Brian Enyart and Jennifer Jones Enyart began their romance while cooking for the Rick Bayless empire, and their first solo venture (with help from fellow husband-and-wife hospitality vets Michael Rotolo and Erika Martinez Rotolo) spreads the modern Mexican-gospel. The kitchen does amazing things with masa and mole, the latter particularly shining as the rosy-tinged, intricately spiced showcase for mushrooms and crumbly chestnut cornbread. Refined margaritas, or any of the tequila-heavy cocktails, make for cheery dinner companions, and desserts, in particular the voluptuous, quince-dappled flan, are a must. The crowd: Logan Square hipsters.
Dishes We Liked
Grilled mushrooms, Oaxacan red mole, and chestnut cornbread ($14), grilled asparagus salad ($11), sweet corn tamal ($7), raw scallops ($13), chocolate cake ($7), flan ($7)