Understanding the context: Chef Rodolfo Cuadros Debuts Port Union, Opening April 17
Chef Rodolfo Cuadros, the chef-owner behind Chicago restaurants Amaru and Bloom Plant Based Kitchen, will debut Port Union, a modern American restaurant and cocktail house, at 1559 N. Milwaukee Avenue in Chicago’s Wicker Park neighborhood.
Port Union takes over the space previously home to Bloom Plant Based Kitchen, which Cuadros opened in 2020. While Bloom became known for its fully plant-based menu, the new concept expands its culinary scope while continuing to offer vegetarian and plant-forward dishes.
A soft opening is planned for Friday, April 17, 2026 with weekend brunch launching in early May.
Port Union is designed as a neighborhood gathering place where guests can settle in for dinner, cocktails, or an evening at the bar. The restaurant’s menu reflects Cuadros’ view of American cuisine as a constantly evolving conversation shaped by generations of immigrant cooks. Familiar dishes are reinterpreted through global techniques and flavors, reflecting the layered traditions that have long defined American cooking.
“For me, Port Union represents the next chapter of what we’ve been building,” says Cuadros. “It’s about creating a place people return to regularly, whether for a cocktail at the bar, dinner during the week, or a long meal with friends on the weekend.”
The menu at Port Union centers on modern American cooking built around recognizable dishes executed with care. Starters include larb-style beef tenderloin tartare with toasted rice powder and herbs, Baja shrimp cocktail with tomato-chili sauce and avocado, and wagyu meatballs served with forest mushroom gravy.
Main dishes range from crispy pork schnitzel with green curry aioli and napa cabbage to steak frites with shio-koji picanha and au poivre sauce and pan-seared salmon with brown butter and capers. The Union burger, topped with American cheese on a sesame brioche bun, anchors the menu as a classic neighborhood staple.
Vegetarian dishes remain an important part of the menu in recognition of Bloom’s legacy, including banana blossom cake with preserved lemon remoulade and mushroom risotto finished with parmesan and herbs.
The bar is a cornerstone of Port Union. Rather than novelty-driven drinks, the beverage program focuses on timeless cocktails executed with precision. Guests will find a concise list of martinis, Manhattans, Old Fashioneds, Sazeracs, and classic highballs, alongside a curated wine list and approachable beer selection. The intention is simple: a bar where cocktails are made consistently well and guests feel comfortable ordering their favorites.
A landing page is now live at portunionchicago.com with reservations to follow via Resy.
Understanding the context: Chef Rodolfo Cuadros Debuts Port Union, Opening April 17
Chef Rodolfo Cuadros, the chef-owner behind Chicago restaurants Amaru and Bloom Plant Based Kitchen, will debut Port Union, a modern American restaurant and cocktail house, at 1559 N. Milwaukee Avenue in Chicago’s Wicker Park neighborhood.
Explore related: Browse all News · More from Emily Larsen · Dining Guides
Port Union takes over the space previously home to Bloom Plant Based Kitchen, which Cuadros opened in 2020. While Bloom became known for its fully plant-based menu, the new concept expands its culinary scope while continuing to offer vegetarian and plant-forward dishes.
A soft opening is planned for Friday, April 17, 2026 with weekend brunch launching in early May.
Port Union is designed as a neighborhood gathering place where guests can settle in for dinner, cocktails, or an evening at the bar. The restaurant’s menu reflects Cuadros’ view of American cuisine as a constantly evolving conversation shaped by generations of immigrant cooks. Familiar dishes are reinterpreted through global techniques and flavors, reflecting the layered traditions that have long defined American cooking.
“For me, Port Union represents the next chapter of what we’ve been building,” says Cuadros. “It’s about creating a place people return to regularly, whether for a cocktail at the bar, dinner during the week, or a long meal with friends on the weekend.”
The menu at Port Union centers on modern American cooking built around recognizable dishes executed with care. Starters include larb-style beef tenderloin tartare with toasted rice powder and herbs, Baja shrimp cocktail with tomato-chili sauce and avocado, and wagyu meatballs served with forest mushroom gravy.
Main dishes range from crispy pork schnitzel with green curry aioli and napa cabbage to steak frites with shio-koji picanha and au poivre sauce and pan-seared salmon with brown butter and capers. The Union burger, topped with American cheese on a sesame brioche bun, anchors the menu as a classic neighborhood staple.
Vegetarian dishes remain an important part of the menu in recognition of Bloom’s legacy, including banana blossom cake with preserved lemon remoulade and mushroom risotto finished with parmesan and herbs.
The bar is a cornerstone of Port Union. Rather than novelty-driven drinks, the beverage program focuses on timeless cocktails executed with precision. Guests will find a concise list of martinis, Manhattans, Old Fashioneds, Sazeracs, and classic highballs, alongside a curated wine list and approachable beer selection. The intention is simple: a bar where cocktails are made consistently well and guests feel comfortable ordering their favorites.
A landing page is now live at portunionchicago.com with reservations to follow via Resy.
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