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In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, Savory, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, Savory, Chicago, IL, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, Savory, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, In Place, In Place, In Place, In Place, In Place, In Place, In Place, In Place, Cafe/Bakery, Savory, Chicago, IL
Chef Brian Millman and Mixologist Nick Luedde of Uncommon GroundChicago, ILCocktails, Cafe/BakeryDecember 2007
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