Cariño — Restaurant in Lake View Township

When I first parked near Carino, my immediate thought was: “Great, my car’s gonna get stolen tonight.” It’s definitely not the kind of neighborhood where you expect to find a Michelin-starred restaurant. But then Carino appears—elegant, glowing, and completely out of place in the best way possible.

Inside, the space is intimate—just three tables and a chef’s counter with seven seats. I was fortunate to sit at the counter, and from the very first course, it was clear that this would be a memorable experience. One of the highlights was being able to watch the team assemble each dish right in front of us. It’s one thing to know, abstractly, that a Michelin-level kitchen puts incredible time and care into each plate—but seeing it up close, watching them work their magic with tweezers and laser focus, added a whole new level of appreciation. It’s an experience I’ve rarely seen outside of high-end Asian cuisine.

The level of focus and refinement that Chef Norman Fenton and his team bring to each dish is remarkable. The plating, the balance, the pacing—everything reflects a deep command of technique. It’s rare to find that level of precision delivered in such an unpretentious, almost understated way.

The flavors are unapologetically bold. This is not a menu designed to play it safe or cater to a bland Midwest palate. Chef Fenton embraces contrast and intensity, crafting a tasting menu that is confident, original, and deeply personal—an expression of a chef who knows exactly what he wants to say and has the skill to say it without compromise.

Equally refreshing is the tone of the experience. Despite the technical finesse of the food, the atmosphere remains light and conversational. Chef Fenton is approachable, quick-witted, and refreshingly down-to-earth. He brings a warmth to the experience that makes the evening feel less like a performance and more like an invitation into something personal. It’s a rare balance: world-class execution with zero pretense.

This is the kind of place you book two months in advance, and then spend the next two months looking forward to it. Carino isn’t just special for Chicago—it’s special, period. Chef Fenton is doing something here that feels rare: serious food that doesn’t take itself...

Short: worthy of all the hype. Food is better than it looks.

Long review: I have spent years eating fine dining and frankly burned out on it. Mostly its been a very similar, almost formulaic experience. If you have been or even watched the bear, you know what I mean. You come all fancy, meet a pretentious chef, and the staff is exactly the same. The food is very good but more art than anything, experience is great, and it was a sure fire way for an incredible chef with a lot of money to get his way into the michelin guide. In 2024, this does not work especially in a scene as competitive as Chicago. Similarly, if you travel to France or Spain they offer incredible insights into their traditions and the land in which they get their foods. This is why many of those restaurants in my opinion, accurately, earn their 2 or 3 stars.

I must admit I regret not going to Cariño sooner because of my burn out. I met the Chef Norman a couple years ago at another spot in Chicago and he quietly mentioned he was opening this place. Norman is from the Detroit area but has spent substantial time living in Mexico - his wife and kids live there! Every bit of food feels like an upgrade on Pujol. If you know, you know. Norman even mentioned how he was in Mexico this week with his family learning from locals. This restaurant is an authentic embodiment of his experience of some of the best food in the world.

So do not expect to be in a pretentious upscale space with a serious experience. The food is fun, the entire staff which are almost all chef’s are fun, and it’s a very welcomed relief from the standard “fine dining” experience. It does not miss on nearly perfect plating, coursing, and experience. Frankly the food is better than any other fine dining I can think of.

See you in July for...

Had to end my friend’s visit with a bang. Taco omakase was something I never thought I’d do but after hearing about it, I figured it would a fun time. Upon entering at 10 pm we were immediately seated and ready to begin. I started with a Mexican apple juice (Sidral I believe) and it was refreshing and sweet. The chef explained the courses pretty fast so I don’t remember everything but a lot of variety. Here are the courses:

Began with an oyster which was the first but best oyster I’ve had. It didn’t taste fishy and was super tender. The blue fin tuna. I usually don’t like tuna but this was very good and i really liked the fish eggs. The third course was my favorite: a taquito with chicken liver. Super crispy and delicious. The fourth was a tostada with a very tasty mole. The fifth was an Oaxaca quesadilla. Finely shredded cheese covering the tortilla. A lot of truffle as well, but didn’t really like the taste. The first taco of the night. I thought the duck was super tough as it was a struggle for me to bite into it. My least favorite course of the night. Their traditional taco course. A beef taco with cilantro and onion. Additionally, a salsa verde on the side. Simple, but delicious. A5 wagyu taco that was covered in their homemade salsa. The salsa was prepared in front of us starting around the 2nd course and we took some of the extra home. Finally, a mango sorbet that wasn’t overly sweet, and was very fresh.

Overall, I loved the experience. While the food wasn’t my favorite, I will never forget the night I had and the interactions with the chefs. If you are looking for something unique, I couldn’t...