Three Can’t-Miss Restau­rants

Travel + Leisure Southeast Asia - - TRAVEL + LEISURE -

The city’s vi­brant din­ing cul­ture gets a new in­jec­tion of tal­ent with de­buts from young-gun chefs—as well as new projects from Chicago le­gends.


Chicago na­tive Diana Dávila earned her culi­nary chops both in the kitchen and in the field: she grew up help­ing at her fam­ily’s taque­ria and stud­ied at Su­sana Trilling’s famed Oax­aca cook­ing school. The menu at her col­or­ful Lo­gan Square hang­out— which earned her a Best New Chef nod from Food

& Wine this year—turns a fresh eye to the many it­er­a­tions of Mex­i­can cui­sine, with dishes like

mole amar­illo topped with bright fid­dle­head ferns and the Sun­day din­ner spe­cial of fried chicken and chur­ros. mi­to­; mains US$10–$26.


Chef Er­ling Wu-Bower cut his teeth un­der the leg­endary Paul Ka­han at Chicago tal­ent in­cu­ba­tors the Publi­can and Nico Os­te­ria. Now he’s struck out on his own as head chef and co-owner of a restau­rant with busi­ness part­ner Joshua Tilden. PST’s West Coast– in­spired menu skips the clichés of Cal­i­for­nia cui­sine in fa­vor of hearth-fired pitas with creative top­pings, stand­out veg­etable dishes, and plenty of seafood.; mains US$15–$35.


The team be­hind Sepia— one of the city’s many Miche­lin-starred in­sti­tu­tions—de­cided to let down its hair with a new project next door. Sepia’s An­drew Zim­mer­man does dou­ble duty as Proxi’s ex­ec­u­tive chef, cre­at­ing a lively menu of glob­ally in­spired small plates. Fire is the unit­ing force: pump­kin is smoked for a sa­vory paratha, and mus­sels are coal-roasted and drowned in ’nduja but­ter. prox­i­; mains US$12–$45.

Mi To­caya An­to­jería.

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