Miae Lim and Doug Kane, the former owners of Big Wig down the street, opened Mirai Sushi, a stylish sushi and sake bar, in late December. The two-story glass facade sets the tone for the softly lit, minimalist space inside. The ambitious menu includes nigiri and maki sushi, daily fish specials, and several unique creations. The ise ebi, for example, is a lobster, seaweed, and lotus root salad attractively set in a lobster tail shell and topped with a half-opened quail egg that’s meant to be poured over the dish. The sakana carpaccio moriawase is a nice take on the traditional Italian dish–thinly sliced tuna, salmon, and whitefish fan out like spokes from the garnish of capers and sprigs of cilantro in the center. It’s a great way for sushi novices to sample raw fish that’s not sliced into thick chunks. The sushi menu is also available upstairs, where there’s a small bar and ten or so tables, but the second story is mainly a lounge with late-night hours and a DJ on weekends. Mirai Sushi, 2020 W. Division, 773-862-8500.
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Manuel Aguilar spent years cooking in Chicago’s finest steak houses–14 at the Palm during its heyday on Oak Street followed by 4 at Erie Cafe (where he still works days). In late November he opened Mi Ciudad, a charming storefront restaurant featuring his native Ecuadoran cuisine as well as steaks and pasta. Service is warm and gracious, and it’s a family affair–Aguilar’s wife helps in the kitchen while his nephew mans the front of the house and his daughters wait tables and tend bar. Appetizers include a torta de chodo con queso, a sweet fresh corn pancake topped with melted cheese; a fresh shrimp ceviche; and his own version of empanadas–hand-rolled dough stuffed with mildly seasoned meat and deep-fried to a crispy finish. Melted cheese is again an option here–it’s an Ecuadoran custom many adore but I could do without. The piquant green tomatillo salsa found on each table makes a great alternative topping. Meat entrees include six different steak preparations, plus lengua estofada, beef tongue in a mani (peanut) sauce. Other entrees include a variety of straightforward chicken and pasta dishes, and some more creatively conceived seafood options. The chupe de camarones, for example, is a succulent serving of pan-seared jumbo shrimp with green plantains and yuca in a savory cumin-scented mani sauce. Mi Ciudad also offers a wide variety of fresh fruit juices and shakes (everything from banana to sweet tomato) and several Ecuadoran beers and sodas. Mi Ciudad, 3041 W. Irving Park, 773-866-2066.
Grab your last haute organic meal–chef Charles Warshawsky departed Earth in December, and the restaurant plans to close its doors early this year.
