Jaleo Chicago, located at 500 N. Clark Street, is going through a significant transformation with the introduction of a new executive chef, an updated menu, and a redesigned look. The restaurant is known for its vibrant Spanish fare, has enlisted Executive Chef John Borras, who has over three decades of culinary experience and hails from Venezuela. Borras has been greatly influenced by his Spanish father's passion for fine dining, leading him to create authentic Spanish dishes.
Executive Sous Chef Miguel Maldonado and Sous Chef Michael Padilla are collaborating with Borras to bring innovative ideas and culinary skills to the table. Borras has held prominent positions as Director of Food & Beverage for Marriott Hotels and Executive Chef at the Renaissance Hotel and the Museum of Science and Industry. He has also launched popular Spanish-inspired venues such as 1492 Tapas Bar and Macarena Tapas.
Under Chef John Borras's leadership, Jaleo Chicago is introducing a new menu that stays true to its authenticity. The revamped lunch service includes new offerings such as the JLT, Futbol Club Barcelona, and a Four Cheese Sandwich. At dinner, diners can indulge in an array of new dishes including Cachopo, Iberico Pork Meatballs, Grilled Beef Skewers, Grilled Chicken Skewers, and a Beef Tenderloin served atop bread with Manchego cheese and red pepper. The brunch scene has also been enhanced with items such as Paella Ribeye and Spanish Country Salad, promising a delightful experience for weekend diners. The happy hour menu now includes a diverse selection of wines and beers, accompanied by flavorful beef skewers.
In addition to menu changes, the restaurant's interior has been updated with a welcoming lounge area and new patio for outdoor dining. The adventurous speakeasy, Pigtail, located beneath the restaurant, has also been revamped with a stylish new entrance and host stand. These changes aim to provide a vibrant atmosphere and a rich culinary experience that honors tradition while inviting innovation at Jaleo Chicago.
