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“New Blackhawks coach Jeremy Colliton dining at Barrio in Chicago with player Duncan Keith . . .” – Page Six
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Compliments of DineAmic Group’s Corporate Mixologist, Adolfo Calderon
1oz Volcan Silver Tequila
1oz La Pinta Pomegranate Tequila
1oz Lime Juice
.5oz Vanilla Syrup
3 dashes Spiced Bitters
1) Combine all ingredients in shaker.
2) Add ice and shake vigorously.
3) Strain and serve in a rocks glass.
4) Garnish with a lime, cranberries, and a dash of cinnamon! Enjoy!
BARRIO’S CRANBERRY CINNAMON MARGARITA IS AVAILABLE BY THE GLASS & PITCHER EVERY DAY OF THE WEEK!
VIEW DINEAMIC GROUP’S FULL THANKSGIVING RECIPE GUIDE
Sunday, December 2 • 10am
Mia Zifkin Yoga x Barrio Brunch
Join us for a high-energy yoga class at 10am, led by instructor Mia Zifkin, in Barrio’s Private Dining Room, Bodega. The class will be followed by a mimosa and brunch bites in the bar at 11am.
TICKETS & INFORMATION
Roasted Sweet Potato Guacamole
Compliments of Executive Chef, Katsuji Tanabe
6 large avocados
1.5 tsp kosher salt
1/4 cup diced red onion
2 tbsp lime juice
2 tsp chopped cilantro leaves
2 tsp chopped serrano chilies (remove seeds if you do not like it too spicy)
1 tsp chopped mint leaves
-Roasted Sweet Potato Topping-
1/2 cup large diced sweet potato (roasted)
1/4 cup bacon (rendered and diced)
1/4 cup dried cranberries
1 tbsp maple syrup
1 tbsp pepitas pumpkin seeds
2 tbsp goat cheese
To make the guacamole base – combine all ingredients and mix in a bowl.
To make roasted sweet potato topping – sautee the sweet potatoes, bacon and dried cranberries in a skillet on medium heat. Once all the ingredients are cooked, set aside and let it cool. Once cooled, mix them in with the guacamole base and drizzle maple syrup over everything. Top it off with pepitas pumpkin seeds and goat cheese. Serve with your favorite chips or crudites and enjoy!
“Chicagoland’s finest chefs to show up at Chicago’s Gourmet” – Good Day Chicago
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“This alfresco joint in Chicago’s buzzing River North neighborhood offers a dog-friendly patio that’s ideal for sunny summer days with a Margarita in hand.” – Liquor.com
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ESTIMATES SHOW THAT AMERICANS WASTE NEARLY 40% OF ALL FOOD PRODUCED IN THE COUNTRY.
JOIN BARRIO & THE JAMES BEARD FOUNDATION IMPACT TEAM IN THE CAMPAIGN FOR #NOWASTE
“Here at Barrio, we encourage our guests to save leftovers and give them a second life. Whatever is left on the table, take it home and follow my simple recipes to make something delicious!” – Chef Katsuji Tanabe
“Chef Katsuji Tanabe’s Huazontles Capeados are cheesy, crisp, and delicious.” – Nation’s Restaurant News
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“Chef Katsuji Tanabe (Barrio Chicago) and Chef Kevin Abshire (Dine|Amic Group) recently made their lunch dish using the Buddig Original Turkey product.” – Chicago’s Best
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