9/12/2012 10:24:00 AM

Masa Azul Reopens With Jonathan Zaragoza In The Kitchen

Hey, Jonathan Zaragoza, you were named one of the top 30 under 30 culinary professionals in Chicago, and your goat preparation is hailed one of the best in the country. What are you going to do now? Turns out the answer is he'll leave his family’s restaurant Birrieria Zaragoza and take over as executive chef of Masa Azul.

Zaragoza, whose prior experience includes working in the kitchen at Sepia, debuted his new upscale Mexican menu yesterday. It included dishes like scallops with sweet potato puree and chorizo, pichón grilled squab with mole and a panko-crusted fried egg, and Camarones chipotle shrimp with cotija grits and cilantro pesto. No sign of goat yet, but chances are high that it will appear on the menu in the coming weeks.

The cocktail list is tequila-based, featuring one of the most eclectic selections of distillers in town. Beverage director Jenny Kessler offers the “Black Betty” with Corazon Anejo, blueberry, cherry, lemon and topped with bubbles. The Latin Manhattan uses El Gran Viejo extra Anejo with Amaro, Gran Classico, vanilla bean and a cherry.

Thanks to owner Jason Lerner, and after a two-week hiatus during which the restaurant was closed so Zaragoza could retrain the staff, the Logan Square Latin scene is heating up again.


Post a Comment