A stunning opening course featuring huitlacoche—corn fungus prized in Mexican cuisine for its earthy, umami-rich flavor. Fenton's preparation showcases this ingredient's complexity, wrapped in delicate ravioli and finished with crispy fried corn silk for textural contrast. Reviewers note this course exemplifies Fenton's ability to highlight ancient Latin American ingredients with modern technique.
Tips from diners
This early course announces Fenton's philosophy—ancient ingredients treated with respect and precision. Pay attention to the textural play.
A play on the classic quesadilla refined with truffle and carefully sourced cheese. Fenton merges tradition with luxury, creating a course that feels both grounded and luxurious. The balance between the familiar quesadilla form and the surprise of high-quality ingredients defines this dish.
Tips from diners
This course exemplifies Cariño's mission—taking humble Latin American staples and recontextualizing them through modern culinary technique. Enjoy the contrast.
The flagship experience at Cariño. Fenton builds a narrative through 12-16 courses, each one a vehicle for exploring ingredients and techniques from Mexico, Central America, and South America. The menu changes based on ingredient availability and Fenton's seasonal focus. Reviewers call it fun and deeply felt romps through Latin America that reinvigorate fine dining, and many claim it might be the best dining experience in Chicago.
Tips from diners
Book well in advance—Cariño's intimacy (only 20 seats) means reservations fill weeks ahead. Wednesday-Thursday tend to be slightly easier to book than Friday-Saturday.
Available Wednesday-Saturday at 9:30pm, this is Fenton's opportunity for spontaneity. Diners at the chef's counter experience tacos and courses built around available ingredients and Fenton's current inspirations. Reviewers describe it as delightful and unexpected, bouncing along with pacing and logic unlike other dining experiences in Chicago.
Tips from diners
Book the omakase for spontaneity and a more relaxed vibe than the early dinner. Fenton is visibly hands-on and the choreography is impressive.
Raw lamb prepared as tartare, balanced with salsa verde gelée and a tortilla crumble for texture. The tartare delivers minerality, the gelée provides acidity and freshness, and the crumble adds crunch. A course that demonstrates Fenton's technical ambition within the framework of Latin American flavors.
Tips from diners
If seated at the chef's counter, Fenton often narrates courses. Listen for the story behind this tartare—the sourcing and preparation are noteworthy.
Cariño earned a Michelin star less than a year after opening in 2023. Chef Norman Fenton, who spent time at Schwa and Brass Heart, took over the former Brass Heart space and reimagined it into his first chef-owner venture. The restaurant seats roughly 20 diners with 7 at a chef's counter facing the kitchen. The tasting menu ($195) showcases regional cuisines, ingredients, and flavors throughout Mexico, Central America, and South America. A late-night taco omakase ($210) runs Wednesday-Saturday at 9:30pm with 8-12 courses and no set menu.
Reservations are mandatory. Book through Tock as early as possible—the restaurant fills months in advance. Standard dinner runs 6pm-8pm, omakase at 9:30pm.
The 7-seat chef's counter is the premium spot. If available, book it for an interactive experience watching Fenton and his team work. Standard tables are the 6 surrounding tables.
This is an intimate space—brilliant for special occasions, couples, and serious diners. The small format means everyone gets full attention from the team.
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