SUPER SUNDAY CHARRED VEGETABLE & BLACK BEAN SALSA
MAKE IT AT HOME, COMPLIMENT’S OF BARRIO’S EXECUTIVE CHEF KATSUJI TANABE
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.
“This guy knows how to make Mexican food.” – Fabio Viviani via Chicago Tribune
*Hot Commodity Beverages include any coffee & specialty coffee drink, hot chocolates, or tea!
Offer valid at Bodega • 355 N Clark St
“Take that leftover pumpkin and turn it into a delicious sauce to dress your meat and greens. This spicy pumpkin sauce “is a great sauce to pour over chicken or tossed with charred vegetables and rice,” says Katsuji Tanabe” – Cooking Light
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!
“New Blackhawks coach Jeremy Colliton dining at Barrio in Chicago with player Duncan Keith . . .” – Page Six