Danny Meyer teaming up with Dead Rabbit duo for Irish bar concept

How do you make a GreenRiver? One way is to dump that orange stuff in the river on St. Patrick’s Day. Another way, the operative one for Chicago food and drink news, combines the efforts of the modestly named hospitality company The Best Bar in the World and Danny Meyer’s (no relation to the Meyer half of this item’s byline) Union Square Events.

GreenRiver’s location hasn’t yet been revealed, even though its scheduled opening comes this summer, but we do know it will carry an Irish theme, more authentically filled with Gaelic charm because it has actual Irishmen running it, and it will specialize in whiskey. Sean Muldoon and Jack McGarry, who opened the Dead Rabbit in New York after garnering international recognition at the Merchant Hotel in Belfast, run The Best Bar in the World, whose trophy case actually backs up its boastful name.

“Danny Meyer’s groups paid attention about what we did [at the Dead Rabbit],” Muldoon says. “They asked us about six months ago if we would like to do [GreenRiver] with them. He already had the place in mind for sure.”

Muldoon says GreenRiver’s decor slants modern, with old-school touches, especially in the print design. “The Dead Rabbit looks old with a lot of modern things going on,” he says. “This will be the opposite.”

Chef Aaron Lirette (Acadia, Celeste, MK) will run the kitchen, turning out contemporary, locally influenced food.

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