Salero – Basque-ish Comes to the West Loop

The team behind Wood, one of my favorite restaurants in Chicago, recently opened the Spanish inspired Salero in the West Loop. This is not a purist take on Basque cuisine, there are no tapas on the menu (these can be found at that bar only) and this is a Chicago take on Spanish food but none of this will matter as the menu has an array of consistently excellent dishes. Add in the lively atmosphere and great service and Salero is poised to be a Randolph St. favorite. Reservations recommended.

My favorite: Grilled Octopus with smoked espuma, potato, fried olives. pickled mustard seeds, puffed quinoa and black onion powder. The soft texture of the octopus with the crunch of the quinoa and a splash of the sea from the foam was heavenly.

Roasted Venison

Roasted Pheasant Breast

Pork Confit

Roasted Venison with sunchokes, sweet potato puree, beets, venison-sage sausage and juniper red wine sauce.

Roasted pheasant breast with dark meat croquette, scarlet turnips, Brussels sprouts, maitake mushrooms and grits.

Pork Confit a la plancha with parsnip puree, mustard greens, brown butter, cuscurrante apples and pickled shallots.

Grilled Flat-Iron Steak

Chorizo Stuffed Quail

Flan de Queso Fresco

Grilled flat-iron steak with oxtail stuffed piquillo pepper, braised onions, salt-wrinkled potatoes and sauces mojo rojo and mojo verde.

Chorizo stuffed quail wilted spinach, golden raisins, pine nuts, and piquillo pepper puree.

Flan de Queso Fresco: Soft custard infused with fresh cheese and annatto seed with blood orange gel and caramel.