900 WEST RANDOLPH STREET, CHICAGO, ILLINOIS | 312-733-1975
LOCATION AND HOURS
Leña Brava and Cruz Blanca are located on Randolph Street in Chicago’s bustling West Loop neighborhood. Valet parking is available.
900 W. Randolph St.
Chicago, IL 60607-2208
Tuesday-Thursday: 5:30-10 p.m.; Friday & Saturday: 5:30-11 p.m.; Sunday: 5:30-9 p.m.
Leña Brava is closed on Mondays.
Looking for Leña Brava gift cards? Shop here!
Leña Brava reservation policy: Leña takes reservations for all size parties. To make your reservation, contact the restaurant at (312) 733-1975, or use the form at right. We take reservations 60 days in advance, and reservations are recommended.
For private party options, contact Lisa Carlson at email@example.com or by calling (312) 733-1975. The Leña private dining room holds as many as 30 people. Ready to begin planning your unforgettable party? Click below and let’s talk.
ABOUT LEÑA BRAVA
Fire and ice have never played so well together. Leña Brava — ”ferocious wood” — takes its inspiration from the multicultural seaside elements of Baja California Norte, the region’s celebration of live-fire cooking and the area’s world-class wines.
The raw bar tempts with spicy aguachiles and unique ceviches while the kitchen satisfies with everything cooked on an open hearth and wood-burning oven. With one of the country’s best selections of mezcal and wines from the much-heralded Valle de Guadalupe, Leña Brava evokes the unique flavors of one of Mexico’s most vibrant regions.
Our seafood is sourced from sustainable fisheries and environmentally responsible aquaculture enterprises. Our tortillas are handmade from heirloom corn grown in Oaxaca, Mexico!
Most Anticipated Restaurant, 2016 Eater Chicago; Zagat; Chicago Tribune; Choose Chicago; Fox32
Yep, that’s her. Basically raised in Frontera Grill and Topolobampo, Lanie brings a lifetime of hospitality experience to the family business. After serving as Maître D’ at Cosme in New York City, she’s back home in Chicago and aiming to delight Leña’s guests with her own take on Mexico’s generous-spirited hospitality. Instagram classiclanie
LESLIE LARUE LAMONT
ASSISTANT GENERAL MANAGER / SOMMELIER
Sommelier. Instagram enthusiast. 90s hip-hop aficionado. Sagittarius. Leslie is a lot of things, including an expert at making our guests feel truly happy. At Leña Brava, Leslie pairs wines from Valle de Guadalupe with our wood fired seafood to craft the ultimate Baja experience. Leslie is a shining example of the West Loop’s best hospitality, with our guests and our staff. Instagram leslielaruelamont
Shelly joined our team after several years as “ice chef” at the West Loop’s amazing cocktail bar neighbor, The Aviary. We are fortunate that Shelly has brought her passion for pushing the creativity envelope to the bars at Leña Brava. Our former “ice chef” also excels at warm hospitality. Instagram shelltron
Nosheen is all about the business: so much so, that in college at Saint Mary-of-the-Woods she majored in business (and marketing.) That being said, there has been a noticeable uptick in fun since Nosheen joined the staff. Nosheen joined us from Formento’s, our delicious Italian restaurant neighbor just across Randolph Street. Instagram noshiface
Chef Kelly discovered her passion for pastry at Dinkel’s Bakery, followed it to culinary school, and found mastery most recently as pastry chef at Maple & Ash. In his review, Phil Vettel wrote that Chef Kelly’s desserts look sophisticated, and taste like childhood.
Stephen has worked around the world from New Orleans to Mexico City to Argentina but is rooted by his childhood in San Diego. His father owned a car wash in Tijuana and they would go hunting together in Mexicali. Stephen has been braving Lena Brava’s roaring fire with a GoPro camera, filming his day to day culinary adventures.
PRIVATE EVENTS DIRECTOR
Lisa literally grew up in a bed & breakfast, so hospitality has always been part of her life. She will help you throw the dinner party of your dreams in Lena Brava’s exclusive second floor private dining room. Lisa and her staff will have you feeling right at home.
The challenge issued to Jill in 2001 was brief but not simple: break the beer and margarita mold. Since then she’s traveled to the world’s best wine regions and industry summits, always returning with a wealth of knowledge (and some seriously great wine) to compliment our Mexican menus. Dining critics call her picks “unerring” and “spot-on.” Jill just calls them another fun day at work.