Sieger Bayer returned to Chicago after three years in Los Angeles to create Bar Berria, an underground tasting menu experience. The concept features a single seating with 24 to 30 guests, allowing Bayer to connect personally with each person. He emphasizes casual enjoyment and communicates openly with patrons through various channels like Instagram. His seasonal menus are inspired by local suppliers and include items from his own farm, ensuring that each dish has not been repeated. Bayer's approach combines personal hospitality with flexibility in menu creation.
"The personality you see on Instagram, in confirmation emails, in the food, and the dining room is all the same. I'm a human, you're a human, and let's communicate like that. I mean it's not too long before the robots take over."
"I planted a lot of things that are looking towards the future, so I got a fig tree, a peach tree, pawpaws... we got four chickens just for eggs, so when everyone was stressing out earlier this year, we were golden."
"So far, Bayer has yet to repeat a dish, and he said he's constantly looking for inspiration, constantly reviewing the weekly lists farmers send him, outlining what products they have available as 'maps for the upcoming menus.'"
"His menu descriptions are often just three words to give him flexibility based on what he gets from suppliers, including Nichols Farm, Mick Klüg, Seedling, and Down at the Farms, or the 32 raised bed gardens where wine events are regularly hosted."
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