The summer dining season has kicked off in Chicago. And Michelin Star Chef Carlos Gaytán is celebrating the season with new menu items and an over-the-top patio floral installation at Tzuco, his acclaimed restaurant in the city’s burgeoning River North neighborhood.
Charred Avocado Salad featuring creamy charred avocados, mint and cilantro chimichurri, spicy homemade jocoque and sunflower seeds, and Heirloom Tomatoes complimented by pickled yellow peaches, basil purée, lime juice and olive oil are the new appetizer selections that join signature dishessuch as Guajillo Roasted Octopus, French Onion Soup with a Mexican twist, Mahi-Mahi wrapped in Banana Leaves, Carne Asada Angus New York Strip, a Crispy Red Snapper fillet and much more on the menu.
Diners can savor the colorful flavors of Mexico while connecting to the techniques of French haute cuisine that Tzuco Chef/Owner Gaytán honed through years of training while seated in the 56-seat patio enhanced with willow and wisteria tree branches and thousands of blooming burnt orange and magenta Bougainvillea.
“Summertime in Chicago is one of my favorite times of year – the Tzuco patio brings new life and joy to the restaurant, and tends to invite people in naturally,” Chef Gaytán says. “Our culinary team and I are thrilled to continue to serve new menu items that surprise and delight our customers while they immerse themselves in all Tzuco has to offer.”