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This Week on RC

Week #978: Bar Sótano

Posted by Matt P. on 12.28.18 § Comment?

Chooser: Elizabeth

Restaurant Club: Bar Sótano
Date: Friday, December 28th @ 6:15pm (please note the start time)
Where: 443 N. Clark St. (entrance in alley), Chicago, IL 60654 (Map)
Contact: 312-391-5857 // www.rickbayless.com/restaurants/bar-sotano
Cuisine: Mexican / Seafood (Menu)
Price Range: $$-$$$
Alcohol: Full Bar with an emphasis on mezcal cocktails
Takes Reservations: Kind of
Accepts Credit Cards: Yes
Good for Kids: Probably not
Parking: Street (although Topolobampo offers valet, which I’m assuming one could use)
Public Transportation: Red Line (Grand stop)
Reviews: Yelp (3.5 Stars, 15 Reviews)

Earth people – Apologies another delayed R.C. invitation from the Priest family, but our location has been making it difficult to determine which of us can attend, at what time and whether or not we’ll be bringing Sawyer Anyway…

I’m going to cover for Jen this week and at the risk of type-casting myself, I’m choosing another new Rick Bayless restaurant. And as if it were something I concocted in a dream, this one serves mezcal-focused cocktails in addition to food inspired by Mexico’s markets.

I realize it’s last minute and this falls in between two big holidays, but we’re hoping a few of you might still be able to join us. The restaurant’s capacity is 50 and for the most part, it’s intended for walk-in seating. I called about a possible reservation, but came up empty. But let’s shoot for 6:15pm and see how it goes; I don’t expect we’ll have a very big group. Please let me know by 4pm tomorrow if you’re planning to join us. Also, please note that the entrance is located in the alley behind Xoco / Topolobampo / Frontera. I believe a service elevator will be there to take you downstairs to Sótano…

“Bar Sótano takes you deep into the heart of Mexico, away from the beaches and Big Bus tours. Bar Sótano’s lifeline is the markets. Where aromatic waves wash over you from the fruit stalls. Where meat vendors set out every part of the pig as a prize. Where herb stands promise health in a hundred or more flavors. Where chiles transform from a single-note spice to a symphonic full-body experience.

Mexico’s cuisine, of course, is an ancient and complex one, always adapting and evolving from its millennia-old indigenous roots through encounters with the kitchens of Spain, Islam, Southeast Asia, France and its neighbors to the north. Which means that the country’s collective cookbook is vast, and the craftsmanship of those who keep these flavors alive is remarkable. True, too, of those who craft dozens of agave varieties into distillates called mezcal or sotol or raicilla or bacanora or tequila. Just like the markets, Mexico’s master distillers offer a nearly unfathomable variety of flavors.

Welcome to Bar Sótano!”

Bar Sótano

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