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The Bamboo Room at Three Dots and a Dash Returns to Chicago

The team behind the award-winning Three Dots and a Dash from Lettuce Entertain You is reopening The Bamboo Room at Three Dots and Dash on Thursday, December 2. Originally opened in February 2019, The Bamboo Room is a 22-seat bar tucked inside Three Dots and a Dash and led by Beverage Director Kevin Beary and Lead Bartender, Scott Kittsmiller. In 2020, The Bamboo Room was recognized as one of Esquire’s “Best Bars in America” and the team is excited to reintroduce the cocktail concept to Chicago’s River North.

“The Bamboo Room is an ode to rum and rhum agricoles that utilizes the cocktail techniques working behind the scenes at Three Dots and a Dash. Similar to its original mission, the menu is composed of refined and focused rum drinks presented across multiple cocktail styles. We are also excited to introduce carefully selected rum tastings to our guests,” said Kevin Beary, Beverage Director of The Bamboo Room and Three Dots and a Dash.

To make a reservation at The Bamboo Room at Three Dots and a Dash, click here.

View the cocktail menu at The Bamboo Room at Three Dots and a Dash

The cocktails range from simple, well-balanced stirred rum cocktails like the namesake The Bamboo Room with Habitation Velier Worthy Park 2005, Jamaican Pot Still Rum, Amontillado Sherry, Bianco Vermouth and Madeira or the Stirred Jet Pilot with Chairman’s Reserve Forgotten Cask Single Blended Saint Lucia Rum, Appleton 8 Year Single Blended Jamaican Rum, clarified grapefruit, cinnamon, clove and ginger to the bar team’s interpretations of classics. These reimagined classics include the Caipirinha with Avuá Amburana Aged Cachaça, Delord Armagnac Blanche, pandan and lime. This drink is made with Cachaça Brazilian Rum, giving it flavors of baking spices combined with an unaged Blanche Armagnac, which brings in a bright Brandy flavor and pandan syrup for a balanced sweetness. The Hotel Nacional with Panama Pacific 9 Year Column Still Rum, Niesson Profile 105° Martinique Rhum Agricole, Reisetbauer Apricot Eau De Vie, lime and pineapple shaved ice, which is served over housemade pineapple shaved ice made with a special apricot brandy from Austria. Other favorites include the Rum Punch, which is made with a unique  blend of rums including Appleton 15 Year Old Blended Jamaican Rum, Chairman’s Forgotten Cask, Blended St. Lucia Rum and Transcontinental Belize Single Barrel Column Still Belize Rum combined with a Rooibos tea and the Rhum Highball, a Japanese-style highball made with single barrel Martinique Rhum.

Beary also incorporates modern technique across multiple cocktail styles. An innovative highlight of the menu is the Pago Pago which includes housemade cocoa nib shaved ice topped with single barrel rum from Barbados, lime, pineapple and Green Chartreuse. Another is the Day-O, a banana clarified Japanese whisky drink made with clarified banana Nikka Days Japanese Whisky, super banana cordial and lime.

In addition to the a la carte cocktails, guests can order a Dealer’s Choice. This option gives guests the chance to chat with the bartender about your preferences and they will create a custom off-menu rum cocktail just for you for $16 – $20. 

Coming soon to The Bamboo Room are curated rum tastings. These rotating tastings offer hand-selected rums from a variety of regions presented in a way that allows guests to guide themselves through the experience. The limited-time-only tastings will explore a variety of topics, including an introduction to rum, spotlights of different regions from around the world, and tastings from hand-selected Three Dots and a Dash single barrels. There will be three levels of tastings offered on the menu ($30, $50 and $100) and each will include four rums. 

The Bamboo Room is located within Three Dots and a Dash at 435 N. Clark St. The bar is open Thursday and Friday from 5:00 PM – 12:00 AM and Saturday from 4:00 PM – 12:00 AM. Reservations are encouraged and can be booked through Tock. For more information, visit or call 312-610-4220. Follow us on Instagram at @threedotsandadash

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