Toro by Chef Richard Sandoval is Now Open

Toro Chicago, from Chef Richard Sandoval, is now open within Fairmont Chicago. The opening of Toro Chicago is the second Chicago location in 2024 from Chef Sandoval, who brought Casa Chi to the city in May of this year. 

“Chicago is a city known for its diverse and dynamic culinary scene. I'm thrilled to bring to the city the rich heritage and bold innovations that define what we do at Toro,” said Chef Sandoval. “The energy in the city and its appreciation for amazing food make it the perfect home for Toro, and I’ve found the perfect partner with Fairmont Chicago.”

Toro Chicago celebrates Pan-Latin cooking. The restaurant draws inspiration from the traditions of Colombia, Mexico, Brazil, Venezuela, and beyond. Guests can select from Chef Sandoval’s Latin American inspirations with dishes like the Peruvian Ceviche Amarillo, which is made with shrimp, white fish, ají amarillo, leche de tigre, mango, cucumber, red onion. Chef Sandoval’s Argentinian Sweet Corn Empanadas, which include corn and ají Amarillo, manchego, avocado purée, and chimichurri, hand-packed in empanada dough prepared daily at the restaurant. Desserts at Toro Chicago include a Yellow Corn Cake, and a La Bomba made with chocolate, house-made ice cream and cookies, and a drizzle of fruity coulis sauce — the dish is a chocolate half sphere which is dropped to pieces and prepared tableside. 

Dishes at Toro Chicago features fresh seasonal ingredients, meats and poultries available in the Midwest. Toro Chicago has partnered with premiere farms and produce purveyors including Heaven’s Honey; Goebbert’s Farm; Slagel Family Farms; Superior Fresh Aquaponics; Amylu Foods; Culver Duck Farm and more. 

Toro Chicago’s beverage program is a collection of cocktails, riffs on the classics, as well as a showcase of South American spirits paired to accompany Chef Sandoval’s pan-Latin cuisine. Classic cocktails can be found throughout Toro Chicago’s beverage menu including the Passion Pisco Sour, which is the national cocktail of Peru and Chile; the Paper Beach, which features a Latin spin on the classic Paper Plane via Guava infused Cachaç; the Reforma Avenue, which is Toro Chicago’s tribute to one of Mexico's most iconic streets.

In addition, Toro  Chicago has built a bespoke cocktail program. The new and spicy Incan Goddess features Peruvian whiskey mixed with tequila, habanero bitters, and agave. To add to the restaurant’s Latin American inspired cocktails, the new Island Oasis comes with coconut rum, sake, orgeat, lime, pineapple juice and grapefruit bitters. Their new tableside Flaming Coffee is presented on a stand-alone cart, and the coffee is mixed upon order with the diner's choice of rum, tequila or bourbon, and finished with a ‘flamed’ cinnamon and sugar rim.

The restaurant also partnered with Chicago breweries like Revolution Brewing, Dovetail Brewery, Cruz Blanca Brewery and Marz Brewing for their various on-tap beer selections. Toro Chicago also offers various imported bottles and cans including Modelo, Charro Cerveza, and Cusquena among others. 

Gerardo Garcia is the General Manager of the new restaurant. Garcia is the founder of Hive Hospitality Consulting, which specializes in helping food and beverage operators with training and recruiting, openings, expansions, menu constructions and more. He previously served as the General Manager of Malibu Farm Miami, the managing partner of Pasito Tun Tun in Tulum, Mexico, and the food and beverage manager at The National Hotel in Miami Beach. 

“Chicago is one of the culinary and hospitality capitals of the world,” said Garcia. “I’m thrilled to bring the passion and heritage of Toro to Chicago, and showcase how we deliver Latin cuisine without borders to serve a multitude of cultures all together, one bite and dish at a time.”