Erick Williams, one of our most Influential personalities in American gastronomy this year, moves away from the Southern cuisine for which he is best known.
Friday, the ChicagoThe London-based chef will open Cantina Rosa in the Hyde Park neighborhood. The lounge will feature Mexican-inspired cocktails and spirits, including agave, accompanied by appetizers. A tribute to Williams’ late grandmother, Rosetta, and co-worker Jesus Garcia’s mother, Rosa, the restaurant hopes to bring a little bit of Mexico to the Midwest.
Royal Hawaiian Cocktail
Huge galdons
“This concept has deep personal meaning,” Williams said in a statement. “Just as Virtue pays homage to black culture, Cantina Rosa honors the rich traditions of Mexican culture. We’re excited to expand our footprint in Hyde Park and bring something new and exciting to the neighborhood that means so much to me, Jesus and our team.
To design the drinks menu, the Cantina Rosa team collaborated with mixologist Paul McGee. The cocktails largely contain spirits like tequila and mezcal: the La Joya combines the latter with white vermouth, Genepy and celery, while the Paddle Cactus combines the same spirit with prickly pear, pineapple and chili. Rosa’s Paloma is a twist on the tequila classic with added cinnamon. There’s also Mexican gin in the Royal Hawaiian Cocktail, with pineapple, almond and lemon, and Mexican whiskey in the Daydreamer, with tamarind, corn and lemon.
Fish toast
Huge galdons
The small bites come from chefs Javier Perez and Jesus Martinez, who worked with Williams at his other restaurants Mustard Seed Kitchen and Daisy’s Po-Boy, respectively. Tamales Oaxaqueños come with chicken and tomato salsa; camerones a la plancha pair of grilled shrimp with coriander oil and Huichol salsa.
Just like the food and drinks are meant to transport you to Mexico, so is the design. Erin Boone incorporated hot pink hues inspired by Mexican architect Luis Barragán, complemented by terracotta tiles, mesquite-style woodwork and embroidered details. Local horticulturists were brought in to add natural Mexican flora, including acacia wood, bird’s nest ferns and Monstera leaves.
Opening just before the dead of winter in Chicago, Cantina Rosa is a welcome respite where you can pretend you’re in the tropics. Williams and his team provide a service to locals and visitors, and a rather delicious one.
Click here to see all Cantina Rosa images.
