Tzuco, located at 720 North State Street in River North, is celebrating the beginning of summer with new menu items that represent the best of Mexico paired with French haute cuisine techniques, and is debuting an over-the-top floral installation embellishing the restaurant’s 56-seat patio.
Offering guests an all-encompassing experience featuring pure ingredients and extraordinary flavors that tell the story of their origin, Tzuco has introduced two new appetizers this season, the Charred Avocado Salad featuring creamy charred avocados, mint and cilantro chimichurri, spicy homemade jocoque and sunflower seeds and the Heirloom Tomatoes, complimented by pickled yellow peaches, basil purée, lime juice and olive oil. While enjoying Tzuco’s new items, diners may appreciate several of Tzuco’s signature dishes, such as Guajillo Roasted Octopus, French Onion Soup with a Mexican twist, Mahi-Mahi wrapped in Banana Leaves, Carne Asada Angus New York Strip, a Crispy Red Snapper fillet and much more.
Exquisite food and drink at Tzuco are accompanied by an open architectural dining concept with an unrivaled ambiance inside and out. Featuring a new, over-the-top floral installation to the River North neighborhood, Tzuco’s all-season patio offers diners the opportunity to enjoy Tzuco’s full menu outdoors. The 56-seat patio showcases natural elements that complement the cuisine’s Mexican roots. Inspired by the rich Terracotta landscape, beautiful Willow and Wisteria tree branches attach around the restaurant façade, while thousands of blooming burnt orange and magenta Bougainvillea elegantly fill up the space. Heading indoors, designer Ignacio Cadena has adorned the inside space with glass cases filled with items that remind Gaytán of his hometown of Huitzuco, Mexico, with earthy tones, dark woods and vines that are native to the area. Indoor window seating is also available adjacent to the restaurant’s floor-to-ceiling, sliding glass doors, which are usually open during the summer.
“Summertime in Chicago is one of my favorite times of year–the Tzuco patio brings new life and joy to the restaurant, and tends to invite people in naturally,” said Carlos Gaytán, owner and head chef of Tzuco. “Our culinary team and I are thrilled to continue to serve new menu items that surprise and delight our customers while they immerse themselves in all Tzuco has to offer.”
Tzuco is open for dinner Monday through Thursday from 4 p.m. to 10 p.m., Friday and Saturday from 4 p.m. to 11 p.m. and Sunday from 4 p.m. to 9 p.m. Tzuco serves brunch Saturday and Sunday from 10 a.m. to 2 p.m. Reservations are available on Resy.
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