At Salpicon! you can choose one of the authentic regional dishes prepared by Chef Priscilla Satkoff or one of the contemporary dishes she has created from Mexican ingredients. Either way, you won`t go wrong. With its bright pink tablecloths and vivid blue walls, Salpicon! looks as much like Mexico as it tastes. The brightly colored, folk-art influenced work on display is by Alejandro Romero, who also exhibits in Paris and New York.
Best known for Contemporary Mexican cuisine, great fresh-lime margaritas and a Wine Spectator Award Winning Wine List!, this is an upscale establishment. The restaurant prepares its guests contemporary Mexican food. Expect the average entrée to cost $12 to $20, and there`s a prix-fixe menu at $49.00 per person. Plan to dress casual, but fashionable.
Atmosphere: The restaurant has a colorful and contemporary décor. The interior is accented by bright tones, enhanced by contemporary artwork, and the lighting is moderate. Tables are covered with linen tableclothes. The restaurant is small with seating for 90 people, and is bright and festive. Table talk requires you to speak up a bit here.
More Reasons to Go: Salpicon is appropriate (if not ideal) for impressing clients and birthdays; also, the restaurant is often frequented prior the theatre and has an appropriate pretheatre menu for such occasions. When weather permits, enjoy seating outside on the patio.
Eating & Drinking: Open for dinner. There`s a Sunday brunch. The menu here at Salpicon remains original with weekly revisions that sustain variety and freshness based on availability and time of year. The cuisine here is influenced by the foods and flavors of Mexico, using artisanlly produced ingredients (local whenever possible). Recipes have been considered contemporary versions of classic Mexican dishes using Chef Priscila`s creativity. Some of the more popular menu items include: Grilled Quail in Ancho Chile Sauce; Rack of Lamb with an Oaxacan red mole; Fillet of Atlantic Salmon with Fennel in a Creamy Tomatillo Sauce; Filet of Certified Angus Beef in Morita Chile Sauce with Shiitakes. There is also a prix-fixe and pretheatre menu available.
A full selection of alcoholic beverages are served, and you`ll find that there is a superb wine list with vintage options. In addition, the restaurant has a seated bar inside.
Notable Mention: ``Best Mexican`` and ``Best Margarita``-Citysearch Winner-2001; ``Chef to Watch``-Chicago`s Choice Dining Poll-Chgo. Tribune-1999; ``3 Stars``-Chgo. Tribune & Sun-Times 1995,1998; ``Excellent``-Zagat Survey-1996-2001; ``Award of Excellence``-Wine Spectator 1996-2001.
``Chef Priscila Satkoff really knows how to make a splash when it comes to chiles and moles``-Pat Bruno-Chgo. Sun-Times-1998 ``Connoisseurs of Mexican food are descending on this place with a vengeance``-Pat Bruno-Chgo. Sun-Times-1995; ``my responsibility is to tell you where the good food is and that means blowing the whistle on this quiet little operation``-Phil Vettel-Chgo. Tribune-1995; ``one of the 10 best new restaurants``-Chgo. Magazine-1995
Of Interest: Salpicon, the restaurant, gets its name from a Mexican dish made of shredded beef, chicken or seafood typically served at room temperature. It also is a very spicy salsa from the Yucatan made with habanero chiles. It also means ``splash`` (as in a ``splash`` of Mexico in Chicago).
About the Chef: Priscila Satkoff (a native of Mexico City) learned to cook at any early age at her grandmother`s knees. By the time she was in her early teens she was catering family and friends` dinner parties. Her cooking is influence by the flavors of Mexico that she grew up with. Her cooking is very contemporary using locally produced products. Priscila`s food is considered by many to be as flavorful as traditional Mexican cuisine, but much lighter and healthier (she uses no lard and keeps frying to a minimum). She is currently host of the Food Network`s ``Melting Pot`` with an emphasis on Nuevo Latino cuisine.
Details to Note: Reservations are suggested. Smoking is not permitted. Entrances and walkways are wheelchair friendly. It should be noted that this is an adult oriented restaurant where children are not appropriate.
Ways to Pay: Cash, MasterCard, Visa, American Express, Diners Club, Discover and Carte Blanche
Tips on Finding: 1 1/2 blocks north of Division (1200 N.)Between West Scott and West Goethe Streets
Hours of Operation: Mon-Thu: 5pm-10pm Fri-Sat: 5pm-11pm Sunday: 11am-2:30pm (brunch); 5pm-10pm (dinner)
