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Macarena Tapas

618 S. Rte. 59 (111th St.) Send to Phone
630-420-8995 | Make Restaurant Reservations | Menu
Ferran Adrià tutored the chef at this unassuming, tucked-away tapas spot.

Cuisine
Open
Lunch Mon.-Fri., Dinner nightly
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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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