Mirra
Restaurant · Bucktown
1954 W Armitage Ave, Chicago, IL 60622
Highlights
Indian-Mexican fusion cuisine with bold, spicy, and creative flavors
Indian-Mexican fusion cuisine with bold, spicy, and creative flavors
"Mirra’s crispy scallop taco with green curry lasts only two bites, but you’ll be trying to decipher the combination of Mexican and Indian flavors days later. The dishes at this spot are bright, spicy, and mostly group-friendly, like the charred cauliflower salad or a barbacoa biryani with juicy lamb inside a roti seal. 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." - team infatuation
"A young, high-energy crowd filters through this Bucktown hotspot night after night, their excitement matching the tenor of a kitchen cooking at full throttle. From dum biryani with lamb barbacoa to scallop ceviche packed into crispy fenugreek roti shells, this cross-cultural menu weaves Mexican and Indian narratives in a vibrantly convincing manner. Smooth chutneys, fiery salsas, and carefully calibrated spices make for bold plates that never shy away from flavor. Share everything, starting with a mezze of dips featuring housemade achar and salsa tatemado. The attractive dining room boasts exposed white brick, a banquette stretching the length of the space, and an open kitchen. Tight tables and loud beats further fuel a party that’s worth repeating." - Michelin Inspector
"Mirra’s crispy scallop taco with green curry lasts only two bites, but you’ll be trying to decipher the combination of Mexican and Indian flavors days later. The dishes at this spot are bright, spicy, and mostly group-friendly, like the charred cauliflower salad or a barbacoa biryani with juicy lamb inside a roti seal. Bring some friends who care about heat and analyzing salsas more than interior design. Mirra’s small space is a bit generic—three words: more basket lights—but their menu is so memorable that you won’t mind. 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. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - john ringor, adrian kane, nick allen
"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, which is 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. The restaurant has recently launched a chef’s counter menu, and its co-chef, Zubair Mohajir, is on the current season of Top Chef." - Ashok Selvam
"Mirra isn’t a pure seafood restaurant, but its cured fish items are enough to be a draw. This Indian and Mexican restaurant produces its signature aguachile cured with buttermilk and lime and served with garlic and serrano achar. Laksa-baked oysters, a South Asian salmon fry, and a yellowfin tuna leche de tigre are also stars." - Sam Nelson
