—Opening: Toro Chicago, a pan-Latin spot from Chef Richard Sandoval, is now open within the Fairmont Chicago.
Drawing inspiration from the vibrant traditions of Colombia, Mexico, Brazil, Venezuela and beyond, Toro Chicago offers dishes like the Peruvian ceviche amarillo—made with shrimp, white fish, ají amarillo, leche de tigre, mango, cucumber and red onion. Another classic is Sandoval’s Argentinian sweet corn empanadas, which include corn and ají amarillo, manchego, avocado purée and chimichurri, hand-packed in empanada dough prepared daily at the restaurant. Signature desserts at Toro Chicago include a yellow corn cake and a beautiful La Bomba made with chocolate, housemade ice cream and cookies, with a drizzle of fruity coulis sauce—and the chocolate half-sphere is dropped to pieces and prepared tableside.
In addition, classic cocktails can be found throughout Toro Chicago’s beverage menu including the Passion Pisco Sour, the national cocktail of Peru and Chile; the Paper Beach, which features a Latin spin on the classic Paper Plane via Guava infused Cachaç; the Reforma Avenue, which is Toro Chicago’s vibrant tribute to one of Mexico’s most iconic streets; as well as other signatures.
—Also opening: Lincoln Park welcomes its newest culinary destination: Ceiba, a Latin-inspired, 4,200-square-foot restaurant helmed by Chef Armando Gonzalez.
Gonzalez, originally from Oaxaca, Mexico, has become a key figure in Chicago’s culinary scene with his work at top establishments like Libertad, Mas and mk. The dinner menu (divided into vegetarian, meat and fish sections) includes highlights such as chile relleno (poblano pepper stuffed with wild mushroom, goat cheese, epazote, chile de arbol salsa); chipotle hummus; barbacoa (lamb shank braised with guajillo and ancho peppers, avocado leaves, butternut squash risotto and pistachios); Spanish octopus with fingerling potatoes; and sesame seed-crusted salmon.
—Things are looking Rosie: Rosemont’s Parkway Bank Park entertainment district (5501 Park Place, Rosemont) will expand its dining offerings with the opening of Mas Mex Restaurant Group’s Fat Rosie’s Taco & Tequila Bar on Oct. 30.
—Teaming for tacos: Mexican taqueria Tacombi announced a partnership with the first-ever Michelin-starred taquería— El Califa de Leon from Mexico City.
Beginning Nov. 13, the collaboration will kick-off at Tacombi’s Wicker Park location at 1442 N. Milwaukee Ave, with a one-night-only pop up featuring all four of El Califa de Leon’s award-winning tacos served in the authentic taco stand experience. After the launch event, a selection of El Califa’s tacos can be found at both Tacombi Wicker Park and Tacombi Fulton Market during Nov. 14-28.
Fat Rosie’s Rosemont location will be open for lunch and dinner daily as well as offer a Sunday brunch at 10 a.m.-3 p.m. Popular dishes include the “Esquites” Mexican street corn and tampiqueña, in addition to a large variety of tacos. Also, Fat Rosie’s will offer an expansive beverage menu with more than 50 tequilas and more than 12 unique flavors of made-from-scratch margaritas.
Some of the other venues in the entertainment complex include Bub City, Crust Brewing, Fogo de Chão, Harley-Davidson, iFLY Indoor Skydiving, Zanies Comedy Club, Saltwater Coastal Grill and Sugar Factory.
—One night in Bangkok: Proxi announced the launch of its new Chef Menu: A Night in Bangkok, where guests can experience the vibrant flavors of central Thailand.
Priced at $85 per person with an optional $45 wine pairing, diners can experience menu highlights such as grilled Thai sausage, crispy skin-stripped bass, Slagel Farms pork collar and Thai tea Basque cheesecake. Proxi also offers à la carte dishes like mushroom-and-goat cheese tamale, wagyu beef cheek and fried whole branzino.
—Seeing the Light: Pilot Light’s founding chefs—Matthias Merges (Billy Sunday, Folkart Management), Paul Kahan (One Off Hospitality), Jason Hammel (Lula Café; Marisol) and Justin Large—announced that Queer Eye co-star Antoni Porowski will be the celebrity host of the 2024 Feed Your Mind Gala.
Set for Friday, Nov. 1, at Venue West, the event promises to be an extraordinary evening that combines world-class dining with a powerful mission. In addition, cookbook author/journalist Anupy Singla of Indian as Apple Pie will be a special guest. Guest chefs will include Dominique Leach (Lexington Betty Smokehouse), Sarah Stegner (Prairie Grass Cafe), James Martin (Bocadillo Market), Joe Frillman and Leigh Omilinsky (Daisies), among others; they will collaborate on a menu showcasing their unique culinary perspectives.
To purchase tickets, visit this link.
—Dead reckoning: The Fulton Market spot Selva, the rooftop atop The Emily Hotel, for a celebration of Día de los Muertos on Friday, Nov. 1, from 8 p.m. to 1 a.m. Costumes are encouraged, and the best dressed will win a one-night stay at the hotel. A portion of proceeds from the night’s cocktail features will be donated to the National Museum of Mexican Art.
The event will also feature specialty cocktails, a magic mirror photo booth, a tarot-card reader and live music. Reservations are suggested.
Tzuco will hold a special Día de los Muertos celebration on Monday, Nov. 4, featuring a five-course menu from Chef Carlos Gatan and Chef Colibri Jimenez.
The dinner will include Neuroconnect soup—a blend of Chintexle, maize miso and Lion’s Mane mushrooms; a lobster mushroom taco with cascabel salsa and a guajillo-shilajit-infused tortilla. Then, there will be the gordita filled with duck leg carnitas, poblano chileatole and pickled radishes. The main course will feature a pumpkin risotto with braised short ribs, and conclude with the Pan de Muerto dessert featuring meringue, tangerine sorbet, Pan de Muerto bites and Grand Marnier gelee.
The menu is $130 per person and includes a welcome cocktail. Optional wine and cocktail pairings are also available.
In addition, in honor of Día de los Muertos, the newly opened Esta Loca, a vibrant Mexican-inspired restaurant in the Loop, invites guests to stop in and pay homage to their loved ones during this special celebration of life and remembrance. From Oct. 31 to Nov. 4, enjoy $2 tamales made from the chef’s own family recipe.
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