On March 4th, the Gold Coast's Nico Osteria will be hosting a “Mexico Meets the Mediterranean” dinner — a one-night, collaboration dinner hosted in partnership with Gloria, one of New York City’s destinations for Mexican-style pescatarian cuisine.
After rising through the ranks together at New York seafood mecca, Le Bernadin, Chef de Cuisine Bill Montagne (Nico Osteria) and Executive Chef Diego Garcia (Gloria) will reunite for a one-night collaborative dinner to serve a menu inspired by the pristine, coastal seafood of both Mexico and Italy.
Featured as one of Zagat's “10 Most Important NYC Restaurant Openings of 2017” and helmed by The New Yorker as bringing “downtown cool to Hell’s Kitchen,” Gloria’s Mexican and Napa infused-cuisine will be paired alongside Nico Osteria’s refined, Italian dishes to create a comprehensive menu that channels both the flavors of the Mediterranean and the Baja Peninsula.
“After both cutting our teeth at Le Bernardin, I look forward to welcoming Diego to Nico Osteria and to collaborating with him in the kitchen again,” says Montagne. “Though our cooking styles have evolved over the years and we no longer work in the same city, we both remain extremely passionate about seafood and look forward to presenting Chicago with something exciting."
Envisioned by both chefs, featured Mexican dishes will include mackerel vera cruz, pork belly al pastor and bacalao croquettes with salsa ranchero while the Italian side of the menu will comprise of roasted monkfish with sunchoke crema, octopus with braised white beans and prosciutto jam as well as cioppino fish stew. Nico Osteria’s Pastry Chef Leigh Omilinsky will also join in on the fun with a selection of sweets, which range from from paletas infused with key lime sorbet, basil, creme fraiche and tequila to a torta di papaveri, made with dark chocolate gelato, poppy seeds and almond gianduja.
Nico Osteria’s "Mexico Meets the Mediterranean” dinner with Gloria will take place on March 4th from 5:00 p.m. —10:30 p.m. Reservations can be made here.