Tag Archives: dinner

Mardi Gras at The Red Canary

An All Day Affair Featuring Hurricanes and Cajun Fare

Saturday, February 18
10 a.m. – 3 a.m.

Free Hosted Bar 9 p.m. – 10 p.m.
$25 Party Package 10 p.m. – 1 a.m.

Tune up the tuba and break out the beads – Mardi Gras is coming to The Red Canary. On Saturday, February 18, the River West restaurant and lounge will offer a number of ways to celebrate the raucous and gluttonous holiday.

The day will begin with brunch from 10 a.m. to 3 p.m. and continue through with dinner (3 p.m. to Midnight) and lounge service until 3 a.m. Chef Tolentino’s featured fare will be Cajun Gumbo ($8) and Cajun Chicken Pasta ($10) and drink specials include $4 “big ass” beers, $8 hurricanes and $8 hand grenades.  To kick off the late-night fete, The Red Canary will offer a complimentary hosted bar from 9 p.m. to 10 p.m., followed by a three hour drink package option from 10 p.m. to 1 a.m. ($25 per person).

The Red Canary
695 North Milwaukee Avenue
Chicago, Illinois 60642


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Weekend Wines at Elate

Select Glass Pours for $5 on Friday and $6 on Saturday

Starting this Friday, January 27, and running through the winter months, Elate will feature selected wines by the glass on weekends. Every Friday, a list of white wines will be offered for $5, and every Saturday, a choice of red wines will be available for $6. The hand-picked list will change weekly; examples are listed below.

Elate serves breakfast (Monday-Friday: 6:30-11:00am, Saturday-Sunday: 7:30am-2:30pm), brunch (Saturday-Sunday: 10:30am-2:30pm), lunch (everyday 11:00am-2:30pm), dinner (Monday-Thursday: 5-10pm, Friday-Saturday: 5-11pm, Sunday: 5-9pm) and drinks in the bar/lounge.

White Wines
Featured on Fridays for $5
Torrontes, Trivento 2009 Mendoza, Argentina
Pinot Grigio, Sartori 2010, Italy
Chardonnay, Alamos 2010 Mendoza, Argentina

Red Wines
Saturday Selections $6
Cabernet, Yulupa, Kenwood 2009 California
Pinot Noir, Canyon Road 2010 California
Red Rock Blend 2010 California

111 West Huron
Chicago, Illinois 60654

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New Prix Fixe Dinner at III Forks

III Course Menu Served on Sundays

Starts Sunday, January 8, 2012 
Offered every Sunday evening thereafter

$42.95 per person

III Forks Prime Steakhouse will now offer a prix fixe option on Sundays. Starting January 8, dining guests may choose to enjoy a “III Course” menu priced at $42.95. The first course includes the choice of soup or salad; the second, entree course offers steak, fish or pork; and the third, sweet course tempts with chocolate ganache cake or Texas pecan cake. The menu, prepared by Executive Chef Tommy Nevill, is outlined below.

Dinner is served on Sundays from 5-11 p.m. The new prix fixe menu at III Forks does not include tax and gratuity. Suggested wine pairings are available for an additional fee. Table reservations are accepted and walk-ins are welcome.

III Course Prix Fixe Menu

$42.95, served Sundays

Course I
select one

Lobster Bisque with fresh cold-water lobster
Caesar Salad 
with roasted red peppers and shaved, aged parmesan

Course II
select one

USDA Prime 8-ounce Filet Mignon
Lump Crab Topped Mahi Mahi 
with spicy Asian aioli
Prime Double Cut Pork Chop 
with serrano-peach barbeque sauce and balsamic glaze

Course III
select one

Chocolate Ganache Cake rich layers of chocolate cake with creamy ganache icing, coconut and fresh strawberries
Texas Pecan Cake 
with cream cheese frosting

III Forks Prime Steakhouse
333 East Benton Place
Chicago, Illinois 60601


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Laurent Tourondel’s BLT American Brasserie Opens Tonight

BLT American Brasserie, a new restaurant concept from acclaimed Chef Laurent Tourondel, is now open at 500 West Superior Street in the River North neighborhood. Whether meeting for drinks and appetizers with friends, a date night dinner or a leisurely weekend brunch, BLT American Brasserie truly has something for every guest, every palate and every price point.

Tourondel, named Bon Appetit’s Restaurateur of the Year 2007, has created a modern day brasserie, offering simply and skillfully-prepared food that utilizes the best ingredients. The approachable menu offers a wide variety of salads, sandwiches, sushi rolls, raw bar items, pizzettas, grilled dishes and decadent desserts. “Salads and Starters” include Asian calamari salad, rock shrimp & avocado salad, big eye tuna tartare and grilled chicken salad cobb-style ($8-$16), followed by “Burgers and Sandwiches” such as WI Capital Lager-battered fish & chips, heritage turkey burger, BLT sandwich “deluxe” and butcher burger ($13-$16). A wide variety of dishes “From The Grill” include brick chicken diablo, 22-ounce bone-in ribeye, barbeque baby back ribs, steak frites a “l’echalotte” and grilled Mediterranean branzino ($21-$37). Eight different 10-inch “pizzettas” will be served sizzling from the state-of-the-art brick oven, like spinach sunny-side up with nutmeg and fontina, and mortadella and mustard with roma tomatoes and emmentaler ($11-$13). An exquisite sushi selection offers eight rolls, including coconut-macadamia shrimp, peekytoe crab and tuna tataki ($11-$16). The raw bar section of the menu features oysters, little neck clams, ceviche and stone crab claws, among others. Decadent desserts, including banana-steamed pudding, passion fruit crepe souffle and warm, flourless chocolate-spiced cake provide the perfect finish ($10).

In addition to nightly dinner and lounge service, BLT American Brasserie offers weekend brunch on Saturdays and Sundays from 11:30 a.m. to 3:30 p.m. Brunch items include “Eggs and Entrees” (eggs piperade with chorizo; steak n’eggs n’mushrooms; egg frittata with turkey maple sausage and smoked gouda; baked eggs, spinach and mushroom gratin; Challah French toast with gingerbread spices; bagel and lox $16-$24), “From the Grill” (jumbo lump crab cakes; organic salmon in apple broth; tuna a la plancha; butcher burger $16-$28) and “Breakfast” (fruit salad; Greek yogurt; steel cut Irish oatmeal; homemade granola; bread basket with croissant, pain au chocolat, cranberry-orange scone, banana-walnut muffin and more $5-$12). The weekend brunch menu also offers salads and starters, raw bar, pizzetta and sushi selections. BLT American Brasserie will serve three bloody marys: BBQ, balsamic and BLT, complete with gourmet garnishes. At both dinner and brunch service, Chef Tourondel’s famous comte and black pepper popovers are served complimentary to each dining guest.

Chef Laurent Tourondel has appointed Aksel Theilkuhl as Chef de Cuisine of BLT American Brasserie to execute and oversee his distinct vision. Chef Theilkuhl, a culinary school graduate of Johnson & Wales, most recently served as Chef de Cuisine for the Stephen Starr Restaurant Group in Philadelphia. Prior to that, Theilkuhl and Tourondel worked together for several years, including BLT Market at the Ritz Carlton Central Park and BLT Steak at the Ritz Carlton located in Charlotte, North Carolina.

Red, white and bubbly varietals are found on BLT American Brasserie’s hand-selected wine list. Featuring domestic and international pours, over 30 wines are available by the glass and most of the bottles (listed by country) are priced between $50-$60. The custom cocktail menu, which will change seasonally, is inspired by Chef Tourondel’s cookbook, Fresh from the Market: Seasonal Cooking with Laurent Tourondel. Signature drinks from the opening menu include the Jalapeno Margarita (Tanteo tequila, yuzu juice), Red Apple & Bourbon Fizz (Maker’s Mark, apple and lemon Juice, ginger ale), Pumpkin Patch (Bailey’s, Absolut Vanilia, pumpkin syrup), Cranberry Mojito (Ten Cane rum, cinnamon, cranberry, mint), Caipiroska (Absolut Citron, cucumber, lime, cane sugar, tonic) and the BLTNegroni (Square One Botanical, Aperol, Bianco Vermouth). A seasonal selection of Midwest craft beer is available on draft (Flossmore Station Master Wheat, Indiana’s Barley Island Bar Fly, Michigan’s Founders Porter, Wisconsin’s Capital Brewery Supper Club Lager, Ohio’s Great Lakes Burning River Pale Ale) and bottled beer is also offered (Dogfish Head, Three Floyds, Chimay, Goose Island, Stiegle, Summit).

MENUS may be found at www.bltamericanbrasserie.com/restaurants/chicago/menus 

BLT American Brasserie has been designed by Jordan Mozer and Associates, Limited. Designers Jordan Mozer, Karen Lilly Mozer and Jeff Carloss have created a restaurant environment that reflects European elements of the 1920s. Upon entering the brasserie, guests will arrive in the lounge area, filled with low, smoky glass top tables, chocolate leather club chairs and red Chinese mohair ottomans. The lounge is sectioned-off with half-walls that are papered in hand-painted, watercolor murals transferred to canvas. The nearby bar area, located directly under the grand, metallic mural, offers custom-made, almond colored barstools and banquettes that surround the large, dark granite bar. The main dining room seats guests at intimate tables and leather banquettes set among pendant lights, soft draperies in rich hues, nickel-plated fixtures, octagonal mirrors and faux makasar ebony detailing. The circumference of the main dining room is adorned with a 200 lineal foot oil painting that has also been transferred to canvas paper.

Seasonal outdoor dining will be offered on the front patio, located on Superior Street. BLT American Brasserie’s interior private dining room can accommodate 120 guests for a seated dinner or 200 for a cocktail reception and can be evenly split into two private rooms. The enormous back patio, located on ChicagoAvenue, will be available for alfresco private parties for up to 500 guests (tent rental is available).


A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four-year program at Saint Vincent Ecole de Cuisine in Montlucon, France, where he earned his “d’Aptitude Professionnelle de Cuisinier.” After graduation, he received his first post in the kitchen as Chef to the Admiral in the French Navy. This classic French training is still evident in his current style. Following this position, he worked at several restaurants in France and then traveled to London where he cooked at the famed gentleman’s club, Boodle’s. In the years that followed, he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. He served as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel and Casino, followed by his return to New York City at Cello. When this restaurant closed, Tourondel saw a great opportunity to spend time traveling through South America, Asia and Africa, where he further developed his own cooking voice.

Tourondel returned to the States to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor and most recently, LT Burger and LT Signature in Panama. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination, and Fresh from the Market: Seasonal Cooking with Laurent Tourondel, (J. Wiley & Sons, 2010).

Hours of Operation

Sunday-Wednesday: 5:30 p.m. – 10:00 p.m.
Thursday-Saturday: 5:30 p.m. – 11:00 p.m.

Saturday: 11:30 a.m. – 3:30 p.m.
Sunday: 11:30 a.m. – 3:30 p.m.

Bar & Lounge
Sunday-Wednesday: 5:00 p.m. – 12:00 a.m.
Thursday-Saturday: 5:00 p.m. – 1:00 a.m.

BLT American Brasserie
500 West Superior Street
Chicago, IL 60654
Twitter @BLTABChicago
Facebook BLT American Brasserie

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Cantina Laredo Opens Today

Modern Mexican Cuisine in Chicago’s River North Neighborhood

Opens Tuesday, September 13, 2011

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
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 POZOLE Chicken and hominy in a poblano broth 9.49


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

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


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


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


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


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


Our signature margarita is a premier blend of Giro Silver Tequila by Sauza, Cointreau Orange Liqueur and fresh-squeezed lemon and lime juices
Cabo Wabo Reposado blends seamlessly with Grand Marnier Orange Liqueur
an extra splash of Sauza Blanco and pomegranate purée to our signature Casa Rita
Herradura Reposado and Cointreau Orange Liqueur
Patrón Silver and Patrón Citrónge Orange Liqueur
Giro Silver Tequila Sauza, Hornitos, Herradura and Cazadores Silver Tequilas with Cointreau Orange Liqueur, lime juice and agave nectar
Our frozen Casa Rita with fresh mango purée and an extra splash of Sauza Blanco
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.

DON JULIO 1942 21

*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


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


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


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

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Great Lakes Brewing Co. Beer Tasting at Fizz Bar and Grill

Wednesday, September 22

No fee to attend

Fizz Bar and Grill, located in Lakeview, will continue their beer tasting series on Wednesday, September 22 at 8:00pm. The beer exploring event will feature four brews from Ohio’s Great Lakes Brewing Company. Each pour will be paired with bites from Chef Weslie Belini’s new “Beer Nosh” menu (now available every day after 7:00pm). Reservations are not required to attend.

Beers and Pairings:

Commodore Perry IPA
A medium-bodied and well hopped India pale ale with a dry, fruity finish.

paired with

Savory Chips
Housemade Yukon Gold potato chips served with onion dip.

Eliot Ness Amber Lager
An amber lager with rich, fragrant malt flavors balanced by crisp, noble hops.

paired with

Chargrilled eggplant & zucchini with vidalia onions, garlic and capers on crusty Falone bread topped with shaved Fontinella cheese.

Burning River Pale Ale
An assertively hopped American pale ale with citrusy and piney Cascade hops.

paired with

Sausage and Eggs
Air-cured smoked Mikowyck sausage served with horseradish deviled egg.

Edmund Fitzgerald Porter
A complex, roasty porter with a bittersweet, chocolate-coffee taste and bold hop presence.

paired with

Fizz’s Chocolate Mousse

Great Lakes Brewing Company, located in Cleveland, Ohio, is a principle-centered, environmentally respectful and socially conscious company committed to crafting fresh, flavorful, high-quality beer. We aspire to maintain our status as the premier craft brewery in the Great Lakes region and are dedicated to uncompromising service, continuous improvement and innovative consumer education.

Fizz Bar and Grill
3220 N. Lincoln Ave.
Chicago, IL 60657

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Adam Seger’s Cocktail Class and “Adopt an Herb” Event at Nacional 27

Thursday, October 14, 2010

Cocktail Class 5:30pm
Adopt an Herb Event 7:00pm

Class, $27 per person
Herb adoption, free

Nacional 27 and Adam Seger continue their monthly, seasonal ingredient cocktail series with an “Heirloom Apples and Pears Cocktail Class” on Thursday, October 14 at 5:30pm. Seger will demonstrate how to create two custom cocktails:

  • Heirloom Apple and Pear Sangria with Hickory Creek Lake Michigan Shore Apple Wine;
  • Hard Cider Spiked Heirloom Apple and Pear Mojito.

Cocktail class participants will taste the libations, nosh on complimentary passed tapas and receive recipe cards to re-create the drinks on their own.

Following the Heirloom Apples and Pears Cocktail Class, potted plant “parents” are invited for a cocktail party with the option to leave with a potted herb! This adoption party is looking for loving homes for the herbs that have been residing in the N27 Mojito Garden. Enjoy a variety of handcrafted cocktails, including those featured in the class ($9 each).

Interested herb caregivers will receive a free potted herb, adoption certificate, herb care guide and Adam Seger’s herb cocktail recipes (such as the Mojitonico and the Garden Mojito.) Herbs will be adopted on a first-come, first-adopted basis.

Nacional 27
325 W. Huron St.
Chicago, IL 60610

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