When chef Carlos Gaytan closed his restaurant, Mexique, a year ago, he vowed to return. Before this summer is over, he intends to do just that.
Gaytan will open two restaurants within the former Roy’s space (720 N. State St.). Tzuco will be a casual, small-plates restaurant with about 120 seats (including the outdoor patio). Tales of Carlos Gaytan will be the chef’s intimate, 12-seat dining room, which will have a multi-course tasting menu.
Gaytan said he’s hoping to open the restaurants by the end of July, or in early August.
Since closing Mexique, Gaytan has been in Mexico, first at Ha, a restaurant in Hotel Ixcaret, in the Riviera Maya area. He’s also been creating special events in various Mexico cities; his plan, Gaytan said, is to bring his entire team to Chicago.
“I want to make it very special,” he said.
To that end, his pastry chefs have been working with Jesus Escalera (named best pastry chef in Latin America by the World’s 50 Best Restaurants), developing the dessert menu and that of a bakery, offering breads, coffee and sandwiches (mostly for carry out). Mica Rousseau, an acclaimed bartender based in Fifty Mils Bar in the Four Seasons Hotel in Mexico City, is designing Gaytan’s bar menu.
The design for the restaurants is by Ignacio Cadena, whose very contemporary work can be seen at Hueso (Guadalajara) and La Leche (Puerto Vallarta) restaurants, and in interactive art installations Los Trompos (Houston), La Musidora (Denver) and Mi Casa, Your Casa (Atlanta).
Fans of Mexique will likely find Gaytan’s mussels and steak tartare on the Tzuco menu; Gaytan’s pato tamarindo, Gaytan’s fusion take on duck breast and leg confit (the former with tamarind-chipotle glaze, the latter braised in Mexican beer) will be the sort of thing guests can expect at Tales of Carlos Gaytan.
Tzuco is a short version of Huitzuco, Gaytan’s home town.
Twitter @PhilVettel
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