This hulking glass and stone building is the first Illinois location of this Texas-based chain of “gourmet Mexican” restaurants. Executive chef Larry Sinclair presides over the menu of lunch and dinner dishes such as ceviche, shrimp-stuffed chicken breast and enchilada platters. Sunday brunch features hangover helpers such as chilaquiles, huevos rancheros and a chicken fajita omelet. To graze your way through the night, head to the second-floor lounge where a small plates menu features snacks such as mini-ahi tuna tacos, ceviche and chipotle shrimp flatbread. Liquid Latin favorites such as margaritas and mojitos will also be flowing.