The Alley Cat, a new bar from the team behind Paulie Gee’s pizza restaurants, will open its doors on May 11 at 2013 W. Division St., according to a May 4 announcement. The bar is owned by Derrick Tung, William Ravert and Tony Dezutter, who have formed a separate hospitality company for this venture.
The opening of The Alley Cat marks an expansion for the group known for their Paulie Gee’s locations in Wicker Park and Logan Square. The owners say they want to create a welcoming neighborhood spot with quality cocktails at accessible prices and a small menu of bar snacks.
Dezutter said, “The actual concept of this place was built off of the idea of, we wanted … somewhere that we would love to hang out. And then when we found the space, it kind of grew out of that. The design aspects and everything shifted how we’re actually approaching this project, but still with that core idea of we want a place we want to hang out.”
Most cocktails will be served on draft for $12 each. Ravert said this approach helps keep costs down: “Doing an elevated batch program has always been the goal for this place. That way we can control our costs, but also still be affordable for people who want to come in every week and see us.” The drink menu includes classics like Negronis and margaritas as well as signature drinks such as “Blue Moon Over Wicker,” which features rum punch with banana liqueur and blueberry lime cordial.
Food options are intentionally limited and include deep-fried potato wedges, soy garlic glazed pork skewers, fish sticks with herby remoulade sauce, and a Girl Dinner Gibson cocktail served with house pickled veggies, cheese and bread. Dezutter said they wanted food options beyond typical fried fare: “I wanted food that I wanted to eat when I’m sitting at a bar… The fixation in this place is not food; we want drinks first and then we’ll move into food.”
With capacity for about 120 people across three public areas—the front bar, middle lounge section and back room—The Alley Cat aims to become what Ravert called “someone’s every week bar.” He added: “For me, the most important thing is being accessible to the neighborhood, price consciousness, using good quality [ingredients]. I want to be someone’s every week bar… I feel like prices have gotten a little out of control in some places.” Future plans include launching happy hour specials and hosting pop-ups with other restaurants or chefs.
