raw bar

Cevices

Melon Sour

Barbecue ribs

(Sazerac rye, ancho reyes chile, crème de banane)

Burden of Proof

Botanist gin, Citadelle gin, heirloom alchermes liqueur, tart cherry

Downtown Train

three types of sangria

(pineapple rum, baijiu, pineapple, apricot)

Overruled!

Thin pizzas

XO beef skewers

Steak frites

Empanadas

(Plantation rum, Giffard banana, Dolin Blanco, huna, melon)

Two to Tango

Passion Puma

burgers

fish and chips

Spanish brandy, Jamaican rum, amaro, orange marmalade

Wrigley Building

Ceviches

bone-in grilled pork chops

Albondigas

Pizza Samosas

luxe Italian beef made with meat sourced from a boutique farm, bread from 3D Baking, and giardiniera from local icon J.P. Graziano’s.

Italian beef

sangria

Salt Air Margarita

Begin by measuring 1 cup of almonds. If using whole almonds, consider roasting them lightly in a pan over medium heat for enhanced flavor. Set aside to cool.

Prepare the Nuts

Take 1 cup of pitted Medjool dates and soak them in warm water for about 10 minutes. This helps to soften them, making blending easier.

Soak Dates

In a food processor, add the cooled almonds, soaked dates (drained), 0.5 cups of rolled oats, 0.25 cups of peanut butter, 2 tbsp of chia seeds, and 2 tbsp of honey or maple syrup.

Combine Base Ingredients

Process the mixture until it becomes sticky and well combined. Scrape down the sides of the bowl as necessary. The mixture should hold together when pressed.

Blend Mixture

Line an 8x8 inch pan with parchment paper. Transfer the mixture to the pan and press it down evenly with your hands or a spatula. Ensure it is compact.

Form Bars

Refrigerate the pan for at least 30 minutes to set. Once firm, lift out of the pan using the parchment paper and slice into bars.

Chill and Slice

Store the bars in an airtight container in the refrigerator for up to a week, or freeze for longer storage.

Store and Serve

Almonds

Pitted Medjool Dates

Rolled Oats

Peanut Butter

Chia Seeds

Honey or Maple Syrup

Cut the white fish fillets into small bite-sized pieces and place them in a glass or ceramic bowl.

Prepare the Fish

Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for 30 minutes. The acidity from the lime juice will 'cook' the fish.

Marinate in Lime Juice

After 30 minutes, remove the fish from the fridge. Add the thinly sliced red onion, diced tomatoes, chopped cilantro, minced jalapeño pepper, and salt to the bowl. Gently fold the ingredients together.

Add Vegetables

If using, gently fold in the diced avocado, being careful not to mash it.

Add Avocado (Optional)

Let the ceviche chill for an additional 10-15 minutes before serving. This allows the flavors to meld together.

Chill and Serve

Fresh white fish fillets (such as snapper or tilapia)

Fresh lime juice

Red onion, thinly sliced

Tomatoes, diced

Cilantro, chopped

Jalapeño pepper, minced

Salt

Avocado, diced (optional)

If you don't have melon purée ready, take ripe melon and blend it until smooth. Strain through a fine mesh sieve to remove any solids, and set aside.

Prepare the Melon Purée

In a cocktail shaker, add 2 oz of vodka, 1 oz of melon purée, 0.5 oz of Averna, 0.75 oz of fresh lemon juice, and 1 large egg white. The egg white will add a nice frothy texture to your cocktail.

Mix Ingredients

First, do a dry shake (without ice) for about 15 seconds to emulsify the egg white and create froth.

Dry Shake

Add 1 cup of ice cubes into the shaker. Shake again vigorously for about 20 seconds until well chilled.

Wet Shake

Strain the mixture into a chilled coupe or cocktail glass using a fine mesh strainer to catch any solids.

Strain the Cocktail

Garnish with a slice of melon on the rim of the glass and add 2-3 dashes of bitters on top. Serve immediately and enjoy your refreshing Melon Sour!

Garnish and Serve

vodka

melon purée

Averna

fresh lemon juice

egg white

melon slice

ice cubes

bitters

Remove the membrane from the back of the ribs. Rinse the ribs under cold water and pat them dry with paper towels.

Preparing the Ribs

In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, salt, and black pepper to create a dry rub.

Making the Dry Rub

Rub the dry rub mixture evenly over both sides of the ribs. Cover the ribs and let them marinate in the refrigerator for at least 1 hour, preferably overnight.

Applying the Rub

In a small bowl, combine barbecue sauce, liquid smoke, and apple cider vinegar to create a tangy barbecue sauce.

Preparing the Sauce

Preheat your oven to 300°F (150°C). Place the ribs on a baking sheet lined with aluminum foil. Bake for 2.5 to 3 hours, until tender.

Cooking the Ribs - Oven Method

Remove the ribs from the oven and brush the barbecue sauce mixture generously over the ribs. Return to the oven and bake for an additional 30 minutes.

Applying the Sauce

Once done, remove the ribs from the oven. Let them rest for about 10 minutes. Add hot sauce to taste before serving.

Finishing Touches

Pork ribs

Barbecue sauce

Brown sugar

Paprika

Garlic powder

Onion powder

Black pepper

Liquid smoke

Apple cider vinegar

Hot sauce

Place a rocks glass in the freezer or fill it with ice water to chill while preparing the drink.

Chill the Glass

In a mixing glass, combine 2 oz of Sazerac Rye, 1 oz of Ancho Reyes Chile Liqueur, and 0.5 oz of Crème de Banane.

Mix the Ingredients

Add 2 dashes of Angostura Bitters and fill the mixing glass with ice. Stir the mixture well for about 20-30 seconds until chilled.

Add Bitters and Ice

Remove the chilled rocks glass from the freezer or dump out the ice water. If desired, you can rinse the glass with a little Sazerac Rye before pouring.

Prepare the Glass

Strain the mixed drink into the prepared rocks glass filled with fresh ice. Garnish with a twist of lemon peel.

Strain and Serve

Sazerac Rye

Ancho Reyes Chile Liqueur

Crème de Banane

Angostura Bitters

Lemon Twist (for garnish)

In a cocktail shaker, add 1.5 oz of Botanist Gin and 0.5 oz of Citadelle Gin.

Mix the Base Spirits

Pour in 0.5 oz of Heirloom Alchermes Liqueur and 1 oz of Tart Cherry Juice into the shaker.

Add the Liqueurs

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Strain the mixture into a chilled coupe glass or a refined serving glass.

Garnish the drink with a fresh tart cherry and a twist of lemon peel for an aromatic touch.

Add Garnish

Serve immediately and enjoy your Downtown Train cocktail!

Serve

Botanist Gin

Citadelle Gin

Heirloom Alchermes Liqueur

Tart Cherry Juice

Fresh Tart Cherry

Lemon Twist

In a large pitcher, combine 1 bottle of red wine, 1 cup of orange juice, and 1 cup of brandy.

Chop the apple, oranges, and lemon into small pieces, removing any seeds, then add them to the mixture.

Chill for at least 2 hours before serving, allowing the fruits to infuse the sangria.

When ready to serve, add 1 cup of soda water, stirring gently.

Classic Red Sangria

In a large pitcher, combine 1 bottle of white wine with 1 cup of pineapple juice and 1 cup of light rum.

Slice the peach and add it along with chopped pieces of orange into the mixture.

Just before serving, pour in 1 cup of lemon-lime soda and mix gently.

Serve over ice and enjoy the refreshing taste!

White Sangria

A bubbly and fruity sparkling sangria preparation.

In a large pitcher, combine 1 bottle of sparkling white wine and 1 cup of ginger ale.

Add sliced strawberries to the mixture, along with a sprinkle of lemon zest.

Serve immediately over ice for the best experience.

Sparkling Sangria

Red Wine

Orange Juice

Brandy

Soda Water

Apples

Oranges

Lemon

Peaches

Red Wine (White Variation)

Pineapple Juice

Light Rum

Lemon-Lime Soda

White Wine (Sparkling Variation)

Ginger Ale

Strawberries

Lemon Zest

Start by cutting fresh pineapple into small chunks. Measure out 1 cup of these chunks for the cocktail mix.

Prepare the Pineapple

In a cocktail shaker, add the measured pineapple chunks, 2 oz of pineapple rum, 1 oz of baijiu, and 2 oz of apricot nectar.

Fill the cocktail shaker with 1 cup of ice cubes. This will help to chill and dilute the mixture when shaken.

Add Ice

Secure the lid on the cocktail shaker and shake vigorously for about 15-20 seconds to combine all ingredients and chill the mixture.

Using a strainer, pour the cocktail into a chilled glass, ensuring to leave the ice behind in the shaker.

Garnish your cocktail with fresh mint leaves. Optionally, you can add a slice of pineapple on the rim for decoration.

Garnish

Pineapple Rum

Baijiu

Fresh Pineapple

Apricot Nectar

Ice Cubes

Mint Leaves

In a small bowl, combine warm water (about 110°F or 43°C) and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy.

Activate the Yeast

In a large mixing bowl, combine all-purpose flour and salt. Once the yeast mixture is frothy, add it to the flour mixture along with olive oil.

Prepare the Dough

Mix the ingredients until they come together, then knead on a floured surface for about 5-7 minutes until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.

Knead the Dough

Form the kneaded dough into a ball and place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Raw Bar

Cevices

Melon Sour

Barbecue Ribs

Burden Of Proof

Downtown Train

Three Types Of Sangria

Overruled!

Thin Pizzas

Xo Beef Skewers

Steak Frites

Empanadas

Two To Tango

Passion Puma

Burgers

Fish And Chips

Wrigley Building

Ceviches

Bone-in Grilled Pork Chops

Albondigas

Pizza Samosas

Italian Beef

Sangria

Salt Air Margarita