Apple, Golden Delicious, Peer, PBach, Honeydew Melon'
Citrus (Lemon, Lime, Orange) Trcpical Fruit (Pineapple, Passion Fruit' Papaya, Guava,
Banana, Coconut, Kiwi) Fig, Oulnce, Toast, Baked Bread, YBast, Butter, Butlered Popcorn,
Butterscolch, Vanilla, Honey, Oatrneal, HazBlnut, Oak' Mineral
. Maln lngr.dicnb lor Pairing: Crabs, ShrimP, Clams, Scallops, Lobster, Halibul, Sea Bass'
Monklish, Snapper, Trout, Grouper, Swordfish, Salmon, Tuna, Chicken
. Bridga lngredients tor Pairing:
o ghgCSgE: Brie, Parmesan Swiss, Jack
o Fruits & veoEtables: Orange' Lime, Lemon, Citrus Zest, Pears, Apples, Fennel
(Roastod), Corn, Avocado, Pumpkin, Squash, Mushroom8, Sweet Onions, Mango,
Papaya, Pineapple)
o Eeol&ggesgnilSg: Tarragon, Basil' Thyme, Nutmeg, Curry Powdet, Ginqer, Saflron
o Toasted Nuls: Hazelnuts, Pine Nuts, Cashews, Almonds
o Ulggg!!Ate9!S: olive Oil, Butter, Dairy, Bacon, Pancetta, Roasted Garlic, Dijon
Muslard
Pinot Noil
We love this wine lor its eleganl expression ol b€auty. When made well lhere is no betlet wine in
the wodd.
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wltamette v.lley: As in ltaly, wherB wines ar8 made to pair well w h regional cuising, Pinot
Noir lrom lhis are; goes vEry well with one ol our most popular sgalood items- King Salmon'
which com€s lrom ihe Pac1ic Norlhwest. Oregon Pinot Noirs have a styl€ all their own and
giv6 distinctive notes ol Asian spices. slylislically these wines lall betwoen Burgundy and
Catilomia when il comes to dr)rness'
calllomla: several emerging and already establish€d areas exisl h3r8 lor quelity Pinol Noir.
o The Central Coast includes Santa Bita Hills, Santa Lucia Highlands, Anoyo Grande
o The North Coast lncludes Mendocino, Sonoma coasl. Flusshn River & Carneros
o The oooler regions ol the Sonoma coasl, Mendocino, and Santa Bila Hills make a drier
style but slill not as dry as Burgundy ot Germany
o Camems, Sanla Lucla Highlands, Arrol,o Grande & Russian River erc mors Protected
fromoceanbreezgs&the'elorsmorelomp€rate.TheirPinotsaremorelush&lruit-
fonrard in character
Francc: The areas lor excellent Pinot Noir are Alsace and Burgundy. The classilicalion system
lor Fled Burgundy is identical to that ol French chardonnay, H6d Burgundy is edremely dry
and eleganiand more earih driven ihan fruit driven. Alsace ptoduces dry, laidy light Plnot
Noirs.
. ldeal Growlng Begiona: Burgundy, FR; cenlral otago, Nzl Sonoma. Mendocino & Santa
Barbara, CA; Willamette ValleY, OFt
. Typicel Aromas & Flavors: Black cherry, oried cherry, currant, Blackbany, Blackbsrry jam,
RaspUerry, Haspbsrry Jam, Slrawberry, Strawberry Jam, Cranberry, Rhubarb' Pomegranata'
Plum, Mishroom, Earth (Wel Leavos, Bamyard), Smoke, Vanilla, Oak, Spices (Cinnamon'
Clove, Mint, Licorice) Cola, Coflee, Violet, Rose, Tea, Roasted Tomato
. Main lngruditnta for Pliring: Beal, Chicken, Salmon, Tuna
. Brldge lngredicnte lor Pairing:
o gbeglgg: Brie, Aged Goal Cheese' Aged chedder
o Fruits & Veoetables: Befties, Cherries, Dried Chenies, Mushrooms, Onions' Sweel
Onions, Lentils, Eggplant, Bsets, BoestBd Bell Peppers, Black Olives' Boastsd
Tomato, Sun Driad Tomato
o t!.eE€-L9.9asoning9: Mint, Basil, Tanagon, Thyme, Rosemary' Lavender' Oragano'
Cinn'"rnon, Clor", Slat Ani6e, Ginger' Fennel Seod, Pepper, Shallots, Garlic' Boasted
Garlic
o MiS!!@s: Pasto, Black Beans, Daion Mustard
Claselc Hhone Varletals
ln tha Northem Rhone region ol France, lhe only red grape grown is the syrah grape. A narrow
strip ol land on steep gran-lle hillsides lollows thB cou6E ol the Rhone River. The wines made with
thls grape arg bold an-rl powerful, These wines are an excellent allelnative to Cabgrnet Sauvignon
whei pairing with loods. ln the Soulhern Region ol the coies du Rhone is whete the Grenache
Grape dominates, although this area is known lor blending. Tha graps grows well in warmer
climales and has along u,ith Syrah b€come a popular grape in the new wodd.
r ldcal Growlng Regions: Norlh Coast Sonoma County, Mendocino County; CBntral Coast:
santa Barbara county, Pa6o Robles. cotes du Bhone, Francei Southetn Auslralia;
l raBhington: Columbia Valle)r; Southem France'
. Typical Aromag & Flavorsl Flipe Cherry, Blackberry, Blackberry,jam, Prune, Plum, Black
Pepper, While Pepper, Currant, Smoke, Lealher, Violet, Orange Zest, Vanilla, Cho€olate, Mint,
Clove, Cinnamon, Sandalwood, Roasted Maat, Game
. tilain lngredients lor Priring: BBei, Lamb, Veal, VEnison, Buflalo, Pork, Squab, Salmon, Tuna
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. Bridge lngrcdicnts lor Pairlng:
CheEsgs: Pamigiano-Reggiano, Dry Jack, Goal, Feta
F G-E- veoet.-u|"", atiituerries, Plums, currants, Prun$' onions, Eggplant' Roasted
Tomato, Sun-Dried Tomato
Herbs&Seasoninos:Mint,Tanagon,Thyme,Hosemary'Lavender,FennelSeed'Pepper'
Shallots, Garlic, Boasted Garlic
Miscellaneous: Dilon Mustard, Chocolate, Green and Black Olives
Cle6slc lbllan Variotrls
No winB list is complete wilhoul an ltalian sBction. lt is important lo realize lhat ltalian reds are
extremely dry and s'hould be decanted when possible, regardlass of price. Although this section is
i"iiiy ".lff, V* "itt
lind classic grape varietais lrom classic win€ rBgions that are a true expression
ot thek tadition and terroir. The italian wine regions and grapes can be a finb conlusing since
iometimes the win€ is named alterthe grape,lown, region and somelimes all ol the above.
o Amarone: This is a big rich Etyle ol wine that is predominately made lrom indigenous corvina
grapes that have been dried. These wines can be lound in the veneto region ol Norlh'central
Italy. A great alternatlve lo cabem€t Sauvignon.
. Valpolic,alla: This region is also in lhe veneto region ol North'central llaly. lt is predomlnately
coMna as wall but it is iraditional meant to be conEumed young and therelore i5 great with
lomalo basEd sauces.
o Barolo and Barbaresco: These wines are the most tannic in the v'/orld and usually need a
lit e time to develop in bottlB and banel. Barbaresco's tand to b€ a little more ,eminine in style
and Barolo a little more masculine as lhey traditionalty have more oak. The 9r8pe used in wine
production is the Nsbbiolo grape. The wines are named aller the towns ol Barolo and
Barbaresco. Although they cin handle a variety of heartier dishes Steak, Wild Game' Oily Fish
come to mind.
. Dolcctto: Traditional lighter slyle wines ar6 mada lrom this grape ol the Piedmont region ol
northwest ltaly. The wines lrom this grape are lruity and tresh with tangy chsrry oharaclers
and greal with oily lish ot pork ilems.
. Barbera: Barbera has a natural iuicy acidity to it and is en excellenl altemative to Pinot Noir or
sangiovsse.ThegrapeisanunderratedgrapeinthePiedmontregiono'Nonh-Eastltaly
. Brunello: The most lamous area lor this grap€ is in southsrn Tuscany in the town ol
Montalcino. Brunello di Modalcino is a darker clone ol sangiovese and can need more aging
time. wild Boar and steak Bisleka ar6 greal local dishes that are paired with lhe6e wines in
th6 Tuscany region.
. chianti: This ragion in the heart ol Tuscany is known lor rhe spicy and tangy sangiovese
grape. This grap; is traditionally the drink ol choice lor hearty tomato bassd sauces. A gr.at
ilternative to pinot Noir lor its natural acidity. Game birds, Sausage also are wonderlul.
. Super Tuscans: ThesB wines 6rs usually lull in body and great alternatives to American
Merilage or Right Bank Bordeaux.
. Primlilvo and Agllanico: southBm ltalian variatals lhat would pair well with steaks, beel, and
lamb.
ClsBsac Spani8h V.ristals
spain is the third largest wine producs, in the world, but has the largest area ol land plented to
vines. Thls is due loihE dry conditions and low density ol planlings. ThE areas we have leatured
on our menu combine new world blgnding along wilh extremely lradilional winemaking io the
specific areas they ate being produced.
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. Rlols: Named atter th6 river oja, this district is in the norlh of sPain aslride the Rio Ebro. The
ma; grape o, Rioia is the Tempranllo grap6 and are ol ouistanding quality. ln interesting
regio; known lor a mixture ot ditlercnt oak usage which give them distinctive oak imParted
llavors. Full bodied in character with tangy cherry, strewbsrry, and raspberry llavols. Roast6d
meats are excellent trvith TemPranillo'
. Ribcra dcl Duero: This region is approximately 62 mil6s wesl ol tho Rioia region and is localed
on the river Duero which llows into lhe northem parl of Portugal. This is a high quallty wina
region using a clone ol Tsmpranillo but also using non-lraditlonal international variatals such
as medot and cabemet sauvignon' A great ahemative lo melitage'
. Priorat: This small region is located on the lnland side ol th€ eastern coastal mounlain tange
located on the oast coast ol spain near Tarragona. This is a hot rggion and old vines ol
Garnacha and Carinena ars located here and lherg is blending with intemational varietels as
well. These wlnes are very new world in slyle. Big bold and rich styles with warm inviting lruit
character. HBarty beel is a great pairing.
AmG can Zlnlandel
Classic American Zinlandel vary in Etyle but are lruB chameleolE on the dinner table. One ol the
varietals most pleaEurable assels is i has rich berry chatacter and lively acidily which makes it
ideal lor grilled meats. lt takes a liltle bii ol all the wonderlul characters we like in other grapes
(Cabemei Sauvignon, Pinol Noir, Syrah): power, elegance, and concentralion'
. ldcal Growlng Reglonr: Norlh coasl: sonoma county, Mcndocino county; Napa Vallet':
Mount Veeder, Howell Mountain.
. Typlcal Aromas & Flavors: Boysenberry, Blackberry Jam, Raspberry Jam, Baisin' Prune'
Plum, Swaet & Sour Cherry, PomEgranate, cinnamon, Clove, Black Peppsr
. llain lngrcdicnts lor Palting: Beef, Lqmb, Venison, Buffalo, Pork, Squab' Duck, Sausage
o Bridge lngredlents lor Paidng:
oCh*""",Parmigiano-Reggiano,Goat,DryJack,Manchago,BullaloMozzarella'
Smoked Gouda
o Eful!--g--ygSetsEles: Blackberries, Plums, Curranls, Prun3s' Eggplani, Roasted
Tomato, Sun'Dri€d Tomalo, Onions, Shallots
o He&S-Lse3g!!S9: Mint, Tanagon' Thyrn6, Bosomery, Lavender, Fennel Seed'
PBpper, Shallols, Garlic, Roasted Garlic
oMiscallaneous:BalsamicVinegar,Gra€nPeppBrcom,Walnuts'Pocans,Hazelnuts
Non-Traditional Proprietaty Bhnds
These are wonderful winemakers in lheir respective countries that do not adhere to the traditional
.rules" of blending. so that makes them hard lo place on a traditional wine list. These wines are
handcrallad beauties that go exlremely well with robust, rich loods.
. L'Avenlure Estalr Cuv!.: Winemaker slephan Asseo made a name lor himsElf as a maverick
vigneron in Bordeaux, Francs belors venturing out to Paso Robles, calilomia to b€comB an
award winning winBmakor in the United States as well, His wines made of Syrah' Cabsm6t
Sauvignon & Petit Verdot are massive yet so wsll balancad
. Domalne Trevallon: Floriane & Eloi Dorbach are dlsob€ying the local French laws ol blBnding
with another beautilul expression of Syrah and Caborn€t Sauvignon. The Cabemet is
unusually grown on Norlh lacing slopes to avoid lhe Mediterranean heat.
. Domalne Skoura!: Grown in lhe mountains ot Nemea the old vine Aghiorghitiko and Cabemet
Sauvignon drinks llke a well-balanced eleganl super-Tuscan at hall lhe price. Geo.ge Skouras
is one ol lhe pioneers of gr€at winemaking in lhe hot wine category ol Gteece,
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Bordcaux Varletals & Thelr RcAions
The elegance ol Botdeaux win€s is critically acclaimed lhroughoul the world. The 5 most important
r€d grapes in Bordeaux blends are: Cabemet Sauvignon, cabernet Franc, Pelh Verdot, and
Malbec & Merlot- oepending on which side ol lhe Gironde River you are on in Bordeaux is how
you determine what the dominant grap€s in lhe blend will be.
o Lcfl Bank: dominated by the King ol graPes, Cabernet Sauvignon' The classic region in the
Lett bank is Haut Madoc, which contains the Communes of St. Estephe, Pauillac & Margaux.
Graves is also an imporlant region which contains Pessac.L6ognan in ihe north. The Lelt Bank
is genenlly warmer.
. Right Bank: dominated by Merlot and Cabernet Franc. Merlot is the principal grape in lhe
Pomerol region, while Cabemet Franc dominates the blends of St'-Emilion. The right bank is
generally coolsr wilh distinct soil types that suit Cab€rnel Franc & Merlot better. Thls is not
always the case bul is a good starting point in understanding Bordeaux.
. Tha Unilsd States
o Napa Valley, Calilomia: There are 15 Sub'Appellations within lhe Napa Valley. The
area is approximalely 30 miles with Mountain range on both sides ol the valley in the
North Coast Region ol Calilornia. The sub regions are Los Cameros' Wild Horse
Valley, Mount Veeder, Oak Knoll, Huthorlord, Yountvills, Stags Leap Distdcl, Atlas
Peak, Oakville, Ruthetford, Sl. Halena, Spring Mountain, Howell Mountain' Chiles
Valley, Diamond Mountaln, and Pope Valley. These appBllations vaty in style with thB
northem eppsllations b6ing riper in lruit while to the south il is a bit cooler so the wines
are a little leaner. The mountain dislricts boast intense lruit and th€ valley floor
produces kuit thal is lush and supple.
o Sanla Ynez Valley & Paso Robles, Califomia: These two areas although warm are
showing grBat polential lor Cabemol Sauvignon, Petit Verdot & Cabernet Franc.
o Columbia Valley, Washington: This region is known lor supple rich wines. The area ls
dessrl climate on th€ east side ol the Cascads Mounlains. The sub'rsgions are Walla
Walla, Columbia Gorge, Bed Mountain, Yakima Valley, Horse Heaven Hills' Rattle
Snake Hills, and Wahluke Slope. The area gets on ave,age 3ff) days a year in sunlight
and has an average of 2 hours more sunlight lhan the Napa Valley.
. The Loire Valley, Francc
Probably one of the most diverse wine regions in the worts for all styles o, wines. Hunning the
entire length ol the Loire River. Th€ areas dominate red grape is Cabernel Franc' ln the wine
district ol Tourains is in the heart ol lhe Loire valley is where you will lind the best cabemet
Franc. The appellations ol Chinon, Bourgeuil & St.'Nicolas-da Etourgeueil are pariiculady great
lor growing Cabernet Franc.r Cahors, France
A small wine region in the Soulh ol France growing excellent age worthy wines dominaled by
Malbec.. Bolghcri, haly
This is a region on ths central-easlern coast o, llaly which is doing some wondBrful things with
Bordeaux varietals particularly cabernet Frano & Cabernet Sauvignon as well as Merlot. lt's
lamed for its Super Tuscans,. ilsndoza, Argentlna
Nestled up against the Andes Mountain range is one ol the besl aleas in the world lor a
lorgotlen graps o[ Bordeaux, France that has lound a home in Argentina. Malb€c growhg in
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this dss€rt region is the dominate grape but Merlol, cabemet Franc, cabgrnet sauvignon and
Petit Verdot also do quite well.
The central Valley, chile
The Maipo Val6y iub-region of Chile is a classic region lor Cab'rnel Sauvignon & Carmenere
as well.
'This region is su-nounding lhe capital ot sanliago and ls isolaled by lhe Pacilic ocsan
and lhe Andes liountains. Carmenere is a minor blending graPg in Bordeaux, France but is a
mainstay in grape Production in Chile.
Soulhern Cape ol Atrica
An up and coming area lot all wine Ptoduction there are 6ome greai examples of Bordeaux
varieials comlng out ol this country. The style is extremely lorurad'
e South Australia
8y iar thg largest producing wine producing slale ln Australia accounting lor 55o/o ol all winE
pioduction in ihe country. The Be.ossa Valliy and Coonawara are classic regions for Cabemet
Sauvignon.. Typlil Aromar & Flavora: Blackberry, Boysenberry, Raspberry' Blueberry' Plum' cranberry'
Biack Cunant, Cassis, FiPe Cherry, Currant, Cedar, Tea, Eucalyptus, Cocoa' Cigar' Tobacco'
Gre€n Oliv6, Vanilla, Bay Leal, Minl, Chocolate, Oak, Mushroom, Truffle
. Maln lngrcdients for Palrlng: Beef, Lamb, Po*, Veal, Venison, Buffab' Squab' Duck
. Brldge lngrsdients tor Palting:
o gbgcsg: Blue CheBse, Smokod Gouda, Cheddar, Parmesan, Gorgonzola
o F.i!, & V"o"t"bl"s, Blackbenies, BluebBrries, Cranberries, Currants' Onions'
Tor"toe. (F""]r' Dded, Smoked); Eggplant, Fennel, Beets, Black Olives' Green
Olives
o Ee&!-g-$gggg!i4g: Garlh, Roasted Gatlic' RosBmary, Thyme' Mint' Tarragon'
Oregano
o @S!4.U!g: Walnuls, Pecans
o Mi99g!!e!e9!g: Bacon, Pancetta, Dijon Mustard'
mushrooms: Porlobello, Porcini, Morel, Trutlle
Balsamic Vinegar, Buter,
Specialty Wims
. Sherry
TherE are various slyles ol sherry. The two basio styles ol proper Sh€rry.ars F:y an!
Manzanilla. Both styles are pale,;elicate, and dry, wiih only about 15.5% alcohol. sherry is
nomally served dry'before the meal or sweel atler the meal, and should be drunk within a few
;;y";l'i"r openinj. The sh'lt.tife oan be cxtendcd by translerring to a sma1er botllo and
i#geratad.'The 6ther major style of sherry is da* and nulty from its extondad aging in oak'
Dry-Amontillado aN w otoroio, cream sherry is sweel and should be aged, though many
lhal are adveriised do not have ptoper aging.
o Sherry is made lrom the light skinned Palomino grape and comes lrom lhe hot
Andalucia province ol southem spaln, which is a shon distence from lhe coast ol Norlh
Africa. The area ls chalky and dry allowing the vinos to dliP-fe€d from ihe little rainlall
eachyear.Aflerthegrapeshavebeenpressedandlementedinloaclarifiedwine,
thoy are lortitied with neutral graP€ 6Pirit.
o Fino sherry has the addilion ol lhe indigenous yeasl for, giving a tangy quality and will
only gtow on wine with al least 15.5% alcohol'
o Manzanilla is a Fino Bherry matured in sanlucar rather lhan lhB warmer, drier climate
of JErez (where Fino is malured). ln order to leed the yeast' the banels are constantly
raplanished - the Sorara system (a.k.a lractional blending)
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oAcertainamounlo'oldWineistak€noutoltheblendingslageandrgPlacedbythe
same amounl ol younger wine. The more blending stages to a system and th€ older
lhe system, the subtler the wine Producad. ln theory there should be a liny amount ot
wine as old aa ths Eystem itself - more than a cenlury'
Sauiemeg
saulemes is an area in the soulheast of the Bordeaux region of France and is considgrBd lha
lreat sweet white wine ol lhe Bordeaux app6llation, ard the world's longest living white wine.
laulemes have lavorable natural conditionE to develop botrytis (noble rot), and ls produced
lrom a combination of semr:llon and s€ uvignon Blanc. sauternes are rich, eleganl sweet wines
traditionally 69rved aller the mEal. lt is also a great, classic malch lot loie gras'
Madcira
o Madelra is an exceptionally long-lived tangy, lortified wine lrom a volcanic islard in lhe
middle of thE Atlantic. Madeira is also the world's longesi living wine' The
characteristios ol Madeira include high alcohol conlent, natural acidity' and
indestructibility.Madeiraistheonlytortilisdwinelhatcanbesloredopenlormonths
without deterioraling. Most Madeira produced today is mainly gpod for cooking and
not drinking.
oGoodqualityMadeiraisproducedlomSercia/,Verdelho,Bual,atfiMalvasiallot
Malmsey) giapes, though much ol those vines have been replaced by lh,e ftna Negra
More which grows easier. sweeter Madeira is Produced similarly to pori and is lortifled
hallwayihroughfermentation.DriorMadeiraisProducedsimilaytosherryandis
lermBnt€d ,ully to dryness belore lhe grape spkit is addEd'
o The dislinction ol Madeira comes lrom lhe wine being sublecled to extreme h6at -
basicatly baked - giving the wine a rich caramel color.
. Bual = dch, dark, sw9et that agas well, but can be drunk young
. Malmsey = sweelest, darkesl lor drinking aller a meal
. Sercial = driest style as an aperitil, but needs years ol aging lo be at lull
potenlial. $elss6 = product ot gradual blending
. Vedelho = second lighlost, dri$t with a dolicious tangy nutliness
Port
Port wings coma lrom the Duoro valley in northern Portugal. The vineyards are steeP a]d
rocky, tenacod by necessity. The land is dltficult with very liltle topsoil, sending lhe vines into
deei lissures to linO water. There are upwards o, eighty varietals rssponsible lor potl
projudion. porl is a blended wine with IoungE Nac,bneras the lop quality vines supplemented
by Tinla Baft@a, Touriga F,rancesa, Tinta Cao,slnd nnta Aotiz. The goal in Port making is to
pioduce a wine wilh deep color and naturel sweetness. ln order to keep lhe nalural sweelness,
irape spirit is added eaily in the lermentafion lo stun the y€asl; color and tannin need lo be
lniactea as quickly as possibl6. Port makers have a good lime making lheir wine and are of
the very lew that still loot tread thek grapes - the more conservative use pressing machines.
o Ruby port is a young iuicy port bottled aft€r 2 lo 3 years, con6tituting tho malority ol
Ports sold.
o Late Bottle Vintage or LBV pod ls a ruby lrom a single year bottled aller 4 to 6 yeats
of aging
o Tawny port incorporates the use ol white grapes and gels ils light, tawny color from
extended wood aging. 10, 20, 30 years, etc.
o Vinlage port is bottled atler 2 to 3 yeaIs in lhe cesk and lefl lo maturs lor decades in
the bottle. Vinlag€ ports are mad€ lrom the linest, most concentrated graPes in order
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Beverage Manual - 32
th.t blo
to b€nelit lrom botlla aging, and tyPically produce 6ediment making it necessary to
decant befote serving.
Tokaji is the most tamous wine trom the region ol Tokai'Hegyal.ia ol Hungary and is
named altar the town ol Tokaj. Tokaii dating back lo lhe 1650's, was in its time' the
world's greatest sweet white wine made lrom botry{ized graPes (nobl6 rot) callsd sszli
in Hungirian. The main grapes are Hars levelu and Fu.min, wilh some Musca'' Tokaji
can range lrom dry to extraordinarily sweet.
The winl is made lrom the pulverization of botrytized glaPes into grape paste called
puttonyos. Aszri 3, 4, 5, or 6 puttonl,os (a hod ol sweet grape paste) is addad per
Lanel ol wine ol unatlected grapes belore a second fermentation. Tokaii are aged like
sherry, undel a lilm ot indigenous yBast in Partially filled barrels lor a number of years'
Becently the flavor ot Tokali has changed lrom the traditional Hungarian tasle to mote
Sauteme-like taste.
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TIPS FOR SUCCESSFUL FOOD & WINE PAIRING
L Spicy, salty, smoked, and highly seasoned dishes are bEst paitsd with wines lhat arE fruity. and
towei in atlohot such as Rieiling, Gewuzlraminer, Pinot Gds/Grigio, dry Ros6s, and Pinot Noir.
Avoid "oaky''and more tannic winas.
2. Richer loods pair best with heavier, lull-bodied wlnes such as Chardonnay, Cabetnet Sauvignon,
Merlot, Zinlandel, and Syrah.
3, When paking sweeler loods with wine, try to keep the sweetness in the dish less lhan th6 aPpalent
sweetness oi lhe wine. ll necessary, sweelness in the dish can be curbed with a touch of citrus
iuice or vinegar.
4. Higher acid loods, suoh as goat cheese, tomaloes, and citrus lruits pair most elleclivelywith higher
acid wines such as Sauvignon/Fum6 Blanc, some Rieslings, Pinot Gris/Grigio, Zinlandel, and Plnol
Noir. lf the wine seems too tart lor the dish, add a louch ol lemon iuicE or vinegar to the dish'
E, ln a meal progression where multipls wines will be 6erved, 6erve lighler wines befors mora full'
bodied ones. Serve dry wines belore 6weel wines, unless a dish with some sweotness is served
early in the m6al, in which case it should be matched with a wine ol like sweetnass. Sarve lower
alcohol wines (Riesling, Sauvignon/Fume Blanc) belore hlgher ahohol wines, (Chardonnay'
Viognier, Gtswuraraminer, Zinlandel, Pinot Noir, Cabernet, and Syrah).
6. Grilling, Roasting, saut6ing and braising are prelerred cooking methods when matchlng dishes with
most wines. Poiching and steaming ar€ more delicate cooking methods lhal work besl with more
delicate wines such aa Pinot Gris/Grigio and some Riesling. Smoked foods work most ettectively
with lighter, lruitier wines-Riesling, Gewurzlraminer, Pinot Nolr, and Gamay.
7. Food and Wine pairing is about SYNEFIGY- the food should not overpower lhe wine, nor should
the win6 overpower the lood.
8. Greai lood and wine combinations comB |rom linding similarities and contrasts ol llavor, body
(texiure), intensity and basic laste. This is a highly subjective, inexacl endeavor. Taste. and lrusl
your own inslincls.
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Tlir.b|.
BASIC WINE VOCABULARY
acidity
All wines have some acid, (lhe quality ol lemon iuice) but acidity is muoh more noticeable in white wines'
It givss the wine .Iirmness' in your mouth. wines wlth hlgh acidily can make your mouth leel dry initially,
bui atter pu swallow, can cause you lo salivate in response lo lhe acid. Acidity is ,irst being noticed on
the sides ot tfte tonguo.
appallatlon
Universal term originating in France which means Wina growing region'
atomag & tlrvol3
Your nose knows! stick your nose way down in the wine glass and snitl' what do you sm6ll? with practice'
you will gei better af piciing out more and more specific Emells. Practice by smelling everythingi-this will
iive you-r brain a caialog ol aromas to choose from. Try not lo segond{uess yourself-il it smells like
6r"ndr"'. kitchsn, try tL determine why-maybe it's lhe cinnamon lrom her apple pies-or mayba the
baked apples lhemsehes.
balanc=
sweetness, acidity, tannin, & ahohol are lhe lour major components ol win+-a well'balanced wine should
nol have any one componenl too ptominent, Tannln and Acidity are hardening agents that makg the wine
leel lullar in'your mouih. Alcohoi and sweetness are softening agonts. Ouality wines are generally well
balanced.
body
Body is tne perception ol weiohl or lglhggg that a win€ has in your moultt-Eome wines may seem biggerl
It may tretp io comp"re wine ro mltr-iil er lo assess ilg body-think Skim Milk (light bodied)' Whole Mig
(medium bodied), or Ha[ & Hall (lull bodied)'
bridga lngredlente
tnes-e ingiadients help connect th€ lood and the wine through their interaction in flavor, body' inlensity' or
overall iripresslon. For practical purposes, bddge ingredients are usually found in accompanying gamish,
sauce, or s€asonings lor the dish you are lrying to match.
compllxity
n compleiwlne keeps revealing ditf€rent parls ol its personality. A wine that gives an initial impression'
then changes to a different on€ is a wine with comPlexity.
dsplh
A wine that seems to have more than one dimension or layer ol llavors-lhe opposile Flat.
length
Can-be luOgeO by how long the llavor ol the wine lingers with you after you swallow, as well as how much
it engages all lrour taste buds, not iust part of them.
old world vs. new world
Generally speaking, Old world wines have subtler lruil charactEristics wilh more locus on lenok and New
world win€s tend to have more fruit uplronl and are less focused on EaIthy characlaristiG. However,
climale change this is becoming more ditficult.
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ln.r.u.
SwGstnGss
Sweel is the opposite ol Dry in wine terminology. Sweetness may be confused with Fruiuness, but
sweeiness is sensed on the lip ol lhe tongue, whib lruit is smellsd.
trnnin
Tannin exists naturally in the skins, seeds, & sl€ms ol wine grapes, as wefi as in teas-it has a bitter quality
that is sensed near the back ol your tongue-but may also leel luzzy on your teeth, gums, or the inside ol
your cheeks. Tannin gives fimnes6 lo red wines. Tannin leaves your mouth leeling dry.
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WNEMAKER'S TERMINOLOGY
blending
ls mixing at least two distinct wines-may be ditferenl grapes, dillerent vineyardE, dirfsr€nt regions, Bic.-
to creale a wine with unique qualities.
tem.ntallon
The perlod in which grape iuice is translormed inlo wine. The natural sugaE lrom lhe grape are convsrt€d
into alcohol by yeast.
leea
Grap€ solids (stems, seeds, and skins) & dead yeast cells thal fall to the bottom atler telmentalion.
Corilinugd contact can change the character o[ the wine. Pu]posely aging wine this way is known as sur
lie aging.
maturalion
This is the period after lermentalion where the wine continues lo develop and evolve, and may take place
in thB banel or ln the bottle.
malolactic lermentation (or ML)
A secondary fermentation to the wine, which changes lhe natute of th€ acid, leaving the wine solter and
less acidic. This occurs naturatly, but may also be encouraged or inhibited by the winemaker as they
choose.
mlGroclimda
Climatic condilions (iain, sun, wind, humidity, etc.) that is specilic to a small area inside a regioF-lol
instance, lhe south-facing hill at the w€stem end ol a parlicular vallay.
mu3t
Pressgd grape iuic€ that will bo lermented
terroir
The complex relationship ol microclimate, soil tyPe and structure, 6oil density and Pomsity, drainage,
exposure, heat retention, protoction from frost, vineyard management p.aclices thal will givB wine a speoific
characler,
varletal
A wine named lor the principle grape used in making the wine. Ther€ ar€ laws detemined by ditlerent wine
making regions ol the wo d, which specify th6 percentage ot lhe wine, rrvhich musl come lrom that grape.
yield
How many grapes a particular grapa vine produces. Growers may intentionally cut back grorvth in ord€r lo
concentrate the juice and llavor lnto lhe grapes lhat remain. Low yields = more intens€ flavor.
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Tn'L!|.
THE WINE AROMA WHEEL
The wine whael ls a llavol prolile of most aromas & llavors that you are experiBncing when you laste wine.
It i6 a helpful selling tool becaus6 it givas you atlractive words to describe wines, in placo ol some less
appealing words-lor example, a high -acid wine might better b6 described as crisp. lt can also help you
nanow your descriptors to pinpoinl exaclly what it is you taste or smell. lnstead ol 'oak/, what )rou may
really be senslng is Vanilla or Toasled Nut.
The Aroma Whael was developed at the University ol Calilomia Davis as a standard used lo deGcdbe wine
ln uniform, non-judgmental t€rms. lt's organized from broad, general adjeclives ("kuit/) to very precise,
analogous nounl lgrapefruif). The original layout, is, indaed, a wheel. On the following pages, we havs
taken lhe same iniormation and put it inlo a dillerent lormat which may be easigr to rBad. Uso that chart
when tasting wine by stsrting with the lert column, which uses ganeral categoriBs lo get you slarted. Then
you can move to the columns on lhe right to ideniify moro sPecilic aromas and flavors'
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Beverage Manual - 39
SP:CY Spicy
Llcorlce/Anlse
Black Pepper
Cloves
FLORAL FIomt
Gcranfum
VIobt
Ro30
Orangc Blosgom
MiCROBIOLOG:CAL
Yeasty Leesy
Baker's Yeast
Lactic
Yocurt
Sweaty
Sauerkraut
Other Horsey
SHERRY
Oxldlzed 0洒 dLd
C●●lMcntho!
H●tAl動 ol
PUNGENT Pungent
Suifur Dioxide
Acetic Acid
Ethり :Acetate
CHEMiCAL
Sulphur
Wet W∞l,Wot Dog
Sunlr DIoxlde
Bumi Match
PoL●腱田m …Skunk
Garli●
Nataral Cas.MercapL:n
∥」●動 Sulnd●
Fubbery
腱:bo―
Plam.
Tar
EARTHY
Mo:dy Moldv Co『kMoldソ
Earthy Mushroom
Duety
W∞DY
Bumd
Smow
BunrtToactOofb
Phmollc
M●dbhal
Phendb
Bacon
Realnous
0●kOodar
V田 11:h
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Beverage Manual- 40
GENERAL NARROWER SPECiFiC
HERBACEOuSVEGETAT:VE Green Olive
B:ack O:市e
Artichoke
Tea
Tobacco
DEDUCTIVE TASTING: SIGHTr Provides valuable inlormation about a wine'B age and/or condition
. Kef tilt the glass away from you against a while background. Look for:
r Glarity: filtered vs. unfiltered wine
o Brightness: the capacity of a wine lo rcflect light - a lunclion ol clarity
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GENERAL NARROWER SPECiF:C
CARAMEL Caramel
Honev
Buttcrscotch
Diacetvi(Butter)
Sov Sauc-e
Chocolate
Holasses
NtrnT N呻
Walnut
Ha2oinut
Almond
Fresh
Cut Green Grass
lell Pcpoer
Eucalyptus
Mint
Green Beane
Agparagus
Hay/Straw
目RUHV
T“Frult
Grapcffrift
Lcmon
BlaclSbcrry
Raspberqy
Sba$rbarry
Bleclc Gurrant (Caesls)
Gherry
APrlcot
￢
“
口L日 日円腱
Drled Frult
o The Brightness Scale: Dull - Hazy - Bright - Day Bdght - Slar Bright - Brilliant
. Slght: Color
o Colorlhue: clues lo a win6's age, storage conditions, or grape vari€ty
o Generally. White and blush wines grow darker wilh age. Flsd wines grow lighter wilh age. Pigments end tannin ln rBd wines precipitate oul as sediment with age
o SBcondary Colors. Age, climat€, or veriety indicalo6. Green in young or cool climale u,hile wines. Orangg, yEllow and brown in older red wines
. Color Scalcs
o White Wines = Watery - Straw - Yellow - GoE - Brown
o Pink Wines = Pink - Salmon - Brown
o Hed Wines = Purple - Ruby (red) - Gamat (reddish brown) - Orange - Brown
. Rlm Varistlon
o A phenomenon ol age
o More imporlanl in red wine8
o The ditference in color between wine at the center ol the glass and lhe wine at the
edge (rim) ot lh6 gless
o The older the wins lhe more dm varialion
. Slght Tart atGs
o Tadrales. Excess tarlarlc acid. Prgssnt in all wine. Olten rBmoved through liltration or cold stabilizalion. Sight: sedlmenl
o Pigment and tannins that precipitale oul ol solution as red wine ages
o Sediment also lound in young unfiltered red wines. Sight: toge/Tslrs or viscosity
o Leg tears: alcohol or presence o[ residualsugar in a wine
o Thin & quickly moving lears/legs or shEeting in the glass = low alcohol and litlle or
no residual sugar
o Thick & slowly moving tearc/legs = higher alcohol or the presence ol residual sugar
DEDUCTIVE TASTING: NOSE. The most imrcrlanl aspect ot tasting
. Sm€ll accounts lor some 85o/o ol tasle
. Smelling 10,m0 ditlerent lhings vs. only bEing able to tasle five thing. Swirling the glass - Whf How?
o Volatilizing lh€ eslers - releasing the fhvor elements atlached lo the alcohol
molecules in th€ wine
o Nose: Flaw Factor
o TCA - coftiness: lrom tainled corks - wet moldy cardboard and mustinesso Oxidation: lrom ag€ or poor storage conditions - dull fruit, secondary and lertiary
aromas and llavors (leather), llat linish.
o Volalile Acidity - VA; vinegar aromas (acBtobacler) or varnisMingemail polish
aromas (ethyl acetale)
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o Excess sullur dioxide - SO2: added during lhe winemaking process - matchstick
or wet wool
. Nose: lntensity & Age
o lnlensity ol llavor: Sublle - moderale - powerlul
o Age:. Youth vs. Vinosity. Young bright aromas vs. bonle ags - Eigns ot age and oxidation
. Nosa: Few
o Smell the wine lor a FEW things:. Fruit - Earih - Wood
o Frult. Aromas ol the grap€
o Non- Fruil Aromas
' Flowers, spic€s, herbs, boltyiis' and oth€r aromas
o Eadhiness. More common in Old World or Europ€an wines. Mineralily ih white wines or dirt, damp earth, mushroom in red wines
o Wood. Old vs, New oak - French vs. American oak - large banels vs. banique
(small banals)
DEDUCTIVE TASTING: PALATE. Confirmlng what you have already smellod
o Take a SIP ol lhe wino
o Gargling vs. swishing. Focus on how lhe winB changes as it |tavels across ),our palate -
espechlly the tinish
o Palate
o Sweehess/Dryness: the presenco ol residual sugar ln the wins. scalB: bone dry - dry - ofl{ry - slighlly sweet - m€dium sweet - desserl
o Body the weight ot lhe wine
' Flom the amount ol alcohol, glyo8rin, and grape solids in lhe wine. Scale: lighl - medium - lull
. Palate: Conlirming Few
o Fruit: confirm and deEcribe lhe fruit. Anything new?
o Non-fruit flavors: conlirm and describe the non-fruit ,la\roc. Anything ne#?
o Earthiness/Minerality: conlirm and describe any earlh or mineral characterislics.
Any{hing neu/?
o Wood: confirm and describs the aroma8 and flavors. Anylhing n€w?
. Palate: Slructural ElBmonts
o Tannin. LoMmedium - mediur/medium+ - high. Sensed as bittemess and/or astringency
o Alcohol. LoMmedium - mediur/medium+ - high. Sensed as heal in lhe nose, throat, and chest
o AciditY
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. Low/medium - mediurdmedium+ - higho Focus on lhe salivary glands and the linish
o Accumulated (dehyed) experience lor many last€rs. Palat.: Th€ Finlsh
o Finish. Shorumedium - mediur medium+ - long. The longer lhe linish, the bBtter quality the whe. Ouality of the rinish: astringent, Ellky, bitter, etc.o Complexity. Lodmedium - medium/medium+ - high. The number ol aromas and llavors in the wine and how th6y inleract
THE CONCLUSIONo Broken down into initial and ,hal conclusions. Taking 'evidence' gained from the sight, nosa, and palale to form the best possible
conclusion
. Listen lo yoursel, - use p.ocess ol €liminationo Know markers lor classical grape varielies and wine slyleso Us€ benchmark wines tasted ln th6 pasl as framos ol liasle releronce. lnltial Conclusion
o Old World or Ngw World. lD keys: acidity level, earthiness and use of wood
o Cool, Moderate, or Warm Climale. lD keye: knowing marksrs lor grape varieties and styles ol wineso General Age Range:. 1-3 yrs,3-5 yrs, S+ fs. lD keys: color, rim variation, youth w. vinosity, quality ol lexture and linish. Finat Concluslon
o Grape variety or blend: linal answer
o Country
o Region
o Appellation
o Appelhtion quality level i, appropriate:. Burgundy: village vs. lercru vs. grand cru levelo Quality level: Lodmedium - mediufi/m€dium+ - higho Vlntagc. A flnal check of the color of the win6. Give two vintages i, appropriate (car6tull). Add six months lor south€m hemisphare wine
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CLASS:C COCKTA:L REC:PES
Alerander
Glass: Dessetl Wine
Method: Shake E Double Strain
Gamish: Nutmeg
I oz. Gin or Genever
1 oz White CrEme de Cacoa
1 oz. Cream
Amerlcano
Ghss: Focks
Method: Build
Gamish: Lemon
1 oz. Campari
1 oz. Sweet Vermoulh
1 oz. Soda
Avlatlon
Glass: Coupe
Melhod: Shake & Strain
Garnish: Cheny
2 oz. Gin
U4 oz. Lemon Juice
1/2 oz. Maraschlno
Bamboo
Glass: Sheny
Method: Sth & Strain
Gamish: Lenon Pe€l
1.5 oz, Sherry
1.5 oz. Swe6t Vermouth
2 deshes Bltters
Bccs Knecs
Gた ssi Collpe
MettOd Shatt a Sfala
Camお 力′ιemοn Peel
2o2.Cin
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詭 ￢蘭
'I oz. Lemon Juic€
3/4 oz. Honey Synrp
Blood & Sand
Glass: coupe
Mathod: Shake & Double Strain
Gamish: Bumt Orange
U4 oz. Blended Scotch
3/4 oz. Sweet Vermouth, Punt e Mes preferred
Y4 oz. Orange Juice
g4 oz. Heering Cherry Liqueur
Bobbv Burn3
Gl*s: Coupe
Me,hod: Stir E St,€in
Gamish: None
2 oz. Blended Scotch
3/4 oz. Sweet Vermouth
1/2 oz. Benedictine
Boulevardiar
Glass: Coupa or Rocks
Method: Stit & Struin
Gamish: Bumt Orange
1 oz. Flye
1 oz. Campari
1 oz. Sweel Vermouth
Bronx
Glass: Coupe
MelhN: Stir & Slraln
Gdmish: Lemon Peel
1.5 oz Gin
U4 oz. Sweet Vermoulh
3/4 oz. Dry Vormouth
3/4 oz. Orange Juice
Brooklyn
Glass: Coupe
Method: Slir & Slrain
Gamish: Cherry
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Revlsed 3/14/2019
Beverage Manual - 46
1.5 oz. Bye
3/4 oz, Ory VBrmouth
1/2 oz. Maraschino
1/2 oz. Amer Picon
Method: Shake & Sfiain
Garnish: Lemon Peel
1/2 Lime, quartEr6d
U4 oz. Simple Syrup
2 oz. Cachaca
Mu&le lime and simple syrup, add cadlaca and be, then sli.
Corasa Revfuar l#l
Glass: Couple
Method: Shake & Stnin
Garnish: Lemon Peel
3/4 oz. Gin
3/4 oz. Cointreau
3Y4 oz. Lillel Blanc
3/4 oz. Lemon Juice
bar spoon Absinthe
Method: sheke & st/,,in
Gembh: Lime Wheel
1.5 oz. Vodka
'll2 oz. Ume Juice
U4 oz. Cranberry Juice
3/4 oz. Cointr€au
Method: Sheke Hard & Slrain
Gamish: Lime Wheel
2 oz. Bum, Don O prelenBd
1 oz. Lime Juice
3/4 oz. Simple Syrup
Shake extra hard, do not double strdin.
Proper″0′All1 0aκ broOた ιι0
Revised 3114/2019
Beverage Manual - 47
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:rlsh Corfee
Glass: Small lVine Glass
Method: Build
Gamish: None
2 Sugar Cubes
1 .5 oz. lrlsh Whiskey
3 oz. Hot Black Cotfee
Heavy Cream
Add suget cubes and kish whbkey lo the glass and stit to dissolve. Add col{ce. Whip cream until slightly
lhickened to the consislency ol paint. Pour ovdr a bar spcE,n lo crcale 1 /4' leyer ol cream on top.
LaBt Word
Class: Couple
l,'lethod: Shake & Double Strain
Gamish: Lime Peel
1.5 oz. Death's Door Gin
1 oz. Green Chaalreuse
1/2 oz. Maraschino
I oz. Ume Juice
Manhattan
Glass: Bocks with Lerge lce Cthe
Melhod: Stir & Stuin
Gamish: Chetry
2 oz. Rye Whiskey, Hittenhouse or Wild Turkey 101 preferred
1E oz. Cinzano Sweet Vermouth
'll4 oz. Punt e Mes
I long dash Maraschino
2 dashes Angoslura Bitters
I dash Orange Bitters
Melhod: Shake & StE'in
Gamish: Lime Wheel
2 oz. Tequila
1 oz. Lime Julce
1/2 oz. Coinlreau
1/2 oz. AEavs Nectar
PrOpery o「Ntl‐οalbraO`ι LC
Revised 3′14/2019
Beverage Manual - 49
1 dash orange Bitters
Mertlnez
Glass: Coupe
Method: sth & strain
Garnish: None
1.5 oz. Gin, Old Tom preterred
1 .5 oz. Sweet Vermouth
dash Maraschino
2 dashes Angostura Bitters
Martlnl
Gtess: Coupe
Method: gh A s/tuin
Gamish: Lemon Peel
2.25 oz. Gin
3/4 oz. Dolin Dry Vermodh
2 dashes Orange Biners
mi.t J,rl*
Method:8uid
Gamish: Lots ol Mint
U4 oz. Simple Syrup
6-8 Minl Leaves
2 oz Bourbon
Mu&b simpb syNp and mint in the seruing glass, lhen add boutfun, Pac/r with crushed ice and slir unlil
frosled, Peck with more ice end gamish wilh savaral mint sgrigs.
Method: Build
Gamish: Mint & Lime
3/4 oz. Llme Juice
U4 oz, Simple Syrup
8-10 Mint Leavss
2 oz. White Bum, Don Q prelened
Soda Wal6r
dash Angostura Binels (optional)
ln a collins ghss, add lime iuice, simple syrw, aN mint, then muddle, Add rum and crushed ice, then lop
with soda end stit. Add more ice il needed and gamish with mint, line, and bitters (if desir€d).
Propetv of Nu-Odkbrook, LLC
Revised 3/14/201I
Baverage Manual - 50
Moecow Mula
Glass: Druble nocks
Method: Build
Gemish: Lime & Minl
1E oz. Lime Juice
2 oz, Vodka
Ginger B6et
ln a doubb roE,ks gless, add lime iuice and vodks, then top wilh ginger beeL
Vetta“θυ″d a Stir
Camish:θ
“
mr Orar"
1●2 Gin
1 02 Campan
102.SWeet Vermouth
O:d Cuban
Glass: Coup
Methd: Shake, Stain, Top
Gambh: Mlnt Leel
U4 oz. Lime Juice
3/4 oz. Simple Syrup
3-4 Dashes AngostuE Bitters
5-6 Mint Leavas
2 oz. Rum, El Dorado prcfened
ln a pint glass, add lime iuice, si,nple syrup, bitlers, and minl, then muddle gently. Add rum,
Old Fashionsd
6/assr Flocks
Method: Muddle, Builcl
Gamish: Lemon Peel
Sugar Cube
3-4 dashes Aromatic Bitters
2 dashes Orange Bm€Is
Orange Peel
1 oz. Soda Waler
2 oz. Flye
P●pe′ッOfNll‐Oa々b“
`ι
LC
RevLed 3/14ノ 2019
BevErage Manual - 51
IliI!!L
Muddle sugar, bitteB, orunge, and sda waler until sugar is dissouacl and oil are extracled hom the pe€i.
Add ice cube, then Rys. Sth.
Mehod: Stir & Strain
Gamish: Arqnatic Bittere
1 oz. Ry€
1 oz. Campad
1 oz. Dry Vermouth
Pcgu Club
Glass: Cwpe
Method: Shake & Stnin
Gamish: Lema
1.5 oz. Gin
3l/4 oz. Tdple Sec
3/4 oz. Lime Juioe
2 dashes Angostura Bitters
Melhod: Stir & Slrein
Gamish: oftnge
1.5 oz. Gin
I oz. Apricot Liqueur
3/4 oz. Lime Juice
2 daohes Peychauds Bitters
Pendannls Club
Method: Shake
Gamish: Arcmatic Birers
2.5 oz. Pisco
I oz. Lime Juice
1 oz. Simple Syrup
Proper″0「N●‐Oatbr●●たLムC
Revised 3/142019
Beve,age Manual - 52
Old Pal
Ghss: Rocks or Coupe
Ramos Gin Fiz
Glass: Collins
Mathod: Shake & Struin
Gamish: Orange Peel
'L5 oz. Gin
112 oz. Lemon Juic€
1/2 oz, LimB Juics
'I oz. Simple Syrup
I oz, Heavy Cr€am
Egg Whits
2 drops Orangg Flower Waler
Vanilla Exlract
Dry shake, add ice, then shake hard. Double strain inlo a Collins glass, top wilh soda, and stir. Add orange
peel and a few drops of vanilla extract.
H.mcmber the llilehe
Gressr Pocks w,'rh L€rge lce Cube
Method: Stir & Strain
Gamish: Lemon Peel
2 oz. Rye
3/4 oz. Sweet VBrmouth
112 oz. Heering cherry Liqueur
1/2 oz. Absinthe
S6zerac
月●cks,Alo fce
Method: stir & strain
Gamish: None
Sugar CubB
3-4 dashes Peychauds Bitte6
2 dashgs Aromatic Bitters
'I oz. Soda Water
2 oz. flye or Cognac
112 oz. Absinthe
Lemon Peel
ln a pint glass, add tl?d sugar, bitters, and soda waler, lhen muddla until the sugar dbsolves. Add spidt and
be, than slir. Fill a r@ks glass wilh be and lhe ebsinthe dnd stir to coal the gla$. Empty the grass. Sr.ein
the conlenls ol the pinl glass inlo the t@ks glass. Squeeze the lemon peel abova the grase, lhen discad.
Scclbach
Glass: Hute
Methd: Shake & Stnin
Prope月 レ0′ lVO‐Oabro“,LtC
Revised 3/44/2019
Bev€rage Manual - 53
Gamish: None
6 dashes Peyehauds Bitlers
6 dashes Angostura gitters
1 oz. Coinlrgau
I oz. Bouton
Sparkling Wine or Champagne
Shake bitters, Cointreau, and boutuon and s,rain into a flute, toP with sparl<ling wine.
Sldecal
Methd: Shake & Stain
Gamish: Lemon Peel
1.5 oz. Brandy, Cognac preterred
U4 oz. Lemon Juice
I oz. Coinlreau
Sm●3h
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―
Glass:′bd“
Method: Muddle, Shake & Sl..6,in
Aamish: Mint SPN
slice ol Lemon
slice ol Orange
1/2 oz. Simple Syrup
5-8 Mint Leaves
2.5 oz base spirit, tlPically RYe
tn a pint gless, add truil slbes, sin:4lb syrup, and mint, then muddle well. Add spirit, ,hen shake end stain
over a large ice cube in a t@ks glass,
Southside
Grass:
M●詢α I M"de Sllaね ■9に わ
Gamた 力,Mrnt Spむ
5‐8 Mint Leaves
Lemon Poo:
3′4o2.Lemon Juice
3/4 oz.Simp:e Syrup
2o2.Gin
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“
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gra“and rOp with soda"fei
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Rovted 3r14/2019
Beverage Manual - 54
Vettαi Sflake a D●●bre sfrah
Camlsh:ι emο Л協詢eala C力 θη
l.5o2.Gin
102.Lemon」ute
3r4o2.Simple Syrup
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:wontleth Century
Grassi cOupe
MarftOd sヵ a綺
`D●
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CarJI力 ′ιe1710'Pり o′
1.5o2.Gin
3/4o2 L1llet B!anc
3/4o2.Whne crё me de Cacoa
3/4o2 Lemon」uice
Method: Shake & Double smin
Gamish: Lemon Ribbon
2 oz. Gin
3/4 oz. Vodka
1/2 oz. Ullet Blanc or Cocchi Americano
Metho* Build
Gemish: Lemon Peal
314 oz. Aye
3/4 oz. Cognac
3/4 oz. Sweel Vermouth
1/4 oz. genedictine
1 dash Angoslura Bitlers
I dash Peychauds Bitlor
Properfy ο′N●・Oakbr●●た,と LC
Revted 3/14/2019
Beverage Manual - 55
Tom Co::in3
01assi Collln
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Grass.'Focks
RETAIL SUBLEASE
Between
EUROMARKET DESIGNS, lNC., d/b/a crate & Barrel and cB2, an lllinois corporation
as Sublandlord
and
NU-OAKBROOK, LLG, an lllinois limited liability company
as Subtenant
35 Oakbrook Center, Oakbrook, lllinois
SLLG4824‐9843-442412
‐l‐
EXH:BITS
EXHIBIT A Floor Plans of Premises
EXHIBIT B lntenlona∥y Omitted
EXHIBIT C VVntten Po∥cies
EXHIBIT D Form of Commencement Date Certricate
EXHlBIT E Rules
EXHIBIT F Excerpts from Vi∥age Code
EXHIBIT G Fixed Rent Terms
EXHIBIT H lnsurance
SLLG4824‐9843‐442412
SUBLEASE
TH|S SUBLEASE (this "sublease") made as of March 15,2019 ("Effective Date")
between EUROMARKET DESIGNS, lNC. d/b/a crate & Barrel and cB2, an lllinois corporation
(l,suutanatora") and NU-OAKBROOK, LLC, an lllinois limited liability company ("subtenant").
WITNESSETH:
A.Sublandlordispresentlythetenantofpremisescontaininganaggregateof
approximately 57,899 square feet of floor area (the "Master Leased Premises") on the first and
second floori and in the basement level of a building (the "Building") that is a part of an open-air
inopping mall known as oakbrook center located in Oak Brook, lllinois (the "cente/'), pursuant
io u LrJ" (the.Master Lease") entered into with Oakbrook Shopping Center, LLC, a Delaware
limited liability company ("Master Landlord"), as landlord, and sublandlord, as tenant.
B.Theterm"Center,"asusedherein'shallmeanallbuildings'landand
improvements and the additions, expansions and contractions thereof which may be made to the
"nLpping
center known as Oakbrook Center from time to time, and may include adjacent parcels
ot And inO buildings not owned, leased or controlled by Master Landlord but which are operated
as an integral partbf the shopping center known as Oakbrook Center'
c. Sublandlord and subtenant each acknowledge and agree that the performance of
its respective obligations under this Sublease and exercise of its rights hereunder will req.uire the
issuance of a Cliss A-4 Liquor License from the Village of Oak Brook, lllinois (the "Village").
Such license, when and as issued, and as modified or reissued from time to time during the Term,
is referred to herein as the "Liquor License". ln the event the Village does not issue the.Liquor
ficense within sixty (60) days of the Effective Date, this Sublease shall be terminated in its
entirety, subject to bection'27(F) hereof. For reference purposes only, Sublandlord and
Subtenant hive attached, as Exhibit F hereto, certain provisions from the Village Code of
ordinances (the "village code") governing A-4 Liquor Licenses, but the foregoing shall in no way
timit tne ap;licabitity -ot any oinLr proviiions of the Village Code not so attached, nor the
applicability of any other Laws or Permits (as each is defined herein)'
ARTICLE t
Premises and Term
A. lnterior Premises. Sublandlord hereby leases to subtenant and subtenant
hereby leases from Sublandlord on the terms and conditions set forth herein certain premises
comp;sed of approximately 5,41 1 square feet of floor area on the first floor and approximately 80
square feet of iloor area o; the second floor, both within the Master Leased Premises as shown
on th" floor plan attached hereto as Exhibit A and made a part hereof (the "lnterior Premises").
Sublandlord and Subtenant stipulate and agree that the foregoing square feet of floor area of the
lnterior premises is correct and shall not be remeasured, unless there is an actual physical
change in the lnterior Premises.
B. Exterior Premises. subject to any applicable approval rights of Master Landlord
set forth in the Master Lease and all other applicable terms and conditions set forth herein
(including, without limitation, section 5(E) below), sublandlord hereby grants to sublenant the
iignt to ule, during the Term (1) a portion of the outdoor area located adiacent to the first floor of
the Master Leased Premises in the area shown on Exhibit A as an additional Seating area
containing approximately 1,134 square feet (the "First Floor Exterior Seating Area") and (2) a
sLLG4824-9A43-4424.r'
,
portion of the outdoor terrace adiacent to the second floor of the Master Leased Premises in the
area sf,own on Exhibit A as an additional seating area containing approximately 1.,043 square
ieet 16e "Secon-ITi66iExterior Seating Area"; the First Floor Exterior Seating Area and the
Second Floor Exterior Seating Area are collectively referred to aS the "Exterior Premises") on
the terms set forth in this Sublease.
c. Modification of Premises Boundaries and Area. As used herein, ..Premises,'
shall mean the lnterior Premises and Exterior Premises, collectively. sublandlord and subtenant
acknowledge and agree that the boundaries and area of both the lnterior Premises and the
Exterior prEmises, m-ay from time to time be subject to modification provided both of the following
have occurred: (i) Subtenant and sublandlord have agreed in writing to such modification, and
the written modiiitation includes the replacement of Exhibit A hereto; and (ii) the Liquor License
as issued or modified by the Village allows such modification'
D. Roaming Area. Sublandlord and Subtenant acknowledge and agree that
pursuant to the Liquor ticense, as and when issued, patrons of the Premises may from time to
iime and under certain circumstances be permitted to bring alcoholic beverages, from the
pr"ria"", into specific portions ofthe Master Leased Premises that are designated for such_use
in the Liquor License. As used herein, "Roaming Areas" shall mean the specific areas of the
Master Leased Premises that the Liquor License allows to be used for such activities.
t tot*itnstanaing the foregoing, in no event shall "Roaming Areas" be deemed a part of the
Premises.
E. Term. While this sublease shall be effective commencing upon the Effective Date,
the term (',Term") shall be a period of one hundred twenty (120) full calendar months.plus any
purt,"t cat"nOal. month at the beginning of the Term, commencing on the date (the
iCornr"n""r"nt Date") on which [he PrLmises is opened to the public for operation after
"orpr"tion
ot p*-opening activities, which Sublandlord and subtenant anticipate shall be the last
o"v liin" pre-opening -Period (defined below) unless otherwise agreed by Sublandlord and
irtt"nant. The term "Fre-Opening Period" shall mean the period that is thirty (30) days after
and including the Possession Daie. The term "Possession Date" shall mean the date
sublandlord tenders possession of the Premises to subtenant with the sublandlord work
sro"i""tilrV compteted (as defined in Article 3 below). Sublandlord shall provide three (3) days'
p*i ^"ti""i" Subtenani of the Posse-ssion Date, provided that if Subtenant accepts physical
fossession of the premises prior to receipt of such notice, the date Subtenant accepts possession
shall be deemed to be the Possession Date. The Term shall end on the last day of the one
nundred twentieth (120th) full calendar month following the commencement Date (the "Expiration
Date,'), unless sooner ierminated pursuant to the terms of this Sublease. The Subtenant's
po.""i"ion of the premises before the Commencement Date shall be subject to the terms and
ionditions of this Sublease (including insurance requirements), except that Subtenant shall not
be obligated to pay Rent pursuant io Article 2 below during that period.. Promptly after the
occurr;ce of the iommencement Date, Sublandlord and Subtenant shall execute a certificate
confirming the actual Commencement Date and all other related dates and other matters under
this Subliase, in the form of Exhibit D attached hereto and made a part hereof. lf the Master
Lease terminates or is terminated for any reason whatsoever, then this Sublease shall terminate
simultaneously therewith, whereupon (i) if Subtenant is not in default under the terms and
conditions of this Sublease, such termination shall be without liability between Sublandlord and
Subtenant; or (ii) if Subtenant is in default under the terms and conditions of this Sublease, the
provisions governing default and extent of liability contained herein shall control as to Subtenant's
iiabitity. SuOtenant shall not have the right to exercise or cause Sublandlord to exercise any
exteniion, renewal or expansion options provided Sublandlord under the Master Lease, such
st I G4824-9843-4424 '2 .
rights being reserved to Sublandlord, but Sublandlord represents that the Master Lease term is
at least long enough to cover the Expiration Date of this Sublease.
F. Extension of Term. lf Sublandlord or Subtenant wishes to extend the Term on
the same terms and conditions contained herein for a five (5) year extension period, it shall
provide the other party with at a minimum twelve (12) months written notice prior to the expiration
of the Term of its desire to enend. The other party shall then have the right to elect not to have
the Term extended by giving the notifying party notice within sixty (60) days after receipt of the
renewal notice referenced herein and in no event less than ten ( 10) months priorto the expiration
of the Term. Unless otherwise agreed by the parties, if either party does not issue a notice to
extend the Term, or if the other party elects not to extend the Term, then this Sublease will expire
upon completion of the Term.
G. Transition Services. Upon termination of this Sublease, Sublandlord may
request in writing that Subtenant continue to operate the restaurant in the Premises for up to six
(6) months, unless the parties mutually agree to a longer period ("Transition Services"). During
the Transition Services period, Subtenant shall reasonably cooperate with Sublandlord as
requested by Sublandlord to wind-down the operation or transition the restaurant, this Sublease
and Subtenant's employees, on an "as is, where is" basis to Sublandlord or its designee, and to
the extent Sublandlord requests such additional services, Sublandlord shall pay Subtenant for
such reasonable expenses, provided that Subtenant provides, in advance, an itemized statement
of work for such reasonable expenses, and Subtenant shall not provide such additional services
unless Sublandlord has authorized such costs. Sublandlord acknowledges that the provision of
Transition Services may be adversely affected by the termination, including due to the departure
of Subtenant's employees and other personnel, and the parties will coordinate to reasonably
mitigate such impacts.
H. Master Lease. Sublandlord represents that (1) the Master Lease is in full force
and effect; (2) to Sublandlord's knowledge, Sublandlord is not in default under the terms of the
Master Lease; and (3) the term ofthe Master Lease extends at least as long as the initial Term of
this Sublease.
l. License Agreement. Sublandlord and Subtenant are, contemporaneously with
this Sublease, entering into a license agreement with respect to a trademark license and other
matters (the "License Agreement"). The efficacy of this Sublease and the leasehold herein
conveyed is conditioned upon such License Agreement being in full force and effect, and, upon
such time as the License Agreement terminates for any reason: (i) this Sublease shall likewise
terminate; and (ii) after providing the Transition Services if requested by Sublandlord, Subtenant
shall vacate and surrender the Premises upon such termination in accordance with Article 12. lf
this Sublease terminates pursuant to the foregoing provision due solely to an Event of Default
under the License Agreement, Sublandlord's remedy under this Sublease shall be limited to an
action to regain possession of the Premises and/or terminate Subtenant's right of possession
under this Sublease.
ARTICLE 2
Rent
Subtenant shall pay Sublandlord at the times and in the manner provided below those monthly
amounts of rent for the Premises ("Fixed Rent") set forth on Exhibit G hereto. As used herein,
"Rent" shall mean all amounts of Fixed Rent and all other amounts owed by Subtenant to
Sublandlord hereunder. Fixed Rent shall be due and payable on the first day of each calendar
sLLG4824-9843-4424.r' ,
month and ratably adjusted for partial months. sublandlord shall have the absolute right to apply
and/or allocate any portion, or no portion, of Rent toward costs associated with the Master Leased
Premises, including, without limitation, amounts owed to the Master Landlord under the Master
Lease.
ARTICLE 3
Sublandlord Work; Delivery and Condition of Premises
A. Sublandlord Work. Sublandlord shall perform work to demise the Premises (in
its initial configuration, as shown on qIiUi!3) from the Master Leased Premises and to construct
certain improvements for a fully-equipped restaurant (the "Sublandlord Work") as agreed upon
by the parties, both acting reasonably and with diligence to cause the opening date of the
Restaurant to occur on a timely basis. The Sublandlord Work shall be completed at Sublandlord's
expense, in a good and workmanlike manner and in compliance with all statutes, laws, orders,
ordinances, codes, regulations, rules, rulings, decrees, directives, policies and requirements of
all local, municipal, state and federal governments, departments, agencies, commissions, boards
or political subdivisions having jurisdiction over the Building (collectively, "Laws") as well as the
conditions of the Liquor License.
B. Delivery and Condition of the Premises.
1. Sublandlord anticipates that the Sublandlord Work shall be Substantially
completed (as hereinafter defined) on or about June 15, 2019 (the "Target Possession oate").
Sublandlord's failure to Substantially Complete the Sublandlord Work on or before the Target
Possession Date shall only delay the Possession Date and shall not be a default by Sublandlord
or otherwise render Sublandlord liable for damages.
2. "substantially Completed" or "Substantial Completion" shall mean that
the Sublandlord Work has been substantially completed, except for Punch-List ltems. "Punch'
List ltems" shall mean minor or insubstantial "punch-list" details of construction, mechanical
adjustment or decoration of the Sublandlord Work which will not materially delay or prevent the
Start, progress or completion of the Subtenant pre-opening work or the opening by Subtenant for
business from the Premises, as agreed upon by Sublandlord and Subtenant, both parties acting
reasonably.
3. At least five (5) days before the anticipated Possession Date, Sublandlord
shall prepare, after collaborating with Subtenant and Sublandlord's architect and designer, and
issue the Punch-List ltems. Sublandlord shall be responsible for timely and promptly remedying
any and all Punch-List ltems to the mutual satisfaction of Subtenant and Sublandlord's architect
and designer within thirty (30) days after issuance thereof, or as soon as reasonably possible
thereafter. Subtenant shall promptly notify Sublandlord of any and all construction defects that
come to its attention, and Sublandlord shall remedy any and all such construction defects,
specifically including any and all claims of defective workmanship, in a timely manner that avoids
interference with the operation of Subtenant's business in the Premises.
C. Acceptance of Premises. Subject to Sublandlord's obligation to perform the
Sublandlord Work, the Premises are accepted by Subtenant in "as is" condition and configuration.
By taking possession of the Premises, Subtenant agrees that the Premises are in good order and
satisfactory condition (subject to the completion of the Punch List ltems), and that there are no
representations or warranties by Sublandlord regarding the condition of the Premises or the
Building or the Center or the suitability thereof for Subtenant's proposed use or improvements (if
SLLG4A24-9U3-4424.1'
o
any) and that Sublandlord has no obligation to perform any work in the Premises or the Building'
exiept as expressly set forth in this Sublease or as otherwise agreed upon by the parties.
ARTICLE 4
Pre-Opening Period
commencing on the Effective Date and through the Pre-opening Period, subtenant and
Sublandlordlhall work together to determine the operational needs of Subtenant's business in
the premises, including, without limitation, dining room furniture, kitchen equipment and supplies,
and servingware. During the Pre-Opening Period, Subtenant's access to the Premises shall be
subject to t-he terms and conditions of this Sublease, except that Subtenant shall not be obligated
to pay Rent pursuant to A4iglgz above.
ARTICLE 5
Use; Prohibitions; Compliance with Rules; Exterior Premises
A. Use; Tradename; Liquor License and Other Permits. Subtenant shall use the
premises for the operation of a fulFservice restaurant facility, for on-site and off-site consumption
(provided in no event may alcoholic beverages be sold for consumption other than in the Premises
Jnd the Roaming Area), together with associated food and beverage amenities and facilities
consisting of (i) J dining room, including a bar for the service of beverages (non-alcoholic and
alcoholici, consisting of dining/bar/lounge seats (the "Restaurant"); and (ii) the kitchen, food€nd
beverage storage areas, refrigerators, freezers and other back-of-house areas related to the food
and beierage operations for the restaurant. Subtenant shall operate the Premises under the
trade namJset forth in the License Agreement. Subtenant shall operate its business in the
Premises in accordance with, and under, the Liquor License, all Laws and the terms and
provisions of this Sublease. Likewise, all activities of Subtenant within the Roaming Areas shall
be subject to, and undertaken by Subtenant in accordance with, the Liquor License, all Laws and
the terms and provisions of this Sublease. Notwithstanding anything to the contrary contained
herein, in no event shall the Premises or Roaming Area be used in violation of any prohibited use
in the Master Lease aS furnished to Subtenant by Sublandlord. Subtenant shall procure and
maintain all governmental permits legally necessary for Subtenant's use of the Premises and
Roaming Arei including without limitation, the Liquor License (collectively the "Permits") and shall
allow Sublandlord to inspect them upon reasonable prior request at no cost to subtenant.
B. Prohibitions. Subtenant shall (i) not do anything upon the Premises or Roaming
Area that creates a nuisance, or unreasonably disturbs any other tenant or occupant in the Master
Leased Premises, Building or the center; and (ii) direct its employees, agents, contractors or
invitees to not do so. Subtenant shall (iii) not knowingly or negligently make use of the Premises
or Roaming Area, operate within the Premises or Roaming Area, do anything in or on the
premises oi Roaming Area, or bring on or keep anything in the Premises or Roaming Area, in
each case that would violate any Laws or Permits; and (iv) direct its employees, agents,
contractors or invitees to not do so. For purposes of this Section 5(B), the actions of Subtenant's
customers to whom Subtenant serves or provides alcoholic beverages shall be deemed
Subtenant's invitees, regardless of whether such customers are located within the Premises or
Roaming Area or are also customers of Sublandlord. without limiting the generality of
Subtenant's obligation to operate in accordance with the Liquor License, it is expressly
acknowledged and agreed that Subtenant will be deemed to be in default of this Section 5(B) (but
subject to the notice and cure periods set forth in $jgle.2'l below) if any of the following occur:
SLLG4824‐9843‐442412
l.Subtenantfails,atanytime,tohavepoliciesandtrainingmanualsrequiring
that Subtenant personnel regularly monitor the Roaming Area for used beverage containers and
regularly retrieve any such containers'
2.Subtenant(includinganySubtenantpersonnel)failstoregularlymonitor
the Roaming Area for used beverage containers and regularly retrieve any Such containers
(during hours of operation).
3. Subtenant (including any Subtenant personnel) communicates to one or
more of its customers, orally or in writing, that alcoholic beverages purchased in the Premises (or
associated containers) may be left in the Roaming Area.
4. Subtenant (including any Subtenant personnel) fails to provide a visually-
distinct and branded transferable wristband, bracelet or similar item to each person seeking to
consume alcoholic beverages within the Roaming Area prior to such person exiting the Premises
with alcoholic liquor.
5. Subtenant (including any Subtenant personnel) communicates to one or
more of its customers, orally or in writing, that customers consuming alcoholic beverages within
the Roaming Area are not required to have a visually-distinct and branded transferable wristband,
bracelet or similar item.
6.Subtenant(includinganySubtenantpersonnel)Servesalcoholicliquorfor
consumption within the Roaming Area in anything other than glassware or containers having a
tag or oiher feature making them visually distinct from merchandise within the Roaming Area.
7. Subtenant (including any Subtenant personnel) communicates to one or
more of cuslomers, orally or in writing, that alcoholic beverages (other than alcohol in sealed
packages for off-premises consumption) may be brought from the Premises into any portion of
ihe Mister Leased Premises, Building or the Center other than the Roaming Area.
subtenant shall not (a) bring into the Building (including, without limitation, the Premises and
Roaming Area) any dangerous or hazardous materials, except for customary cooking and other
kitchen produAs and cleaning supplies, provided Subtenant uses, stores and disposes of the
same in compliance with all applicable Laws and Permits; nor (b) allow its employees, agents,
contractors oi invitees to do so. For the avoidance of doubt, the terms of this Section 5(B) are
limitations on Subtenant's operations in the Premises and Roaming Area and are not to be
construed as an expansion of Subtenant's rights.
C. Building Rules. Attached as Exh.illlE are the rules and regulations from the
Master Lease (the "Rules"). Subtenant shall comply with the Rules, as such Rules may be
changed from time to time.
D. Written Policies. Attached as ft[i[i!-.]Q are Written Policies for the operation of
the Restaurant as established by Sublandlord and Subtenant. Sublandlord and Subtenant shall
each comply with their respective obligations under the Written Policies.
E. Exterior Premises. The Exterior Premises shall be furnished by Sublandlord at
Sublandlord's expense with tables, chairs, trash receptacles, exterior boundaries and planters
and signage (collectively, the "Exterior Seating Area Furniture"), in accordance with all
applicable Laws and Permits, including but not limited to the conditions of the Liquor License.
sLLG4A24-5a4t4424j'
u
Unless otherwise required by applicable Laws and Permits, including but not limited to the Liquor
License, Subtenant shall use the Exterior Premises for the sole purpose of providing seating to
customers purchasing beverages and/orfood from the Premises and such other purposes as may
be approved by Sublandlord and permitted underthe Master Lease. Subtenant shall not remove
or aliow the rernoval of any barriers or fixtures separating the First Floor Exterior Seating Area
from other portions of the Center, and further acknowledges that such barriers or fixtures may not
encroach within ten (10) feet of the last border of pavers of the common area of the Center
adjacent to the First Floor E)derior Seating Area. ln addition, Subtenant shall not remove or allow
the removal or modification of signage required under the Liquor License for the Exterior
Premises. without limiting the foregoing, Subtenant acknowledges and agrees that the right
granted to Subtenant hereunder to use the Exterior Premises is and shall be subject to all of the
iLrms and provisions of this Sublease. lf and to the extent the Permits for operation of the Exterior
Premises are revoked or modified, such that Subtenant may not use or operate within all or any
portion of the Exterior Premises, Subtenant's right to use the applicable portions of the Exterior
Fremises shall terminate, but the remainder of this Sublease shall not be affected thereby and
shall continue in full force and effect. Notwithstanding anything to the contrary contained herein,
Subtenant acknowledges that Subtenant shall have the exclusive right to use the (i) Exterior
Premises only during Subtenant's hours of operations and only during the months of May through
october and such other periods as the parties may mutually agree, and (ii) First Floor Exterior
Seating Area only during the hours that the retail store operating in the Master LeasedPremises
is open to the public. Without limiting Subtenant's duties with respect to the Exterior Premises,
Subtenant shail be responsible for (i) routine cleaning (including, without limitation, busing) and
maintaining the Exterior Premises which shall include, without limitation, wiping the table tops and
chairs, depositing trash in and removing trash from the receptacles in the Exterior Premises,
regular cleaning and power washing of the sidewalk and floor surface, to the reasonable
saiisfaction of Sublandlord and in compliance with the Laws and Permits, and (ii) ensuring that
Subtenant's patrons do not bring food (other than in appropriate take-out containers) and/or
beverages from the Premises into the common areas of the Center.
F. subtenant Responsibilities with Respect to Liquor License. without limiting
any other provision of this Sublease, Subtenant particularly acknowledges and agrees that
Su'btenant's hosting, serving, cleaning, maintenance, and other operational practices within the
Premises and the Roaming Area (and each portion thereof) shall be undertaken and completed
in all instances in accordance with the Liquor License and conditions thereof, whether set forth in
the Village Code of Ordinances, or terms and conditions expressly set forth in the Liquor License
itself.
ARTICLE 6
Utilities and Services
A. Utilities. Sublandlord, in its sole discretion, shall have the right, at all times, to
designate alternative third party providers for any of the utilities and to alter any and all utilities,
and the equipment relating thereto, serving the Premises and the Master Leased Premises or any
portion thereof. Subtenant shall execute and deliver to Sublandlord without delay such
documentation as may be required to effect such alteration.
B. Restrooms. The Sublandlord Work shall include construction of a restroom in the
kitchen area for Subtenant's employees, which restroom shall be available to Subtenant's
employees at all hours Subtenant's business is operating in the Premises. Subtenant
acknowledges that the restrooms for Subtenant's customers (the "Customer Restrooms") are
not located in the Premises and, as of the Possession Date, will be located on the second floor of
st I GAA?4-9A43-4424 1'
,
the Master Leased Premises. Sublandlord shall maintain and repair the Customer Restrooms at
its cost and Shall provide access to the Customer Restrooms for use by Subtenant's customers
as required for operations at the Premises during the hours in which the retail store operating in
the Master Leased Premises is open to the public. Sublandlord shall use reasonable efforts to
prouiU" a"""." to the Customer Restrooms for Subtenant's customers during hours that the retail
store operating in the Master Leased Premises is not open to the public'
c.StoppageofUtilitiesorServices.Sublandlorddoesnotwarrantthatany
services or utilities iin;uding without limitation, electrical service) will be free from interruption
and Sublandlord reserves the right to Stop any of the foregoing Services or utilities when
n"a"""ury by reason of an emergLncy or repairs or alterations to the architectural, structural or
mechaniial iystems of the Mastelr Leised Premises or Building; provided that Sublandlord.shall
,r" l."uronrbl" commercial efforts to cause any such interruption to occur during non-business
hours. Except as herein expressly specified, no stoppage or interruption of services pursuant to
tne preceJin'g paragraph sirall be deemed an eviction or disturbance of Subtenant's use and
poiJ"""ion 5f 'the -premises or any part thereof or relieve Subtenant from performance of
buOtenant's obtigations under this Sublease or entitle Subtenant to any abatement of Rent. ln no
event shall Sublindlord be liable for damages by reason of loss of profits, business interruption
or other consequential damages on account of such interruption in services or utilities.
ARTICLE 7
Alterations and Liens
A. Alterations. Subtenant shall have no right to make additions, changes, alterations
or imprwements to the Premises or any portion thereof without the prior written consent of
Sublandlord, which consent shall be granied or withheld in Sublandlord's sole discretion for any
reason or no reason at all.
B.Liens.SubtenantshallkeepthePremisesandtheMasterLeasedPremisesfree
from any mechanic's, materialman's or similar liens or encumbrances filed in connection with any
work performed by subtenant or by anyone (other than sublandlord or any affiliate thereof)
performing work on behalf or at the request of Subtenant.
ARTICLE 8
Repairs and Maintenance
A. Minimization of lnterference. Whenever Subtenant or Sublandlord or any person
authorized by either of them shall perform any maintenance and repair work in the Premises or
the Master Leased Premises, as applicable, the performing party shall do so, or shall cause such
person to do so, diligently and in such a manner as shall minimize interference with the other
party's conduct of its business, provided that this sentence shall not require the performing party
io incur additional costs for labor at overtime or premium rates. Sublandlord shall provide
reasonable advance notice to Subtenant of any maintenance and repair work (other than work
performed in an emergency) in the Premises or the Master Leased Premises that will interrupt
operations in more than a de minimis manner of the Restaurant in the Premises.
B. Casualty or Condemnation Events. The provisions of this Article shall not apply
in the case of fire or other casualty or condemnation, in which case Article I or Article 11 hereof,
as the case may be, shall control.
SLし G4824‐9843-442412
ARTICLE 9
Casualty Damage
A. Casualty. lf a material portion of the Master Leased Premises or any part thereof
shall be damaged by fire or other occurrence, Sublandlord shall have no repair or restoration
obligations witti respect to the Premises and Sublandlord may, at its sole election, terminate this
Sub]ease by notice to Subtenant. lf the Master Lease is terminated due to any such occurrence'
the subleaie shall likewise terminate contemporaneously with the termination of the Master
Lease and Sublandlord's sole obligation in connection therewith shall be to notify Subtenant as
promptly as possible following the occurrence causing the damage. ln the event sublandlord
elects to restore the Premises, then it shall restore the Premises to substantially the condition
existing immediately prior to the fire or other occurrence, except for modifications required by
zoning-and building codes and other Laws. Sublandlord shall not be liable for any inconvenience
ot. unioy"n"" to Subtenant or its customers, or injury to Subtenant'S business resulting in any
way from such damage or the repair thereof. Sublandlord shall not be required to do such repair
or iestoration work on an overtime or premium time basis. Notwithstanding any provision in this
Sublease to the contrary, Sublandlord shall not be liable for any loss of business, inconvenience
or annoyance arising from any repair, restoration or rehabilitation of any portion of the Premises,
the Maiter Leased Premises or the Building as a result of any damage from fire or other
occurrence.
B. Sole Remedies. Sublandlord and Subtenant agree that Sublandlord's election to
restore the Premises, and Sublandlord's right to terminate this Sublease, all as set forth in this
Article, shall be each party's sole recourse in the event of damage to or destruction of the
Premises, the Master Leased Premises, and/or the Building by fire or other occurrence, and each
of sublandlord and subtenant waive any other rights either party may have under any applicable
Law to terminate this Sublease by reason of damage to the Premises, Master Leased Premises
and/or the Building.
ARTICLE 1O
lnsurance, Subrogation
A. Subtenant,s lnsurance. subtenant shall maintain, at its sole cost and expense,
the insurance set forth on Exhibit H with respect to Subtenant.
B. Sublandlord,s lnsurance. Sublandlord shall maintain, at its sole cost and
expense, the insurance set forth on Exhigiltlwith respect to Sublandlord'
ARTICLE 11
Condemnation
A. Taking. lf the whole of the Premises shall be lawfully taken or condemned by any
governmental authority for any public or quasi-public use or purpose, upon the date of title vesting
in such proceeding, the Term shall terminate as fully and completely as if such date were the date
set forth herein for the expiration of this Sublease and Subtenant shall forthwith quit, surrender
and vacate the Premises. lf only a part of the Premises Shall be So taken or condemned (Such
part being hereinafter the "Partial Taking Premises"): (1) upon the date of title vesting in such
proceeding, the Term shall terminate with respect to the Partial Taking Premises and Subtenant
shall forthwith quit, surrender and vacate the Partial Taking Premises and (2) except as provided
in the following sentence, this Sublease shall continue in full force and effect with respect to the
balance of the Premises. lf the Partial Taking Premises shall permit the termination of the Master
sLLG4824-9843-4424.r'
"
Lease and the Master Lease is terminated, then this Sublease shall also terminate
contemporaneously with the termination of the Master Lease as if such date were the date set
forth herein for the expiration of this Sublease, and Subtenant shall forthwith quit, Surrender and
vacate the Premises. Any such termination of this sublease with respect to the Partial Taking
premises shall be withoui prejudice, however, to each of Sublandlord's and Subtenant's rights
anJ remedies against each other for any obligations under the provisions of this Sublease which
accrued prior tJsuch termination, and any Rent owing shall be paid up to such date and any
p"Vr""t"
"t Rent made by Subtenant whiih were on account of any period Subseque_nt.to such
daie shall be returned to Subtenant within thirty (30) days after the termination of this Sublease.
B. lnterest in Awards. Notwithstanding any termination of this Sublease, in the case
of either a partial or complete taking or condemnation ofthe Premises, Subtenant shall not have
any rignt to an independent claim to the condemning authority and waives all rights to make any
such claims.
ARTICLE.I2
Return of Possession
At the expiration or earlier termination of this Sublease or Subtenant's right of possession' and
after providing the Transition Services if requested by Sublandlord, Subtenant shall surrender
fo""es"ion of"the Premises in good condition, ordinary wear and tear and Subject to the terms of
[nis Suotease, damage by fire, other occurrence or condemnation which Subtenant is not
oOtigateO to repair excipted, and shall surrender all keys and any key cards, to Sublandlord,, and
advise Sublandlord as to the combination of any locks or vaults then remaining in the Premises,
and shall remove all of Subtenant'S personal property. All improvements and fixtures in or upon
the premises, whether installed by Subtenant or Sublandlord, shall be Sublandlord's property and
shall remain upon the Premises, ill without compensation, allowance or credit to Subtenant' Any
personal property of Subtenant not removed from the Premises on or before the expiration or
earlier teimination of the Term shall be conclusively presumed to have been abandoned and
conveyed by subtenant to Sublandlord, without payment by Sublandlord or warranty of
repres;ntati;n by Subtenant, and Sublandlord may thereafter remove, store, sell or otherwise
dispose of such irade fixtures and personal property and Subtenant shall reimburse Sublandlord
on demand for any net costs incurred by Sublandlord in doing so. Notwithstanding anything to
the contrary contiined herein, any and all leasehold improvements shall be the property of
Sublandlori and shall not be removed by Subtenant upon surrender of possession of the
Premises.
ARTICLE 13
Holding Over
Unless Sublandlord expressly agrees otherwise in writing or Subtenant is performing Transition
Services after request by Sublandlord, if Subtenant shall retain possession of the Premises or
any part thereof after the expiration or earlier termination of this Sublease, Subtenant shall pay
Su'blandlord the sum of $500.00 per day for each day of such holding over. ln addition, Subtenant
shall also be liable to Sublandlord for all direct (but not consequential) damages, costs and
expenses incurred as a result of such holdover. The foregoing provisions shall not serve as
permission for subtenant to holdover, nor serye to extend the Term (although, after
commencement of said holdover, Subtenant shall remain bound to comply with all provisions of
this Sublease until Subtenant vacates the Premises and shall be subject to the provisions of
Article 12 hereof). The provisions of this Section shall not operate as a waiver by Sublandlord of
any right of re-entry herein provided.
SLLG4824-S843-4424.,'
,o
ARTICLE 14
No Waiver
No provision of this sublease will be deemed waived by either sublandlord or subtenant unless
sucii waiver is express and is set forth in a written document signed by Sublandlord or Subtenant'
u" tn" """" may be. No waiver shall be implied by delay or any other actor omission of either
suutanotoro or subtenant. No waiver by either Sublandlord or Subtenant of any provision of this
Sublease shall be deemed a waiver oi such provision with respect to any subsequent.matter
i"ruti^g to "r"n
provision, and the consent or approval of Sublandlord or Subtenant, as applicable'
i"+"Jti"l any action by Subtenant or Sublandlord, as applicable, shall not constitute a waiver of
"ny ,"qrir"r"nt for obtaining the consent or approval respecting any subsequent action'
puyr"nt ot nunt by Subtenanior acceptance thereof by_ Sublandlord shall not constitute a waiver
oi'rnv u*"n by Sublandlord or SuLtenant, as applicable, of any term or provision of this
irur"l"". No acteptance of a lesser amount than the Rent herein stipulated shall be deemed a
*riue, of sublandlord's right to receive the full amount due, nor shall any endorsement or
statement on any check oi payment or any letter accompanying Such check or payment be
deemed an accoid and satisfaction, and Subiandlord may accept such check or payment without
plirOi"" i" srurandlord's right to recover the full amount due. The acceptance oJ Rent or of the
b"ioi.rn"" of any other teim or provision from any person or entity other than Subtenant shall
not constitute a waiver of any right that Sublandlord may have hereunder'
ARTICLE 15
Dispute Resolution
A.Disoute.UnlessotherwisespecificallyprovidedforinthisSublease,eachdispute'
controversy, cli-im or disagreement arising out of or relating to this Sublease (a "Dispute") shall
be resolved in the following manner:
1 . First, after receipt of a written notice of a Dispute, the parties Shall negotiate
in good faith for a period of ten ( 1O) days in an effort to resolve the Dispute;
2.
(10) day period, the
and
Second, if the parties are still unable to resolve the Dispute within such ten
parties shall resort to the arbitration procedures set forth in Section '15(B);
Third, a party shall be entitled to join any third party to the Dispute
proceeding.
B.Arbitration.SubsequenttotheproceduresofSectionl5(A)'andexceptas
otherwise proriffili'i- Section i5(B), any Dispute arising out of or relating to this Sublease
shall be settled by arbitration as follows:
1. Any dispute shall be resolved by binding arbitration pursuant to the laws of
the State of lllinois and, to the extent they do not conflict, the Commercial Arbitration Rules of the
American Arbitration Association as in effect on the date so submitted, provided that the
arbitration shall be conducted by a single arbitrator jointly chosen by the parties (or, if the parties
fail to reach agreement on the single arbitrator within si)dy (60) days afier the written notice of
Dispute, appointed in accordance with the commercial Arbitration Rules of the American
Arbltration Association). The arbitration shall take place in Chicago, lllinois. Both parties shall
share equally the fees, costs and expenses ofthe arbitrator and the parties shall each bear their
own the attorneys'fees, costs and expenses ofcounsel and of expert witnesses, unless otherwise
SLLG4824-S8494424.4'
a,
as determined by the arbitrator. The arbitrator shall have the right to consult experts-and
""rp.li""irrirr"rities
with factual information or knowledge concerning the dispute and the fees,
costs and expenses of such authorities shall be shared equally by the parties'
2.Notwithstandinganythingcontainedinthissectionl5(B)'bothSublandlord
and Subtenant shall be entitled to (i) commence legal proceedings seeking such. mandatory,
;;;i"ry ;r .Jrnctive relief as may
'be
necessary to define or protect the rights and enforce the
;tig;ti# containea herein (including the respeitive rights and obligations of the parties with
resf,ect to intellectual property pursua;t to the License Agreement) pending the settlement of a
o,"bri" i. accordance with
-
tire arbitration procedures set forth in this Section 15(B)' (ii)
"orr"n"" legal proceedings involving the enforcement of an arbitration decision or award arising
ort ot tni" SuSlease, anO (iii) join anyirbitration proceeding arising out of this Sublease with any
other arbitration proceeding arising out of this Sublease'
3.Thenon-prevailingpartyinanyarbitrationorotherlegalorequitable
proceeding arising out of, and/or relating to this Sublease shall pay to the prevailing party all costs
and e*perises, inituding reasonable aiorney and expert witness fees and court costs, incurred
by such prevailing partf in connection with such arbitration or other proceeding'
ARTICLE 16
Entry by Sublandlord
Sublandlord may enter the Premises at all times to: (A) inspect the same; (B) supply services, if
"nV,
to Ue proviied by Sublandlord to Subtenant under this Sublease or otherwise; (C) perform
sucir maintenance or make repairs in or to the Master Leased Premises or the Premises; and (D)
make such improvements to any portion of the Master Leased Premises and the Premises as
Sublandlord desires to make. Sublandlord shall at all times have and retain a key with which to
unlock all of the doors in, on or about the Premises, and Sublandlord shall have the right to use
reasonable means to open such doors to obtain entry to the Premises, and any entry to the
premises obtained by Sublandlord by any such means shall not under any circumstances be
deemed or construed to be a forcible or unlawful entry into or a detainer of the Premises or an
eviction, actual or constructive, of subtenant from any part of the Premises. such entry by
sublandlord shall not act as a termination of subtenant's obligations under this sublease.
ARTICLE I7
Subordination and Attornment
A. Subordination. Subtenant agrees that this Sublease and the rights of Subtenant
hereunder are and shall be subject and subordinate to: (i) the Master Lease and all existing or
future mortgages, deeds of trusi, ground leases or master leases encumbering all or any part of
the MasteiLeased Premises; (iiiall past and future advances made thereunder; and (iii) all
renewals, modifications, replacements and extensions of any such mortgages, deeds of trust,
ground leases or master leases ("superior Mortgage" or "superior Lease"), with each
irortgagee or lessor thereunder being referred to as a "superior Mortgagee" or ''Superior
Uess.'oi,as the case may be). Any Superior Mortgagee and any Superior Lessor shall have the
right to elect, by written notice given to Subtenant, to have this Sublease made superior in whole
oi in part to its own Superior Mortgage or Superior Lease. lf more than one (1) Superior
Mortgagee or superior Lessor sends conflicting notices, those of the more senior superior
Mortgagee or Superior Lessor will control.
SLLG4824-9843-442442
12
B. Attornment. lf the interest of Sublandlord under this Sublease shall be transferred
toanySuperiorMortgageeunderaSuperiorMortga.georSuperiorLessor.underaSuperior
Lease, or other purchiser or person taking title to the Center by reason of the foreclosure of any
Srp"ii"i H4"rtgdge or deed in lieu of foreclosure or termination of any Superior Lease (any such
p"I"on o"ingiJretimes referred to as "successor Sublandlord"), at the eleclion .of such
br"""""or S-ublandlord, Subtenant shall be bound to such Successor Sublandlord under all of
tt'" t"rr", covenants and conditions of this sublease for the balance of the Term remaining and
"nv "*t"n"ion"
or renewals thereof which may be effected in accordance with any option therefor
in ihis Sublease, with the same force and effect as if the Successor Sublandlord were the
sublandlord under this sublease. lf requested to do so bythe Successor sublandlord, subtenant
ihall enter into a new Lease for the baiance of the Term upon the Same terms and conditions of
this Sublease. Subtenant shall attorn to and recognize as Subtenant's Sublandlord under this
Sublease such Successor Sublandlord, said attornment to be effective and self-operative without
G eiecution of any further instruments upon the Successor Sublandlord's succeeding to the
interest of sublandlord under this sublease and assuming the obligations of sublandlord
hereunder.
c. Foreclosure. lf the Master Lease remains in full force and effect after a
foreclosure or deed in lieu of foreclosure or other exercise of remedies by a Superior M-ortgagee
under any superior Mortgage, then provided Subtenant is not in default under this sublease
UeyonO any appticable noiic! and cure periods, this Sublease shall remain in full force and effect'
ARTICLE 18
Estoppel Certificate
subtenant shall, within ten ( 10) days after receipt of a written request from sublandlord,. execute
unJ J"fir"r an estoppel ceriificate io those parties as are reasonably requested by Sublandlord
ihe estoppel certificate shall include a statement certifying that this Sublease is unmodified
(extept as'iaentitied in the estoppel certificate) and in full force and effect, describing the dates to
whicrr Rent and other charges have been paid, representing that, to subtenant s actual
knowledge, there is no defau[ (or stating the nature of the alleged default) and indicating other
matters iith respect to this Sublease that may reasonably be requested'
ARTICLE,I9
Assignment and Sublefting
Subtenant shall not have the right, without the prior written consent of Sublandlord, which consent
may be withheld or conditioned in Sublandlord's sole and unfettered discretion for any reason or
no i"u.on at all, to: (a) mortgage, pledge, hypothecate, encumber, permit any lien to attach to,
or otherwise transfer, directly oiindirectiy, this Sublease or any interest hereunder, by operation
of law or otherwise; (b) assign this sublease or sublet the Premises or any part thereof;
(c) otherwise permit the use of the Premises by any persons other than Subtenant; or (d)
unOertate or consummate any transaction that would cause a revocation or invalidation of the
Liquor License. Notwithstanding the foregoing, without obtaining consent of sublandlord,
Subtenant may assign this Sublease or sublease all or any portion of the Premises to an affiliate
which is at least fifty-one percent (51%) owned by David Zadikoff and/or Joshua Zadikofl,
provided subtenant provides at least sixty (60) days' advance notice of such permitted
assignment or sublease to Sublandlord.
SLL04824-9843-442412
ARTICLE 20
Certain Rights Reserved By Sublandlord
Sublandlord shall have the following rights, exercisable without notice and without effecting an
eviction, constructive or actual, of subtenant's possession of the Premises' giving rise to any
claim for set-off or abatement of Rent and without being liable to Subtenant:
A. To install, affix and maintain any and all signs on the exterior and interior of the
Master Leased Premises including without limitation signage required by the Permits.
B. To decorate or to make alterations, additions or improvements, Structural or
otherwise, in or to the Master Leased Premises or any part thereof. ln connection with such
matters, sublandlord may enter upon the Premises and take into and upon or through the
Premises all materials required to make such repairs, maintenance, alterations or improvements'
and may close public entry ways, other public areas, restrooms, elevators, stairways or conidors,
provioel Sublandlord at ill times maintains reasonable access to the Premises for Subtenant's
employees and customers.
c. To control access to the restrooms, stairways and elevators ofthe Master Leased
Premises outside of the Premises and to impose such rules and regulations in regard to the use
Uy SuOtenant anO its invitees thereof as shail be prudent to effect the protection of Sublandlord's
pioperty anA employees and/or to effect the rules and regulations under the Master Lease.
D.TogranttoanyonetheexclusiverighttouseanyportionofthejvlasterLeased
premises (other thin the Premises) for any specified purpose, and to reserve to Sublandlord the
exclusive iight to reasonably control and reasonably regulate any other business and any other
service being rendered within the Master Leased Premises.
E. To install and maintain pipes, ducts, conduits, wires and structural elements in the
Premises which serve other parts of the Master Leased Premises'
ARTICLE 21
Default and Remedies
A. Subtenant Default. Subtenant shall be in material default (..Default,,) of its
obligations under this Sublease if any of the following events occur:
,l . subtenant fails to perform any term, covenant or condition of this Sublease
and fails to cure such breach within thirty (30) days after delivery of a written notice specifying the
nature of the breach or such longer period as is reasonably necessary to cure such failure so long
as (a) subtenant commences to cure such failure within thirty (30) days, (b) subtenant diligently
puore" , course of action that will cure such failure and bring Subtenant_back into compliance
with this Sublease, and (c) such failure does not constitute an event of default under the Master
Lease; or
2. Any other act or omission of Subtenant should occur in breach of the
Master Lease and Subtenant fails to cure such breach within a period equal to five (5) business
days less than any applicable cure period available under the Master Lease.
SLLG4824-9843‐442412
B. Sublandlord,s Remedies. ln the event of any Default by Subtenant, Sublandlord
shall have att 1!frEiiffimEffi avaita6le at law and in equity. Sublandlord may resort to its
remedies cumulatively or in the alternative.
c.Sublandlord,sDefaultandSubtenant,sRgmedigs.lfSublandlordfailsto
observe or perforrn any covena;T:AE;ment or oblig6t'ton to be performed by Sublandlord.under
tnis srutease, and if such failure sh-all continue for more than thirty (30) days after notice thereof
from Subtenant to sublandlord or such longer period as is reasonably necessary to cure such
faiture so long as (a) Sublandlord commences to cure such failure within thirty (30) days, and (b)
Sublandlord iitigentiy pursues a course of action that will cure such failure and bring Sublandlord
into compliance-witn tnis Sublease, then Subtenant may exercise such rights and remedies to
which it may be entitled at law or in equity upon such default of Sublandlord'
ARTICLE 22
Consequential Damages
NOTWITHSTANDING ANY DEFAULT OR BREACH OF THIS SUBLEASE' EXCEPT FOR
INDEMNITY OBLIGATIONS RELATING TO CLAIMS OF THIRD PARTIES OR FOR CLAIMS OF
GROSS NEGLIGENCE OR WILLFUL MISCONDUCT, EACH PARTY WAIVES ANY CAUSE OF
ACTION OR RIGHT TO CLAIM INCIDENTAL, PUNITIVE, SPECIAL INDIRECT DIRECT OR
CONSEQUENTIAL DAMAGES, LOST PROFITS OR REVENUE SHORTFALLS.
ARTICLE 23
Notices
A.Notices.Anyandallnoticesbyapartyintendedfortheothersshallbesentby(i)
registered or certifl-rtified nail, return receipt requested, (ii) by.recognized national overnight courier
(e.g., FedEx, DHL, or US Postal Service), or (iii) personal delivery to:
Sublandlord at:
Euromarket Designs, lnc.' d/b/a Crate & Barrel and CB2
1250 TechnY Road
Northbrook, lL 60062
Attention: General Counsel
With a coPy to:
Euromarket Designs, lnc. d/b/a Crate & Barrel and CB2
1250 TechnY Road
Northbrook, lL 60062
Attention: VP, Store Operations
And:
Strategic Leasing Law GrouP, LLP
10 South Riverside Plaza
Suite 1830
Chicago, lL 60606
Subtenant at:
sLLG4824-9843-4424.r'
a"
Nu-Oakbrook, LLC
1647 West Fulton, 2nd Floor
Chicago, lL 60612
Attention: David Zadikoff
With a copy to:
Leon Zelechowski, Ltd.
111 W. Washington Street
Suite 1 1 10
Chicago, lL 60602
Attention: Leon Zelechowski
unless a party shall have designated different addresses by serving written notice of change of
address on the other party by notice given pursuant to this Section 23(A)'
B. Notices Deemed Received. All notices hereunder shall be given in writing and in
engtisn.Rttnoiiilentoyanypa,ty*oe,thisSr.rbleaseshallbedeemedtohavebeenreceiVed
Uyine purty to whom su"'n notit" ii sent upon (i) delivery to.the address of the recipient party,
il";ia"'d thit such detivery is made prior to 5:00 p.m (local time for the recipient party) on a
;;;;^;;; day, otherwise the fottowing business day, or (ii) the attempted delivery of such notice if
("1 "r"n r.""ipi"nt party refuses delivlry of such notice, or (y) such recipient party is no longer at
Juch address number, and such recipient party failed to provide the sending party with its current
address pursuant to Section 23(A).
ARTIGLE 24
Real Estate Brokers
Each party represents and warrants to the other party that it dealt with no broker or other person
entitteO toctaim fees for such services in connection with the negotiation, execution and delivery
of this sublease. Each party agrees to defend, indemnify and hold the other party harmless from
and against any and all claims-for finders' fees or brokerage or other commission to any broker,
iinaer"or tife aglnt which may at any time be asserted against the indemnified party founded upon
the claim that-the substance of the aforesaid representation of the indemnifying party is untrue'
iogether w1h any and all losses, damages, costs and expenses (including, reasonable attorneys'
feEs) relating to iuch claims or arising therefrom or incurred by the indemnified party in connection
with the enforcement of this indemnification provision.
ARTICLE 25
Covenant of Quiet EnjoYment
Sublandlord covenants and agrees that Subtenant, on paying the Rent and on keeping, observing
and performing all of the other terms, covenants, conditions, provisions and agreemenls herein
contained on t-he part of subtenant to be kept, observed and performed, shall, during the Term,
peaceably and quietly have, hold and enjoy the Premises subject to the terms, covenants,
conditioni, provisions and agreements hereof, free from hindrance by Sublandlord or any person
claiming by, through or under Sublandlord.
SLLG4824‐9843-442412
16
ARTICLE 26
Miscellaneous
A.Binding.EachofthetermsandprovisionsofthisSubleaseshallbebindingupon
and inure to the beneiit of the parties hereto, their respective heirs, executors, administrators'
luardians, custodians, successors and assigns, subject to the provisions of Article 19.
B.NoRecording.sublandlordandSubtenantagreethatthisSubleaseshallnotbe
recorded with the Recorder of Deeds of DuPage County, lllinois'
C. Laws. This Sublease shall be construed in accordance with the Laws of the State
of lllinois. Sublandlord and Subtenant hereby submit to the jurisdiction of the courts in and for the
co,ntvotDuPage,stateoflllinoisandeachagreesthatanyactionbySubtenantagainst
Sublandlord or S-ublandlord against Subtenant, ai the case may be, shall be instituted in the
C"r^tV "t Dupage, State of li'iinois and that Sublandlord shall have personal jurisdiction over
subtenant for an-y action brought by Sublandlord against Subtenant, and Subtenant shall have
peisonai jurisOiction over Sublindlord for any action brought by Subtenant against Sublandlord
in the County of DuPage, State of lllinois.
D. Air. This Sublease does not grant any legal rights to ..light and ail,outside of the
Premises and the Exterior Premises nor to any particular view or cityscape visible from the
Premises or the Exterior Premises.
E.Amendments.ThisSubleaseandtheExhibitsheretoshallnotbeamended,
changed or modified in any way except in writing executed by Sublandlord and subtenant.
F. Survival of Obligations. Any obligations of Sublandlord and Subtenant accruing
prior to the expiration of this SJblease shali survive the expiration or earlier termination of this
bublease, and Sublandlord and Subtenant shall promptly perform all such obligations whether or
not this Sublease has expired or been terminated.
G.NoJointVenture'NothingcontainedinthisSubleaseshallbedeemedor
construed by the parties to this sublease, or by any third party, to create the relationship of
principal ani agent, partnership, joint venture, or any association between Sublandlord and
Subtenant, it being expressly undeistood and agreed that neither the provisions contained in this
Sublease nor any-acts ofthe parties to this Sublease shall be deemed to create any relationship
between Sublandlord and Subtenant other than the relationship of Sublandlord and Subtenant.
H. lnterpretation. sublandlord and subtenant each acknowledge that it has read
and reviewed this Sublease and that it has had the opportunity to confer with counsel in the
negotiation of this Sublease. Accordingly, this Sublease shall be construed neither for nor against
Su-blandlord or Subtenant notwithstanding the party which drafted same but shall be given a fair
and reasonable interpretation in accordance with the meaning of its terms and the intent of the
parties.
l. lndependent Covenants. Except as expressly provided herein with respect to
offset and abatement, each covenant, agreement, obligation or other provision of this Sublease
to be performed by Subtenant, including without limitation the obligation to pay Rent is a separate
and independent covenant of Subtenant, and is not dependent on any other provision of this
Sublease.
SLLG4824‐9843-442412
J. Force Majeure. No party shall be deemed in default of this Sublease to the extent
that performance of theii respective obligations or attempts to cure any breach are delayed or
preuJnteo by reason of any act of God, fire, natural disaster, accident, labor strife, act of
!or"rnr"nt, .nortages of miterials or supplies, or any other cause beyond the reasonable control
5f such party; prov-ided that the foregoing shall not apply to any party's obligation hereunder to
pay money to the other Party.
K.TimeofEssence.SubjecttothetermsofSection26(J),timeisoftheessenceof
this Sublease and each of its provisions.
L. Exhibits. The Exhibits set forth in the Table of contents or otherwise aftached
hereto are incorporated into this Sublease by reference and made a part hereof'
M. Captions and severability. The captions of the Articles and sections of this
Sublease are for convenience of referenie only and shall not be considered or referred to in
resolving questions of interpretation. lf any term or provision of this Sublease shall be found
invalid, ioid, illegal or unenforceable with respect to any party hereto by a court of competent
iurisdiction, h sn-att not affect, impair or invalidate any other terms or provisions hereof,. or its
Lnforceabiiity with respect to the other party, the parties hereto agreeing that they would.have
entered intoihe remaining portion of this Sublease notwithstanding the omission of the portion or
portions adjudged invalid, void, illegal or unenforceable.
N. Subtenant and Sublandlord Authority. Subtenant represents and warrants that
this sublease has been duly authorized, executed and delivered by and on behalf of subtenant
and constitutes the valid and binding agreement of Subtenant in accordance with its terms.
Sublandlord represents and warrants ihatthis Sublease has been duly authorized, executed and
J"iire,"a by and on behalf of Sublandlord and constitutes the valid and binding agreement of
Sublandlord in accordance with its terms
O. Conf identiality.
l.SublandlordandSubtenantacknowledgethateachmayreceivecertain
confidential and/or proprietary information and material which is not publicly known concerning
the business and aifairs of the other or its affiliates (including the terms of this Sublease, letters
of intent, marketing plans, customer lists, financial plans and organization Structure and the
subtenant's proce-dures) (collectively "confidential lnformation") in connection with this
Sublease, and agree thai each of them has a proprietary interest in their respective Confidential
lnformation. All disclosures of confidential lnformation to a party, its agents, employees and
sublicensees shall be held in strict confidence by such party, its agents, employees and
sublicensees, and such party may disclose the Confidential lnformation only to those of its agents,
employees and sublicensees to whom it is necessary in order to properly carry out their duties
hereunder. This provision applies to information not otherwise available to the public, and
provided such confidential and/or proprietary information is not or does not otherwise become
public information or available to the public in each case unrelated to a breach of the respective
parties to this sublease. No party shall make use of or disclose, without the disclosing party's
prior written approval, any information that is confidential or proprietary information of the other
party. No party will disclose confidential lnformation of the disclosing party except as may be
required by applicable Law (including by court order, or by obligations imposed on the disclosing
party pursuant to any listing agreement with any national securities exchange). No party shall
use the Confidential lnformation ofthe others afterthe end ofthe Term and shall return all copies
SLLG4824‐9843-442412
of the Confidential lnformation (other than this Sublease) to the other as soon as practicable after
the date of such termination.
2.Withoutlimitingthegeneralityoftheforegoing,nopartyShalldisseminate
any information with respect to this Sublease or the transactions contemplated hereby including
releases to the news media generally, public statements (written or oral and regardless of how
disseminated) and advertising, without the prior written consent of the other party, except as may
be required by applicable Law (including legal requirements applicable publicly held companies
and ttreir affiliites, by court order, or byobligations imposed on the disclosing party pursuant to
any listing agreement with any national securities exchange).
p. prohibited persons and Transactions. Subtenant represents and warrants that
neither Subtenant nor any of its affiliates, nor any of their respective partners, m.embers,
shareholders or other equiiy owners, and none of their respective employees, officers, directors,
representatives or agents ii, nor will they become, a person or entity with whom U.S. persons or
"ntiti"" ar" restricte-d from doing business under regulations of the Office of Foreign Assets
control (,,oFAC") of the Department of the Treasury (including those named on oFAC',s Specially
o""Gn"LO Nationals and blocked Persons List) or under any statute, executive order (including
the September 24, 2001, Executive Order Blocking Center and Prohibiting Transactions with
Persons who commit, Threaten to commit, or support Terrorism), or other governmental action.
ART]CLE 27
Signage
sublandlord shall design, fabricate and install all signage with respect to Subtenant's operations
at the premises. Subtdnant shall not have any right to install any exterior signage at the Premises
or the Master Leased Premises.
lsignatures ao Follow on SeParate Page]
SLLG4824-9843‐442412
19
lN W:TNESS WHEREOF,Sublandlord and Subtenant have executed this instnJment as of the
EfFectiVe Date
SUBTENANT:
NU‐OAKBR00K,LLC,
an l∥inois limited liability company
SUBLANDLORD:
EUROttARKET DESiGNS=
SLLG482■9843442412
EXH:B:TB
:NTENT:ONALLY OM:TTED
Exhib t B1SLLG4824‐9843-442412
EXHIBIT C
WR:TTEN POLiCIES
Wtttten Po:Lios betw00n Crate and Ba":and Nu‐Oakbrook,LLC
ExhibI C1Toplc
…
hl・ Doto11
R6t r8!t D"cDl$t and ltyout
sne P,an Cete aad garel Siii da to b€ Eovid€d by he and Bffd fuqliilect@ cle€tly d.lircating boundliiE
}lliq Raqta.sr ptemffi (rncludiog 4ddod drning @as) ud lrq Rdail S#is A@
,iwo al@hol d b€ ffi6urE6, d6Slgmtod pqnts ol 'ngr6s/6g6 to and ttm the
Rrltaursvslq" -s ed locattm of ,mituir wililn tho R6taurst prmls Nu .
oakbmk. LLc will bo rosgffiiblo td ksping tunituTo lestod as app?ovod by Mllaeo.
Sto Revslo■sЧu―Oakb7●●K.LLC Nu - OakS@lL LLC to 3lfi.nit sy raqHtr lq revisad lurtitfl dargmml ld
.dilaltralh! BLv &d approval by VIrg. CLrk, Valag€ FE D.pylllmt' ard Vilage
Bu$ing lBp6lq Sup€ryiq, CrBte md Brrel wll .ugg6l prodrE{ lo sgorlghl sd
asisr whh corplating drewllgs I nsdod.
Bcstaurent Ent@ce ]mte ard Eard Otls thm tq pupoffi or cfiErgmcy. CueloM iagrca to RGltqlmi Pm;s !hr,l
dty be trr Rst&il Sflbe Aru tr trm ihe villa€E GEn
Rsstaurani Ot tdoo' Oln09 A.oas 3ra1€ lld Besl Al oudffi dihlne re ol RBtsrsi rost b. seoundad on all 3idca by lha .xtsrlor
wslE ol tho hjldm q plstaB, rojtlngE q slnllry orclouo 6xc@t o AB Io€SoE of
rcqJircd q pcrmittcd iogrdG q carc.
●
“
1相 じ●●
Appl€ablc tood/bMrg! lbcn6
and pcntit!
N● Ookbrcok.LC Ur ' Oakb.oolq LLC i! rarporEtuG for obrtinhg, ralwhg and lt y complylng wilh all
bsM and pomit! lEc$ty to opaata t B R6tlrrot h thc B6tauet p.mas
:ndlldlng th€ orndotr dinlng ffi) ild to dlow rcaming with b€voiegEs into ths Relail
S*i6Ar@
I - a ) , t :', r'r'i. l'5: :.1 'r :i N●・ 08k●‐●k LLC Nu - Oakbroot. LLC 6 rcsgonslble lor atl lnlpocllmr ud m.inrairioq o€rrdltire wrthin
rh6 R.d&ar p6{is (a.g-, rBnh dopm,IuQ. Nu - Oddrook LLC b EsponsibL
tor oDaralim sithin ell oDptcablo bu[{ralg cod38.
●70ver●I Buildi●0'nsp●Ct10ns C€le lrd Ba?el CrBta atrd BEml k rEporuiblc ttr mlirtakriq weoll brilding in ac@d!rcc wiih dl
.pplbabla le6 rnd Gqu,mnt5 rd lq eI lnlPacti@ by.pplkabls ertEribs (..9.,
Buhdng Doponmnt, FiTo lvLr6iu{,. t'tu ' Odoroot' [], to co@oralo sd r68r!t pGr
ruuallo.
Floded ncstau@i cqu+ffin Nu―Oakb‐●k`LLC Nu - Olkb@k LLC to hoE sfl lcas lor @t.d @taumt oquhf,ent ud k Bponsiblo
Itr mlnlru@ s odlinad in l€€$ lff dilad rcstauml oquiprcnt.
Dsl6mlns sd Ex€cuto o*dod
updd€s to on sit€ ldvic6
ldump3tds. ioc]yciing, 3tc]
]ral€ 6.rd Barrel lrato end Barot holdc tho tg.s6mnt wilh wsl€ Mgemoil smt.
R6trunr{ Orrdffi Dlniig Winls
StdagE
octe aid lrarel )rate ond B●ぃ口wm●e mp●n゛
“'or●
●●19南 Ⅲ9dOr●9e cP●●●●|●
“
¨罐●●●r di日"しm“●′●dd"t“wht●7m●71th3 WhOn ttd●●IJ∥n9¨●w∥b●●●●od
LGadfrl*r id T.m stretE
Crala a.d Sarcl Slotc Crale ard Bird irat" rnd Borcl offi opomliffi ol tlE Rltan rtoB l6atls, is ffiPoliblc ls hHng
ind ffirclive actidrnminahm ol all Fslail slge s6caloa.
N● 0よb,●●k LC r,lu - O.kbrs( LLC Ms op.nliilB o, th. R6iumt Drcmiss. ts r.3pmabl. fq
ilrim ar|d cor€tivo etim/tomimtkn ot aI R6rennt mployes.
T78hing(Crate b"nd/prodt‐)Crsle aad Barol OFま ●●nd B●|¨d and Nu-OattbК Кκ LLC i“dotthip●71d●ss●●iates wi"bo oros9 1ral醸
い 0い 19■l‐●Io…0'●aCal budr“羹、3●ld b7●nd. Crate 3nd Bnd aSsoC:麒 esぃ :!b●
tra′ned●"h¨t●6●llthe Od●●rtd Bar●I prodllct'●●tured in th●Restau・ ●nt pr●耐 s●B颯 no tir71●w∥C7at●田幻 Barr●:assoclates p"ゅ aro or se●●food o,b●v軒
"oTmining (R6tau/am spec'tic)Чu‐Oakbr●●k,LLC Nu - Oakbioot, LLC witl ryffi t ainog ot all Bdtafslt mploya6 indJdit]g. br,i not
llfi*tld to lood ard alcahol ldicc tnhing thti wll qly arl0iy to R6uJmi mploys
Nu - Oakbrcolq t.t C elll p.ovidc drang lor both RBI&Ent mploy4S end, s rclcval,
ls rot&l ffiiai66 cgsding n bE and Ggulrtirc p€dalnlng to liqw lc6ns and otlE
opddiac parEit raqJirrftnl3, dthqrgh @ c.ato sd Bsd loadaB or s3@iatos will
sdl, dspss, pour or .rm alcohol (d otE l@d or bovtragas).
BASSFT Ce●rlcBt On ヽu―Oakbmok`::C Arl applh€ble Bsslrumrn €mplo)€€s wIl 9o ttr@gh BASSFT cdllric.ttm ea €qulred.
CralG md Bud Meagmnl LcEl l-Gd6tip will go th@gh BASSST erlilicaum lor
awa€|rs, allhqrgh no C.ato ad BsE' l€de.r d B*i.16 $ll sll, dlsps*, pou'
q s alcohol (ry ofhs t@d ry b.Ea96).
Poltcld ard Prs.ds€ - Food r Alcohol 8.Ymgp Slls id Cs3mptio.
S●los of Food 時υ―Cakb7●●k,LC Al lood p.odE d by tE R6lsifrt wlll qily bG sld vla tho Ftclawm pofrt ol sb by
RGIITJEnI mploysB.
S●Ios ol′VCohol Nu―Oakbr●●k,LC (]cohol will orw bs 3old vla tiE RoEtaffit polnt o{ srlo by RostauBt 6mploye8. No
rkohol wtll bo ekf by Crutc illd BurC BsEtE q Yi! lho CEtc and Brrl po-nt ot
Elq .yater, Nu - Oshbr@k, tlc will enrsG lhd no mG ths tw€t toui (24) wnc6
)l b4r my b€ Eold ln a 6ltla @nlalnt sl & ilru, sd m mse lha4 oighl (B) ohc6B ot
rina may b€ sld n a snCG cor{arE al a llm: ed arcpt tor ttE Bah ol ba6t lnd
rins. no &h!( my bo $ld that cmtdB lrm Om ihrs (3) Mccs of olcohol.
SLLG4824‐9843-442412|
Written Policasa b€trveon Cratc and Barrcl and Nu -
T●●|●
Swice ol Alcohd Nu - Oakbrcok. LLC Ucohol will only bc aold. dEpG.Bcd. pot od rnd/tr ssEd by R6taust srploysca. At
E tirc will stft Brcidos iafl. dbpsB. pw q Ere sl@hol. Aloitol wi! qnly b€
rcld, da!pon!.d. pouEd ard/s !red within tha RGiamnl pcmac sc.pt tw
bGEt'd Sp*.al Evo.n!, 6 pravda ryslB nal 499fl tp H€ geqa, Pu}lr, @errtno
rithin lho RGlsll S.rvGo Aro.
Cloeing ol Acoiol Чu―Oakb"ok.LC {u - Od(br@k LLC. in colLbmtlff with Crst. ud Barel. witl wite sttldud apsding
)oc.du6 (SOP!) tq both Foltaunftt ctrrploy?E sld C.ato and 8ryt€l ffiltt6
rddBsing lho clcilirg and op{.trom ol the Aelsll Errc a€ io reLrtlon to atcoholis
mr8g. '€ma snd c$tumphq wlthln te n4.il aEa. Suqh SOPE shsl , hl aay eeni,
'eqri€ Nu ' Od$roo& LLC to Gguleily mmiltr ,re Rotac .m {tr u36d bav6ags
@tdrcc and rcAdldy rotd,ow any wh cffk;r.E-
Custw Moverarl belw€u llE
B6taur&t and ielail Sedia Area
ヽ●‐OakbrOOk,LC Oυ ttornoに い
“
be p_耐 od to rl●ve bet―the R断 晦はand Ret31-lce Area
"“
卜●|●●||●|●●ldi di3●m●●0,pottred●71″07-ed bソ ■"R●etaurmt漱 ●●lソ irl
●●rnP“●nco with al●ppk“ble“cerlslrll●nd r00●latお ns Nu-0●kE●●k,LLC wl“
provlde custofぃ ●
“
輛th a vi●ハlly dtst,71ct,non‐17an…eW嗜"nom prl●
ato e厳 tl"
Rostaurant premlsos N●・ O■br●●k,LLC wm only―●al●●h●:for co"umoton wl崎
lhe Retal Ar●●h99ually di雨 nct O183SWaro No al●●hol輛 "be螂 ,dに pemed,pomd
of seMtt in the Rota"Sけ 輛踏 Area ort恥 Retall stofe 9-l, S●●uld a custorF g
w`n ttn●ddtlonel at●||●"ob-39e t●7-tumpt oni●the積 十鰤 蔽 A7●E,t"ey
mu“t“tun to tho n".taurentto pu“お棗りに,Nu‐●●kOr●●k,LLCお respon31●le'cl・
子●gut●7V ll10n"。
“
ng and,■mov,o9,om thO netJ:Alea myf●●d and beverage
purchasodい ●"RoBtaurat and l●
ft b●∥nd by lts custorllors _
Flrffial o, A6hol lrm B6lsuE ri
umiea
N●-0●kb憚 ok,LLC {u - O!kbr@k, LLC to oEM lhrt no doohol ls rmrv€d tlw lhe R6a8ranl Prsls
rr6pt h omFlancr wlh a4 app0cablr li(ffilng riquimsts ard Tegulatloes. r{J -
)akb@ot, LLC E r€pon8iblE rq ooGe€hg ey ffim9l6n n th€ F€Bl&.51 $d/d
n lhc Rci.it Sei6 &34 .ithor d,Gctly q lhrilgft propo.ty |tdrEd si.f. Nu ' Oakb@k.
IC as rGpansbL tor astau6hing rulaa rnd ovu!..ing imptrm6lati@ arcluding
ranlng ot r,l flployo6 (Restaufft md stor€) reldivo io my ai)PlcSla licffcing
lquirmrtls q Egdatiffi omcmlng dcolpl oqswEd in q ffiYed trom the
iGtaoonl ed/o ttE Flit!il S.@ &ca (irludfig rny p.ohbilrss or l.mite on
'ffiali.
B€mdd o, Alcohol fm Eetsil Stw
pomis!
Crate ard Bard ,Vhil6 Crrtc lnd Blml alstttcs wli rEt bG rosponCbb tor runiidklg or mlng
'ood End bd*agE ,rm tha Ral8il ArE, C.!ir sd Bittil .3.eial6 will be ictnrlod lo
lport ro Nu - O!rb.@k, LLC l6dsEirip fi Crar. od Bffd affiial6 oosne @
mpllft. with aay appl,ebl€ ScdElng Bqukffits d teguLlbf,€ ffiling akohol
rffiumcd in ol ramv(, ,yom th6 8at8ll SaMe Ata trcludlng ily prol*blllcns d litr ts
引9n39e Чu‐Oakb‐●k,LC l,lu - O.kb@k LLC to minteir lnd oot mw dl Equir€d st nagE within $E
RcstluEnl prcmis, irclsdng ttE wtdd. Pltb daflng spe.
l..to aad Brfiol Ont ed B.rrol to trELtdn lnd rct mE dl r.qrir.d sign 0E wu{r ihc Rstall sE,
ndrJdhl thG Rctrll S!ryi6 A.u.
N●-03kb∞Ok,LC Nu - O.l,bi6k. LLC lo minlair lnd not mffi signseE lo deri ffitffi rt dl exlmot
lxlls that cxllno lh. B6tMnl prd$.a wtlh my ai6ho{c bdrsa€E (ot}s lhan lo ltE
R€tail S.ryB &*) ts p.olribaled.
Crat€ sad Bsel craio dx, Bard to mhtdn and noi rmore signao€ lo dflt cctffi at all axteris
exhr lhal exlting tho Folril ltrye wath any arcoholkr bry@gE (otltr ttE to ttE
R.3t udnt mms6) is rchlt l.d.
||●‐Oakb7●●|I LC Nu - Oalbrook, LLC lo minreh sd tlot ,fiim sagnage Crciing oEtoffi lo Ea€ ltE
Rodtrtrut p?omba3'3 hct ttqd fs ldml3liff to d mtktg withii ltE outd@r dini.lg
lds.
C€to and Barel CEte md Bargl to mainlain rnd ml rffivs s€mg€ dreqling cstom* lo t* host
na:d6 ,6ta(ol ld ould6 satrng at ell orrtd@r $ating affi drugffiy arr13"
Nu‐Oakbf●●k`LC {u - Olkbrelq Ll-G to mintrir md not ffi 3i{I.!.grc irrffiing qEtomcB ihat
rxinng diEty lrom tE RoEtaursl outdoor dhing ffi to tlE ViU80E GrH is prohibitcd
rxccpt h ffigffiy drcmrl!rcas d gils tiE Relarl SaM* ArEa is rcl open lq
MiBt.
l€ls and Bfrd ^Bto md Boaol will ff,ovidG intsmal dgEg6 tq dosienalod bsysagB ild gl&sswffi
,roD oll ds ld R6stou@t lom rcEi,eval wiltrin thr Rctail Sarvi@ Ar€
i s:tragE Чu―Oakbo●に,LLC L&lhol will b. stsed in a lock d apre in rhr Rcdrlfft'E b.ck ot hpus in rull
rmpllsme silh all sdErc!3, rugphlrms and llffilne cgdrmn$. A:6oho sloragc
'ffi will tc mdhqed by wdty c{rtrda.
tlellvory of Alcoiol Чu‐Oakb7●●k LC \lo atcohol wll bc dcllvcrcd to cBtomrr out8ide c,' tho Ra6teru( prqrrrc. oxcepl !n
!rcordsco with ay carotito or other llc6s thal Nu - Oar(baok, LLC Eay noE,
Sp囀 峰:は I Events―Rttil Sl●●e Spao●SGIG and BMd Sp*lal Ewnts ln thc Rltall !r@ wlll b. by irMt ilon oi*y sd mt op€n to lha gmdal
)ubllc. wts Nu - Oakb.ook, tIC 13 ,E $l*l6d alsd, a,aoftol Fovld€d by thB
R.sburmt fd ilrch Spacis, Evonta wlll nor ba iold but ofrcGd onty in conisction witn
t! catding swl6,
LLC
Exhibl C2SLLG:4824-9843‐442412
0-―hlp D●●畠:
Po:lol●●b●●●●n Crate and Bareland Nu‐
Exh bit C3SLLG1 4824‐9843‐442412
EXHIB:TD
FORM OF COMMENCEMENT CERT:F:CATE
Date
Subtenant
Address
Re: Commencement Letter with respect to that certain Retail Sublease dated as of March '15,
2019, by and between Euromarket Designs, lnc. d/b/a Crate & Barrel and CB2, an lllinois
corporation, as Sublandlord, and Nu-Oakbrook, LLC, an lllinois limited liability company,
as Subtenant.
ln accordance with the terms and conditions of the above referenced Lease, Subtenant
accepts possession of the Premises and acknowledges:
1. The Possession Date is
2. The Pre-Opening Period ends on
3. The Commencement Date of the Sublease is : and
4. The Expiration Date of the Sublease is
Please acknowledge the foregoing and your acceptance of possession by signing both
counterparts of this Commencement Letter in the space provided and returning 'l fully executed
counterpart to my attention.
Sincerely,
Authorized Signatory
Acknowledged and Accepted:
Subtenant: NU-OAKBROOK, LLC, an lllinois limited liability company
Name:
Title:
Date:
By:
SLLG4824‐9843-442412
Exhib"D4
See attached 4 pages.
EXH:B:TE
RULES
Sヒ LG4824-9843-442412
Exhibit E`
(g) L.rdlord ald LDaat rolrloxledge .rd agt- th.t !o tr!&ir.!t! t t StoE Iri[E C.qt L1]. bc ug.d for .ny of thc follori_ag
tr..r: (r) !Itf, uaa rhiob (1) ootlltituta! r Dublic or plitrlt
Dri!!ao., (2) plo&er Doi.. o! louad thlt La otr lactioD.bl. d[eta iBtar:citt ro., ba.t, fraqq.rca,, rhril.Ioatt or ].ouda.r!(facl'rrdl'lt ..trl.bulin !l usLag ortarLo. loud .t..tcr.) Crfovid.dthtt rJ.441o!d rc}Dor]..dg.. .nd !9r..! thlt Ecast !!ry tllr1' Etrric
at a rarroaabl. vol@ i-a tlt PttLo lrar rtd/oE oa tha Itrrloa),(3) I'roduc.! noriorr. ol offGD.iva odoar o! o.L. Grovidad thtt
hndlold ro[aorl€dg!! tad !iE-r thrt f3!l!at EtI' ol,.trt !' o|lE6
e.ad/or rrrtrure.at in th. L!!cd pr ilat aDd tba E II of fr..hfoodt cootLEg i! I,.alitt d to -!!rt fro tha Lr!.d pslcir.r) ,({) proaro.! ri .ac.raie. qu.Dttty of dErt. (iEt, o! fIy .!h,(5) Produo€! fi!e, .rlt].o!i@ 08 othas,rr-Er-g oi drqgltou!
hllrarrtr i-ac1udilg trhc rtor.gE, dLrphy or !d. of aq,loriv.r orfirarolt8, or (5! p=o&oca aoriour, tolic, crurtio or oorroliv.fu.I o! 9!.! i (b) !!U'itxnrltsi.I. d.i.t1l'l.tioa, lafilirE,
@.ltl.Eg, rscyau.lg. eg:ricDl.tar8., DllE.letu-EiEg, llldliag,
&ilu-ng, niriDg oE rlrbrurfrc. olr.ErtioDr frcrl.u-ty i (o) drf,
cl..!!.! (.rc.pt faoilitie! f,or &op off .ad ptct utr' of clot'hiEq
o:...!.d !.t .loth€r l.oo.ti@) or ooil olrcrattd lauadq'; (dl .ay
fLr. ..1a, fl€. !.ELGt, pera rLop, b.stlEE,tcy .rIa (udar.
ptrlBuaat to t ooult orda!), oa-.it rEctl,o! c[rarrtio0n or
btrtiac!! ta]'lirrg $rcoood h..Dd? goodt, (c) t,tl' trrdult" rr'r.a!p.rIor, lttip .hor or ..t blilhEt fo! th. !d.. di4rJ.ry.
virrj.ag or.rbi.bitio8 of lrotaogllariic ot \rrdult, trt6ri-tLr,
iDc].udiDg, ritbotrt li.&it-tiott, rduJ.t lrgltiD.t, boo*r, !od.a!.
vi&o! rad l,hotagrqrhr o! rtr], ro or11€d shatd abslra oa oti.8
..t bl.irh.rt fo! th. 'r1. of itrr ot t .,rrlrh.rl|r.lir thrt lay bG
trUi].it.d LB coa.o.otLo! ritL tLG ule of i1L9.1 drlrE t'soyid.dtbrt tbi! r..tlictioE rL.L1 lot q4rly to Eo! 8.Et8iot tlc rrla of
arf' ps@i!!! foE a boo}, .tor6, !'idao or otb.r alaetsoaLct !to!a.
tlrartr. ot otha! oDaEltioa otha ila oporatad in r ueloqr
coa.i.tqt rith tha oD.rlrtior of r f:LE t olrt! llot,I,iag e8t 8;(fl cu=rcaq' .t.hr.ngs, oheoL c.!Lr,ag oE l,.ld.y }oltr t cllitl', or(e) aay ootsry, crartoliu!, tltutolat!. Dorturaf,. fua€E I.prrlor or ri-ril,ar acrv:lcc ertabliabacat.
(h) Digitd .ig!.! irlt I1cd LE Is.nt viaibLr o. ths ..t ELoE
of tlhc l,c!r6d Plaita! ahal1 aot 6hrag! e!. ft qu6ttf' tlh.D,
oaoe qne! r 60 !coo!& lDd lbdl ooly b. Er.d to pr@ot I@lat, !
P6Eitt d O!.. Lr t'h. ,-r!ed Pro,'!e!. fEI' diEft f !i9!. .hr1].
b. ot.Ett d.t. rarloDlblc 1@ ].aval,
AnUCLe2{:XrErIl1&c!.b!&!r
Tc!&r strl EquilE ib 6qloy!d, lgd ed cotltt.riar! to coq]y Bith t r[L6 ard rogrfuims oac by Lodkrd
iomtimebriDcrcgadiryto op.ddidofhi ShcppiDg Crd.. mtie 1*are<lPrmis6, provid.d Lliant
llalI ht.va beo Eiya|l prior xrittdt DotLoa of audr ruLe! .nd
regrrlrtioor .Ed furthGr providad tlhlt IGoaat rbtll Dot b. r.quir.d
to cqrly rith r.uy EEI. or r.tu].ltioB rhioh .itih.r !.t rlr].It'
iBct a... T.ar.nt'r obLig.tioD! or Dtelir1ly dac=cuee La.at, s
rigbt! E.a&r tuit La.!., rDd iD th€ cviat of ast' dit ct coafliot
b.tson tLir La.ro rnd .rry rula or ragiE].atioa, tb€ taar.B of tihi!
Lrta lhall ooDtr.I ..ad, p!Gr'!.i1 inolDditr& b, trot limitod to, dle folloviEs
(!) Tcoat.hdl aot prlt 6 tt glr& lod tr$'Gts of t yitrdosE ({e *i6b41ir.h.6-efq+iBd*)rdo s
cr dlni6 wdls of thc lraaad Pn6ilaa Ely ri8B, advGrdshg pld&, n!h.a, in.ignn., tsdrDEb (i d!!6iFtiE
,Darerial ..c.pt rs peaittcd tr usrut8t to ARIICLE 25 (r). Iotrit-b,ataDdi!,g
tbe folagoiag, L!.nt rLdl b€ llloEd to iDlta,Il prof,.raloaally
I,rqr.red a, high tL].trcsacn ]'otta8r oa r Dortloa of it! ltgr€froat
rl.adora.
of$el#a6+*cbo.. T.o&t sh.ll flt plloe vaats, reurlrq itryovlbatrt 6 obafuaiibs otlth. o6.tio! of thc
G& & Bml_(BJ_Oa6ro* C{etvfibta
39
ihall Bot placo i sta otr ttE roofof thc L.ar.d Ptr0lir€r
Lr6s6d Pruni!6 rifrod l.nrlondt vrittcn cot3(nr, Pro?idad thlt Larit ahrJ.I ba
Irorrittcd to iDlt l.1 a c..aopy rnd/or tt 1Ii. on tb. Llraoe rl.tl
L.!d.19!d'! prio! co!,!.!t, rhich collGEt !h!11 Dot bo uDraasoaably
rithh.Id, conditioE€d o! d.hyod. r '-i{g.r-tr hov! eo iG'q *i|r{
T--''ur wi+s* urfliqy l. r.fi! dr. r -
lfba t r!! of tbir IREICLE 25 to t5. coutrrly Dotrrithst !di!g,
tra.Dt !hi11 h.vE the right to diapl8y its eu.t6a!x' l'aaloos1 lDd
p!@otionrl dlsplay tig[. rit]La tba L.r€d Piai... r on tb. doo!!
a.!d,iadora of tba Lclaad ErEirG! !.Ed i. itr dist ]'ty yiDdorr rDd
!iE!' hoId.!!. Drovid.d, LoEv.r, tuoh .igD. rhdl b.
prof€rliora].Iy prqrrr.d !!d ia oodoE Do€! rit! ToD,&t'r latioad
oa r.91onr1 tlalobladiaiDg tlld pr@tioat:. p1..!!.
(b) No.etriry cr ob.rFDjcctiors du.U bo dhEh.d to t nlsi& prlr of6c l43cd?r!6i!€s (r 6c ShoFpirg
Crrr.. wiihcd tlG rritstr coDrolr of Isru.rd, ltr(:h ootllatrt trot to be llntaatoarbly
rithbc]'d, provid.d ttrat I..!!t rhrll be peritt-d to ittlt8U r
c.aotry .!d/o! tletli.r oD tha I€rEaca rith randlosd'! prio! coa!!at,
*bioh cons.Dt rLr]'l aot b€ uBleBcon bly rittrlBld, qonditioned ot
d.lay.d.
d.6it!4.d++sdlerd.
' --As.d *n Ferfd. er dd.f-- . frbr!.
(c) ErDeF rol.ty fG T€Dds ovn iarerml opa*im orc withia 6c Iantd Prtoisca !.ltd croaP! for
dawioar rcquj.led t pIrI'Etrlio oE th€ l€tt.ca aod/or ia tha Pltio
Ir6a at r rarsoDElrla yolEla, m ladio aa laLvirim rciab or o{tcr rcccivas aador cquilo*s(
itrf'[ld iaeitE!ftccivErs, crbli!8, Elocolnmunicriona syfirE! (itrchdinB but not liEiEd 10 switc[i[8, dr]y,
hub or boosa sy6bl3) shsll b. .&a*ad o( phaad vibh thc lrtrcd Pttoiss c m tic rEf 6 lilaltr Clltlaid c
cefu) of 6a Iralad Pl!mi!.s c 6! SDopping crci.l wi6ou Sa vrit6 cotr!.at of f^edlo!4 r'tith rDly bo
Eilbbold iD Irldlords rol€ dirguior Iflodlodl coxol ir tutrEcsnr4 eytLinS.!tot d or phc.d on fr. tef6
obo*hr.. sittia thc Sbqiog C@tE rnry ta roovg4 yitbortr !otic., lxtd ey d6rga to 6r wdls or mof or
ellewtqr wi$in tlc Stloppi[g Ce rhdl bc lh6 rE*dribility of Td- T.ods *cG totu mof ir liEitod to
ih Edd.Dec. of .Sui@tt i0!t llcd sith lldlodl ryprorrl ed ilrp.ctiou frr dErlrg.. T#*.+9d.goo
__ rE6f rl''rd "_ rt'_- eFoyd of' - 'otd.
(D No lodsp.&.f,t btrvilictr$ Fbonogepha rrdi6 lrtrd f,.ifii% lithbrrt €Sto€Fy3+oll+dEi..E .r-r
bo haard or F.n outsido of the l,€a!.rl PrEnir.s wiiom the Fici wittro o@rot oI l,tDdlord
otrithlt.ndi-Eg th. folcgoiaE, Ir.-udJ.grd rcl.aor]..dg€! rad agraa!
tLlt rrBr.ot tb!I1 h.va t-h. rl-Eht to pl.y @al.c at r r..!o!tbls
voltE! iD tba Pitio A!.a .Dd oa tha Iat!.r6.
G) No a)I*ioo, ftC h@klJltgy or !clint-{ t r.lB shEll!c coadrgcd witlorn lb! sdlt!. o@!at of Lrndldd-
(h) ]'arsrt shdl tr€p its dislsy viDdows md siges iDDitrd.d lyEy d!, of thc TG(D tuiD8 lldrnt'a
xirtan!! lotur. trotrittrattadilg th. fo!.gt,ing, IGEarlt EhrU LceE,
it. .torc lit uEtLl 10100 p.4., Xotlday tl8ough Eridlf,.8d 9:30
Ir.D. oa aaturdry !.nd 6:00 p.t!. oa Suldayr (.v.D if faDart i. trot
oporatiag). or. fo! oD€ rdditioDd hotrr.ach .v.niBg (1.a., urtil
11:00 p.!. t[oaday tlrro,ugt FEidty, 10:30 p.!. oa sltutdry !!d 7:00
I,.D. o! SEDdry) r Lf (i) tbr r.!t of tlr Sbof4rilg C.Et E i3 ot.!
for Lnr.i!.$ (oE tha taoaDtt at€ t qtiDg th.ir .toEC! lit) drrJ-ng
rscb edditLoarl honr a.nd (it, LErllord giva! Ieaa.at aot 1e!! th..!
f,l.v. (5) busiDer! diy.' plior aotic. tlr.t tL Shoppilg Ceat r rill
b€ op.lrtiag for auch rddltl"onrl hour aacL avraiag, s}lm{.6i$d4ty
Ic&td-
.6n@i
mと Bこ d03S O― C―1102013
411
0) T.oEi od ir! copLyclr ftrll not Ft trDtc \4tioL. in ldt oft pdfing sE Phich D.ytc d..ip.ed
fu aubtrrnFtirg: T.ret &r[ frrilh Lardlotd 66 3ttL artoEobilo lic.rDt! !o[bt.! rrdgdd to ltc vdictGc of
Tlmrdi @lo)ec! *iftin 15 &rs ifr.r rritt I t!$.s ty f.Edl6d .!.d !h.!.1 trtrtdlta t]r.
!@ fr6 ts.E to ti-!a or trlroD rrittaD r.qualt fE@ Lrldlold. :r.Ert
CldU nodq ' -'ir8-d oF r-g- te dt -'-Lir r-&- 5 rlt -!E &d.qs.caoq*. If a PlrtiouLt
qr:.o!,.6 v.hioI. coatillas lid'd+G#.r...+.dll to b. PdtGd bthc
.rreorr'r Ftirg tl.r' afE notic. i! giraob Taidby Lmdlod tlro rftat tlG 3d acParate
violatioE duling a aaJ..ad.t !r& lrlt tuah q)IoIE€ ttoDi.clc of rhicb
Ettr.Et is aotifi.d h!' Lradlot4 tttrdlod Dry, l! !.Dd1od'! .ola radJ',
--"dd.rt6rys..- r6!d!.'-- chEgi T@l$25 F&y, tulacLdry orpctirl dsy, .uob
qrlo,f..c !r y*iclc ir poicd in 6c conoe pttiry rla tha!..ft€r &!iag ruo
dr.l.Edrr y€er. DqrloIoc prr*tag Ehrll ba rithia qsots+bhi*dake
#i6*6e .iDg Eord of thc BboPPilg Cct ! rDd .h!11 b€ da.igant-d
b,y blua atripiag. Iba cLttilE qrlglc. Prsling iEEt! .rt| .ho!.! oD
tlflBtf L .tt ch.d h.t to, L.adlord !{E€a! to L.qP i:1h. qtlolT .
pr.Elilg a86. 811 liEht d aad laqu.rig .rd rgEra! th..t uDoa ttqu.lt
!16..Dy of LrlDtr r .qrlo,y..t. Lrldlord's !.curity P.tloolel rj.l].
arcolt lEcL 4)Iql'st to tha qr1c86 prrkiDq t!ea. $si.L.-6dLii.s.
veisLe*o.,.d+Taa*aqes5.
rlb{a++{d6r-EC+tffodCrG6.. rf ttrala 1! r naltlurllt U.. oparlting
iE tbe Lanr.d P!-it.! , Ltlr8t .L.L1 tfui't to Llrrdlord , I.!r..ut
.brl]' srrllit to L.!d1otd EPoD taq.latt btrt Bo Dot flrqu.atIy llrarl
otrer 6yr.!!r 3 !onth!, r !3lrolt of ttBaat' r Pclt .*tEEilltior
rctivlti.a .
(-) Tad sbel Dd cGry on oy !.d! 6oco4db or opEe ey iDfrrld.d' .pp6e! .. .qub.atPnilh
<oin a objcotiotlabh odrr <r coc.a ult.at.uaDlc i !.ir. @bid. iha Larcd Pruilr! (r
piic,h ir ofroliv! (proddad tLst f.Drtlord rchorL.igoa atd lrlE !! thlt
EaBaat rlay otr.Eata r c.fa !ad/o! laat uE st in tha Lrrad Pr-iraa
EEd tlh. @1I of ftclh food! cookilg is P.aitt€d to -rarto frr!
th. Lrrld P!-:ltat).
G) Trdrhafltrotpdt46ryrigtu aftd!6(i!.lDdingpcublcEa&frtrrtl, dirpLyr Edbldi!8obh.)
for 6c drplly of lnr'r.tddi.c oEtrid. *i#*dof ffi}cffiE.-bth!L€!.dPr.Eirtc.
Mrr&dilr dilplrF rtdl Nt dLdd bcrlod fu no4! lie ofdto Lntd P ii!.r
(e) Tr.- -L-r 1r. -'1s* 1rll.
ffi.qf&GM*t{f{i#.fu*F&
(!) Tdot drtt mt o!. 6 p.trtrtit tho ln ..d h.,Di6 b bc cd ftr liviDt .tr.piD& ,rdd.alitl @ lodging
pEpor6.
(c) T.5fit ddl n t u!. 6! phl,sbilg fo( s Ftrpo.6 066 th frli tu llti.h it is ce.tqltod- No 8rt !o or
6oigl ototo* *r"tt Uo pu h t6 plubitrg, Ed 6c .!ed!c of sy rG$Xhg hratrgB' lbPpogr c d@8.
(wbdnlr @ or ofrli. r.al.d Prqitrc!) frn bc born6 by f.od. If tlus ir a Rartairrllt Uae
op.rating La tbc L.a!.d P!81!c!. I€trlEt lhafl luhl.t to L.Edlord,
LDrtrrt rhr1!. ltttolt to AlDdlold r4toa laEdlord't rEitta! E.quqlt
(E & aot uor- frcqr:,€at1y t!!D oBoa avr:ry' 3 lonthr) lrcorda
r.htisg to lGo&t't gEaa!. t!!p cla!.Ei-Dg lrld hood clc!,aiag.
G) T6Et drll Et itr it! IoiDr U!. Ar!!3:
(D vro4 porl o c rotcit fidr! fa !.le c di!tsibEri@ ofttry n.(r,hditc, dovioq !.rvi@' Fiodi€.!
boo}, pqhllt or 06.. Dtfio:
(D adribn try ri8!, ph.s4 b!@, notio. or da writh nrr.rial;
(iD rtififonE ey oiroir, bo6&1ot badbll pl!.td rottdmeh[
(w) olidt E@b(llhip i! Ey agrnizcio!, grury o.r.ocidi6 6 cdittrli@;
Glb a Bdtr{_03t-6toot C@Ettrfl,,jlrl
4l
(v) Fide, pdol gidc( &il6'trd.(r.at!86 iocofr.tGrindgh iffirvilt 6i4cd!6.E*
of6!,oirtusc Ara! by By.trlbmas, iavit ! or q,lo),!a, s!.i. a ditEt@c.r alttld d|dfota or hEl!!,
enoy, diryoagc r bc d*in dl to 6c ire!* of ry of dl. om..@
@ __oS.JshUErkaG &r ryPElda w'- _so of__ rdl s"r'-'_EoE w5''_ t "aFliEC.*{'}q*ffia;
(vlD pohadlc, b€ c.oli:ii fiDds: nc.
(viD rolicithuls:'
(r) Tlodshrlbrvr lhrr! potrlibflnytuFoii(ti!8lb L..r.dEinit6 nomti€ff'rDl,b.ty edpilfo!8q dd
rt I kc? Dotr E!t@r. docr lctd.
O No eFbo[ d.siga nm., nl.tkot iDsisnisrd@d ftr.t ur.d Uyl"sdlod in tb6 SboppiDt CcntEr thltl hc
urd ty T@t vinout lic Fidrlis.n o.n @l of I^Ed6d.
LBaDt rbru coqrly rittr..Ey tEr.. eld lagul.tioa! ooDttined iD
thls L-ase o! beleiDsJt-r aDacted, PEovj'd.d tLL auah ruloa end
rGgulatiolt .r. BoB-dilcri-ai-aatotily .ttr li.d t , rad rt.
u8ifol.lly raf,oroed .g.iB.t r11 llli1lt t u.Et! of t!. shoPlriDg
c€Dt t trd !..t the otlcE !.qulr.[rotr let forth ia ti. fi!!t
p.8rErryh of, tbir .tREIqIt 25' t a.Ddlotd rgir..s I't ti1l Plovid.
I.!.Et rith r..loatblc rdv!8c. rritt ! lotice of lBy ahllgrs to
thc gLql,lriDg c.otcr lulot ald r.guhtio!!.
r.RIICLE 27 ' EEhr.nr DoDrh
(s) If lia . tir! Lalad Pr!mir.. i! 4FoPrirf.d G td(ln EDdd ctrd@l d.ruitr by dy Pdilic 6 qu.si-Phlic
ifo*ity, tt l,*" OO tErnind. otr lic dlE of ltc lakiD& I{ (id lrd Td .h.[ bc rEld!.d i@ liabifdy
""ort i "n
n ta Oo, tf !o Euoh tr+{iGf,9l oflbc squtB fodgc of flom dla (iEludiDg r E 'i,tdrq
if oy) of ilc L.a!.d Prlois.3 i! t kEl Eid.. o@ilcot '+' tn by ey p$lic or quari+Ublic orldity (t
ntlalilg" or 'lht.!t') aad r6rift- -'-! 6f&r -F!lr.Fj-!.rqJ:EFtGr{f.d1l!mo.'.
tdiGtha t!@siDda. oflie frtlcd Pr!oir.6 i! mt!.iblo frr ltc pnrpoocs ryocind h RrtrEcE Ptotisi@ 1.03, or
!o lEch of thc aroiat Ura l.r.r! i! frlaa i:bat thar. it .ot rarloa.ble
drrltocr rcc.la to tJta buildiug rhelc tho t-r..d Prailca i!
loorted o! tt. LiaLala ].ogrlly rcquircd plttilg for t-h. b{ritdiaE
rhar. ttr€ Lar!.d EtailG! it loolt-d i! .liaialtad, il ! lrt tir].
t oEtioD of ti. Protaat-d llGr or Ctitical tccor. Routss or calutltl'
trcr (.! d.fin d i-r DB:rICI' 18trl) rh..U bc Ia.llrr, rn E Gi6.GL@{d
e Td shr]l tare 6G ri8h trPoD 30 &y! rrittaa Botica to Lldlotd aith€! to
t rfDd.lhi! l,c.sc !.!d &cl.ra th. laD Bt].L ..ad void u ofthc d.y to!!.!tior
ia E*en LE, tlta pub]'ic ruthoritf', or, rrtbjaot to L,sdlordt ! riEb't
of tatjBiDrtioD a! !6t fortb ia fRIICLE 21la'r, to contiDtle b ttrto
polreElion of ttre ririDd.r of tbc Lcrt6d Prci.ca, r{roa Dotirying
Lradlord gvtog
!.*h.sscdrriDqriliDgwiihin 30 6e dry!.G tuoh lrliEg of LB.8t't iltsEtl.ol.
If I@!!,t t ein t t thi! Llt., Lrtrdlotd @d T@rd S8ll b.
rclcarcd Am [rbility muiog l&r rblc d&.
If Eor6 tb..a 50t of tb. abolE ing c.8t r or .toint Ir.. 18.!! of
thc shoI,pirg Ccotcr !h.U b. E Lo, Er.Ddlord DYr tA rtitta!
Dotice to Te!.nt dalivatrd oa o! b.fora tha lot.h dly foUoring
tb. dr,te of the I.liDg. t€riE ta tltir L-.!. r! of tb. drt of
Elting, I,royLdcd. bor.vrr, tL.t L.ldlord aDaII lot tarlia.t€
CEt & Brd_031_Olib,!.t C.d.runtma
42
EXHIBIT F
EXCERPTS FROM VILI.AGE CODE
4-1-16.8: CLASS A-4 LICENSE REGULATIONS:
A. ln addition to the other applicable conditions and requirements of this chapter, each holder of a
Class A-4 license shall be subject to the following conditions and restrictions:
1. ln addition to the application requirements of section 4-1-9 of this chapter, an application for a
Class A-4 Iicense must include the following:
a. A site plan clearly delineating the boundaries of the restaurant premises to be licensed,
including any outdoor areas (the "restaurant area"); the areas of the adjacent retail store in
which alcohol can be consumed (the "retail service area"); designated points of ingress/egress
to and from the restaurant area and the retail service area; examples of signage in compliance
with this chapter; and the location of furniture within the restaurant area,
b. Written evidence of the following: 'l ) that both the retail service area and restaurant area are
leased pursuant to a single, valid lease (the "store lease"), the tenant under such store lease
being referred to herein as the "store tenant"; 2) that the applicant holds a valid sublease of the
restaurant area from the store tenant, and 3) that both the applicant and the store tenant satisfy
the insurance requirements of subsection 4-1-1 5A of this chapter, and
c. Written policies or employee training manual provisions of both the applicant and the store
tenant addressing the cleaning and operations of the retail service area in relation to alcoholic
beverage service and consumption within the retail service area. Such policies ortraining
manuals shall, in any evenl, require that applicant personnel regularly monitor the retail service
area for used beverage containers and regularly retrieve any such containers.
2. The location of fumiture within the restaurant area shall remain consistent during the term of the
license, provided, however, the license holder may submit revised fumiture diagrams for
administrative review and approval by the Village Clerk, Village Fire Department and Village
Building I nspections Supervisor.
3. One partially consumed bottle of wine may be taken outside the restaurant area and the retail
service area if it has been sealed in compliance with section 6-33 of the Liquor Control Act of
1934.
4. The license holder shall be required to provide a visually distinct and branded non-transferable
wristband, bracelet, or similar item to persons seeking to consume alcoholic beverages within the
retail service area prior to such persons exiting the restaurant area with alcoholic liquor.
5. The license holder shall only serve alcoholic liquorfor consumption within the retail service area in
glassware or containers having a tag or other feature making them visually distinct from
merchandise in the retail service area.
6. Alcoholic liquor served or dispensed within the restaurant area (as opposed to alcohol sold by the
license holder in sealed packages for off-premises consumption) may only be consumed within
the restaurant area and retail seNice area. Further, alcoholic liquor may only be consumed within
the retail service area: a) if purchased from or dispensed within the restaurant area; b) during
licensed special events held pursuant to Class F licenses held by the store tenant, or c) during
private events not open to the general public.
Exhib t F1SLLG4824‐9843-442412
7. Other than for purposes of emergency ingress and egress, ingress to the restaurant area shall
only be from the retail service area or from the Village Green as defined in village ordinance
201 4 -ZO -PUD -EX-S-1 391 (the "Vil lage Green").
8. Notwithstanding the requirements of section 4-1-'18 of this chapter, egress from the restaurant
area,s outdoor dining areas may occur via: a) gates for emergency use only, with signage to that
effect; and b) a walliway to the Village Green that has the signage described in subsection A9 of
this section. in addition, each of the restaurant area's outdoor dining areas must be surrounded on
all sides by the exterior walls of the restaurant area or planters, fences, railings, or similar
enclosure improvements except in the locations of required or permitted ingress and egress.
9. Signage must:
a. Direct customers to see the restaurant area's host stand for admission to or seating within the
outdoor dining areas,
b. Alert customers that exiting the restaurant area with any alcoholic beverages (other than to the
retail service area) is prohibited;and
c. provide for and alert customers that exiting directly from the restaurant area to the Village
Green is prohibited except in emergency circumstances or when the retail service area is not
open for business.
10. No more than twenty four (24) ounces of beer may be sold in a single containet at a time..No
more than eight (8) ounces of wine may be sold in a single container at a time. Except for thesale
of beer and wine, no drink may be soldthat contains more than three (3) ounces of alcohol. (ord.
G-1 138, 10-23-2018)
Exhibit F2SLLG4824-9843‐442442
EXH:BIT G
FIXED RENT TERMS
*plus any partial calendar month at the beginning of the Term
Months
of Term
Annual
Fixed Rent
Monthly
Fixed Rent
1-12・ $1801000.00 $15,000.00
13-24 $186,000.00 $15,500.00
25-36 $192,000.00 $16,000.00
37‐48 $198,000.00 $16,500.00
49-60 $204,000,00 $17,000.00
61-72 $210,000.00 $171500.00
73-84 $216,000.00 $18,000,00
85-96 $222,000.00 $18,500.00
97…108 $228,000.00 $191000.00
109-120 $234,000.00 $19,500.00
SLLG4824‐9843‐442412
Exhibl G1
EXHIBIT H
INSURANCE
1 . Sublandlord lnsurance.
During the Term, Sublandlord shall carry, at a minimum, the following insurance coverage
for Sublandlo-rd, in addition to the primary coverage carried by Subtenant to cover for liabilities
which are not covered by the primary insuranc€ canied by the Subtenant, in the following
amounts:
Limls of Liab∥itv Minimum Coverace Amount
Workers' Compensation (or local equivalent)
for the employees of Sublandlord
(This coverage shall include a Waiver of
Subrogation)
As required under apPlicable Laws
Commercial General Liability including:
- Blanket Contractual Liability lnsurance
- Products & Completed OPerations
- Personal and Advertising lnjury
- Fire Damage
- Medical Expense
(These coverages shall include a Waiver of
Subrogation and Primary Non-Contributory
Endorsement)
Sl,000,000 each occurrence/S2,000,000
aggregate
S2,000,000
Sl,000,000
S300,000 any one lre
S10,000 any one person
Crime Coverage covering the employees of
Subtenant
$500,000 employee dishonesty
S50,000 money and securities
Umbrella Liab∥ity $10,000,000, each occurrence and
aggregate
No later than ten (10) days prior to the commencement Date, Sublandlord shall provide
Subtenant with certificates of insurance including the following information:
(a) name of insurance company, policy number, and policy period' The
insurance carrier must have AM Best rating of A or befter;
(b) the coverage required and the limits on each, including the amount of
deductibles or self-insured retentions, which shall be for the account of sublandlord;
(c) a statement indicating that Sublandlord shall endeavor to provide to
Subtenant a written notice at least thirty (30) days before cancellation/non-renewal or
significant modification of any of the policies which may affect Subtenant's interest;
SLLC4824‐9843‐442412
Exhibit H1
(d) a statement confirming that Subtenant, its subsidiaries, agents,
Sublandlords, directors, officers, managers, employees, and assigns (as their interests
may appear) have been named as an additional insured on all policies (exceptforWorkers'
Compensation) where required by written contract; and
(e) a statement confirming that Subtenant, its subsidiaries, agents,
Sublandlords, directors, officers, managers, employees, and assigns (as their interests
may appear) have been provided a waiver of any rights of subrogation which Sublandlord
may have against them.
2. Subtenant lnsurance.
Beginning on the start date indicated below and then during the Term, Subtenant shall
carry,at a-minimum, the following insurance coverage for the primary coverage of the Operations
and activities performed under this Agreement in the following amounts:
SLLG4824-9843‐442412
Exhibit H2Limls of Liabilitv Minimum Coveraqe Amount Start Date
Workers' Compensation As required under applicable
Laws
Upon
Possession
Date
Employer's Liability
- Maximum deductible: $1,000
(This coverage shall include a Waiver of
Subrogation)
$1,000,000 Worker's
Compensalon
Upon
Possession
Date
Comprehensive General Liability including:
- No deductible, covered also by Umbrella
- Blanket Contractual Liability lnsurance
- Products & Completed OPerations
- Personal and Advertising lnjury
- Fire Damage
- Medical Expense
(These coverages shall include a Waiver of
Subrogation and Primary Non-Contributory
Endorsement)
$1,0001000 each occurrence
/$2,000,00 aggregate
$2,000,000
$300,000 any one fire
$5,000 any one person
Upon
Possession
Date
Liquor Liability I nsurance
- No deductible, covered also by Umbrella
- lncluding Common Law
$1,000,000 each occurrence As required to
obtain Liquor
License
L:mls of Liabi1lv Minimum Coveraqe Amount Start Date
Crime Coverage
- Maximum deductible:
- employee dishonesty $2,500
- money and securities: $1,000
$250,000 employee
dishonesty
$45,000 money and
securities
Open to the
public for
both
Automobile Liability lnsurance
- No deductible, covered also by Umbrella
$1,000,000 combined s:ngle
lim∥
(OWned&nOn―owned/hired)
Open to the
public
Business interruption lnsurance
… $25,000 deductible
Minimum of $1,000,000
covering the Operations
Upon
Possession
Date
Employment Practices Llability(EPL)
―Maximum S.|.R.:$25,000
At least $2,000,000 each
claim and aggregate
Upon hiring of
first employee
Umbre∥a Liab∥ity
―Maximum S.l.R.:$10,000
$10,000,000 each
occurrence and aggregate
Open to the
public
Property Damage
- Maximum deductible.: $5,000 Per
occurrence
Covering all FF&E, OPerating
Supplies and lnventory for
the Operations
Upon
Possession
Date
All policies of insurance maintained by Subtenant and associated deductibles and
retentions shall be restaurant expenses and shall be available for Sublandlord's review and will
be furnished to Sublandlord within five (5) business days after request. No later than ten (10)
days prior to the Commencement Date, Subtenant shall provide Sublandlord with certificates of
insurance including the following information:
(a) name of insurance company, policy number and policy period;
(b) the coverage required and the limits on each, including the amount of
deductibles or self-insured retentions (SlRs);
(c) a statement indicating that Subtenant shall endeavor to provide to
Sublandlord a written notice at least thirty (30) days before of cancellation/non-renewal or
significant modification of any of the policies;
(d) a statement confirming that Sublandlord, its subsidiaries, agents, owners,
directors,'officers, managers, employees, and assigns (as their interests may appear)
have been named as an additional insured on all policies (except for Workers'
Compensation) where required by written contract; and
(e) a statement confirming that Sublandlord, its subsidiaries, agents, owners,
directors, officers, managers, employees, and assigns (as their interests may appear)
.LLG4824-9843-4424'12
Exhibit H
have been provided a waiver of any rights of subrogation which subtenant may have
against them.
3. Mutual Reouirements.
Additional wording on certificates of insurance shall be as follows:
(i) The following are added as Additional lnsured's on a Primary and Non-contributory
basis on the General Liability coverage as required by written contract'
(ii) Waiver of Subrogation in favor of the Additional lnsured's are included on the General
Liability and workers compensation coverage, as required by written contract.
Sublandlord and Subtenant will provide each other a listing of all parties required to be added as
Additional lnsureds on each appiicable policy. Endorsements must be attached to each applicable
certificate of insurance.
SLLG4824‐9843‐442412
Exhib t H4
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