Nic + Junior's
Italian restaurant · Near North Side
405 N Wabash Ave, Chicago, IL 60611, USA
Highlights
Brazilian & Italian fusion with bold flavors, elegant ambiance
Brazilian & Italian fusion with bold flavors, elegant ambiance
"River North continues its growth of new restaurants with this Italian-Brazilian spot. Along with starters like wagyu tartare or pao de queijo, they have larger dishes like chicken piri piri parmigiano. In addition to a la carte dishes, they have a $185 tasting menu." - john ringor, nick allen
"This isn’t your nonna’s Italian restaurant. Nic & Junior’s takes over a River North space, hidden by the skyscraper that shall not be named, and offers a tasting menu and a la carte selections. The headliner is chef Junior Borges. He made his name in Texas, and the Brazilian native brings a touch of home to the menu with unique yet familiar twists on pastas and other Italian fare. The space is bright and breezy. There’s a bar for casual bites and drinks, and a separate room where the tasting menu resides." - Ashok Selvam
"Nic And Junior's is an Italian-Brazilian restaurant in River North. Along with starters like wagyu tartare or pao de queijo, they have larger dishes like chicken piri piri parmigiano. In addition to a la carte dishes, they have a $185 tasting menu. We haven’t been here yet, but want you to know this spot exists." - John Ringor
"Sleek River North restaurant just east of Wabash between the Chicago River and Hubbard Street occupies a unique glassy building with large windows and an outdoor patio; it opened on May 16 with dinner service first and plans to add lunch later. Two distinct dining rooms offer different vibes: a front room with a bar and a TV for casual cocktails and quick bites like burgers or salads, and a rear room with a chef’s counter serving a modified tasting menu — examples include A5 wagyu picanha and orecchiette with braised octopus — alongside handmade pastas that fuse Italian roots with Brazilian flavors. The team aims for approachable, neighborhood-friendly fine dining rather than formal, pretentious tasting menus, serving items such as a giardiniera made with biquinho peppers paired with mortadella and a nostalgic Beach Grilled Cheese (cheese on a stick drizzled with hot honey). The culinary leadership includes a James Beard Award semifinalist who draws on an Afro-Caribbean, Rio-rooted background and collaborators who sourced hard-to-find Brazilian ingredients and cheeses (queijo coalho, catupiry) in Chicago; the operation emphasizes staff education, local chef connections, and a welcoming atmosphere for both curious diners and sports fans. Open 4 p.m.–10 p.m. Sunday–Thursday and 4 p.m.–11 p.m. Friday–Saturday; reservations via Tock." - Ashok Selvam
"Located in a tucked-away River North spot shadowed by nearby skyscrapers (including the tower that wouldn’t be named), the restaurant is a partnership between Chef Junior Borges — who found success in Texas that led to James Beard recognition — and Nicholas Yanes. The food will skew Italian with plenty of global influences; this is the duo’s first restaurant in Chicago, and they’re aiming for a May debut." - Ashok Selvam
