RESERVE YOUR TABLE
HOURS OF OPERATION
Monday - Friday
11:30am - 2am
10:00am - 3am
10am - 2am
Saturday & Sunday :: 10am - 3pm
Christmas Eve: Closed
Christmas Day: Closed
New Year's Eve: Open from 11:30am-5pm
New Year's Eve Party: 9pm - Close
New Year's Day Brunch: Open at 10am
MEXICAN IN THE MAKING
Located in the heart of River North at the prominent corner of Clark & Kinzie St. and in the same building as Dineamic Hospitality's Italian concept Siena Tavern, comes Barrio - a creative take on traditional Mexican fare. The 6,000-square-foot restaurant seats 200 people and offers a variety of dining options including bar seating and private dining. The kitchen is helmed by “Top Chef” alum, Chef Katsuji Tanabe, who has created a plethora of options for just about every patron. The menu incorporates a shared-plate format offering locally sourced, sustainable ingredients with an emphasis on organic, as well as paleo and gluten-free options.
YOU’RE IN GOOD HANDS
Lucas Stoioff and David Rekhson, Dineamic Hospitality owners, are excited to introduce Chicago to their 10th hospitality concept, Barrio. Stoioff and Rekhson wanted to create a Mexican restaurant that combines the rustic and casual attitude of the culture, with a level of refinement, quality and polished-edginess that appeals to the River North area. Their main goal was for the menu be exciting yet approachable and offer something for everyone – so individual don’t have to be in the mood for Mexican in order to dine at Barrio.
Located on the same street as Dineamic Hospitality’s other popular eatery, Siena Tavern, Barrio is the perfect destination for individuals of any age seeking delicious food, beverages and a lively atmosphere.
CELEBRITY CHEF KATSUJI TANABE
Tanabe was born and raised in Mexico City, where he spent his formative years training alongside private chefs in the homes of the city’s elite; picking up recipes and techniques while sparking a lifelong passion for Mexican cooking along the way. Looking for a challenge and utilizing the skills he acquired along the way, Tanabe made the transition from Chef, to Business Owner/Chef with his Mexikosher taqueria concept - a kosher taqueria based in Beverly Hills. In the last four years, he has competed on “Top Chef Boston,” “Top Chef Mexico,” and most recently “Top Chef Charleston.” Tanabe also had a winning appearance on the Food Network’s “Chopped.” Tanabe’s original take on Mexican fare combined with his background and family heritage proved him to be an undeniable choice for Barrio.