Inside the InterContinental Chicago is cocktail-forward Nikkei lounge Casa Chi by Chef Richard Sandoval. Amongst the happy hours and night caps though, Casa Chi offers a classy take on afternoon gatherings. Their Boozy Sunday Tea features teapots that hold two and half cocktails of concoctions like Chamomile Coconut Cooler and Earl Grey Breeze. No proper tea is complete without the trays of goodies to share including Salmon and Pork Belly Nigiri, Smoked Swordfish Dip and the Yuzu cheesecake. I spoke with Casa Chi's director of food and beverage, Narcis Kadić, about what inspired this culinary event, blending brunch identities, and what's to come when the weather turns on us.
Boozy Sunday Tea service at Casa Chi seems to meld two brunch identities, the rowdy hair-of-the-dog brunch and the sophisticated slow Sunday brunch. What was the inspiration for the elevated yet booze-fueled afternoon tea?
The inspiration came from our Nikkei concept itself, which offers a unique and historical blend of flavors—combining the refined artistry of Japan with the vibrant colors and bold tastes of Peru. Our goal was to create a fun, premium, and approachable experience where everyone feels welcome. We wanted guests to escape into a world of excitement and discovery, all while enjoying the exquisite mixology and culinary craftsmanship of our team. The Boozy Sunday Tea brings that vision to life in a way that feels elevated yet playful.
Casa Chi's brunch menu is anything but the expected pancake and scrambled egg. How did you find the classic brunch combos of sweet and savory options with Japanese fusion?
Nikkei culture’s emphasis on simplicity, elegance, and attention to detail guided both our flavor profiles and presentation. We drew inspiration from these traditions to create balanced sweet and savory combinations that reimagine classic brunch through a Japanese-Peruvian lens. Japan’s rich tea culture, paired with traditional Latin American spirits, also influenced our selection of tea-infused cocktails—bringing a thoughtful fusion to every element of the brunch experience.
Is this concept something you see continuing and shifting as the weather goes from hot to cold?
Yes—this concept is designed to evolve. While the menu will shift with the seasons, our commitment to creating memorable experiences that are fun, dynamic, and exciting will remain the driving force. From refreshing summer flavors to cozy fall and winter offerings, we’re excited to continue building moments that surprise and delight all year round.
Casa Chi by Chef Richard Sandoval is located in the InterContinental Chicago Magnificent Mile. For hours and reservations, visit their website.
