Knife Divine takes the dishes people love from Mexico and Italy and cooks them together. Birria becomes ravioli. Elote becomes cacio e pepe. A chile relleno becomes a lasagna.
The room is built for long dinners, with a mezcal and amaro bar at the center and a chef's table for groups who want to watch the kitchen work.
Fresh pasta and masa, made side by side. Italian technique carries Mexican flavor.
Braises, chiles, and charred vegetables, cooked low and finished hot.
Mezcal, tequila, and amaro cocktails, plus zero-proof drinks built the same way.
Agave spirits and Italian bitters. Every cocktail has a zero-proof counterpart.
Mezcal, sweet vermouth, bitter aperitivo, orange
Blanco tequila, grapefruit, prosecco, salt
Reposado tequila, amaro, mole bitters
Tequila, limoncello, lime, sea salt
Zero proof. Hibiscus, bitter citrus, soda
Concept illustrations of the dining room and chef's table. Photography will be added once the space is built.
We are building the restaurant in Chicago's River West neighborhood. Email us for private dining, press, hiring, or opening news, and we will reply as soon as we can.