Dusek’s Board and Beer in Chicago’s Pilsen neighborhood already has that X factor: it’s one of the only restaurants with a Michelin star that’s attached to a concert venue. That venue is Thalia Hall, commissioned in 1892 by John Dusek, hence the restaurant’s name. And as the establishment’s full name suggests, “we like to do food paired with beer,” says Jared Wentworth, executive chef and partner.

In this “On Foodable Side Dish, we give viewers a glimpse into all three parts of the concept, and dive deeper into Dusek’s operations and culinary charm. Wentworth brings us into the kitchen to make a seafood stew using a lobster and beer broth, and includes head-on prawns, littleneck clams, Prince Edward Island mussels, Maine lobster, and Atlantic monkfish. “And it pairs great with beer,” says Wentworth, enthusiastically.