Cantina Laredo Opens Today

Modern Mexican Cuisine in Chicago’s River North Neighborhood

Opens Tuesday, September 13, 2011

Hours:
Sunday through Thursday, 11 a.m. to 11 p.m.
Friday and Saturday, 11 a.m. to Midnight

508 North State Street, Chicago, IL 60654
Phone: 312.955.0014
Website: CantinaLaredo.com
Twitter @CantinaCHI
Facebook / Cantina Laredo Chicago

Cantina Laredo, featuring modern Mexican cuisine, will open in Chicago’s River North neighborhood today, Tuesday, September 13. Located in a stunning stone and glass free standing building at the corner of State and Illinois, Cantina Laredo will be serving authentic Mexican dishes and drinks at lunch, dinner and Sunday brunch.

Cantina Laredo is committed to providing the true taste of modern Mexican cooking. Dining and bar guests throughout the bi-level space will be welcomed with stellar salsas paired with complimentary, house-made chips. While sipping a specialty “Casa Rita” cocktail, guests mayalso enjoy Cantina Laredo’s signature service: made-to-order “Top Shelf” guacamole, prepared tableside (additional appetizer offerings include beef fajita nachos, ceviche and chile con queso). Entrée salads range from grilled shrimp with goat cheese to a fajita chicken salad topped with cilantro lime dressing. Specialties (braised porkshank, Certified Angus Beef tenderloin filet, fish of the day, shrimp-stuffed chicken breast) and a selection of hand-rolled enchiladas and tacos round outthe entrée selections (the lunch menu offers a variety of tortas as well). Many dishes are complemented by house-made signature sauces, such as chipotle-wine with portabella mushrooms or sauteéd artichoke hearts with roasted red bell peppers. Satisfy the sweet tooth with one of Cantina Laredo’s desserts, such as the classic flan, Mexican apple pie sizzling in brandy butter, mango tres leches cake and Mexican brownie. The signature apple pie and brownie desserts are prepared tableside. The full menu is below.

Cantina Laredo will offer brunch every Sunday from 11 a.m. to 3 p.m. Some of Sunday’s selections include crab cake benedict, chicken fajita omelet, migas con huevos (scrambled eggs with jalapenos, bacon and sauteed tortillas), steak and eggs with chimichurri and huevos rancheros. Traditional entrees will also be available, from appetizers and salads to enchiladas, tacos, tortas and desserts. Brunch entrees include a mimosa, Bloody Maria or non-alcoholic beverage of your choice. Brunch items are outlined below.

Unique to the Chicago location will be the small plates lounge menu, available only on the second level. This “Platillos” section will include mini, crispy ahi tuna tacos, crab cakes with poblano buerre blanc, flatbreads (chopped fajita steak with queso fresco and mushrooms; sauteed shrimp with goat cheese, pineapple, roasted peppers and chipotle sauce), chicken empanadas and tropical ceviche. The “Taqueria” section includes five different taco trios (barbacoa, carnitas, pollo cascabel, pescado and camarones). “Postres” may also be enjoyed upstairs. The lounge menu is below.

Cantina Laredo will offer unique specialty cocktails prepared with hand-squeezed ingredients, including eight Margaritas (Casa Rita, Cinco Rita, Cabo Margarita, Mango, Pomegranate, Herradura, Perfect Patron, Milagro Blackberry Smash) and four Mojitos (classic, strawberry, mango, superfruit). An extensive tequila list, Mexican beers by the bottle and draft (Victoria, Modelo Especial, Dos Equis) and worldly wines will pair well with Cantina Laredo’sfestive menu. The cocktail-drink menu is below.

Executive Chef Larry Sinclair is at the helm of Cantina Laredo’s Chicago kitchen following his Executive Chef post at Cantina Laredo’s Nashville location. Sinclair is passionate about Mexican cuisine and culture because ofthe “wonderful sense of community and celebration.” He was previously Culinary Partner for P.F. Chang’s China Bistro for over seven years. General Manager, Rithea Som, will lead a team of over 250 employees at Cantina Laredo. Prior to Chicago, he served as the General Manager for Cantina Laredo, Jacksonville for five years.

Cantina Laredo’s modern Mexican fare parallels the contemporary design of the restaurant and lounge. Conceptualized by Kate Murphy Interiors, the two-level space is warm and welcoming with unique decor elements. The vast space includes many elements of stone, light woods and glass, from the two-story, flagstone wall adjacent to the suspended staircase to the accordion fold, floor-to-ceiling glass walls in both lounge areas. The main level bar is crafted of Jerusalem stone and offers 22 seats, two flat panel televisions and back-lit tequila display. The element of fire is utilized in four locations throughout Cantina Laredo: an eight-foot fire wall made of Spanish limestone is placed at the back of the restaurant’s main dining room; the first floor lounge area has a hooded fireplace with surrounding stainless furniture paired with light-hued tables; an outdoor stone firepit area offers white mesh metal, over-sized seating for eight; and the second floor lounge fireplace also has a stone-hooded design. A 35-foot, custom made wood art piece lines the North wall of the dining room and is lit naturally from the skylights above.

Cantina Laredo offers two private dining rooms. The “O” room features a circular communal table for eight, drum light fixture, flat panel screen and mirrored wall that showcases over 1,000 wine bottles. The “Sky” Room boasts a large, square skylight and seating for 30. The second level lounge is also available for larger private functions (100 seated, 160 reception).

Valet service will be located on State Street ($12 for four hours). Metered street parking and garage parking is available.

Credit Cards accepted: Visa, Master Card, American Express, Discover and Diners Club

Cantina Laredo is operated or franchised by Consolidated Restaurant Operations Inc. (CRO, Inc.) out of Dallas. Cantina Laredo has over 30 locations throughout theUnited States. Chicago will be the restaurant’s first location in Illinois.

Aperitivos, Sopasy Ensaladas

TOP SHELF GUACAMOLE made fresh at your table, serves two to four 9.99
QUESADILLAS AL CARBON Chicken fajita or beef fajita 13.29
NACHOS AL CARBON Chicken fajita or beef fajita 13.29
CHILI CON QUESO Bowl 7.99
CEVICHE Shrimp, scallops and fish marinated in lime juice 8.99
ENSALADA DE CILANTROY POLLO Fajitia chicken with black beans, red pepper, Monterey Jack cheese and avocado with cilantro-lime dressing 11.49
ENSALADA DE MANGO YPOLLO Chicken and mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with a honey vinaigrette 12.99
ENSALADA DE CAMARONCON MIEL Grilled shrimp, jicama, mangos, roasted walnuts and goat cheese crumbles with tropical honey vinaigrette 13.99
SOPA DE TORTILLA bowl 9.29
SOPA DE POZOLE Chicken and hominy in a poblano broth 9.49

Especialidades

CARNITAS Braised pork shanks with chipotle-wine sauce 20.49
CARNE ASADA Grilled steak with marinated onions and chimichurri sauce 18.99
TACOS AL CARBON Three chicken or beef tacos and queso 17.49
FILLET PORTABELLA 7 oz. Certified Angus Beef filet mignon with portabella mushroom sauce 25.99
FIESTA DE LA PARRILLA Shrimp, quail, carnitas, beef and chicken fajitas 25.99
FAJITAS Chicken 13.49, Beef 14.99, Combination 14.49
CAMARON POBLANO ASADA Grilled steak around poblano pepper with shrimp, mushrooms, onions and Monterey Jack cheese, on chimichurri sauce 22.29
TAMALES DE BARBACOA Homemade tamales filled with slow-roasted brisket, artichokes, sautéed spinach,roasted red peppers and queso fresco 18.99
CHILE RELLENO Poblano pepper with Picadillo filling with beef, almonds and raisins topped with ranchera sauce 14. 29
CODORNIZ CON CIRUELA Two quail with apple-pecan stuffing topped with plum sauce 25.99
CAMARONES ESCONDIDOS Grilled chicken breast stuffed with shrimp, topped with sautéed spinach and chipotle-wine sauce 18.99
TAMPICO Grilled chicken breast topped with sautéed artichoke hearts, mushrooms, spinach, red bell peppers with sour cream-poblano sauce and Monterey Jack cheese 15.99
PESCADO DEL DIA Ask your server for today’s selection 23.29

Enchiladas y Tacos

ENCHILADA DE MOLE Sweet, spicy blend of dried Mexican peppers creates a sauce over a chicken enchilada 13.49
ENCHILADA DE BARBACOA Slow-roasted brisket and Monterey Jack cheese enchilada topped with ranchera sauce 13.99
ENCHILADA VERACRUZ Chicken, spinach and Monterey Jack enchilada topped with tomatillo sauce, marinated vegetables, and queso fresco 13.29
ENCHILADA DE AVOCADO Avocado and artichoke enchilada topped with tomatillo sauce on bed of spinach 12.29
ENCHILADA DE OAXACA Oaxaca cheese enchilada topped with tomatillo sauce 11.99
ENCHILADAS DECAMARONES Shrimp, Monterey Jack cheese and roasted peppers in enchilada on vegetables topped with sour cream poblano sauce 16.99
TACOS DE FAJITA Beef with queso fresco, avocado and sour cream drizzle 12.29
TACOS DE BARBACOA Slow-roasted brisket with marinated onions, queso fresco, and cilantro 13.79
TACOS DE CARNITAS Slow-roasted pork with chipotle wine sauce 12.49
TACOS DE POLLO Fajita chicken with avocado, pico de gallo, queso fresco and poblano drizzle 11.99
TACOS DE CAMARONES Shrimp and marinated vegetables, queso fresco and guajillo salsa 13.79
TACOS DE PESCADO Mahi Mahi, marinated vegetables, queso fresco and chipotle aioli 13.99

Tortas
Available at Lunch and Brunch

TORTA AHOGADAS DE BARBACOA Griddle baked sandwich with slow-roasted brisket, guacamole, blackbeans, and lettuce in smoky guajillo sauce 13.99
TORTA AHOGADAS DE POLLO Griddle baked sandwich with guajillo seasoned chicken breast, guacamole, black beans, and red peppers in guajillo sauce 10.99
TORTA AHOGADAS DE CARNITAS Griddle baked sandwich with slow-roasted pork, guacamole and black beans in smoky guajillo sauce 11.99

Brunch y Especialidades
Brunch entrees include a Mimosa, Bloody Maria or non-alcoholic beverage of your choice.
Served Sundays. Full Brunch menu available upon request.

CRAB CAKES BENEDICT Poached eggs on crab cakes topped with chipotle-wine hollandaise sauce 13.99
MIGAS CON HUEVOS Scrambled eggs with jalapeños, bacon and sautéed tortillas 10.29
ASADA HUEVOS Grilled steak with marinated onions and chimichurri sauce. Served with two eggs12.99
POLLO CHIPOTLE Grilled chicken breast topped with chipotle-wine sauce and melted Monterey Jack cheese 12.49
HUEVOS RANCHEROS Traditional egg dish topped with ranchera sauce 9.99
CHICKEN FAJITA OMELET Fajita chicken, peppers, onions and cheese with poblano sauce 10.99
SPINACH & ARTICHOKE OMELET Artichoke hearts, spinach, peppers, mushrooms and cheese with poblano sauce 10.29
PESCADO DEL DIA Featuring a special fresh fish each day, ask your server 13.49
CHILE RELLENO Poblano pepper with Picadillo filling with beef, almonds and raisins topped with ranchera sauce 14.29

Postres

MEXICAN APPLE PIE Sizzled in Mexican Brandy Butter and topped with your choice of cinnamon or vanilla ice cream 6.79
MEXICAN BROWNIE with pecans and walnuts on a sizzling skillet with Mexican Brandy Butter and vanilla or cinnamon ice cream 6.79
FLAN Mexican custard with caramel sauce and a hint of Cointreau 5.99
CHURROS with chocolate raspberry sauce and Grand Mariner cajeta 6.99
MANGO TRES LECHES Creamy vanilla cake with mango cream sauce 7.29

Lounge Menu

Platillos

TOP SHELF GUACAMOLE made fresh at your table, serves two to four 10
QUESADILLAS AL CARBON Chicken fajita or beef fajita 10
QUESO FUNDIDO Oaxaca cheese melted with roasted peppers and chorizo 9
CEVICHE VERACRUZANO Shrimp, scallops and fish marinated in lime juice 10
CEVICHE TROPICAL Ahi tuna with mango, jicama and watermelon 10
TACOS DE AHI TUNA Mini-crispy tacos with ahi tuna, chipotle aioli, jicama slaw and guacamole 9
CRAB CAKES Y POBLANO Three lump crab cakes with poblano buerre blanc sauce 11
SOPES DE CHORIZO Masa cakes topped with chorizo, queso fresco and black beans with tomatill osalsa 9
EMPANADAS DE POLLO Empanadas filled with chicken, roasted poblano peppers and Oaxaca cheese 10
TOSTADITAS DE AGUACATE topped with black beans, avocado, queso fresco, tomatoes and lettuce 8
FLATBREAD DE CAMARONES CHIPOTLE Sautéed shrimp with goat cheese, pineapple, roasted peppers and chipotle sauce 11

Taqueria

BARBACOA Slow-roasted brisket with marinated onions, Monterey Jack cheese and cilantro 13
CARNITAS Slow-roasted pork with chipotle wine sauce 11
POLLO CASCABEL Spicy chicken with marinated onions and queso fresco 11
PESCADO Mahi Mahi with marinated vegetables, queso fresco and chipotle aioli 13
CAMARONES Shrimp with marinated vegetables, queso fresco and guajillo aioli 13

Postres

FLAN Mexican custard with caramel sauce and a hint of Cointreau 6
CHURROS with chocolate raspberry sauce and Grand Mariner cajeta to dip 7
MANGO TRES LECHES Creamy vanilla cake with mango cream sauce 7

Drink Menus

Margaritas

CASA RITA 9
Our signature margarita is a premier blend of Giro Silver Tequila by Sauza, Cointreau Orange Liqueur and fresh-squeezed lemon and lime juices
CABO MARGARITA 12.5
Cabo Wabo Reposado blends seamlessly with Grand Marnier Orange Liqueur
POMEGRANATE MARGARITA 10
an extra splash of Sauza Blanco and pomegranate purée to our signature Casa Rita
HERRADURA MARGARITA 11.5
Herradura Reposado and Cointreau Orange Liqueur
PERFECT PATRON MARGARITA 12
Patrón Silver and Patrón Citrónge Orange Liqueur
CINCO RITA 11.5
Giro Silver Tequila Sauza, Hornitos, Herradura and Cazadores Silver Tequilas with Cointreau Orange Liqueur, lime juice and agave nectar
MANGO MARGARITA 10
Our frozen Casa Rita with fresh mango purée and an extra splash of Sauza Blanco
MILAGRO BLACKBERRY SMASH 11.5
Milagro Silver, lime and mint, muddled with blackberries and agave nectar

Superior Tequilas
These reserve tequilas are aged in oak barrels for more than three years which provides the characteristic dark color and rich taste.

CABO WABO UNO 32
CUERVO RESERVA DE LA FAMILIA 18
DON JULIO 1942 21
GRAN PATRON PLATINUM 37
HERRADURA SELECCION SUPREMA 48

*Complete tequila lis tavailable upon request

Hand-Muddled Mojitos

CLASSIC MOJITO BACARDI Superior, fresh mint, lime and cane sugar 9.5
STRAWBERRY MOJITO BACARDI Limón, fresh mint, mango and lime 10
MANGO MOJITO BACARDI Limón, fresh mint, mango and lime 10
STARFRUIT MOJITO BACARDI Dragon Berry, fresh mint agave nectar, blackberries, blueberries and lime 10

Cervezas

Carta Blanca, Corona Extra, Corona Light, Modelo Especial, Negra Modelo, Pacifico, Dos XX Amber, Dos XX Lager, Tecate

Vino

RED WINE
La Crema Sonoma Coast Pinot Noir 13.5/51
Blackstone Merlot 7.5/27
Columbia Crest Grand Estates Merlot 9.5/35
Alamos Malbec 7.5/27
Santa Rita “120”Cabernet Sauvignon 9.5/35
Joel Gott “815”Cabernet Sauvignon 13.5/51

WHITE WINE

Chateau Ste. Michelle Riesling 7.5/27
Santa Rita “120”Sauvignon Blanc 7.5/ 27
Estancia Pinot Grigio 9.5/35
Trinity Oaks Chardonnay 7.5/27
Kendall-Jackson Vintner’s Reserve Chardonnay 9.5/35
Sonoma Cutter Chardonnay 13.5/51
Caymus Conundrum 12.5/47

Cantina Laredo
508 North State Street
Chicago, IL 60654
Phone: 312.955.0014
CantinaLaredo.com

About these ads

Leave a comment

Filed under Bar, Date Night, Ladies' Night, Restaurant, Special Events, Wine

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s