THIS RESTAURANT IS CLOSED Cantina 1910

THIS RESTAURANT IS CLOSED Cantina 1910 Restaurant Review:

By day, this bustling café is a favorite Andersonville gathering spot, and dinner guests come from near and far for fried smelts with huitlacoche mayo, tacos, ceviche and a beastly cemita sandwich. Weekend brunch is especially busy, with its chile-spiced cinnamon rolls and fried chicken with churros. This is executive chef Scott Shulman’s (Dinner Lab, Mélisse) first time helming a Chicago kitchen. Cantina 1910 also boasts a 1,400-square-foot rooftop garden, where the restaurant employs a full-time farmer to grow produce, including a fierce lineup of hot peppers, ranging from Carolina reapers to Trinidad scorpion peppers. The vast majority of ingredients used all year long come from within a 200-mile radius, which means pickling, smoking, vacuum-packing and canning ingredients like fermented red cabbage for pescado al mojo fish tacos. The local sourcing extends beyond food to décor --- the rustic wooden tables were made by a neighborhood furniture boutique. Fittingly, the cocktail program matches the progressive food, and includes a mezcal and mole Old Fashioned and hyper-local selection of craft beer.