Miller’s Pub offers a delicious escape from the windy city

There’s a time and place for everything. Sometimes, I’m in the mood for ribs and a beer. Other times, I’m in the mood for an intimate, slow-paced dining experience. Miller’s Pub combines both and does so almost perfectly.

Holly Sealover, February 2024 for JOUR 3630: Review and Criticism

Miller’s Pub stands out with its marquee-style sign. Photo by Holly Sealover.

Opening in 1935, Miller’s Pub is nestled in downtown Chicago. It was purchased by the three oldest Gallios brothers in 1950, which were later joined by their younger brother in 1953. The restaurant is now owned by the sons of the original Gallios brothers. It is known for its star-studded clientele, craft beers, world-famous baby back ribs and their fresh, roast prime rib.

Outside of the bar-dining hybrid, you are greeted with a marquee-style sign, which lights up the Wabash Avenue area of The Loop. Once inside, you are greeted with a moody, dimly lit atmosphere. Antique oil paintings adorn the walls and stained-glass lighting fixtures hang above the tables. The hostess eagerly waits to whisk you away to either the dining room or the bar.

As soon as my mom and I were seated at our booth, our waiter, Jimmy, brought water for us to drink and placed silverware and menus at our table. Jimmy’s service was top-notch. We agreed that it felt as if we were the only customers in the entire restaurant because of how well he catered to our needs. Despite feeling that way, and it being after 9 p.m., almost every table was filled.

We started off our meal by ordering drinks. My mom had the Lamarca Prosecco, which she described as “bubbly and citrusy.” I had the Revolution Pilsner, one of their draught beer offerings. Jimmy recommended it to me, and it did not disappoint. The beer was extremely light and complimented our meal well. I found it far more refreshing than most beers I’ve had.

I ordered spinach and artichoke dip with pita as a starter. The dip offered at Miller’s Pub is hands down the most delicious rendition I’ve had. It was very cheesy and had the perfect amount of creaminess. The ratio of spinach to artichoke was just right. The artichoke chunks were soft, juicy and easy to bite into. The pita served with the dip provided a gentle crunch and a subtle saltiness. I also appreciated that the pita was flaky, not crumbly.

Next, my mom ordered a garden salad with French dressing. She specifically requested light lettuce only, which is a detail often overlooked when we go out to eat. The salad was delivered with crisp, light lettuce, tomatoes and cabbage, with French dressing on the side. Their attention to detail was appreciated.

For my main course, I ordered the prime rib French dip. The sandwich was not modest in the slightest. It was stuffed. The meat was very moist, unlike many other prime ribs I have tried. The meat was topped with a thick layer of melted provolone cheese and served on a fresh, pillowy roll. The au jus was just salty enough to add a little additional flavor. It was also served with a small side of coleslaw.

I opted for carrots instead of the French fries the sandwich comes with. The carrots were perfectly soft and sweet, but not overly so. They had been prepared amaretto style, which meant they were slightly buttered.

My mom ordered a half slab of baby back ribs. Miller’s Pub is specifically known for having phenomenal ribs and they did not disappoint. Many places smoke their ribs to the point where they taste like dry charcoal doused in barbecue sauce. At Miller’s, the opposite was true. The ribs were tender but not fall-off-the-bone tender. The meat was savory and had the slightest smoky taste. The ribs themselves were so flavorful that a minimal amount of sweet barbecue sauce was needed.

On the other hand, the side of corn was a bit underwhelming. It was served as a small cob section that made us feel as if it had been prepared some time ago and had been sitting in cold corn water. It would have been good if it hadn’t been soggy.

My mom’s other side was mashed potatoes. They weren’t anything to write home about, but they were not bad either. The texture was the soft, mushy texture you would expect, and they tasted like they had been made fresh.

As we ate our entrees, two hot towels were delivered to our table. This was a nice touch and made the whole experience feel much more luxurious than the moist handwipes typically given out with barbecue dishes.

We ended our meal by splitting a slice of key lime pie. The plate was decorated with small dallops of whipped cream, lime zest and a slice of lime. Not only was the pie presented beautifully, but it was tasty too. The pie was light and sweet, and it didn’t feel heavy on the stomach at all. The crust blended seamlessly with the pie and can only be described as buttery smooth. The pie filling had the slightest zest to it, which was balanced out by the sweet, airiness of the whipped cream.

In addition to the great food, service and atmosphere, the facility felt very clean. The bathrooms were fashionable and practically sparkled. Dirty tables were tended to within seconds of parties leaving the restaurant and our empty plates were promptly removed from our table.

Everything feels rushed in the windy city but at Miller’s Pub, you are made to feel like a priority. The food, service and atmosphere were all very thoughtful. The attention to detail throughout every aspect of the experience makes parking in downtown Chicago more than worth it. I can picture myself returning again and again.