Category Archives: FRONTERA NOW

Right Now

We’ve been fielding many inquiries, so we wanted to lay it out in one spot. Here’s the state of the business as we see it today: On Sunday, I had the opportunity to meet with 75 chef-owners and small restaurateurs yesterday for an intense, wrenching meeting, in which we clarified our thinking and brainstormed about … Continue reading Right Now

Order In, We’re Here

Hello Chicago! First we want to thank all of you who’ve supported us in these difficult times. This is clearly unprecedented and we’re all doing our very best. And what we do best is deliver joy. By now you’ve heard all Illinois restaurants are prohibited from hosting guests. That’s why we’re making an enormous push … Continue reading Order In, We’re Here

Recipes to Get You Through

Our Frontera team is right there with you. We’re watching the news and wondering what’s next. As we actively anticipate our next steps for the restaurants, we also want to remind you that cooking at at home isn’t canceled. Finding a little peace in your kitchen isn’t canceled. Lighting a few candles, throwing on some … Continue reading Recipes to Get You Through

A Note on Health & Safety

UPDATE March 15: By orders of the State of Illinois, our dine-in business has been suspended through March 30. We are still planning to deliver food from Xoco. Soon, we’ll be rolling out a special “Frontera To-Go” option offering meals from Frontera Grill. Of course the health and safety of our restaurant community is our … Continue reading A Note on Health & Safety

“Barra del Gusto” is Bar Sótano’s Chef’s Counter Experience

Our newest jewel, Bar Sótano—our smallest venue—has premiered an even smaller, more special experience for six guests. At the Barra Del Gusto—the chefs’ tasting counter—guests will enjoy five tasting courses prepared just for that evening by Chef Rishi Manoj Kumar and his team. Think: modern Mexican expression of Japan’s omakase tradition. Each course will be carefully … Continue reading “Barra del Gusto” is Bar Sótano’s Chef’s Counter Experience