Salpicon

Say “Hola!” to Salpicon: an Old Town venture from husband and wife team Vincent and Priscila Satkoff featuring an original blend of authentic Mexican home cooking with a touch of contemporary flair.

The Satkoff’s warm hospitality is noticeable in the restaurant’s inviting interior. Authentic artwork from Mexican artist Alejandro Romero adorns the vibrantly-colored yellow walls. Contrasting black and white tiles bounce against the neon pink tablecloths and lime green chairs, creating a fun, frisky environment.

Chef and Mexican native, Priscila Satkoff, combines traditional home cooking with contemporary Mexican cooking techniques she picked up from culinary school and working under notable chef Rick Bayless (see also Frontera Grill, Topolobampo) with innovative entrees such as:

  • Chiles Dona Queta: a poblano chile stuffed with huitlacoche (earthy corn mushrooms), fresh corn and zucchini, served in a roasted poblano cream sauce and an ancho chile filled with potatoes, chihuahua and cotija cheese with a sweet-spiced roasted tomato sauce.

  • Tinga Poblana: grilled Brookfield Farms pork tenderloin in a spicy roasted tomato-chipotle sauce with chorizo and potatoes and a cool avocado-tomatillo sauce.

  • Chuletas de Borrego con Salsa de Chile Pasilla: a trio of Colorado lamb loin chops charcoal-grilled and served in a garlicky pasilla chile sauce with shiitake tamales.

    Foodies interested in rich and eclectic flavors might enjoy the restaurant’s dessert menu, featuring the Tr?o de Pina: a vanilla roasted pineapple ring, topped with pineapple sorbet and garnished with a pineapple crisp.

    As an experienced wine connoisseur, Vincent’s selections contributed to the restaurant’s 2004 “Best Of” Award of Excellence from Wine Spectator magazine. The driving force behind the restaurant’s wine collection of over 850 labels from 14 different countries, Satkoff chooses each bottle to compliment the flavors of his wife’s cooking.

    The restaurant also features a wide selection of tequilas and margaritas, including the house specialty, the Salpicon margarita made with Herradura Silver, Gran Torres liqueur and fresh lime juice.

    If you are unable to decide among the numerous choices on the menu, a prix-fixe seven-course chef’s tasting menu is also available, with the option of wines paired with each course.


    Click here to make a reservation.

    Reservations are highly recommended, with valet service available due to difficult street parking. Business casual attire is suggested.

    Salpicon
    1252 N. Wells St.
    Chicago, IL 60610

    Make a Reservation
    312.988.7811
    www.salpicon.com/