Leña Brava

Baja-inspired food with Mexican and Asian influences fall under one of two preparation methods at Leña Brava. The Fire side of the menu lists seafood, duck, chicken and beef, made in the oven or one of the three open-fire hearths. The Ice section has seafood and raw bar items such as oysters, uni, ceviches, aguachiles and salads.

Owner/Chef: Rick Bayless
Tip: Don’t miss the mezcal menu. Leña Brava has over 20 agave varietals.

Two of the three hearths at Lena Brava
Leña Brava kitchen
Baja Seas Hiramasa Yellowtail, chamoy (guajillo & jamaica flowers), papaya, Bayless Garden micro shiso, orange ($16)
Baja Seas Hiramasa Yellowtail, chamoy, papaya, Bayless Garden micro shiso, orange ($16)
Opah Moonfish Aguachile, grapefruit broth, güero chile, wasabi-infused kohlrabi, winter citrus, avocado, cilantro ($15)
Opah Moonfish Aguachile, grapefruit broth, güero chile, wasabi-infused kohlrabi, winter citrus, avocado, cilantro ($15)
Butterflied Baja Pacifico striped bass, Nayarit-style zarandeado (roasted garlic, Worcestershire, soy, arbol chile) ($48)
Butterflied Baja Pacifico striped bass, Nayarit-style zarandeado (roasted garlic, Worcestershire, soy, arbol chile) ($48)
Coconut Mezcal Layer Cake, pineapple jasmine sherbet, smokey coconut water mezcal gelatinas, orange-passion fruit mousse, puffed amaranth and coconut, jasmine streusel. ($13.5)
Coconut Mezcal Layer Cake, pineapple jasmine sherbet, smokey coconut water mezcal gelatinas, orange-passion fruit mousse, puffed amaranth and coconut, jasmine streusel. ($13.5)

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Info

Leña Brava | 900 W Randolph St | Chicago, IL | 312 733 1975

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