Bar Sótano

"A tavern in River North hosting a homecoming dining series featuring notable alumni chefs who worked with Rick Bayless. The series showcases innovative Mexican cuisine and the impact of Bayless's mentorship." - Serena Maria Daniels

"Rick Bayless is the Oklahoma-born chef who obsessed over Mexican cuisine, appearing on TV and creating his own grocery-food empire, and his restaurants still remain landmarks in River North for their inventiveness. His flagship, Frontera, which opened in 1987, provides a more casual dining experience, while sibling Topolobampo, which opened two years later, was one of the first restaurants in the U.S. to present Mexican food in a fine dining atmosphere. Bar Sótano is the baby of the group, a basement tavern that serves as an experimental space with pop-ups and creative cocktails. Bayless’s name often prompts emotional responses when it comes to discussion about cultural appropriation, but there’s no question that he’s raised the appreciation for Mexican food in America. (Fast-casual Xoco, which has been spun out into the Tortazo chain, is in the same building.)" - Ashok Selvam

"There’s a phenomenon that occurs in Chicago—one where city blocks slowly get taken over by a series of restaurants all owned by the same people. This is the case with Frontera Grill, Xoco, and Topolobampo, which are all right next door to each other on Clark Street. And now the alleys aren’t safe either, thanks to Bar Sotano, a cocktail bar right behind all those spots. Luckily, the Mexican food here is great. The menu has a mix of bar snacks (like habanero-glazed fried chicken bites), plus entrees like a burger and short ribs with avocado mash. So it’s definitely improving the alley." - adrian kane, john ringor, veda kilaru

"The first bar from Rick Bayless and daughter Lanie Bayless is tucked behind Xoco and accessed through an alley. Beyond offering an extensive selection of agave spirits, the menu features seasonal cocktails alongside spins on the classic margarita. Try the jalapeño grapefruit margarita (jalapeño-infused Tanteo blanco tequila, lime, fresh grapefruit) and the Mango, Chamoy mixed with Espolon blanco, lime and Topo Chico and served in a bag." - Samantha Nelson, Eater Staff

"Another cocktail bar in an alley, Bar Sotano is located behind Frontera Grill and owned by the same team. "Sotano'' translates to basement, but unlike where you once hung out drinking Rolling Rock you stole from your brother, here you and your friends can have fantastic mezcal cocktails and unique takes on margaritas involving unexpected ingredients like carrots or peanuts. The complex tacos al pastor made with chorizo-infused mezcal is like sipping a margarita while chewing on a taco. It’s funky and strange in the best way, and as with the other drinks, you’ll keep drinking to figure out what the hell is going on." - veda kilaru, john ringor