West Coast Tacos - scrambled eggs, potatoes, ham, bacon, cheese, pico
Chilaquiles - tomatillo chilaquiles, cheese, two eggs sunny side up, crema add: iron steak
The Diver is located River North. Inspired by beachside bites & cocktails along small beach towns in Mexican such as Tulum, Sayulita, Puerto Escondido, Nayarit, and Baja.
The Menu
The menu is focused on seafood tacos, ceviches and aguachiles, with options for vegetarians and meat-eaters alike. The Ceviche Bar menu will include fish, shrimp, tuna, and vegan options.
Chicago native Jasmine Diaz leads the bar program. Back from Mexico after several years working at La Rosa Negra in Mexico City and Gitano in Tulum.
The Space
The exterior will be an urban take on the corner beach shack with custom painted murals and wood siding. The interior is inspired by travels along the Pacific and Caribbean coasts. Clean white with earth tone murals with seagrass fixtures and cedar lining and open window seating along Ohio & Wells. Playlists created by Tulum DJ’s will used. The small back parking lot will be transformed into an outdoor dining location in the coming weeks with the same menu and design aesthetic.
The Environment
The Diver has 38 seats in the dining room to allow for social distancing. All plates, and cutlery are single-use and eco-friendly to avoid cross contamination. Made from fallen banana leafs, Leafware products are all-natural, compostable and biodegradable, and contain zero binders or chemicals. The streamlined menu allows The Diver to operate with minimal staff. A takeout menu is also available.
The Diver, at 601 N. Wells St., has launched brunch, new happy hour specials, and expanded margarita menu.
Happy Hour
Weekdays from 4pm-6pm
$6 Margaritas - Signature margaritas begin with the basics (fresh lime juice & agave syrup) and are finished to your liking
Diver-Jito - tequila, mint, citrus - signature margarita with a mojito twist
Picante - tequila, citrus, chile serrano, jalapeno syrup
Classic - tequila or mezcal, citrus, chili rim
Sunset - tequila, citrus, muddled watermelon
$4 Ceviches
Vegan - hearts of palm, olive, caper, avocado, beet, pumpkin seed, microgreens, olive oil & lime
Mahi Mahi - lime, avocado, radish, microgreens
Octopus - lime, caper, olive, avocado, carrot, radish
Green Aguachile - shrimp, cilantro-lime marinade, cucumber, avocado, red onion
Tuna - yellowtail, coconut milk, pineapple, roasted corn, red onion, avocado
Mango Aguachile - shrimp, habanero-lime marinade, mango, avocado, red onion, greens (cilantro, mint and micro)
Brunch Specialities - Saturday & Sunday
Breakfast Tacos - two per order with a side of Mexican Rice & Beans $14
Breakfast at The Dive - scrambled eggs, pacific shrimp, pork belly, cheese, pico
Chorizo & Eggs - scrambled eggs, mexican chorizo, cheese, and pico
The Gardener - scrambled eggs, mushrooms, brussels sprouts, poblano peppers, pico, guacamole
West Coast Tacos - scrambled eggs, potatoes, ham, bacon, cheese, pico
Chilaquiles - tomatillo chilaquiles, cheese, two eggs sunny side up, crema add: iron steak
The Diver is located River North. Inspired by beachside bites & cocktails along small beach towns in Mexican such as Tulum, Sayulita, Puerto Escondido, Nayarit, and Baja.
The Menu
The menu is focused on seafood tacos, ceviches and aguachiles, with options for vegetarians and meat-eaters alike. The Ceviche Bar menu will include fish, shrimp, tuna, and vegan options.
Chicago native Jasmine Diaz leads the bar program. Back from Mexico after several years working at La Rosa Negra in Mexico City and Gitano in Tulum.
The Space
The exterior will be an urban take on the corner beach shack with custom painted murals and wood siding. The interior is inspired by travels along the Pacific and Caribbean coasts. Clean white with earth tone murals with seagrass fixtures and cedar lining and open window seating along Ohio & Wells. Playlists created by Tulum DJ’s will used. The small back parking lot will be transformed into an outdoor dining location in the coming weeks with the same menu and design aesthetic.
The Environment
The Diver has 38 seats in the dining room to allow for social distancing. All plates, and cutlery are single-use and eco-friendly to avoid cross contamination. Made from fallen banana leafs, Leafware products are all-natural, compostable and biodegradable, and contain zero binders or chemicals. The streamlined menu allows The Diver to operate with minimal staff. A takeout menu is also available.
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