2016 Best New Restaurants
from Chicago Magazine
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This restaurant is so perfectly suited to its neighborhood, it’s almost surprising it didn’t exist here already. The sleek, convivial modern Mex charmer is the product of two husband-and-wife duos: chef Brian Enyart and pastry chef Jennifer Jones Enyart, both veterans of the Rick Bayless empire, and Michael Rotolo and Erika Martinez Rotolo, who learned how to manage a restaurant from stints at Joe’s Seafood, Prime Steak & Stone Crab (Michael) and RPM Italian (Erika).
In the kitchen, Enyart does fierce things with masa and mole (chestnut cornbread coated in a ruddy iteration of the complex sauce is a highlight), while Jones Enyart crafts memorable desserts, such as a voluptuous flan. No wonder there’s always a throng of Logan Square residents and wannabes jockeying for a booth.