Mirra

"Mirra’s crispy scallop taco with green curry lasts only two bites, but they’re some of the most exciting bites we’ve had in months. The Mexican-Indian dishes at this Bucktown spot are bright, spicy, and mostly group-friendly, like the mezze with rich guacamole and achar or a barbacoa biryani with juicy lamb inside a roti seal. Plan a group dinner here with some pals who like food that makes you want to decipher its flavor spice-by-spice. But make the reservation soon, because word is going to get out about that taco. Mirra drops their reservations two months in advance, so book early for a prime weekend spot. Some reservations are available within only a day or two, but only at times like 4:30pm or 9pm. And though they do take walk-ins for some of their high-tops until 10pm, we still haven’t had any luck with that." - adrian kane, john ringor, veda kilaru, nick allen, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, nick allen, nick allen, nick allen, john ringor, nick allen, john ringor, john ringor, john ringor, john ringor,

"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

"Indian-Mexican restaurant Mirra Chicago is one of the city’s hottest new openings, with creative takes that merge two dynamic cuisines. Headed by chefs Rishi Kumar, Zubair Mohajir, and bartender David Mor, Mirra has halal meats available — including their leg of lamb with jocoque, chipotle, and a crispy cheese flour tortilla." - Nylah Iqbal Muhammad

"A Mexican Indian restaurant in Bucktown launched by Rishi Manoj Kumar, known for its award-winning cross-culture cuisine." - Serena Maria Daniels

"Eater Best New Restaurant in Chicago where contestant Zubair Mohajir works." - Eater Staff