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Lunch is a creative take on Mexican dishes and flavors that pull in American and Japanese additions.
Asked for his recommendations, the server immediately pointed to two starters: grilled octopus () and cornbread ().
I know I was wondering what to expect from this Near North restaurant helmed by Katsuji Tanabe of “Top Chef” fame.
As the Tribune reported around the time Barrio opened last summer, look for “Mexican-ish” here.
Each morsel is also soaked in a spicy red tomato and chile broth, making them so soft you can easily spread them on the crackers served on the side.
While I'd never trade these for one of the gorgeously fragrant tamales served at places like Bombon Cafe (138 S.
As we walked out, back into the stark, cold street, something Jack Kerouac wrote in “The Dharma Bums” came to mind: “I think it’s all lovely hallucination but I love it sorta.”Chicago abounds with tamales.
You can grab them at grocery stores, order them at an untold number of Mexican restaurants and pick them up by the dozen from vendors on select street corners.
Baby sepia was well grilled and paired nicely with a silky tomato puree and bitter greens, but the accompanying corn and squid-ink polenta lacked flavor.
You can also do nothing but nurse a beer at some North Side watering holes and wait for the red-cooler-toting Tamale Guy to spring through the door, like Santa for the seriously sauced.
But The Delta manages to set itself apart by serving Mississippi Delta tamales, a distinct style that, if it weren't completely obvious by now, originated in the Mississippi Delta (basically, the northwest part of that state).
Barrio is a handsome restaurant sporting 200 seats, with options ranging from communal-length tables to booths framed with curtains.
A curving window wall in the bar takes in the action at the corner of Kinzie and Clark streets — a perfect perch for people watching during the holiday season.65 W.
Perhaps the restaurant’s greatest achievement is the space it has created.