We’re celebrating International Burger Day with a two-week burger bonanza starring a burger from each location. Burger Hop from Vela to Celeste to Beatnik on the River—and Get a $20 Celeste Gift Card on Us!
A Michelin-Starred Space Will Rise Once More in West Town With Japanese Fare
2 years ago
Diners who enjoyed a meal at Porto understand what it felt like leaving the Spanish and Portuguese seafood restaurant with your clothes lightly dusted from the delicious smoke of grilled dry-aged fish. The open kitchen outfitted with custom grills in the back of the restaurant would often emanate the aroma of fish flown in from Spain and Portugal.
Celeste Group announces new Japanese restaurant in West Town
2 years ago
Hiro Izakaya will be rooted in the Japanese izakaya tradition but with a modern twist, the hospitality group said, offering up charcoal-grilled robata dishes, sushi, small plates, family-style dining — and of course, a bar.
“Best New Dish of 2024: Barbarcoa Ossobuco at Vela”
2 years ago
Chicagoans know tacos, and every new taco-touting concept must now live up to the outstanding version that Vela chef and Chicago native chef Jorge Angulo has created.
Tortillas are well known globally, and many Americans are familiar with tamales, but there are other corn-based items from Mexico, too, including the oval stuffed corn street food called tlacoyo.
“The New Restaurant Openings You Should Know About”
2 years ago
At this new River North spot, you can get tacos, ceviches, and larger plates like barbacoa ossobuco to pair with your coconut-washed tequila cocktails.
New River North Restaurant Paying Homage To Mexico City
2 years ago
Vela Bar y Cocina, a new River North restaurant is bringing the cultural richness and vibrancy of Mexico City right here to the Windy City. Beverage director, Christopher Martinez joined us to share a taste of the cocktail menu.
The intrigue: Angulo is the first Chicago chef I’ve seen offering fermented mole that he uses to offset the richness of crisp pork belly cubes topped with gooseberry in his castacán.
“Mexican heirloom corn, nixtamalized in-house to make hand-pressed tortillas, are one of many touches of Mexico City that diners will find at the restaurant…”
