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Tag Archives: Chicago’s top tapas

Mercat a la Planxa: Chicago Tapas Restaurant and Bar

Posted on October 23, 2014 by A Cook's Canvas

Located in the historic Blackstone Hotel, Michelin-star Mercat a la Planxa is Chicago’s top Spanish restaurant. Guided by Executive Chef and native Chicagoan Jose Garces, recipient of the James Beard Award, and winner of Food Network’s The Next Iron Chef, the restaurant operates under the daily guidance of Chef de Cuisine Cory Morris. The Catalan […]

Posted in Restaurants and Chefs | Tagged arctic char, bacon wrapped dates, braised pork belly, braised Temprenillo apples, Canela Ice Cream, catalan tapas, celery root puree, Chef Cory Morris, Chef de Cuisine Cory Morris, Chef Jose Garces, Chicago Blackstone Hotel, chicago spanish restaurant, Chicago's top tapas, Cordero a la Planxa, crispy oysters, croquetas de pollo, escarole blood sausage, guindilla aioli, Iron Chef Jose Garces, la peral cheese, Leche Frita, Mercat a la Planxa, Michelin Star, Michelin star restaurant, morcilla, olive oil whipped potato puree, Patatas con Bacalao, Pedro Ximenez Maple Syrup, piqual olive oil, rack of lamb, romesco sauce, saffron salt cod cream, saffron vanilla custard, Spanish tapas, tocinillo de cielo, truffle aioli | Leave a comment

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