Quiote - mezcal and more - Logan Square

I love their basement mezcal bar, which offers a very nicely curated collection of agave-based spirits. Bobby (recently departed), Jason, Guillermo, Katy and the entire crew do a great job and they have a tremendous, fundamental knowledge of their offerings, how they're made and the people who make them.

Upstairs at ground level is the restaurant. I've eaten there a couple of times and give the kitchen points for creativity and seasonality. The food is fresh and distinctive. I still haven't found that item that compels me to rush back but again, I've only eaten there twice and the place is still relatively new. As it's so close to home, I'll continue to eat there and work my way through the menu. Sula loved it.

=R=

Quiote
2456 N California Ave
Chicago, IL 60647
(312) 878-8571

Quiote has rapidly become one of my very favorite new venues. Have been typically going each weekend for lunch/brunch (for now the more expansive brunch menu is only available Sundays) as well as two-three times per/month for dinner since opening. Have consumed the entire menu (many items multiple times) and have generally loved everything; the cauliflower small plate and the pork collar large plate are my very favorites at dinner and the steak torta and shrimp/pineapple tacos are my favorite at lunch (one of the best Sparrow coffee blends I have ever tasted as well at brunch/lunch). Lunch is simple and inexpensive but very high quality. Dinner is far more creative (similar in quality/creativity to Frontera Grill IMHO), more $$$ than lunch, but still very reasonable considering the quality and portion sizes. Love that so much is made from scratch; the tortillas are amazing as are the house-made hot sauces. When they do not make something in house, they source it from outstanding purveyors (i.e. bread from PQM).

While I have found the food and beverages to be consistently excellent, it is the staff that keeps me coming back so regularly. Such a wonderful group of people working at Quiote; the staff seems so passionate about the venue, are very knowledgeable about the menu, attentive but most importantly incredibly personable - they really enhance the overall experience.

So thrilled to have Quiote in walking distance of my home.

Gonzo70 wrote:Have consumed the entire menu (many items multiple times) and have generally loved everything; the cauliflower small plate and the pork collar large plate are my very favorites at dinner...

The pork collar was quite a tasty dish as was the Bone Marrow w/Avocado & Salsa Macha (I'd take a bath in that Salsa Macha).

Besides the two above dishes, I found other items to lack in punch &/or seem singular in flavor.

ronnie_suburban wrote: I still haven't found that item that compels me to rush back

let us know when you do, I would like to give it another whirl.

ronnie_suburban wrote:I love their basement mezcal bar, which offers a very nicely curated collection of agave-based spirits.

not knowing much about mezcal, I was struck by the difference in flavor. Need to do more research

Sweet Willie wrote:

ronnie_suburban wrote:I love their basement mezcal bar, which offers a very nicely curated collection of agave-based spirits.

not knowing much about mezcal, I was struck by the difference in flavor. Need to do more research

I agree insofar as having given mezcal about 25 tries over the last 8-9 years, and never once (literally) did I find it more appealing than tequila. What everyone else describes as smokey, I would describe as flat and non-spirit forward in any manner.

If everything else is going well for you at Quiote, just subbing tequila for mezcal on the drinks might be the final touch. Or you grow into mezcal unlike me. Whatever works for you!

I'm a bit surprised at the lukewarm reactions to the food, but glad to see others enjoying it as much as I have. Dinner at Quiote before my bowling league has become a weekly ritual, and in my 4 or so visits I have sampled a lot of the menu. Quality of ingredients, creativity, and preparation are all top notch. The service couldn't be friendlier, Especially sitting at the upstairs bar in front of the wood oven chatting with the chef.

As mentioned a couple times above, the pork collar is one of the standouts. Served with beans, charred lettuce, and some better than average homemade tortillas. Some of the best DIY tacos I've had, though I feel like it did need a cold crunchy element, perhaps a side of raw onions and cilantro would do the trick.

The wood fired chicken, with its crackly skin has got to be the best prepared protein I've had paired with mole. The only strike against the dish may be a heavy hand with the salt, which seems unnecessary considering the mole itself packs enough seasoning. The whole roasted carrots provide a nice counter to the intense flavors.

Another go to item on my order, surprisingly for a Mexican joint, are the mussels. The addition of avocado into the sauce works surprisingly well, and the bread which i'm told was sourced from a local Mexican bakery is great. I would have sworn it was from publican, as the other bread on the menu is.

Great place, great mezcals (and cocktails), great food. I'll be back often!

I believe some of Quiote's bread is sourced from PQM and some from Floriole - with the amazing tortillas made in house. Glad you enjoyed the food and experience as much as I do; really love Quiote.

Three of us had dinner at Quiote last night, and it was outstanding. Every dish we had was full of flavor and extremely delicious, as well as unique; there wasn't a single savory dish that was anything like what I have had elsewhere. Bravo! (For those looking for standout dishes, don't miss the crab tostada, the fried oyster taco, and the churro.)

Reviews in the media mention the mezcal bar as "downstairs" and the dining room as "upstairs", but that is misleading. The room where you enter in front is the mezcal bar, and then there's only a step or two up to the slightly higher level of the dining room in the rear. We sat in the front (bar) room. ***EDITED*** Clarification: This is true of the small mezcal bar described here, but there is indeed a separate, larger mezcal bar called Todos Santos downstairs, accessible through a separate entrance from the street.***/EDITED***

When we were seated at 7:00 pm, the noise level was lively but not horrible, permitting easy conversation. It was only towards the very end (8:30ish) that the noise level was much louder (with people waiting in the bar area to be seated) and began to be a problem. At that point, it was equally loud in the dining room.

The service (by Dani) was excellent - friendly, efficient, and knowledgeable. Pacing was quick but not obnoxiously so; they waited until each course was done before clearing plates and then bringing the next dish.

Gonzo70 wrote:Glad you enjoyed the food and experience as much as I do; really love Quiote.

So do I!


Oh yeah, that.

Exterior:

Hotel Victoria - Nuestra Soledad San Luis de Rio · Arrack · Lemon · Aji Pineapple Cordial
Hibiscus Margarita - Nuestra Soledad San Luis del Rio · Hibiscus · Lime · Agave Nectar

Crab Tostada - Mustard Seed • Black Lime • Hot Sauce • Radish (with two photos because the crab is hidden underneath the tostada)


Avocado Salad - Brussel Sprout • Tomatillo • Cotija • Quinoa

Fried Oyster Tacos - Padron Chile • Sweet Potato • Comeback Sauce

Baked Queso Fresco - Cherry • Fresno • Publican Quality Bread

Oven-Roasted Cabbage - Pumpkin Seed • Serrano • Burnt Sourdough

Picadillo Tamal Oaxaqueno - Slagel Beef • Smoked Walnut • Pomegranate

Striped Bass - Piquillo • Parsnip • Pepita Vinaigrette

Churro - Piloncillo Ice Cream • Banana • Chile Peanut Butter

Tres Leches - Cajeta Milk Jam • Whipped Cream • Burnt Cinnamon

Oaxacan Hot Chocolate - Mezcal • Overproof Rum • Oaxacan Chocolate • Canela • Whipped Cream
We had it, it was very boozy, and I neglected to snap a photo. Sorry!

nsxtasy wrote:Reviews in the media mention the mezcal bar as "downstairs" and the dining room as "upstairs", but that is misleading. The room where you enter in front is the mezcal bar, and then there's only a step or two up to the slightly higher level of the dining room in the rear.

This is incorrect. Yes, there is a small mezcal counter upstairs in the restaurant on the California side, where a few agave spirits are offered (retail bottles are offered here too), but downstairs is the recently re-branded Todos Santos, which has literally dozens more bottles than are offered upstairs. Agave spirits maven Jay Schroeder (formerly a Bayless underling) helms that part of the business.

=R=

Thanks for the clarification. It wasn't clear when walking in that Todos Santos is a separate bar downstairs (although it does have their name on the window).

nsxtasy wrote:Thanks for the clarification. It wasn't clear when walking in that Todos Santos is a separate bar downstairs (although it does have their name on the window).

It's all one and the same entity/ownership. I'm guessing that the rebranding of Todos Santos was done mainly for marketing purposes and to drive additional business. As far as I know, Quiote's food is not available downstairs at TS.

=R=

ronnie_suburban wrote:As far as I know, Quiote's food is not available downstairs at TS.

This review in Chicago Magazine says that every night at 11:30, the kitchen sends 20-30 special tacos downstairs, whatever kind they feel like making that night.

nsxtasy wrote:

ronnie_suburban wrote:As far as I know, Quiote's food is not available downstairs at TS.

This review in Chicago Magazine says that every night at 11:30, the kitchen sends 20-30 special tacos downstairs, whatever kind they feel like making that night.

Yep, that's right, but not available to order otherwise.

=R=

Acclaimed Mexican restaurant Quiote closes in Logan Square, citing ‘personal reasons’

Such a bummer! "Personal reasons" and the abrupt sign-off really have me wondering what happened.

Apparently the reasons aren't 'personal'. Unless you consider an expired liquor license and $40,000 in unpaid rent personal.

I suppose this could go in Ronnie's 'CLOSED FOR RENOVATIONS' - WHY DO RESTAURANT OWNERS LIE? thread...

https://patch.com/illinois/chicago/quiote-served-booze-without-license-months-eviction?mc_cid=237fdbc4d3&mc_eid=992e0ec622

Al Ehrhardt wrote:Apparently the reasons aren't 'personal'. Unless you consider an expired liquor license and $40,000 in unpaid rent personal.

I suppose this could go in Ronnie's 'CLOSED FOR RENOVATIONS' - WHY DO RESTAURANT OWNERS LIE? thread...

https://patch.com/illinois/chicago/quiote-served-booze-without-license-months-eviction?mc_cid=237fdbc4d3&mc_eid=992e0ec622

Wow . . .

patch.com wrote:Public records show Quiote's owners served booze months after state liquor license expired, and got evicted for $40,000 in unpaid rent.

=R=

ronnie_suburban wrote:Wow . . .

patch.com wrote:Public records show Quiote's owners served booze months after state liquor license expired, and got evicted for $40,000 in unpaid rent.

=R=

As the former owner of a business that had a state (and local) liquor licence, I would have NEVER considered selling booze after my license expired, especially if I thought I may apply for a license for another business in the future. If the current business is running on fumes, no way I would risk my never being able to get another liquor license. The state is very serious with liquor licenses.

Chicago Tribune has more. There seems to have been a history of problems.