Food: Executive chef Rubin Beltran (Frontera Grill, Topolobampo, Maya del Sol and Adobo Grill) created a Tex-Mex menu. He will serve homemade tamales, fajitas, tacos and burritos for dinner. He will also offer more elevated cuisine such as shrimp flautas, tortilla soup and handcrafted chili. Those looking for bar food can snack on a Tex-Mex burger or Tex-Mex nachos with homemade guacamole. The restaurant will also serve brunch with traditional offerings such as chilaquiles, breakfast burritos and huevos rancheros.
Drink: Pull up a seat at the 30-foot bar to sip on hand made margaritas or craft cocktails. It will also have a craft beer menu with 15 on draft, 20 bottles and 5 cans. In addition to the beer and cocktail, behind the bar is an illuminated selection of tequila and mescal as well as 50 different types of bourbon.
Decor: The 100- restaurant and bar, designed by 555 International, goes for a vibe of saloon-chic. Also known as traditional saloon signature such as distressed wood beams, black and white photos with sexy, modern touches such as antique gilded mirrors and crystal chandeliers. Tables are made from butcher block with tufted leather both and illuminated with custom-made velvet sconces with tassels. During the spring and summer, a sidewalk patio will seat an addition 20 and is accessible via an accordion glass window.
Details: 1560 N. Milwaukee Ave.; 773-227-9339