When Big Onion Hospitality CEO Arthur Holmer first opened Hopsmith Tavern more than 14 years ago at 15 W Division Street, the goal was not to chase trends or replicate what already existed across Chicago’s crowded bar and restaurant scene. Instead, it was about building something more intentional: a neighborhood-driven tavern that could stand toe-to-toe with national chains while offering a more personal, elevated experience.
That vision still defines Hopsmith today, which recently served as the host venue for a What Now Media Group Accelerate networking event, bringing together local hospitality professionals, operators, and industry partners inside one of Chicago’s most recognizable nightlife corridors on Division Street.
“We opened Hopsmith around the idea of neighborhood-centric locations bringing elevated tavern cuisine to compete directly with national chains that have degraded in quality over the years,” Holmer said.
From the beginning, the concept was designed around both food and experience. Division Street, long known for its nightlife energy, provided the perfect backdrop, but Holmer and his team saw something missing in the area: quality-driven, scratch-made food paired with a serious beverage program.
“For Hopsmith, we wanted a beer-driven experience with rotating draft lines, bottles, cans, seltzers, even THC beverages,” Holmer explained. “Division has always been a nightlife street, but we also saw a gap: quality food. The kind of scratch-made, thoughtful menu Chicago is known for.”
That combination, high-energy nightlife with a kitchen-first mentality, helped Hopsmith carve out a lasting identity in a competitive market. Fourteen years later, the concept remains a staple in the city’s late-night ecosystem.
“Fourteen years in, which in Chicago’s restaurant scene feels like a milestone worth celebrating,” Holmer said. “Consumer habits post-pandemic are genuinely different from what they were even five or six years ago, but we’ve adjusted, stayed focused on what makes Hopsmith Hopsmith, and we’re not going anywhere if we have any say in the matter.”
While the hospitality industry has undergone major shifts in recent years, Big Onion Hospitality has continued to evolve through consistency, adaptability, and a strong focus on guest experience. That philosophy is rooted in the company’s broader identity, which spans multiple concepts across the Midwest, including Fatpour Tap Works and Woodie’s Wings.
Across all brands, Big Onion emphasizes scratch-made tavern staples, generous portions, and a beverage program built for variety, featuring craft beer, seasonal cocktails, and non-alcoholic options. But beyond the menus, Holmer points to something more fundamental: people.
“Most of all, our staff is our biggest asset,” reads the company’s ethos. “There’s a good chance they’ll know your name the next time you stop in to any of our locations.”
For Holmer, that personal connection is also what makes hospitality most rewarding.
“The most rewarding part specific to us in hospitality is being able to host people’s celebrations, engagements, birthdays, and milestones,” he said. “Second to that would be all the people who have met their spouses and friend groups at our events over the years. Hopsmith is the kind of place where that still happens.”
That sense of community played directly into the decision to host the Accelerate event at Hopsmith Tavern, reinforcing the brand’s role not just as a dining destination but as a gathering place for Chicago’s hospitality ecosystem.
Looking ahead, Big Onion Hospitality continues to expand strategically. While Hopsmith remains a flagship concept, the group is growing its Fatpour Tap Works locations and developing Woodie’s Wings, a quick-service spin on its Woodie’s Flat brand focused on smoked and double-fried wings.
“Hopsmith is a one-of-a-kind location and brand,” Holmer noted, “but we do have plans to open more Fatpour Tap Works and expand Woodie’s Wings.”
Even as the company scales, its philosophy remains unchanged: build spaces that feel like home, prioritize guest experience, and create environments where both everyday moments and major milestones can be celebrated.
As Holmer puts it, Big Onion Hospitality is ultimately about one mission: making every guest feel like they are walking into a personal home.
