Opening in the Logan Square neighborhood in February of 2017, Quiote is the manifestation of Owner Dan Salls’ vision for a mezcal-focused restaurant with contemporary Mexican cuisine. In their first year, the restaurant strived to be as authentic as possible, taking a page from Rick Bayless and focusing primarily on the flavors of Oaxaca. With Ross Henke at his side (who opened the space as chef de cuisine), the two worked to shape the menu of Salls’ dream restaurant.
Soon after, Quiote brought aboard Beverage Director Jay Schroeder to rebrand the subterranean mezcaleria of the space into what ultimately became Todos Santos.
Since then, Salls shifted his focus to overseeing operations of the two spaces and Henke was handed the reigns to become executive chef of the restaurant in 2018, transitioning the restaurant into something newer— a kind of "Mexican-inflicted midwestern farm-to-table" as it has been described. By allowing himself to loosen up slightly while keeping authenticity at its core, Henke takes his wealth of knowledge of the Latin pantry and applies global techniques from Japanese, German, French and Southern cooking styles to create his own take on contemporary Mexican.
In celebration of two years in Logan Square, the team Quiote is inviting Chicago chefs over to play in the kitchen for a one-night-only dining event. On Saturday February 2nd, a different guest chef will helm each station of the mezcal-focused restaurant, including the wood-fire oven behind the front bar, to create two dishes for a 10-course tasting menu and seated dinner. The line-up includes Ian Davis (formerly of Band of Bohemia), Jenner Tomaska (formerly of Next), Ryan Pfeiffer (Blackbird), Charles Welch (forthcoming Good Fortune) and Dana Cree (Pretty Cool Ice Cream) together with Quiote’s Executive Chef Ross Henke and his team.
Guests who partake in this celebration will be treated to contemporary Mexican offerings with modern twists that capture the personality and style of each of these culinary talents such as Yakitori Marlin with huitlacoche, Hearts of Palm Tortilla with surf clams, Roasted Rabbit Tinga and more along with a celebratory toast and a few surprises throughout the evening.
QUIOTE TWO YEAR ANNIVERSARY DINNER
Date: Saturday, February 2nd, 2019
Time: 5pm-10:30pm Location: Quiote, 2456 N. California Ave., Chicago, IL Cost: $125 per person (not inclusive of tax + gratuity)
Opening Bites by Executive Chef Ross Henke Hearts of palm tortilla, surf clam, hoja santa, persimmon gelee — Chef Tomaska Black cod misoyaki (made with mezcal, agave, and white miso) with lime cultured cream and raw mushroom — Chef Pfeiffer "Xiao Long Bao” style chorizo verde dumpling (soup aspect will be a gelled pineapple gastrique) — Chef Pfeiffer Chartreuse of chayote, crab, smoked ayocote — Chef Tomaska Yakitori marlin, huitlacoche, habanero-carrot puree, fermented pineapple and barley — Chef Welch Roasted rabbit tinga, foie gras chochoyotes, pumpkin seed, queso fresco — Chef Welch Oven roasted sturgeon with jicama, mole and lime — Chef Davis Roasted Slagel Farms pork chop with avocado and sunchokes — Chef Davis
Dinner will then be topped off with two surprise pastry courses by none other than the ice cream Queen herself — Chef Cree
Opening in the Logan Square neighborhood in February of 2017, Quiote is the manifestation of Owner Dan Salls’ vision for a mezcal-focused restaurant with contemporary Mexican cuisine. In their first year, the restaurant strived to be as authentic as possible, taking a page from Rick Bayless and focusing primarily on the flavors of Oaxaca. With Ross Henke at his side (who opened the space as chef de cuisine), the two worked to shape the menu of Salls’ dream restaurant.
Soon after, Quiote brought aboard Beverage Director Jay Schroeder to rebrand the subterranean mezcaleria of the space into what ultimately became Todos Santos.
Since then, Salls shifted his focus to overseeing operations of the two spaces and Henke was handed the reigns to become executive chef of the restaurant in 2018, transitioning the restaurant into something newer— a kind of "Mexican-inflicted midwestern farm-to-table" as it has been described. By allowing himself to loosen up slightly while keeping authenticity at its core, Henke takes his wealth of knowledge of the Latin pantry and applies global techniques from Japanese, German, French and Southern cooking styles to create his own take on contemporary Mexican.
In celebration of two years in Logan Square, the team Quiote is inviting Chicago chefs over to play in the kitchen for a one-night-only dining event. On Saturday February 2nd, a different guest chef will helm each station of the mezcal-focused restaurant, including the wood-fire oven behind the front bar, to create two dishes for a 10-course tasting menu and seated dinner. The line-up includes Ian Davis (formerly of Band of Bohemia), Jenner Tomaska (formerly of Next), Ryan Pfeiffer (Blackbird), Charles Welch (forthcoming Good Fortune) and Dana Cree (Pretty Cool Ice Cream) together with Quiote’s Executive Chef Ross Henke and his team.
Guests who partake in this celebration will be treated to contemporary Mexican offerings with modern twists that capture the personality and style of each of these culinary talents such as Yakitori Marlin with huitlacoche, Hearts of Palm Tortilla with surf clams, Roasted Rabbit Tinga and more along with a celebratory toast and a few surprises throughout the evening.
QUIOTE TWO YEAR ANNIVERSARY DINNER
Date: Saturday, February 2nd, 2019
Time: 5pm-10:30pm
Location: Quiote, 2456 N. California Ave., Chicago, IL
Cost: $125 per person (not inclusive of tax + gratuity)
Reservations are required and can be made here.
MENU
Opening Bites by Executive Chef Ross Henke
Hearts of palm tortilla, surf clam, hoja santa, persimmon gelee — Chef Tomaska
Black cod misoyaki (made with mezcal, agave, and white miso) with lime cultured cream and raw mushroom — Chef Pfeiffer
"Xiao Long Bao” style chorizo verde dumpling (soup aspect will be a gelled pineapple gastrique) — Chef Pfeiffer
Chartreuse of chayote, crab, smoked ayocote — Chef Tomaska
Yakitori marlin, huitlacoche, habanero-carrot puree, fermented pineapple and barley — Chef Welch
Roasted rabbit tinga, foie gras chochoyotes, pumpkin seed, queso fresco — Chef Welch
Oven roasted sturgeon with jicama, mole and lime — Chef Davis
Roasted Slagel Farms pork chop with avocado and sunchokes — Chef Davis
Dinner will then be topped off with two surprise pastry courses by none other than the ice cream Queen herself — Chef Cree
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