Eivissa

Dudley Nieto has been a mama’s boy. Over the past decade, the Chicago chef has honored his mother’s Mexican roots by backing restaurants such as Chapulin, Adobo Grill, Zapatista and Xel-Ha. Now—just in time for Father’s Day—he’s showing Pops some love by opening a restaurant that draws from his Spanish paternal side. Servers will wear Custo Barcelona and the color palette is traditionally vibrant, but Eivissa (the Catalan word for Ibiza, one of Spain’s Balearic Islands) won’t be just another tapas joint to add to the local lineup of patatas bravas spots. Eivissa partner Joe Alcantar says, “Think El Bulli, but not as intimidating,” while Nieto talks of making “caviar” out of passion fruit, using a smoking gun to intensify salmon, cooking duck sous vide, and using the “anti griddle” to flash-freeze lobster bisque. Sure, you can still get a plate of simple grilled asparagus or braised baby artichokes—only these come with a side of “cumin-aioli air.” 1531 N Wells St (312-654-9500).—Heather Shouse

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