Today we’d like to introduce you to Michelle Foik and Katy Pizza.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Michelle: I’m 20 years deep in the craft beverage industry (Goose Island, Revolution Brewing, Virtue Cider), and making other people’s companies successful. My friend Nunzino Pizza founded Hop Head Farms and her asked me what it would take for me to start my own project. He paired me up with his wife Katy to start getting a business plan together.
Katy: It wasn’t more than a few weeks into this that I realized the size of the project, and wanted to continue working with Michelle as a partner. I was so excited by the idea and potential.
We took inspiration from the Greek goddess of Chaos, most famous for disrupting a wedding party with a golden apple. We embraced the chaos involved in such an ambitious startup. Our project, similar to the golden apple, may be seen as disruptive to the conventional approach to building a brewpub in Chicago.
Rounding out our team is Hayley Shine, our Lady of Liquids. Hayley’s dozen years of brewing experience at Rogue Ales and Rock Bottom helped launch a successful beverage program at ERIS. Learning the craft of cider making was a key factor that attracted her to the project. Hayley continues to innovate with ingredient selection and process to create unique ciders, beers, and blends.
In February 2018, we opened our doors as the first cider-house and brewing facility under one roof with its own restaurant. Lady owned and more than a little chaotic!
We’re always bombarded by how great it is to pursue your passion, etc. – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Katy and Michelle: Hahahaha!
Michelle: the building that we loved had a lot working against it. There was a packaged goods moratorium on Irving Park, which meant we would not be able to sell our beers and ciders out the door. We are located adjacent to a church. While our entrances are well over 100 ft apart, we still amended a state liquor law to assure we’d be able to operate. Also, per Chicago municipal code, our level of occupancy would require more parking if we were building from scratch. John Arena, the alderman in our ward, helped us navigate these challenges. He understood the vision.
Katy: pick an area — financing, building purchase, zoning, licensing, design, and construction — there were challenges at every phase of the project. The thing that got us through was that everyone involved was invested and passionate. They believed in the project, wanted it to succeed, and oftentimes went above and beyond to help us to the next stage.
So, as you know, we’re impressed with ERIS Brewery and Cider House – tell our readers more, for example, what you’re most proud of and what sets you apart from others.
We brew beer, blend hard cider, and operate a restaurant in an old Masonic temple in Old Irving Park.
Michelle: I worked really hard to recruit and train an excellent team. I’m very proud of our staff and customer service from the front of the house to the back of the house. People enjoy working here and it shows. I credit the staff for giving us such a nice base of regulars.
Katy: Hayley has built a very robust beverage program. While cider sets ERIS apart from other brewpubs, Hayley also makes award-winning beer. She can craft complementary flavor profiles such that some of the beers and ciders will pair together really well as “blends”. What started out as a lark has now earned a permanent spot on our beverage menu with several guests taking growlers to enjoy at home.
I also think our food menu is very inclusive as compared to those of other brewpubs. In addition to the burgers, fries, and steaks, we have dishes for vegans, vegetarians, and those who observe gluten-free diets. I’ve got celiac, and Hayley is a vegetarian. That influenced kitchen equipment purchases as well as the development of the food menu. No one goes hungry around here!
So, what’s next? Any big plans?
Michelle: We are actively working on our first goal, which is to make our ciders available in kegs at taprooms and bars around Chicago. We are not set up for bottling and canning at this time, but we’d love to make it clear that ERIS has arrived. Start looking for us — and asking for us — in the winter.
Katy: Longer term, the building itself has a lot of development potential. The upper floor has a beautiful room that could host events for up to 200. It requires a good deal of imagination given the lack of electricity, plumbing, heating, and cooling. This isn’t a next month or even next year undertaking, but we are motivated to see it through.
Pricing:
- Beers and ciders samplers for $3-$4
- Beers and ciders pints from $6-$9
- Affordable food offerings — lunch, dinner, and weekend brunch
- Semi-private event space for 60, prices vary per day of week
Contact Info:
- Address: 4240 W. Irving Park Rd., Chicago, IL 60641
- Website: www.erischicago.com
- Phone: 773-943-6200
- Email: info@erischicago.com
- Instagram: https://www.instagram.com/erischicago/
- Facebook: https://www.facebook.com/erischicago
- Twitter: https://twitter.com/ErisChicago
- Yelp: https://www.yelp.com/biz/eris-brewery-and-cider-house-chicago
- Other: https://www.google.com/search?ludocid=8228819364943835803&q=ERIS%20Brewery%20and%20Cider%20House%204240%20West%20Irving%20Park%20Road%20Chicago%2C%20Illinois%2060641&_ga=2.23860479.455905188.1532449504-884113591.1527084819
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