DESTIHL drops in
In September 2009, I interviewed Matt Potts, CEO and brewmaster of DESTIHL Restaurant and Brew Works, as part of my very first article ever for buzz. DESTIHL had opened two years before in Normal, Ill., and it was about to start construction on a new Champaign location.
“We hope to start construction within the next 60 days,” Potts told me a year and a half ago.
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So first, the beer. Fourteen kinds are currently on tap in Champaign. Don’t expect to see a list of domestic and imported beers, because every kind was brewed about 20 feet away in the big steel machinery at the front of the restaurant. DESTIHL makes about 50 different varieties at its two locations at any given time, which it rotates throughout the year.
Second, the food. DESTIHL’s menu is the kind that lists about six ingredients for each item — you know, the kind that makes you certain it’s going to be a taste bud-intensive meal before you even order. Executive chef Manny Martinez said that 90 percent of the items are made in-house, even the butter — the butter — which, Potts said, is made from local milk and cream. DESTIHL has relationships with about 40 farms to bring in local ingredients like honey, pork, cheese and produce.
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