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Now Open The Loop

Perched 15 stories above the streets of the Chicago Loop’s Financial District, Boleo is now open, evoking the embrace of South American hospitality, housed beneath a retractable glass roof allowing all Chicagoans to enjoy the rooftop feeling year-round. 

The menu, curated by Chef de Cuisine Alexis Hernandez, features dishes that emphasize contemporary takes on Peruvian and Argentinian street fare. Chef Alexis presents a selection of anticuchos (skewered meats grilled over an open flame), fresh ceviches, hand-folded empanadas and seafood centric tiraditos, like the Salmon Tiradito, comprised of freshly cut salmon served sashimi-style alongside creamy amarillo, drizzled with a sweet potato glaze. Chef Alexis employs Asian culinary influences, which are prevalent throughout Peru, in dishes like the Arroz Chaufa, a Peruvian iteration of stir-fry that combines jasmine rice with spicy chorizo, scrambled eggs and fresh vegetables—all flash fried in a traditional wok.  For dessert,  Boleo offers an array of seasonal, scratch-made helados as well as standouts like the Pisco & Chocolate, a chocolate cremeux topped with a delicate pillow of Pisco Sour Air and drizzled
with habanero coulis for a sweet rush of heat to finish.

Curated by Director of Music and Social Programming, Janice Bond, the vibe at Boleo evokes the lively soul of Argentina, mixed with the grooves of Chicago’s bustling urban scene. From Sofia Rei to Bebel Gilberto, guests will sway to the sounds of the Argentine Tango Orchestra, mashed up with beats from Chicago natives like Common, and infused with a myriad of South American instrumentals

Boleo Now Open 0000 Trio De Causas
Photos courtesy of Boleo

Jess Lambert heads Boleo’s cocktail program fresh off a trip to Peru, with a menu of 25 cocktails imbued with spirits and flavors prevalent throughout South America. Jess adds a contemporary slant to traditional Chilcanos – a pillar of Peruvian cocktail culture comprised of infused Pisco, ginger and carbonation – with variations like the Chilcano: Guava + Strawberry. Paying homage to the unofficial national drink of Argentina, Fernet & Cola, Jess offers a section of house-made colas paired with small batch Fernets. Jess illustrates her passion for the fortified Spanish wine with cocktails like the, #BootyText, made with Lustau Oloroso Sherry, Brazilian Guava Tea Shrub, Cointreau, Giffard Banane, coconut milk and Angostura Bitters. And for a Chilean twist on a classic, Jess offers up a Coconut Negroni, made with coconut fat-washed Chilean Kappa Pisco, Campari, Sweet Vermouth and orange oil. Additionally, Boleo features an intricate large format cocktail program, including a fizzy Ponche de Champagne, that combines rum, with salt-roasted plantains, passion fruit, lime, Angostura Bitters and of course champagne.


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