The Outpost Mexican Eatery opened amidst the pandemic by Owner/Operator Anna Kamilis and Chef Partner Jesus Martinez. Located steps away from the historic Old Post Office and Willis Tower at 520 W. Harrison, the 1,400 square-foot restaurant is providing a fast-casual setting.
Kamilis, formerly in events and sales for such Chicago restaurants as Gibsons Restaurant Group, LaBriola, and One Off Hospitality. In early 2020, Kamilis’ family put Anna at the helm of navigating the restaurant through the COVID-19 crisis, and through that she decided that she wanted to use her lifetime of experience to make the restaurant her own alongside Martinez. Growing up as part of a Greek family of restauranteurs and having a life-long love of Mexican food, The Outpost was a natural progression for her.
The Outpost’s menu focuses on Mexican eats crafted from high-quality ingredients that are sourced from top industry purveyors. Chef Partner Jesus Martinez, Kamilis’s long-time friend and industry colleague (formerly of Doughboy Restaurant Group and The Standard Market), built the menu to celebrate the traditional recipes he learned from his Father who ran a small butcher shop and taco joint in Michoacan, Mexico – In fact, The Outpost’s chorizo is made with Martinez’s father’s recipe.
Tacos, burritos, sides, and snacks are all crafted with ingredients including Steakhouse-Cut USDA Prime Angus beef, local produce, house-made tortilla chips, and hand-crafted salsas. Preparations of breakfast items like Chorizo & Eggs and Chilaquiles are available daily as well. Along with dine-in service, customers can order the entire menu to-go in a la carte or catering formats. The Outpost Mexican Eatery is open Monday – Friday from 9 a.m. – 6 p.m.
Kamilis and Martinez are also committed to giving back to the community and the industry by partnering with local organizations who want to do the same. Currently, they are working on a project benefiting Special Olympics Chicago, in partnership with Farm Taste – This is a newly developed organization comprised of hospitality workers (many of whom became unemployed during the pandemic) who work with local farmers and purveyors to provide fresh produce and food products to surrounding communities in need. They are working with Kamilis and Martinez to virtually teach healthy meal prep to Special Olympians, providing them with locally sourced produce, chicken, and Outpost house-made Chorizo to create a variety of dishes.
The Outpost Mexican Eatery opened amidst the pandemic by Owner/Operator Anna Kamilis and Chef Partner Jesus Martinez. Located steps away from the historic Old Post Office and Willis Tower at 520 W. Harrison, the 1,400 square-foot restaurant is providing a fast-casual setting.
Kamilis, formerly in events and sales for such Chicago restaurants as Gibsons Restaurant Group, LaBriola, and One Off Hospitality. In early 2020, Kamilis’ family put Anna at the helm of navigating the restaurant through the COVID-19 crisis, and through that she decided that she wanted to use her lifetime of experience to make the restaurant her own alongside Martinez. Growing up as part of a Greek family of restauranteurs and having a life-long love of Mexican food, The Outpost was a natural progression for her.
The Outpost’s menu focuses on Mexican eats crafted from high-quality ingredients that are sourced from top industry purveyors. Chef Partner Jesus Martinez, Kamilis’s long-time friend and industry colleague (formerly of Doughboy Restaurant Group and The Standard Market), built the menu to celebrate the traditional recipes he learned from his Father who ran a small butcher shop and taco joint in Michoacan, Mexico – In fact, The Outpost’s chorizo is made with Martinez’s father’s recipe.
Tacos, burritos, sides, and snacks are all crafted with ingredients including Steakhouse-Cut USDA Prime Angus beef, local produce, house-made tortilla chips, and hand-crafted salsas. Preparations of breakfast items like Chorizo & Eggs and Chilaquiles are available daily as well. Along with dine-in service, customers can order the entire menu to-go in a la carte or catering formats. The Outpost Mexican Eatery is open Monday – Friday from 9 a.m. – 6 p.m.
Kamilis and Martinez are also committed to giving back to the community and the industry by partnering with local organizations who want to do the same. Currently, they are working on a project benefiting Special Olympics Chicago, in partnership with Farm Taste – This is a newly developed organization comprised of hospitality workers (many of whom became unemployed during the pandemic) who work with local farmers and purveyors to provide fresh produce and food products to surrounding communities in need. They are working with Kamilis and Martinez to virtually teach healthy meal prep to Special Olympians, providing them with locally sourced produce, chicken, and Outpost house-made Chorizo to create a variety of dishes.
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