Inside the Kitchen: Seven Questions with Moody Tongue's Jared Rouben

Raised in Louisville, Kentucky, Jared Rouben is a culinary-trained brewmaster redefining beer as both an ingredient and an accompaniment. His Chicago-based brewery, Moody Tongue, supplies signature and seasonal beers to three distinct dining concepts across the U.S.: a hyper-seasonal, Michelin-starred tasting menu in Chicago, omakase in New York City and West Palm Beach, and Tokyo-Neapolitan pizzas in NYC.

Jillian Dara

5 Minute read

04 Mar 2025

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Raised in Louisville, Kentucky, Jared Rouben is a culinary-trained brewmaster redefining beer as both an ingredient and an accompaniment. His Chicago-based brewery, Moody Tongue, supplies signature and seasonal beers to three distinct dining concepts across the U.S.: a hyper-seasonal, Michelin-starred tasting menu in Chicago, omakase in New York City and West Palm Beach, and Tokyo-Neapolitan pizzas in NYC.

What Is Your Deserted Island Meal?

A never-ending supply of oysters that I could shuck and eat raw or roast over an open fire. For what it's worth, I’m also pretty sure I could find some citrus growing somewhere on the island—something I could ferment into a tasty pairing for my oysters.

What’s Your Most Poignant Food Memory?

Before we started Moody Tongue, my business partner Jeremy, who grew up in Texas, and I went on a Texas barbecue tour. Tasting barbecue like smoked brisket and ribs from the best pitmasters in Texas was a treat that I will never forget.

What Does Fine Dining Mean to You?

To me, "fine dining" is the opportunity to excite the senses of our guests. It means welcoming diners with warm hospitality and presenting cuisines in ways that makes our guests wonder how on earth food could taste so delicious. It's bringing to life all of the layers of flavors from the best ingredients and creating balance when pairing with beverages.

What Are Your Restaurant Goals or Dreams?

My goal is to continually find new and thoughtful ways to bring exceptional foods and beers together. Last year, we focused on pairing Moody Tongue beers with fine dining at Moody Tongue Chicago, sushi at Moody Tongue Sushi, and Tokyo Neapolitan pizza at Moody Tongue Pizza. I am excited to see which cuisine inspires our next beer pairings.

What’s On Your Restaurant Bucket List to Visit?

I was inspired by the tempura restaurant, Shunkeian Arakaki in Tokyo last year. I would love to visit that restaurant again and check out Tempura Kondo and Tempura Motoyoshi in Tokyo.

What Is Your Food/Cooking Philosophy?

My philosophy has always been to source the best ingredients for the opportunity to make the best food and beer. Half of the fun is tracking down great ingredients through farmers and artisanal producers and then figuring out how to make them shine in our beer.

What's Your Comfort Food?

Matzah ball soup—originally from my grandma, Clara, and now from my wife, Alexis. It’s the perfect soup to enjoy in winter with family.

The Chef

Jared Rouben, brewmaster and founder of Moody Tongue, bridges beer and fine dining. His Michelin-starred Chicago brewery elevates culinary brewing, blending precision and flavor innovation to redefine beer’s role in gastronomy.

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About the author

Jillian Dara is a freelance writer and editor reporting on wine and spirits, travel and cuisine. She enjoys reporting on the intersection of them all for publications including...

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