Introduction to Downtown’s Latest Restaurants and Bars
DOWNTOWN — New restaurants and bars have opened Downtown in time for summer, and more are coming soon. Here’s the latest.
Momento Taquería
Momento Taquería debuted as a pop-up last year at Lollapalooza and operated through the summer in Grant Park. The Mexican-owned spot has now opened a full-service restaurant at 36 E. Monroe St. in the Loop with self-order kiosks.
Momento brings Mexico City tacos to Chicago with bold and spicy flavors, according to its website.
The website issues a fun warning to guests: “Sorry, but aquí la salsa sí pica,” which translates to, “Sorry, but here the salsa is spicy.”
The menu is not yet available online, but recent Google reviews from customers mentioned ribeye tacos and desserts such as arroz con leche (rice pudding) and pan de elote (cornbread).
Machine Cocktail Bar
From the owners of Headquarters Beercade, Machine: Engineered Dining & Drink and Dearly Beloved comes a cocktail bar opening Tuesday in River North.
Machine Cocktail Bar offers a “sexy and sultry” vibe inside a 3,500-square-foot space at 213 W. Institute Place, according to a press release. The interior pays homage to Machine: Engineered Dining & Drink with botanical elements and greenery.
The “spirit-forward” cocktail menu features 14 signature cocktails, three spirit-free cocktails, wine and beer, and the food menu offers small plates and entrees.
The Breakfast at Tiffany’s cocktail serves four to six people and features “Tenjaku gin, watermelon, blackberry, blueberry, lemon and pink rose” for $55. The Black Heart’s Club serves two to three and is described as a tropical tart drink with “Cihuatan jade rum, Stiggin’s Fancy pineapple rum, pineapple-infused Campari, lime and activated charcoal” for $45.
Breakfast at Tiffany’s communal cocktail at Machine Cocktail Bar. Credit: Provided
LIA
LIA, an abbreviation for Life Imitates Art, is expected to open in early June at 11 W. Illinois St. in River North.
The restaurant is from Detroit-based Canas Hospitality, with chef Justin Vaiciunas and beverage manager Michael Mauro aiming to bring a high-caliber, unique concept to Chicago.
While the menu is being finalized, the theme will focus on “globally inspired fare” influenced by Vaiciunas’ two decades of culinary experience, according to a press
