Photo via Bar Takito
The West Loop has been a growing presence in the Chicago food community for years, and has recently established itself as the place for innovative food from both well-known chefs and emerging hot spots. Bar Takito {201 North Morgan Street, Chicago; 312.888.9485} combines both those trends, thanks to the expertise of Chef Executive Chef Yanni Sanchez and an ever-changing menu of innovative Latin food. Created by restaurateur Mario Ponce of Wicker Park’s Takito Kitchen, Bar Takito’s vibrant atmosphere and lively patio make it a perfect summer destination. To learn more about the culinary mind behind the deliciousness, we sat down with Chef Sanchez…
Photo via Bar Takito
DiningOut: How did you first know that you wanted to be a chef?
Yanni Sanchez: I love learning about different cultures, and I feel as though the best way to experience these cultures is through food. The aromas, colors, and most importantly, the flavors, of these different foods are more expressive and telling than most people realize.
What continues to attract you to the kitchen?
The passion that I have for food. At Bar Takito, I can infuse my creativity into each dish to make it unlike anything our customers have ever experienced.
Photo via Bar Takito
How did you begin your official culinary career?
I have always had an interest in the culinary arts and a desire to bring my passion for Latin food and drinks to the Chicago community. I began my culinary career by opening my own restaurant, Sabon Saveur, in Chicago’s Ukrainian Village, and things took off from there.
What sets the restaurant apart in the Chicago food world?
In the Chicago food world, I come across a lot of restaurants that lack the passion and heart that is needed to create a memorable experience. At Bar Takito, each dish is uniquely crafted to emit our Latin roots and share our passion for Latin-inspired dishes with the Chicago.
What do you want people to feel and experience when they dine with you?
I want people to have the complete Bar Takito experience; the concept, atmosphere, flavors, and presentation are all work together to create an experience that is unlike anything else. I enjoy taking authentic, original recipes and putting my own modern spin on it.
Photo via Bar Takito
What is your favorite thing on the Bar Takito menu?
It’s difficult to choose just one favorite menu item because I’m so proud of everything, but if I have to choose, I would choose the Pork Belly Taco. I would pair [it] with our Oaxacan Chalice, a mezcal-based Negroni. The Oaxacan Chalice’s bitter and smoky notes really brings out the flavors in the taco, making it my favorite pairing!
How do the culinary and bar programs work hand in hand?
Bar Takito’s culinary and bar program works with technique, patience, and heart. Everyone at Bar Takito has the customer’s best interest in mind, so we all enjoy collaborating to create a unique experience for every customer. Both programs also have the same goal: to make everything by hand. From tortillas to fresh juices and purées, we do it all ourselves in-house.
Photo via Bar Takito
By Kaleigh Glaza, Online Editor
The post In the Kitchen with Yanni Sanchez of Bar Takito appeared first on DiningOut Chicago.