Atwood Cafe and loved it. At the time, the Executive Chef was Heather Terhune. She was one of the first chefs in Chicago to promote local and seasonal cuisine in Chicago and she was on my radar. Shortly after my brother dined at the Atwood, she went to open Sable which immediately went on my to dine on list. It has been now open for several years and while several friends have been there and really liked it, I had not yet made it. Admittedly, Chef Terhune's stint on Top Chef, where she was portrayed as a bit of a bully, did not help. The restaurant remained on my list, but was pushed back for other places. Finally, after seeing them on lists as one of the best cocktail bars in the country in addition to having good food, I decided it was time to go. Sable is located in The Loop and operates as the restaurant/cocktail lounge for boutique hotel, Hotel Palomar. The main entrance is on State St. and Illinois St., a very high traffic area. The hosts station is in the center of the space dividing the lounge and dining areas. This can be a little confusing for diners entering directly into the Sable space because the entrance is directly into the bar which you then have to walk through to get to the host's station. There is a second entrance across from the host's station but you have to walk through the hotel to enter from there. The space is long and narrow, with with one wall a window looking out onto State St. The colors are black, gray, and silver, similar to the animal sable. I don't know that the restaurant was named for the animal, but it does seem to fit. The bar, which is long and classic looking, parallels the window. The host station is on the outer wall and sits across from the hotel entrance and is flanked by a leather bench sitting in front of a televised fireplace and a decorative table containing what looks like specialized scientific glassware. I am going to guess the glassware is there as a reference to their high-end cocktail lounge. The dining area is flanked on one side by the window and on the other by the open kitchen. The space is divided by a half-wall with banquette seating on either side. I entered through the bar and was a little confused because I didn't immediately see the host station to check in. I did find it soon enough and was quickly seated at a two top next to the window. As this place is noted for it's cocktails and the cocktail menu is several pages long, I felt obligated to try one. Their cocktail menu is very creative and covers everything from the classics to new and different. It is divided by the main liquor used and their were two pages of whiskey drinks. I decided to go with something using an old spirit similar to gin. The drink was called Damn the Torpedoes. It contained Bols Genever, a Pumpkin Cordial, Lemon, and Egg White. It also seemed to have Pumpkin Spice in it (Allspice, Cinnamon, and Nutmeg). This was both floral and spicy and kind of reminded me of pumpkin pie (with whipped cream). It was light and I really liked it. I ordered my dinner when my drink arrived and began enjoying my drink while waiting for my appetizer.