After 10 months of migration, Goose Island’s original brewpub in Lincoln Park has reopened. The remodeled space at 1800 N. Clybourn Avenue hopes to bring back the excitement to the restaurant, which debuted in 1988. Crews gutted the space and brewery officials promise they’ll keep a supply of the brewery’s vaunted Bourbon County Brand Stout available year-round.

The menu, while similar to Goose’s old offerings, has also been given an overhaul thanks to chef Marcus Rasmussen, formerly chef de cuisine of Perennial Virant in Lincoln Park. The Stilton burger is still there, and there are fish and chips. A dry-aged hangar steak is available, and so is chicken pot pie. There’s a variety of flatbreads for those who just want something to snack on while downing a few brews. And guess what? This kitchen is keeping up with dining trends with a wood-burning grill. But no, it didn’t bring back the complimentary potato chips it served when the bar was new.

The space has been reborn thanks to 555 International, the same firm that created spaces like Roister in Fulton Market, Girl & the Goat in West Loop, and Bangers & Lace in Wicker Park. Look for custom-painted murals from Right Way Signs and a wooden sign outside from Chris Knight Creations. It kept some tiles from the original pub and framed them.

The main bar now has 28 taps. The space takes cues from other Goose Island venues. There are even barrels like at the new private event space. The long bar room on the west side on the building feels much like the Fulton Market Tap Room. It’s sleeker and more cohesive than before.

Anheuser Busch InBev bought Goose Island in 2011, but it didn’t want the brewpub business at the time. Ownership changed its mind and now sees brewpubs as an asset — it has since opened Goose Island-branded bars at a lot of airports. See if the new brewpub is an asset to Chicago’s beer community starting today. And check out the menu and photos below.

Goose Island Clybourn Brewpub, 1800 N. Clybourn Avenue, open 11 a.m. to 11 p.m. on Sunday through Thursday; 11 a.m. to midnight on Friday and Saturday.