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A section of six taco platters ($12-$16) offers everything from what he has dubbed "the Gringo" (Creekstone Farms beef, iceberg slaw, roasted local tomato salsa, Wisconsin jack cheese) to a more traditional skirt steak with house-made salsa and Chihuahua cheese. Queso fundido ($15) has salted cod. An $85 dry-aged rib-eye for two bears the subtlest of nods to Mexico: The accompanying butter is made with achiote, the vibrant red-orange spice native to the Yucatan Peninsula. One section of the menu is devoted to robata, the Japanese method of slow-grilling over charcoal. Lamb chop skewers ($21) come with jalapeno-avocado crema; the wagyu ($17) is painted with a miso-agave glaze. The 200-seat restaurant hand makes their tortillas from blue corn purchased from Oaxacan farmers. The menu incorporates a shared-plate format offering locally sourced, sustainable ingredients with an emphasis on organic, as well as paleo and gluten-free options.