"In Bucktown, two Indian chefs from different backgrounds have teamed up for one of the most unique restaurants in the country, thoughtfully combining South Asian and Mexican cuisine and presenting the finished product for a Chicago audience. At Mirra, much of the spices are Mexican, and it gives dishes like soft-shell crab chaat and mashed eggplant (baingan bharta, it’s served with a sliced, dry-aged carne asada) new depth. The small dishes vary and come with crispy chips that blend masa traditions with familiar Indian papadam. It’s perfect for dipping into a velvety sikil pak. There are also cold-cured fish served as ceviche. The chaas aguachile uses a buttermilk-lime tiger milk which has created one of the best bites in Chicago. Brunch and a tasting menu are planned in the future. Mirra comes from the chef at Coach House and a chef who worked with Rick Bayless at Bar Sotano. The restaurant has recently launched a chef’s counter menu." - Ashok Selvam
