Macarena Tapas Restaurant Review: Don’t let the suburban strip mall location deter you: John Borras is the real deal. The Le Cordon Bleu-trained executive chef studied under Ferran Adrià at elBulli in Spain. Yet his emphasis, rather than foams and fuss, is on creating sweet and savory elements that work. The seasonal and constantly evolving menu might include thinly sliced, paprika-cured lomo embuchado paired with marinated raisins, toasted pine nuts and a zap of balsamic glaze. Mango caviar --- which isn’t caviar at all --- is an aspic-based, labor-intensive dish the chef sometimes prepares. Bacon-wrapped scallops and coconut shrimp are a safe bet, too. Spanish vinos form the backbone of the wine list, though fruity sangría is a solid alternative. Monday nights are all-you-can-eat tapas.
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Macarena Tapas Restaurant is one of GAYOT's 2013
| Top 10 Chicago Small Plates Restaurants
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