At The Bearded Barber, standing out has always been part of the experience. For Katia Coupland, who co-owns the restaurant with her husband, Jay, that philosophy extends beyond the speakeasy atmosphere—it starts in the kitchen.
“Everything that goes on our menu has to be unique,” Coupland says. New dishes are often introduced as specials before earning a permanent place, and Lifetime members are sometimes invited to tastings, offering honest feedback before a new menu launches.
Developing those dishes is a collaborative process between Katia, Jay and Chef Amber Slavin, whose willingness to experiment has become an important part of the restaurant’s evolution.
“It really is our vision and her execution,” Katia says. Inspiration can strike anywhere—even while dining elsewhere, when Katia might send Slavin an idea to explore. From there, the chef makes it her own. “She takes it and makes it ten times better than I imagined.”
Some dishes already capture that vision. Oysters Rockefeller complement the restaurant’s old Chicago, speakeasy character, while Katia names the salmon with risotto and lemon piccata butter sauce as a personal favorite.
As fall arrives, seasonality offers another opportunity to experiment. Strawberry jam on the charcuterie board might become fig, while pralines, butternut squash ravioli and other autumn-inspired flavors make appearances. Seasonal wines and bourbons behind the bar also inspire what happens in the kitchen.
Still, evolution doesn’t mean abandoning what regulars love. Favorites like the golden beet salad remain while new additions keep the experience fresh. Jay is also exploring ways to lean further into the restaurant’s jazz and speakeasy identity, incorporating hints of New Orleans and Louisiana influence without changing the core of the menu.
For Katia, memorable food is only one part of the equation. Food, drinks, ambiance, service and hospitality all have to work together.
“The food and how far it’s come and that quality has really taken us to the next level,” she says. “Now I feel like it’s just a perfect blend, and it just keeps getting better.”
“We have the team, we have the drinks, but the food and how far it’s come and that quality has really taken us to the next level. And so now I feel like it’s just a perfect blend, and it just keeps getting better.”