In what was a heavily Latino populated neighborhood a few decades ago, Wicker Park will see two new eateries cooking up Mexican-inspired cuisine.
High Noon Saloon is slated to open mid-March. Proprietor Baris Yuksel and General Manager Ryan Yates previously housed People Tapas Lounge in the space which is being completely revamped by designer Karen Herold of 555 International (Girl & the Goat, GT Fish & Oyster, Balena, Deuce’s & The Diamond Club, Chuck's Manufacturing).
The "saloon-style" venue will feature Tex Mex cuisine with hand made margaritas; a craft cocktail menu; 40 craft beers (15 on draft, 20 bottles, 5 cans); bourbon (50 selections) and tequila/mezcal menus (30 choices). Newly appointed Executive Chef Rubin Beltran has an impressive pedigree (Frontera/Topolobampo, Maya del Sol, Adobo Grill) and will offer homemade tamales, fajitas, tacos, potato burrito, shrimp flautas, tortilla soup, handcrafted chili, Tex Mex burger, chicken fried steak, Tex Mex nachos, homemade guacamole and a variety of vegetarian items on his dinner menu. High Noon Saloon's brunch menu will include chilaquiles, breakfast burrito, huevos rancheros, among other midday delights.
High Noon Saloon will offer 11 flat panel televisions (sizes vary from 43-inch to 60-inch), perfect for sports viewing (the venue is an Official Blackhawks Bar and Chicago's newest Illini Bar). There will be 100 seats total inside the restaurant and bar, and 20 on the side walk patio, which is accessible by the accordion glass window.
Open weekdays at 4 p.m., and weekends at 11 a.m., Chef Beltran's kitchen will stay open until 1 a.m. every night (venue closes at 2 a.m., 3 a.m. on Saturdays) and the new eatery will feature local DJs on Friday and Saturday evenings.
High Noon Saloon
1560 North Milwaukee Avenue
Chicago, Illinois 60622
773-227-9339
Takito Kitchen, also debuting this month, will be a modern day taqueria featuring Mexican-inspired cuisine created by Executive Chef/Partner David Dworshak (Carnivale, Spring). Menu highlights will include seasonal shared plates, ceviche, tacos, soups and more. The focus will be on fresh ingredients and complex flavors all tucked inside a homemade tortilla.
Expect to see menu items such as: Avocado Pine Nut Puree with pickled garlic, chile piquin and piloncillo, Yucatecan Style Chicken Soup with plantains and recado verde, and a Lamb "Queso Fundido" Taco with jicama escabeche and serrano herb salsa in a fresh tortilla made from locally sourced corn.
Focusing on craft cocktails, the Takito drink program is designed by Beverage Manager/Partner Adam Weber (Trencherman, Mercadito, Roka Akor) and will feature cocktails centered around various high-end tequilas and rum in addition to Latin beers, wines and sangria. Highlights include the Tamarindo made with fresh cilantro, chipotle peppers, tamarind juice and cocoa infused tequila and El Jefe, a stirred drink meant for sipping, made with Mezcal, coffee liqueur and ginger.
Designed by D+K Architects and Interiors, the room includes an old skylight, long-cement bar, handcrafted maple benches, distressed cedar wood tattered with ebony stains, street art by local Chicago graffiti artists, and custom antique-style lighting.
TAKITO KITCHEN
2013 W. Division St.
Chicago, Illinois 60622
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