Listed below are links to reviews of Salpicon from around the web.
[ more from 10best]
"A restaurant town in the truest sense of the term, Chicago extends far beyond Polish sausage, deep-dish pizza, and world-class steaks. Thanks to corner vendors and legends like the original Pizzeria Uno, Gino's East, Gene and Georgetti, and Morton’s, thos..."
[ more from centerstagechicago]
"Unless you're fluent in Spanish, bring your reading glasses: The menu lists dishes in Spanish along with a paragraph-long description in English description. Once you've translated the entrees, choose from the likes of stuffed poblano peppers and grilled..."
[ more from chicago-hotels.tripadvisor]
"The quality of the food here is divine - wonderful 'Mexican gourmet'. but don't come too hungry, for the size of the portions, and the price, you would think you were in a French restaurant, not a Mexican...."
[ more from chicagoreader]
"In 1995 Priscila Satkoff was one of the first Topolobampo/Frontera graduates to strike out on her own, and the continued success of Salpicon is as much a credit to her skills as it is to the enduring power of Rick Bayless's tireless advocacy for authentic..."
[ more from dinesite]
"The menu here at Salpicon remains original with weekly revisions that sustain variety and freshness based on availability and time of year. The cuisine here is influenced by the foods and flavors of Mexico, using artisanlly produced ingredients (local whe..."
[ more from fodors]
| "Anyone who does authentic Mexican in Chicago operates in the shadow of Frontera Grill's Rick Bayless, which makes it easier for those in the know to snag a table at Salpicon. Chef Priscila Satkoff grew up in Mexico City and her renditions of Oaxacan mole..." |
3 reviews
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[ more from gayot]
| "This is a family affair: Priscilla runs the kitchen and her husband, Vincent, runs the front of the house. Both have extensive experience, so you won't find too much out of place...." |
1 reviews
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[ more from insiderpages]
"My husband and I went to Salpicon for our anniversary (we initially wanted to go to Nacional 27 but they are closed on Sundays, so we were hoping that Salpicon would at least fill our need for Latin American food). We made our reservations through Open Ta..."
[ more from judysbook]
| "The place was crowded, and we felt like we were in the way, huddled over near the bathroom with our margaritas for 15 minutes while we waited for our table. That was the only remotely negative part of the whole experience (I wasn't paying, so there was no..." |
1 reviews
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[ more from metromix.chicagotribune]
"Mexico City native Priscila Satkoff cooks up a wonderful edible tribute to her home. Formerly of Frontera Grill/Topolobampo, Satkoff specializes in authentic classic and contemporary Mexican food...."
[ more from travel.yahoo]
| "How can you NOT feel festive in a room with black-and-white floor tiles, fushchia tablecloths and green chairs?..." |
2 reviews
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[ more from tripadvisor]
"The quality of the food here is divine - wonderful 'Mexican gourmet'. but don't come too hungry, for the size of the portions, and the price, you would think you were in a French restaurant, not a Mexican...."
[ more from wcities]
"How can you NOT feel festive in a room with black-and-white floor tiles, fushchia tablecloths and green chairs? The menu is equally exciting, with Mexican-born chef/owner Priscilla Satkoff at the kitchen's helm...."
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