ABOUT
Bisous is the brainchild of veteran bartender Peter Vestinos and Footman Hospitality, the team behind Sparrow in the Gold Coast, bringing a refined 1960s Parisian lounge to Chicago’s Fulton Market. Since opening in early 2024, the bar has enchanted guests with its elegant ambiance—orb lights, floral wallpaper, and a kiss motif adorning coasters and menus—making every martini feel like a toast in a bygone era of French chic. With lounge-forward drinks like the freezer-fresh L’Jardine, a Tuxedo No. 2.1 with absinthe-rinsed nuance, inventive French 75s blending brandy and gin, and playful options like the Norwegian Wood and Pink Squirrel, Bisous offers richly layered, stylish cocktails sourced with artistry and flair. It’s an ideal predinner retreat or nightcap destination, perfect for a romantic date or a luxurious pause before a West Loop dinner.
Bisous has quickly earned a reputation as one of the city’s most celebrated new bars. Chicago magazine named it the top entry among “Best New Bars,” highlighting its impeccable martinis and Paris-inspired aesthetic as a must-visit destination in the West Loop. It also became the first Chicago bar to land on Esquire’s “Best Bars in America 2024” list and made its debut on the 2025 “50 Best Bars in North America” list at #39, further affirming its prominence in the continental cocktail scene.
Enchanté
Enchanté
OUR TEAM
Peter Vestinos
Partner & Beverage Director
As a second-generation bartender, Peter works to instill professional values and systems into the field of bartending so that others may also succeed in their careers.
Peter is a nationally recognized bartender and spirits professional with years of experience designing cocktail programs and training bartenders & sales teams. Vestinos pioneered the modern craft cocktail movement in Chicago with the opening of Michelin-starred Sepia in 2007. A “game changer for the city’s beverage programs,” according to Modern Luxury magazine, Vestinos helped to firmly place Chicago on the national cocktail map.
He is also partner and beverage director in the hugely successful Sparrow, a 1930’s Cuban-era rum bar in Chicago’s Gold Coast, and the newly opened Double Fun, a West Coast inspired corner bar.
Jake Kelly
General Manager
As a leader, Jake is committed to fostering inclusive, engaging spaces for both guests and staff. His philosophy of hospitality is simple: smooth, detailed, memorable.
Jake brings more than 30 years of hospitality experience in Boston and Chicago, with a background spanning baker, line cook, server, bartender, and beverage director. He has led acclaimed beverage programs at Yusho, Lazy Bird, Boeufhaus, and Elske, building a reputation for thoughtful, ingredient-driven cocktails rooted in strong fundamentals.
At Elske, Jake embraced hyper-seasonality, developed a vibrant house schnapps program, and expanded non-alcoholic pairings. He created offerings that balance classic familiarity with progressive technique. His work has been featured in Eater, Chicago Magazine, WGN News, and HBIC.
Jon McMahon
Head Bartender
As the head bartender Jon works to provide the Bisous team with the tools to deliver an elevated hospitality experience through an eye for detail, a honed cocktail palate, and a commitment to excellence. He has helped to foster an environment of intention and refinement that shows through at every level of the experience.
Never intending to become a beverage professional Jon took a job working as a doorman at Mezcaleria Las Flores in 2016 where he quickly became engulfed in Chicago's vibrant cocktail scene. Over the years he has led programs at Proxi, Yugen, The Berkshire Room and After Cocktails where he takes a reserved yet creative approach to the menus he curates.
