To celebrate Tzuco's third anniversary in Chicago, Chef Carlos will collaborate with Chef Claudette Zepeda, who is an award-winning, San Diego-based chef and culinary entrepreneur known for her fearless style and bold approach to regional Mexican cuisine, and Yvan Mucharraz who is a native of Mexico and brings his unique style of cooking, passion for regional Mexican ingredients and background working in some of the world's most famous kitchens. Heading indoors, designer Ignacio Cadena has adorned the inside space with glass cases filled with items that remind Gaytán of his hometown of Huitzuco, Mexico, with earthy tones, dark woods and vines that are native to the area. Inspired by the rich Terracotta landscape, beautiful Willow and Wisteria tree branches attach around the restaurant façade, while thousands of blooming burnt orange and magenta Bougainvillea elegantly fill up the space.
#Ambiance chicago full
Featuring a new, over-the-top floral installation, the all-season patio offers diners the opportunity to enjoy Tzuco's full menu outdoors. Exquisite food and drink at Tzuco are accompanied by an open architectural dining concept with an unrivaled ambiance inside and out. Offering guests an all-encompassing experience featuring pure ingredients and extraordinary flavors that tell the story of their origin, dining at Tzuco is truly an adventure. Tzuco -meaning "plants with abundant thorns," which presents the colorful flavors of Mexico while connecting to the techniques of French haute cuisine that Chef Carlos Gaytán honed through years of training. After working in various other restaurants and through tremendous amounts of work, he was able to launch a wildly successful career in the field of gastronomy and became the first Mexican chef to be awarded a Michelin Star. Originally from Mexico, Gaytán moved to Chicago at the age of 20 where he began his career as a dishwasher. Tzuco is the creation of Chef/Owner Carlos Gaytán. "To be able to bring such great talent, culture, and cuisine all into one night is a privilege in itself, and we're looking forward to expressing our gratefulness through gastronomy." "We are thrilled to be celebrating our third, and most successful year yet at Tzuco while simultaneously celebrating Mexican Independence Day with this one-of-a-kind dinner and wine pairing, said Chef Carlos. O "Coco 5 Ways" Coconut Sponge, Coconut Praline, and Coconut Rocks O American Kobe, Black Brioche, Burnt Onion Puree, Pickled Black Trumpet Mushrooms, Smoked Japanese Onion Powder, and Black Garlic Aioli O Smooth Rice, Green Rabbit, Pork Chorizo, Heirloom Beans, Arborio Rice, and Pacific Mussels O Madai "Zarandeado", Ayocotes, Grilled Avocado, Tomato Raisins, Quelites, and Spicy Bottarga Emulsion O Huitlacoche Tlacoyo, Tuna Tataki, Huitlacoche, Oaxaca Beans, Pasilla Chili Mixe, and Tuna
Head chef and owner, Carlos Gaytán has invited a variety of reclaimed chefs, including Chef Claudette Zepeda of San Diego, Chef Yvan Mucharraz of Cabo San Lucas, Chef Javier Plascencia of San Diego, and Chef Juan Gutierrez of Chicago, to prepare a course with their own unique ingredients and flavor profile sure to excite the palate from start to finish.
The dinner costs $180 and a wine pairing can also be added to the experience. Tzuco, located at 720 North State Street in River North, is celebrating its third anniversary and Mexican Independence Day by hosting a ticketed five-course dinner and wine pairing on Thursday, September 15.
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