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Southwestern fare and loads of tequilas and mezcals.

Our Review

This Logan Square southwestern restaurant has been a great tequila bar since opening. The food's been streamlined to better go with the spirits: a lineup of tacos—pork belly, shrimp, mushrooms, a superjuicy Yucatan-style cochinita pibil—takes top billing on a menu that also includes a handful of botanas, snacks—guacamole, ceviche, carnitas, tostones. The house-made totopos (corn chips) are airy and light and just the right thing to order when you're sipping your way through the dozens of agaves. Since coming aboard in April 2014, mixologist Brian Adee has boosted the spirits list—particularly with regard to mezcal—and totally revamped the cocktail menu, introducing some very intriguing potions, like a negroni built on mezcal and Madeira, and a piña colada with tequila, mezcal, and pisco. Read more >>

Mike Sula

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Price: $$$
Payment Type: MasterCard, Visa, AmEx, Discover

Bar Details

Asking partner Jason Lerner about one of the scores of tequilas and mezcals at this restaurant and lounge is to unleash an agave evangelist. And since April 2014, the spirits list has been further boosted (particularly with regard to mezcal) by mixologist Brian Adee, who's also revamped the cocktails, introducing some very intriguing potions like a negroni built on mezcal and Madeira and a piña colada with tequila, mezcal, and pisco. —Mike Sula

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