Bar Takito Opens in West Loop

Fans of Takito Kitchen, Carnivale and Spring have reason to celebrate! Chef/Partner David Dworshak introduces his Latin-inspired, shared-plate concept , now open in the West Loop. Perfect for date night or a girls night out, by GM/Partner Adam Weber (of Takito Kitchen, Trencherman, Mercadito & Roka Akor) urges patrons to spend a cozy evening making their way through the creative cocktail list inspired from Mexico, Central & South America (and who are we to deny our taste buds??).

Heading there shortly after it’s debut, The Local Tourist dined at the chef’s table this weekend and despite iffy service, couldn’t help but be impressed by the bright ambiance and beverage inspiration, sipping cleverly-named cocktails like “That is What They Called Me in High School,” and “Milky Guey” (pronounced just like - yep - the galaxy) under the antique-style café lights and street art, compliments of local Chicago graffiti artists.

A long cement bar (also touting 25 craft and import beers) and open kitchen design gives the space a warm, casual vibe, as if you’d pulled up a chair at your friend’s kitchen table. And that friend just happens to make mouth-wateringly delicious tacos.

The uses fresh and local ingredients and true to the restaurant’s name, Chef Dworshak integrated elements of the bar together with the food, utilizing ingredients like bitters, hops, malt, spirits, beer and wine.

You can see why we like this place.

Full from flavorful pork belly tacos and melty beer cheese arepas, we left very happy customers. Below are recommendations from our feast:

  • Oyster Shooter: quail egg, passion fruit, tomato, aji Amarillo, green onion, cachaça (the quail egg perfected the mouthful)
  • Wild Salmon Ceviche: Corn broth, sun gold tomatoes, fried plantains, jalapeños, Urban Till basil, whiskey (incredibly fresh and piled high on the plantains, this was a palate pleaser)
  • Chorizo Stuffed Peppers: almonds, Brunklow cheese, bread crumbs, Urban Till parsley (just what it sounds like - delicious)
  • Beer Cheese Arepa w/ chicken & chorizo: Columbian style corn cake, mushrooms, pickled veg, cilantro and aji peanut sauce (with all we ordered, it’s definitely large enough to split one order– but prepare for a mess in doing so)
  • Esquites: Grilled corn, corn flan, queso fresco, chile ailoli, brown butter, Urban Till cilantro (an absolute MUST-order – the flavors seemed to represent the menu)
  • Pork Belly tacos: Tumeric tortilla, queso Oaxaca, cherry tomatoes, jalapeños, Urban Till cilantro, peanuts (the highlight from our meal – voted best dish by all four diners)

Insider Tip: In the warmer months, Bar Takito will have a 60 to 80-seat patio along Morgan St.

is located at 201 N. Morgan St. (corner of Lake/Morgan). You can reach them at 312-888-9485 and follow them on Twitter .

HOURS OF OPERATION: Monday: Closed, Tuesday & Wednesday: 11 a.m. - 11 p.m., Thursday: 11 a.m. - 1 a.m., Friday & Saturday: 11 a.m. - 2 a.m., Sunday: 11 a.m. - 11 p.m.

201 N. Morgan St.
Corner of Lake & Morgan, Chicago, IL 60607
Bar Takito is a Latin inspired shared-plate concept from Chef/Partner David Dworshak (Takito Kitchen, Carnivale, Spring) with a complementary beverage program from GM/Partner Adam Weber.

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