Press Release from Que Onda Mexican Restaurant in Chicago
April 8, 2019
Contact: Scott Anderson
Scott Anderson Marketing
Que Onda Mexican Restaurant Now Open
Edison Park Has a New Cantina-Style Restaurant
(Chicago, IL)—Que Onda Mexican Restaurant quietly opened on Wednesday, April 3, 2019 at 6701 N. Northwest Highway at the corner of N. Oliphant Street.
The goal of Que Onda is simply to serve the freshest, most delicious true Mexican food in Chicago. The menu is concise with less than 30 items including appetizers and sides. The price for a meal ranges from $13 to $26.
The kitchen is led by Guillermo Reyes, whose previous work includes Chef de Cuisine at Mi Toca Ya Antojeria and sous chef at Merca a la Planxa. He is also a graduate of Kendall College, and served as a cook in the U.S. Navy.
Two of Chef Reyes favorite dishes on the menu are Zanahorias Rostidadas (roasted baby carrots, sikil-pak, chickpeas, chili oil) and the Braised Pork Shank with habanero marinated onions, platoons, chicharron, and tomatillo salsa.
The bar’s cocktail list is Mexican all the way through with cocktails like Barrel of Monkeys (Mexican whiskey, coffee liquor, banana, mole bitters) and La Monarca (Mexican rum, cacao, all-spice, aperitif, orange bitters). The beer list also has new and hard to find Mexican craft beers such as Colibre Lager, Aqua Mala IPA, and Aqua Mala Pilsner.
The restaurant was designed by Mark Knauer who has designed restaurants around the world including in Chicago’s Lux Bar, Hugo’s Frog Bar, Atwood Cafe, Henri, and The Gage.
Que Onda seats 80 inside and will have outdoor seating this summer. When there is a wait for a seats, guest are welcome to go next door to The Curragh Irish Pub for a drink and Que Onda will text them when their table is ready.
Hours of operation are 11:30am – 11pm Tuesdays-Thursdays; 11:30am – 12am Fridays and Saturdays; 11:30am – 10pm on Sundays. There is one menu for the whole day.
Phone number for the public is 773-824-4000. Website: www.QueOndaEdisonPark.com
Interviews and photos available upon request.