by Alejandra Arevalo | MODERN LUXURY
Discover the latest spots to arrive on the Chicago dining scene.
Mama Delia embraces a contemporary take on Spanish cuisine while acting as a sherry bar and an ultramarino, showcasing chef Marcos Campos’ top ingredients from Spanish purveyors and his passion for new flavors and techniques from Chicago and abroad. Campos dishes out his own take on traditional dishes such as sofrito, made nontraditional by adding oysters to the mix of onions, peppers and garlic. The dessert and cocktail menus have unexpected twists too. Tarta de Santiago, a Galician almond flour cake, is reinvented with a red wine glaze and served with apple sorbet. “I always hint back to nostalgia in my desserts to create something people can relate to,” executive pastry chef Shannah Primiano says. “Then I like to throw in something people wouldn’t expect, so they can view a classic dessert or flavor with a whole new vision.”
1721 W. Division St.