This warm weather’s just so darn nice.
Weird, but nice.
So you should honor it with something special. Something summery. A fresh margarita, perhaps.
Nope. Still not nice enough.
Okay then, this: fancy margaritas made with reserve tequila and rare Grand Marnier. Also: an 18-ounce bone-in rib eye.
Sounds good to us.
Conveniently, here’s a place with both: Revolución Mexican Steakhouse, a rustic hideaway of juicy steaks and fine tequila, opening today in Lakeview East.
You’ve always sort of wondered what a Chicago meatery would look like if it were in Guadalajara. This is sort of your answer. There’s a cascading waterfall behind the bar, a twinkling star-scape painted on the ceiling and an antique rifle behind the hostess stand (so don’t get any funny ideas).
They have your chophouse requirements: New York strips, filets, pork chops, lamb chops. Here, though, they’ll be crusted with south-of-the-border flavors: cotija-gorgonzola, sauced with a chipotle béarnaise or a jalapeño/red wine reduction.
You could make it a breezy evening near the front bar, or sneak to the back room for some privacy. But this is a steakhouse. Bring friends. Live a little. Load up on sides for the table (roasted corn, poblano rice, grilled cactus) and then hoist that high-end margarita—called the millionaire margarita—in the air.
It’s the only way to celebrate eating cactus.
Weird, but nice.
So you should honor it with something special. Something summery. A fresh margarita, perhaps.
Nope. Still not nice enough.
Okay then, this: fancy margaritas made with reserve tequila and rare Grand Marnier. Also: an 18-ounce bone-in rib eye.
Sounds good to us.
Conveniently, here’s a place with both: Revolución Mexican Steakhouse, a rustic hideaway of juicy steaks and fine tequila, opening today in Lakeview East.
You’ve always sort of wondered what a Chicago meatery would look like if it were in Guadalajara. This is sort of your answer. There’s a cascading waterfall behind the bar, a twinkling star-scape painted on the ceiling and an antique rifle behind the hostess stand (so don’t get any funny ideas).
They have your chophouse requirements: New York strips, filets, pork chops, lamb chops. Here, though, they’ll be crusted with south-of-the-border flavors: cotija-gorgonzola, sauced with a chipotle béarnaise or a jalapeño/red wine reduction.
You could make it a breezy evening near the front bar, or sneak to the back room for some privacy. But this is a steakhouse. Bring friends. Live a little. Load up on sides for the table (roasted corn, poblano rice, grilled cactus) and then hoist that high-end margarita—called the millionaire margarita—in the air.
It’s the only way to celebrate eating cactus.
