Richard Sandoval’s New Mag Mile Restaurant Dives Into Peru’s Nikkei Cuisine | Eater Chicago
"At the InterContinental Chicago Magnificent Mile, I visited Casa Chi, Richard Sandoval’s new Nikkei-focused cocktail lounge where Riesler Morales—head of mixology for Sandoval’s group—has developed a drinks menu that includes a gibson made with coconut-fat–washed mezcal and lactofermented cucumber and a green tea–infused pisco blended with passionfruit, lychee, and kumquat; the bar offers 142 varieties of mezcal and tequila along with a selection of sake and Japanese beers. Because the space (formerly Eno Wine Bar) doesn’t have a kitchen, the food menu leans to raw bites like ceviche and tiradito, alongside meat and seafood such as wagyu ribeye and scallop antichurro cooked on a 500-degree stone at the table. The intimate room seats 50 and features a ceiling mural by Kate Lewis, with a 30-seat patio expected later this summer. Inspired by a research trip Sandoval took to Peru with his children Giancarlo and Isabella, the concept aims to introduce people to bold Nikkei flavors; Casa Chi opened May 2 and Sandoval still considers it a work in progress, with planned chef residencies and quarterly mixologist pop-ups." - Sam Nelson
