Mirra
Restaurant · Bucktown ·
Indian and Mexican fusion dishes like lamb barbacoa biryani
Indian and Mexican fusion dishes like lamb barbacoa biryani
"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." - The MICHELIN Guide
"In Chicago Mirra, also one of Eater’s Best New Restaurants of 2024, embraces Mexico City’s experimental side with dishes like lamb barbacoa biryani and carne asada served with XO-salsa macha." - Jaya Saxena
"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
"From Top Chef alum Zubair Mohajir, who burst onto Chicago’s scene with the Coach House, a fine dining restaurant that celebrated Indian flavors through his unique upbringing in South India and Qatar, and chef Rishi Manoj Kumar, a chef of Indian heritage who grew up in Singapore and immersed himself in Mexican cuisine while working for Rick Bayless, comes an outlet to combine South Asian and Mexican flavors in unexpected ways — for example, a lamb barbacoa biryani with a pastry shell baked over to keep in the aromatics. Michelin says this of the Bucktown restaurant: “This cross-cultural menu weaves Mexican and Indian narratives in a vibrantly convincing manner.”" - Ashok Selvam
"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
