Photo credit Alex Goykhman
There’s a Top Chef in town, and his name is Katsuji Tanabe! You know the new Executive Chef of Barrio from DineAmic Group {65 West Kinzie Street, Chicago; 312.940.9900} from “Top Chef,” “Top Chef Boston,” “Top Chef Mexico,” “Chopped,” and most recently on “Top Chef Charleston.” So, to say his kitchen is brimming with expertise is quite the understatement.
Chef Tanabe brings his original take on Mexican fare, combined with his appreciation of Japanese flavors. His menu has playful twists on classic Mexican street food as well as American gastropub dishes with a Latin spin, so there will be something for everyone! Not to mention the beautiful bar where guests will find a unique and flavor-forward menu. We took a peek inside the Barrio kitchen with Chef Tanabe…
Photo credit Kailley Lindman
DiningOut: You have such a storied culinary resume. What led you to Chicago?
Katsuji Tanabe: The first time I was in Chicago I was cooking for an event at Mexique and I fell in love with the people and how much they are into the food. They care about having amazing chefs, which made me want to be part of this culture one day. When I met Luke and David (the owners of DineAmic Group) in Los Angeles, it was probably the best introduction to the city—I couldn’t ask for anything else.
Photo credit Kailley Lindman
What do you think makes Chicago such a worldwide food destination?
Well, overall it is a mixture of components: the architecture, the people, the bars, the restaurant, while still holding true to the intimate, small town feel of Chicago. Here, chefs are all trying to leave a mark on the culinary world. People here love to eat, go out, and be entertained. Going out to a restaurant in Chicago is similar to going to a Broadway show. The expectations are really high.
Photo credit Mark Ballogg
Aside from Barrio, what are some of your favorite spots in the city?
Mexique is one of my favorites; I go once a week for my brandade. I also love the meatballs at Siena Tavern. Chef Fabio Viviani is a good friend of mine and of course I always make sure to stop by Sarah Grueneberg’s Monteverde. Ēma in River North is another obvious choice of mine with Chef CJ Jacobson. I like to try out a lot of my fellow Top Chef alum’s restaurants, which in Chicago, there is never a shortage.
Why is this partnership with DineAmic Group is going to be such a delicious one?
I knew it was a right fit when I met Luke and David—their passion for every little thing from lighting, colors, and textures really stands out. I’m the same way when it comes to food, which definitely caused us to be in a food marriage. Plus, they are a good time, which comes out in their restaurants. Something you will notice when visiting Barrio.
Photo credit Alex Goykhman
What do you want people to experience when they dine with you?
Excitement. I want guests leaving with the idea of wanting to come back and to be able to try the dishes they could not fit in their bellies. And for the people who have seen my food on TV, now it is time for them to be the judge.
What are some of your favorite menu items right now?
- Chicharrónes: I have loved them since I was a kid.
- Queso Fundido: It is a take from my mom’s Bacalao recipe.
- Dry Aged Prime Tomahawk Ribeye: I’m a huge meat eater and it is amazing!
- The Tamarind Beef Short Rib.
- TORTILLA: That’s my religion.
Photo credit Mark Ballogg
What wine or cocktails would you pair them with?
There are a few drinks that would pair well with all of our dishes. The first one being the Barrio Mula. This is our Mexican version of a Moscow Mule made with Don Julio. We also have a Sophia the Sophisticate, which is a sweeter drink, made with Patron Reposado and strawberries. Then there is always the classic margarita you can ask for that will pair up nicely with all my dishes.
By Kaleigh Glaza, Online Editor
Photo credit Kailley Lindman
The post In the Kitchen with Katsuji Tanabe from Barrio appeared first on DiningOut Chicago.