East meets Midwest at Prairie School, a cocktail haven for architecture buffs that touts a noteworthy beverage program by mixologist Jim Meehan.
At the Chicago World’s Fair in 1893,
So when designer Kevin Heisner ran into mixologist
And it didn’t stop there. From Kyoto to the Guggenheim to the Frank Lloyd Wright Trail in Wisconsin, the duo did their research before embarking on a venue that melds Asian influence and Midwestern warmth. The project would be accompanied by a deliberate cocktail menu from Meehan—of Manhattan’s James Beard Award–winning speakeasy
But to design a lounge based on the work of America’s greatest architect is one tall order. Rather than replicating Wright’s designs,
And that place is Chicago—a world-class city with humble, working-class roots. “We take what we’re doing seriously, but not ourselves seriously,” says Prairie School bar manager Kristina Magro. “It’s still Chicago; it’s approachable. We’ve thought about everyone.” That means Midwestern hospitality and a heavy dose of good design, whether you’re a tourist in for the novelty or an architecture buff relishing the many design details.
“You experience that seamless hospitality from the beverages to the first time you look in from the outside,” says Heisner. “All of those things were thought about, but it doesn’t feel contrived.” Heisner—an architecture school dropout turned artist, designer, and general contractor—brought to the project a holistic perspective with his understanding of industrial design and material selection, not to mention a native knowledge base, with roots in the same zip code as Wright.
“Being on both sides helps, because I know what I’m making, how to craft it, and how to instruct the team,” says Heisner, whose Prairie School’s designs span from textile selections to the custom tearoom and even fabrication of the stained-glass bar stools to complement the distinct entry. “I wanted the glass and colors to show right when you go into the lobby. It was a chance to bring color into the space, because everything else has a natural, earth-tone palette.”
While the natural materials and Midwestern culture provide a warm and unpretentious experience, those who are Prairie School-savvy can access a high level of detail in a deliberately paced reveal. Sit at the live-edge oak bar, delight in a highball, feel the hand-made mug, and soak it in: one cannot fully appreciate the tenets of Prairie School design until you slowly experience it as you move throughout the space.
In one corner, a Japanese shaved-ice machine pays homage to Wright’s Asian influence. And in
With steel straws and composting in full force, Prairie School is a zero-waste bar. Even leather remnants from the custom-designed settees were repurposed to become bar staff aprons, check presenters, and branded coasters. And while visitors come for the design, the world-class bar program is why they stay. The menu relies on Japan’s 24 short seasons, or sekkis, to influence the ever-rotating, hyper-seasonal selections.
The well-rounded menu features not only a robust collection of Japanese whisky, but also distinguished cocktails, beers, and wines—and a thoughtful collection of non-alcoholic options. “The love and attention it takes making quality non-alcoholic cocktails was one of our biggest challenges,” says Magro. Yet, the results are worth noting. A drink called Rosella the Riveter features Okinawa Kokuto sugar, licorice root, and a hibiscus-forward tea, and they even made a pilsner using satsuma rinds. “You can go and have multiple experiences with multiple people,” says Heisner. “It hits on all levels and doesn’t discriminate.”
That philosophy Heisner describes goes beyond the beverages, permeating the entire space, the design, and the experience. “It’s accessible to the public, but we champion the Midwest,” says Magro. It’s a simple, slow, and uncluttered approach that reserves authenticity above all. Or as Wright may have described it: wabi-sabi.