Chilam Balam

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Chef Chuy Valencia, a vet of Frontera Grill/Topolobampo and former chef de cuisine at Adobo Grill, is behind this farm-to-table-inspired, small plates-focused Lakeview BYOB. Though offerings change based on availability of ingredients, Valencia's concise selection of sharable plates might include options such as halibut ceviche, empanadas stuffed with mushrooms in pipian verde (a tangy tomatillo-based sauce sometimes called green mole) and pasilla-glazed pork ribs. You also can choose from a few entree-sized plates such as whole roasted herbed game hen. Mixers are available by the pitcher—think sangria, aguas frescas and limeade for margaritas—if you’re doing the BYOB thing. The dining room decor provides a youthful, rock ’n’ roll-inspired update to traditional Mexican restaurant trappings (Valencia describes it as “kind of an avant-garde Mexican trip”), blending bright colors with modern artifacts. Don’t expect any tired mariachi music here either. Instead, it’s Mexican punk and ska mixed with American indie favorites.

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Chicago restaurants, Mexican restaurants