Chicago's Best New Restaurants for Spring 2018

The team behind Lady Gregory's and Wilde is at it again with this Andersonville opening, which will feature rustic, regional Mexican cuisine from chef Daniel Munoz. A dedication to local ingredients and bold flavors shows up in plates like the cochinita pibil, with slow-roasted pork, refried black beans and charred habanero, while tacos are served with chiles and potatoes and a medley of Baja fish varieties. —Tasting Table

A New Mexican Place for Lobster Guac and Mezcal in Andersonville And Brunch Seven Days a Week

But does your Mexican restaurant have a mixed materials mural of Mexico affixed to one of its white brick walls? Does your Mexican restaurant have a skylight over marble high-tops and a bar full of mezcal? This one does. —UrbanDaddy

Andersonville’s New Modern Mexican Restaurant and Cocktail Bar Opens

Octavio, a new Mexican restaurant in Andersonville, opens on Tuesday from the owners of a group of popular Irish pubs with locations in Andersonville, Lakeview, and Old Town. The restaurant, which has replaced Acre, comes from the same group behind Lady Gregory’s and Wilde. The food is from a pair of Mexican chefs: Dudley Nieto and Daniel Muñoz. They’re taking a non-regional approach to Mexican food, drawing inspiration from all over the country. They’ll also serve brunch every day at 5310 N. Clark Street. —Eater Chicago

Andersonville’s Getting a Mexican Restaurant from Lady Gregory’s Owners

Andersonville will soon get a new Mexican restaurant from the owners of Lady Gregory’s Irish bar and Wilde. Octavio Cantina & Kitchen should open in mid-March at the former Acre space, 5308 N. Clark Street. Ownership lured Daniel Muñoz, formerly of Barrio in River North, to be Octavio’s executive chef. —Eater Chicago

18 New Chicago Restaurants You Need on Your Radar

Coming to Andersonville in mid-March, the higher-end Mexican resto will take over the former Acre space. Dudley Nieto (Adobo Grill) is developing the menu. You can expect lots of smoky mezcals, handmade tortillas, and big, bright flavors. —Make It Better