New Year, New Brewery

1. Tell us the quick history of Tonality and why the name “Tonality”? 

My partners, Don Phillips, Tony Bena, and I started working on Tonality in 2019. Between COVID, hyper-inflation, and the joys of construction, it took us four and a half years to get open. In fact, it took so long, we had to re-file for our intent-to-use trademark – the first time our attorney has had to do that in his entire career. It says something about us, though I’m not sure if it’s good or bad.

The one thing that the three of us wanted our brewery to be about was supporting local artists and musicians. So Tonality refers to tones of color and sound. When we were at a beer fest a couple of years ago, one of our friends came by and pointed out to me and Don that we named our brewery after our brewer. It was at that moment – two full years after agreeing to the name – that Don and I realized why Tony loved the name so much.

2. There is hard work that goes into the brewery business and we know how hard you work to make the perfect beer. Tell us what your typical day looks like?   

One of the great things about being in business for yourself is that you have the opportunity to set your own priorities. Payroll is due when payroll is due, and invoices need to be paid on time, but in the moments in between the time-bound activities, you get to decide what is important to you. 

For us, having multiple partners in the business, that also means we can divide our labor and focus on what each of us does well, and what we like to do. My typical day is very different than Don’s and Tony’s. I am in charge of Marketing and Finance, so between writing checks for invoices, I am on social media responding to people or posting about our upcoming events, specials, etc. 

3. Do you have a message for people who may be reluctant to try something new?

Entrepreneurship is not for the faint of heart. I worked hard to get to the financial position I was in prior to starting this whole brewery concept. The security I had is now gone. It has been replaced by something else – purpose. When everything you’ve worked for is on the line, it’s invigorating. It’s also frustrating, terrifying, exciting, and gratifying. If that’s something you can handle, then stop giving yourself excuses and go for it.

4. This may be a hard question, BUT, what is your favorite beer on your tap list?

I drink the most of our Oden’s Raven Oatmeal Stout because I’m usually having a beer after closing and that just puts me in the right mood to head home. My favorite, though, is Fadeaway West Coast IPA. It could be called a double (7.8%), so I have to go in moderation. I am a West Coast kind of guy, though, and the balance is spectacular. 

5. Tell us about your food offerings. Everything looked and smelled delicious!

One of the other things that the three of us agreed on was that we wanted to have a full restaurant when we opened. It increases the complexity of operations and the startup and overhead costs significantly, but it also helps us (along with having a full bar) get over the veto vote of someone who doesn’t like beer. We’ve said all along, if our kitchen breaks-even, we make money because it keeps people here longer and brings other in who will buy beer.

Don is in charge of kitchen operations, and has been running a private school catering company for the last 10 years, feeding 1200 kids per day. He also has a background as a country club chef, so he’s had the balance between high volume and high end. 

When we were devising our menu, we wanted to make sure that we were bringing something different to Mundelein. We think we’ve done that with what Don and our Head Chef, Mike Oblak, have put together. Quality at an affordable price is the name of the game here. Whether that’s our signature Smash Burger all the up to a Miso Black Cod, I love everything on the menu. A sleeper for you: Beet Salad. I told Chef Mike I don’t like beats, and without a pause he responded, “Well, I’m in the business of changing minds.” Boy has he.

6. Share any upcoming events you have planned! 

We’re doing Taco Tuesdays, Kids Eat Free on Wednesdays, Happy Hour on Thursdays followed by live music, and a special during the Bears games themed around who they’re playing. 

7. Tell us why people should visit your taproom. What sets you apart and makes you worth a visit?

Every brewery says their beer is the best. Every restaurant says their food is the best. I believe those are true for Tonality, but it’s easy to throw around superlatives like that. One thing that I don’t think is talked up enough about businesses is how passionate the staff is. Check out our reviews on Google, Yelp, Facebook, wherever. You will very often see references to the quality of our staff, and often called out by name. We spent a lot of time getting the right people to work here because we know that while people will always enjoy different flavors in their beer and food, everyone wants to be treated well when they’re dining out.