About Dive Bar

Think dive as in deep-sea, bar as in raw. There is plenty of booze, but the selection's far afield from the traditional Chicago dive: sure, you could order a tallboy of PBR, but it's hard to imagine why with 200 bottles of rum above the bar. Some of those go into the massive cocktail menu, which boasts 15 daiquiris, fruit-filled potions that beg for a beach chair, and even a couple of potent punch bowls to be shared by the table. That all goes to wash down a menu of fresh seafood ranging from raw oysters to blackened-shrimp sliders to lump-crab cakes.

Dive Bar's space is as segmented as a freighter. Diners' voyage might start at The Dock, the entrance bar, and proceed to the rum-centric Galley, where shipping crates abound. At the very back of the restaurant, there's the private Captain's Room, which extends out onto The Wharf, a patio, in the summer.