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Sluurpy > Restaurants in Chicago > The Glunz Tavern

The Glunz Tavern - Chicago - Photo album

Nice and old place right on the corner of Division and Wells street where OLD TOWN starts. Good collection of beers and wines. You can also find almost all the liquors here. This is an Austrian/German place. I really liked their food menu but unfortunately we did not order anything. Outdoor patio
Overall a very interesting, older style bar with some german inspired food and plenty of dranks. Beautiful woodwork covers the whole interior and a cozy, laidback atmosphere. Good drink specials and the food had alot of flavor. Little pricey for some items, but very reasonable for others. For examp
Great place and lots of good Peter Glunz stories! That guy is the hilarious! I do love a good stiegl. Glad the business and family is good. πŸ‘πŸ‘
Nice place! I like their selection of liquor and they have some great appetizers. When I was here I didn't I have a drink, but I did enjoy their Italian Flatbread, my friends had the Coconut Shrimp and an appetizer with the smoked sausage. It was good!!!
Good selection of authentic wursts. Large beer selection with a very reasonable price. The French soup is the clams to fame here, and they don’t come up short. In addition the staff has always been very friendly and attentive, the 5 or so times I have been. Definitely will return
Fantastic place, great service, we were there just for drinks, we ddid not try the food, but they have a good selection of whiskeys and they made me a pretty good margarita.
The atmosphere, service, and drink list here are impeccable. As soon as I walked in, I felt like I was transported to 19th century Germany. The history here is amazing. The founder's original passport is in the wall, along with the original menu showing items priced at ten cents. Also, the cei
I had the bratwurst sandwich w fries. They were out of tea n out of lemonade, wound up getting a double Bailey's. The brat was short, maybe 4.5", n 2" thick. Taste was good, much easier to eat w knife n fork. What I did was slice it into thin sections but not all the way through that we're easier to
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