Happy hours can be a great way for restaurants to increase business, or a good excuse to hit the bars (as if we needed another reason to get a drink after work). They used to not be so commonplace, however. In fact, in Illinois happy hour specials used to be illegal!
In 1989, Illinois banned bars from having a happy hour special in an attempt to curb drunk driving and binge drinking. There were loopholes, however, and many bars and restaurants instead offered happy days, created with the intent that people would not binge drink if there was no cutoff hour. The ban lasted for a full twenty six years, until Gov. Bruce Rauner signed a bill in July 2015 to bring back our beloved happy hours. The new limitations stipulate that happy hour can be offered for no more than four hours a day, totaling 15 hours a week. Here at the Berghoff we gladly jumped on the new happy hour regulations, and now offer our own Happy Hour from 3-7pm, Mondays through Thursdays.
Our offered specials include $3 rotating beer, $6 well drinks, and $7 glasses of house wine. We also have discounted appetizers, including our chicken quesadillas, fried pickles, and gigantic Bavarian pretzels. My personal favorite is the Tuesday special, which includes our 8oz pub burger and a beer pint for only $15. Or bring your officemates by for a pitcher and platter, where you can choose between schnitzel strips, Reuben casserole, Berghoff nachos, or cheese curds for $19.95.
Our Berghoff Reuben casserole is a house favorite, and a great take on our Reuben sandwich of course! The recipe makes 1 small casserole, enough to share between four people.
- 3.5 oz corned beef, cooked, thinly sliced
- 1 piece Berghoff Rye, ¼ inch cubed
- 2.5 oz sauerkraut
- 2 oz Thousand Island dressing
- 1 ½ pieces Swiss cheese, julienned
Preheat oven to 325°F.
Spray small casserole dish with non-stick cooking spray.
Layer half the sauerkraut, half the corned beef, and half the Thousand Island dressing. Repeat until you have two layers of each.
Top dish with cubed Berghoff Rye bread and sprinkle Swiss cheese on top.
Bake for 20-25 minutes until cheese is golden brown and melted.
Serve with crostini, celery, or your choice of cracker.