Chicago｜Gnawing on Bones 🍖 & Eating Meat Till Satisfaction

Chef Carlos Gaytan — the first South American chef to earn a Michelin star — skillfully blends French elements with his Mexican roots. Impressive fusion. The vibe is mysterious and moody — kinda like 🧱 Gold Miner chic? Loved their restroom 🚻 — fancy toiletries and decor, very sleek. Mains are huge — you can share one between two and still leave full. 🐙 Pulpo enamorado 🌟🌟🌟🌟 A solid grilled octopus leg — crispy outside, tender inside, though the tip was a bit charred. 🥟 Pescadilla 🌟🌟 A big black dumpling — crispy shell, tomato-seafood filling. Seasoning was bland, dough too thick — basically a baked flour lump. 🍖 Costillas de res 🌟🌟🌟🌟✨ Ribs so tender they fall off the bone, smothered in thick, savory sauce. Wrap the meat in a chewy tortilla with tangy tomatillo sauce — the perfect combo of juicy, soft, and chewy. We finished every bite. 🐑 Barbacoa 🌟🌟✨ Braised lamb neck looked… very fatty. Beans soaked in oil didn’t help. Underneath, the meat was tender with nice texture, but bland. Pickles weren’t sour enough to cut the richness, and tortillas were average. 🍧 Guanabana Sorbet 🌟🌟🌟🌟🌟 Dessert was amazing! Chilled soursop sorbet with light avocado-lemon foam, tiny tapioca pearls in citrus syrup — refreshing and perfect after all that meat. Overall 🌟🌟🌟 — desserts are definitely the highlight. Next time trying brunch! #DailyEats #FoodDiary #ChicagoEats #ChicagoLife #ChicagoTravel #ChicagoDining