Leña Brava announces a new lunch service and steakhouse-inspired menu. The restaurant’s expansion will bring Baja cuisine to the short list of West Loop daytime dining options.
Spearheaded by chef Brian Enyart, the menu will highlight the flavors of Baja cuisine. The lunch menu will be divided into three sections:
UNO (appetizers): Salsa Macha Ceviche
Dos (small plates): French Onion Tortilla Soup
Tres (entrees): Steak & Frites with Baja Chimichurri, Striped Bass & Frites
The Pan De Campo Sandwich Section is crafted with handmade, wood-fired Pan de Campo, a pillowy flatbread signature of the Baja region. The following sandwiches will be served with fries and Caesar salad:
Pork Carnitas with habanero pickles onions and salsa verde mayo
Roasted Mushrooms with goat cheese and cucumber chimichurri
Leña Burger with caramelized onions and salsa macha aioli
Reservations are available via Resy starting the week of January 20th and beginning again on Friday, February 10th, after restaurant week service.
Leña Brava announces a new lunch service and steakhouse-inspired menu. The restaurant’s expansion will bring Baja cuisine to the short list of West Loop daytime dining options.
Spearheaded by chef Brian Enyart, the menu will highlight the flavors of Baja cuisine. The lunch menu will be divided into three sections:
The Pan De Campo Sandwich Section is crafted with handmade, wood-fired Pan de Campo, a pillowy flatbread signature of the Baja region. The following sandwiches will be served with fries and Caesar salad:
Reservations are available via Resy starting the week of January 20th and beginning again on Friday, February 10th, after restaurant week service.
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