The Squeaky Bean Gets A New Menu, Fresh Farmland, and A Bigger Bar

Change is in the air at The Squeaky Bean, where executive chef Theo Adley, who joined the team in August on a change of heart, is introducing a new menu. The refresh reflects the Bean's return to its roots as an affordable neighborhood eatery, with new items like the pappardelle with spicy cumin lamb Bolognese and the Brassica cheddar pot pie.

Come spring, the Squeaky Bean will begin hosting weekly produce stands and cooking demos, made possible by a partnership with the newly established Everitt Farms in Lakewood that will significantly increase the restaurant's farm land.

The 26-acre Everitt Farm will grow non-GMO fruits and vegetables, and develop a community retail center and educational facility. The Squeaky Bean is the first restaurant supporting this agricultural startup with the restaurant's Joshua Olsen overseeing all farm operations on seven acres. In addition to market stands and at the restaurant, the Squeaky Bean will sell produce at the Source's Americanum Provisions, the artisan food market in the River North neighborhood. Bean Acres, which consisted of two acres in Lakewood, will now be transferred over to the Everitt Farms' location.

Olsen still maintains six large beds of herbs for the kitchen and bar at the Squeaky Beds a mile away from the restaurant.

An expanded bar at the Bean will be complete in late March to accommodate 20 people. The bar has a separate menu, with crispy brussels sprouts and chicken wings with maple and Sriracha. Bar manager Brian Smith's cocktail program features seasonal ingredients, house-made bitters, tinctures, anisettes, orgeat syrups, and liqueurs made from local tea and coffee. Drink offerings range from the classics to the Squeaky Bean's signature Crocktails, which are lined up in crock pots along the bar, and feature concoctions such as the Inigo Montoya with red wine, Caprock peach eau-de-vie, allspice, cinnamon, ginger, nutmeg, and star anise.

The Squeaky Bean serves dinner Tuesday through Thursday from 4 to 10 p.m., Friday and Saturday from 4 to 11 p.m., and Sunday brunch from 10 a.m. to 3 p.m. (with Bingo from 1 to 3). Happy Hour is Tuesday through Thursday from 4 to 6 p.m. Lunch service, along with a larger bar menu, begins in April 2014.

· Food at the Squeaky Bean Will Change Dramatically Under the Guidance of Theo Adley [EDen]
· Brian Smith On Food + Beer, and Beer + Exercise [EDen]
· Boxcar Coffee Is Now Fueling The Source; Other Shopkeepers Are Thriving [EDen]