This is part of a series of posts about Chicago Restaurant Week 2018, held January 26–February 8. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013–2018.
Skate wing milanesa with crunchy-coated New England skate wing, limey serrano mayo, pickled onions, ensaladita, and garlicky black beans
Best Bite: If I see skate on a menu, I’ll usually order it (see also: Mexique). This crunch-coated version with lime mayo and pickled onions was still perfect for tucking into tortillas – though I wasn’t surprised that Mexican master-chef Rick Bayless would even make humble tacos high-end.
Sopecitos rancheros with crispy corn masa “boats,” braised beef chuck filling, roasted tomato-serrano sauce, avocado, and Mexican cincho cheese
Other notes: I loved the masa boat appetizer with beef, tomato sauce, and tiny hunks of avocado. And the cleverly named Dos, Tres, Cuatro dessert didn’t just include tres leches (three milks), but also two kinds of nuts and four kinds of chocolate in a s’mores-like presentation.
Dos, Tres, Cuatro cake with dos candied nuts (candied almonds and pecans), tres leches, cuatro chocolates (chocolate-infused tres leches cake, chocolate cookie, caramelized cocoa nibs, hot fudge)
The details: Frontera Grill, 445 N. Clark St., Chicago.