Tuesday, July 15 - 7:00-9:00pm
$24 per seat
Location: 2121 N. Clybourn Ave
About the restaurant:
El Mariachi Hospitality Group, proud part of the East Lakeview community since 1996 with the opening of the original El Mariachi Restaurant on Broadway, presents Chicago's first Mexican steakhouse- Revolucion Steakhouse: A Mexican twist on the classic steakhouse.
As the name suggests, this revolutionary effort is headed by Executive Chef Lupe Navejas, formerly of Smith & Wollensky and Harry Caray's Italian Steakhouse. Chef Lupe brings extraordinary passion & flair to your table with offerings such as Calamari Frito served with Tomato-Chipotle sauce as well as the Revolucion Guacamole Tradicional; which he will be personally demonstrating for Treasure Island guests.
Chef Lupe will also reflect his roots from Guadalajara through his Beef Tenderloin Tips Alambres special. A traditional dish from Jalisco that showcases his skill in both savory & spicy layers of flavor profiles- all finished with our handmade tortillas prepared every morning.
For seafood lovers, Camarones al Ajillo is a sure-fire hit. Served over Garlic-Guajillo butter alongside caramelized plantains, this dish encompasses the entire taste bud spectrum from savory to sweet- all in one mouthful!
This trailblazing effort has been well-received from East Lakeview to River North. With Chicago's rich history in steakhouses born out of the South Side Stockyards, Revolucion Steakhouse is driven to break boundaries and, as always, exceed guest expectations.
About the chef:
Executive Chef Lupe Navejas
Originally from Guadalajara, Mexico, Chef Lupe Navejas' began his culinary career under the tutelage of renowned Chef David di Gregorio at Maggiano's Little Italy in 1995. Over the next 16 years, through sheer determination and an undeniable work ethic, he developed a skill set that garnered respect throughout the close-knit Chicago hospitality industry. His ability to master systems integration and recipe guidelines were a testament to his drive & self-discipline.
Looking to expand his horizons, Lupe took on his first leadership role as Executive Sous Chef at Harry Caray's Italian Steakhouse under Paul Katz. Working with prime aged beef and creating innovative specials taught him the simplicity of Italian food in a high-paced restaurant, gaining notoriety of many of the Spanish-speaking Chicago Cubs players. Over the course of the next 3 years, he gained a strong sense of identity in his cooking style and approach; often times utilizing locally farmed ingredients and developing relationships with purveyors in order to maximize potential.
Continuing to grow his skill set, he honed his energy towards dry aging beef at Smith & Wollensky Steakhouse, becoming a key member of the culinary team in one of the largest steakhouse chains in the United States. "Controlled Chaos" is the mantra at the New York based establishment, often serving literally hundreds of steaks every weekend to perfection.
Opportunity knocked once again in the form of opening Chicago's first Mexican steakhouse- Revolucion, teaming with the Mariachi Hospitality Group and the Estrada Family. With a menu showcasing his ingenuity through an array of inspiring sauces and innovative dishes, he is breaking down barriers and raising the image of Mexican cuisine in the East Lakeview community.
Most recently, Chef Lupe has been featured on the Telemundo Network as well as conducting cooking presentations at Treasure Island and local street fairs. If you smell a well-prepared steak with a Mexican twist, he's most likely not far behind. Revolucion Steakhouse, and its philosophy of exceeding guests' expectations, begins in the kitchen with him at the helm setting a trailblazing path towards the future.