Hours of Operation:

Mon-Fri: 11am – 2am
Saturday: 9am – 3am
Sunday: 9am – 12am

KITCHEN HOURS:
Mon-Thu: 11am – 11pm
Friday: 11am – 12am
Saturday: 9am – 12am
Sunday: 9am – 10pm

BRUNCH:
Sat-Sun 9am – 2pm

directions

About Half Sour

Half Sour was established in 2017 as a neighborhood cafe and bar in the Printer’s Row neighborhood of Chicago. Offering a warm and casual atmosphere, guests come to enjoy craft cocktails, Midwest beer, eclectic wine, and scratch-made food. The menu offers fresh bagels, share plates, soups, salads, sandwiches, entrees, and the best burger in town. We cure and smoke our meat and fish in house. The kitchen at Half Sour keeps the menu interesting with rotating specials ranging from fresh oysters, fish and chips, fried chicken, steak, and vegetarian dishes. A classic brunch menu is available every Saturday and Sunday from 9am-3pm.

Our Chef

Graham Akroyd grew up in New England and came to Chicago in 2011 to pursue a career in the culinary field. With no experience, he staged wherever he could to get his foot in the door. He offered to work for free anywhere that would let him to follow his passion. His diligence soon drove him to the kitchen manager position at Ridgemore Country Club. From there, Graham moved on to Bin 36 and worked under Shane Greybeal. This time at Bin 36 is where he first developed a passion for farming, sustainability, and foraging. Graham moved on to Band of Bohemia where worked for Matt DuBois as part of the team that earned the restaurant a Michelin Star. Graham then returned to Bin 36 to work his way up to Sous Chef for owner, Enoch Shelly, and their new chef, Jeff Robinson. Before Half Sour, Graham worked at the Kennison under Chef Bill Walker which influenced his outlook on cooking and highlighting vegetables.

Graham is changing specials daily at Half Sour and executing café/bistro/bar food in Printer’s Row that any neighborhood would be lucky to enjoy. His food is well thought out and full of passion, while also being completely approachable. He has an instrumental hand in the cocktail program as well, testing and batching syrups, shrubs, and concoctions for the bartenders daily. Graham is influenced by Middle Eastern and Mediterranean cuisine. He is actively running a fermentation, bread, and pastry program at Half Sour and develops monthly prix fixe dinners that feature partnerships with our suppliers and purveyors.

For being so young, Graham Akroyd is a talent to watch. His passion is contagious because he is constantly researching, learning, and seeking old and new knowledge in his industry. He is a strong leader and teacher with a staff that follows him fearlessly because of his integrity, patience, and wit. Graham is a chef that is magnetic because he is “up to” something and everyone just naturally wants to be part of that. He has a secret lair full of experiments, a cat named creampuff, and a green thumb.

The Owners

Jesse and Emily Bloom and their managing partner, Liz, have filled in all areas of the restaurant industry for many years. They worked together at a neighborhood bar in the West Loop and developed a love for the sense of community that is developed when you work at a local spot. They wanted to create an environment that was casual, welcoming, and felt like a second home to those who came to visit. After searching high and low, they knew Half Sour’s home was perfect the minute they laid eyes on it. Printer’s Row is a neighborhood with so much character, and Clark and Polk was the ideal corner to start their dream. Their family has grown and includes such wonderful employees and regulars; They could not be more proud.

What's a Half Sour?

A half sour pickle is a dill pickle that was not left in the brine long enough to fully ferment into a full sour pickle. Unlike a full sour pickle, a half sour is still green and crisp.

It’s also a new restaurant and bar in Chicago’s Printer’s Row neighborhood.

We’re open for business so come on in!