 Its name may come from an ancient Mayan text filled with foreboding --- don’t ask; it’s complicated --- but there’s nothing gloomy going on at Lakeview’s Chilam Balam. First, there’s the cheery vibe (not an easy feat in a small basement location) that features pillow-topped benches, brightly colored walls and whimsical Mexican folk art. Then, there’s the friendly and informed service. But most important is the flavorful Mexican food from a young chef who learned his skills while working at Frontera Grill and Topolobampo and Adobo Grill. Focusing on farm-fresh ingredients from local purveyors, this BYOB (there are handcrafted mixers for sangría and margaritas) features a mixture of small and large plates, including goat birria, Oaxacan-glazed pork ribs, corn masa huarache with black bean paste and lamb, adobo-marinated duck breast and halibut ceviche. The tortillas? Made from scratch. Ditto the chorizo and moles. Expect the menu to change often, but if the hibiscus flan with vanilla-lime ice cream and candied pepitas is available, get it.
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Chilam Balam Restaurant is one of our 2012
| Top 10 Chicago Mexican Restaurants
| Top 10 Chicago BYOB Restaurants
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