On a pleasantly chilly Sunday afternoon, my girlfriend and I headed downtown for boozy tea at Casa Chi. We exited the sunny, bustling street, peeking our heads into Michael Jordan’s steakhouse adjacent to the lobby before retreating into Chef Richard Sandoval’s warmly decorated, cozy lounge.
We were greeted upon entering by upbeat music from a live DJ, seated at a bistro table by a window, and delivered complimentary glasses of prosecco to begin. The bar, although small, is very thoughtfully laid out in terms of seating, and there was plenty of space for guests to fill the room while still giving every group the feeling of a private meal. Every table was set with thematically appropriate Day of the Dead runners and centerpiece lanterns, as well as menus associating phases of the moon with each offered cocktail—a symbol representing fertility and cultivation in pre-Hispanic Mexican culture, as explained by the chef in his welcome speech to the guests.
Dia de Los Muertos is an event close to Chef Sandoval’s heart this season, as he lost his father two years ago. He described the importance of the holiday as a “celebration of loved ones passed,” and a chance to “bring them back to life,” by keeping them at the front of your mind. As Chef Sandoval always treasured his time cooking with his father, this Dia de Los Muertos tea is his version of an "ofrenda," an altar decorated by celebrants to honor the spirits of those who have passed on.
As far as recognizing the holiday with a Sunday tea, director of operations John Christinzio told us he was inspired by his time managing the Ritz-Carlton in Philadelphia. High tea was in high demand from the regular guests of the posh East Coast establishment, and Christinzio wanted to offer Chicago an elevated alternative to brunch, our usual favorite boozy weekend pastime.
We ordered the Orange Blossom tea, which came to the table with a gorgeous presentation (a theme throughout our meal at Casa Chi), two glasses, and a crystal teapot holding two and a half servings, opulently decorated with flowers and an orange peel rose bud. The tea itself was rather sweet, but diluted down to a nice balance after sitting on ice for a while, and the cinnamon and orange blossom added a welcome quality of warmth and bitterness.
My girlfriend and I moved on to food with guacamole and swordfish dip paired with plantain and tortilla chips. A picky guacamole eater myself, I enjoyed this serving, clearly made to order with bright notes of citrus and red onion, but the swordfish was my favorite of the two. Fresh and creamy, with crunchy herbs that added texture and distinct bites of flavor, fellow lovers of whitefish dip in the summertime will be thrilled with this dish.
Next, we were served California and Angry Tuna Rolls on a tea sandwich tray. While the Cali roll was prepared very classically, both my girlfriend and I agreed that the quality was some of the highest we’ve ever had. Much more creative liberty was taken with the Angry Tuna Roll, displayed with a jalapeno slice topper and a dollop of caviar.
While we were enjoying our sushi, the lounge was also treated to a ceviche-making presentation from Chef Sandoval himself. A sampling of the final, Peruvian-inspired dish was delivered to every guest, and my hat went off to the chef—the inclusion of sweet potato added a subtle touch of sweetness to the expected acidity.
Our final entrée was the marinated strip steak, served fajita-style with peppers and onions on a hot stone, with a side of tortillas. We cooked the meat ourselves, which may be why we rated this course the lowest of our experience: We didn’t cook it very well. The actual meat turned out pretty tough and chewy for us, which was a shame, as the caramel marinade was deliciously sweet and warm in equal parts. I recommend sitting on Casa Chi’s patio as weather permits if you intend to order this dish—it gets pretty smoky!
The star of the entire meal was our dessert, the Yuzu cheesecake mousse, coated in lemon-shaped, lemon-flavored white chocolate and a sprinkling of graham cracker crumbs. We cracked the casing open and devoured every bite, scraping the plate clean. Sweet, light, and citrusy, it was the perfect cap to a parade of flavor-packed plates.
Before we left, I also tried the Lunar Goddess from Casa Chi’s additional cocktail collection. It caught my eye as a clarified milk punch including the corn-based liqueur, Nixta de Elote. It’s rare to catch this sweet, spiced spirit in many cocktail programs around the city, and clarifying a milk punch is a time-intensive process that pulls out any “impurities” in the alcoholic ingredients, leaving a product that is smooth and fuller-bodied. The Lunar Goddess tasted exactly like a robust apple cider and was served in a clear skull-shaped glass with a cherry granita “brains” floater. Creepy. And delicious!
Overall, Chef Sandoval and his team are clearly talented, creative, and insightful about food and service. For a lounge with no formal kitchen, merely a sushi bar operating as the heart of the restaurant, the menu offerings are delectable and meticulously constructed. It’s clear that the team at Casa Chi has a passion for providing a charming, immersive experience for their guests. Moreover, at $45 a person, it is an incredibly approachable decadence. If you visit them for afternoon tea, plan on a pleasant evening nap!
Casa Chi is located at 505 N Michigan Avenue, and Boozy Tea is served every Sunday from 2-5 pm. Reservations can be made through their website here.
All photos by Campbell Grace.
Campbell Grace (she/they) is a Chicago-based bartender and writer. You can find more of their work at straightcam.com.
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