An American Chef in Spain

Tapas… Small plates are becoming a common occurrence in today’s culinary society. The American diner, like most, is not satisfied with just one offering. We want to indulge in many different flavors, textures and varieties. It is by this reason that small plates are becoming so popular in many large American outlets. They play up to our sense of excess because we as Americans want everything, now!

Many have different ideas as to how the style of tapas dining developed in Spain, but no one can deny the fantastic end result. Small plates are prevalent throughout the entirety of Spain. You cannot order a drink in any bar in Spain without receiving a small plate of olives, charcuterie, cheese or nuts. It is unfit for any establishment to not offer food with drink! This is very different than our American sensibilities to keep restaurants on one side, and drinking establishments on the other. In Spain, there is no line between booze and food, both walk congruent lines together as part of a rich culinary driven culture.

So, in Spain, my first reactions were to delicious plates of jamon iberico de bellota (Spanish prosciutto cured from the famous “pata negra” black hoofed pig fed mainly acorns), Truita de Patata (Spanish omelet with Potatoes) and Pulpo de Gallega (Spanish Octopus with sweet paprika, garlic and lemon). These amazing dishes are given as currency for setting foot in a cantina and ordering a drink! Amazing ingredients, treated with love; this is the mantra of the Spanish people. They want you to eat well, drink well and have a good time.

At Mercat a la Planxa we strive everyday to bring this mantra to the culinary public in the Chicagoland area. We offer all our plates in this traditional “tapas” style, meant to be shared by friends over amazing craft cocktails, wines and beer. In our restaurant you can find the traditional jamon iberico de bellota, truita and pulpo gallega as well as many other Spanish tapas that follow the innovation and creativity of Iron Chef Jose Garces and our team. We strive everyday to provide a unique yet traditional Spanish dining experience to the people of Chicago, and after my time in Spain I am very pleased to say that we follow this example of culinary excellence.

Louis Goral

Executive Sous Chef

Mercat a la Planxa and The Blackstone Hotel

Photo details: Pulpo de Gallega, from a restaurant in Jerez, Spain called ‘La Cruz Blanca.’

Every Wednesday from 5 – 6 p.m.

$15 per person.  Please call 312.542.3600 to make reservations.

Every Sunday we will work with a brewery and pair a 3 course family style suckling pig menu.

$45 per person

Starts at 5 p.m and runs throughout dinner service or until all gone!  Please make reservations so we don’t run out of this bargain special!!

Please call 312.542.3600.

Featuring Fermin Iberico from Wagshal’s Imports.

In addition to the menu below we will offer passed appetizers as well.

Iberico Dinner Menu

1^st Course
Caldo Gallego – Gallacian White Bean Stew, Iberico Jamon Consomme, Iberico Chorizo, Baby Fennel,  Potato Confit(Chef Garces)

2^nd Course
LOMO Pork loin frito misto – Smelt, Preserved Lemon, Minors Lettuce, & Truffled Peach Olives (Chef Kahan)

3^rd Course

Pluma de Paleta Brochette – Grilled Iberico Pluma, Scallop, Morcilla Emulsion, Herb Oil (Chef Garces)

4^th Course
Cabacero Slow roasted Pork Collar – Spring Vegetable “Vignol” Tesa, Feta, and Salsa Verde (Chef Kahan)

5^th Course

Pancetta Torrijas, Maple-Sherry Ice Cream, Iberico Fat Ganache, Blackcurrants (Chef Garces)

6^th Course

Backfat Chocolate Budino, Burnt Honey Carmel, Candied Nuts, and Crispy Pig Ears (kahan)

Menu: 

1st Course

Melon Con Jamon, compressed melon salad with vanilla yogurt, fried serrano, and arugula

Pimientos de Padrón, Padrón peppers with salbitxada sauce

Donas de Xocolata, chocolate brioche doughnuts with raspberry compote

2nd Course

Mercat Eggs Benedict, with grilled chorizo, truffled hollandaise, poached egg, and toasted brioche

Gambas al Ajillo, garlic shrimp with guindilla chiles

Datiles con Almendras, bacon-wrapped dates with Marcona almonds and La Peral fondue

3rd Course

Paella Valenciana, chicken and chorizo paella topped with artichoke and tomato salad

Prawns a la Planxa, jumbo prawns with garlic, lemon, and parsley

Kids can make a gift for Mom at the build-your-own pancake station, which includes various toppings such as fresh fruit, compotes, whipped cream, sprinkles, and assorted candies.

$35 per person, exclusive of beverage, tax, and gratuity

Kids eat for half off!

Mother’s Day Menu:

1st Course

Melon Con Jamon, compressed melon salad with vanilla yogurt, fried serrano, and arugula

Pimientos de Padrón, Padrón peppers with salbitxada sauce

Donas de Xocolata, chocolate brioche doughnuts with raspberry compote

2nd Course

Mercat Eggs Benedict, with grilled chorizo, truffled hollandaise, poached egg, and toasted brioche

Gambas al Ajillo, garlic shrimp with guindilla chiles

Datiles con Almendras, bacon-wrapped dates with Marcona almonds and La Peral fondue

3rd Course

Paella Valenciana, chicken and chorizo paella topped with artichoke and tomato salad

Prawns a la Planxa, jumbo prawns with garlic, lemon, and parsley

Kids can make a gift for Mom at the build-your-own pancake station, which includes various toppings such as fresh fruit, compotes, whipped cream, sprinkles, and assorted candies.

$35 per person, exclusive of beverage, tax, and gratuity

There is nothing we like better in Chicago than spring.

Not only do we get to remove a few layers of cloths but we get really excited about all the beautiful fruits and vegetables that become available to us.

A root vegetable we love is the mighty beet.  Beets are not only good source of iron but an immunity booster and a guard against cancer.  With the entire good beets do we figured it was ok to add a little booze and even things out for the beet.  Enter The Matador.

The Matador is Mercat’s cocktail that features beets as the main ingredient.  We take beets and thyme and make a beautiful rich red puree, add gin, averna and a splash of ginger ale, top with a sprig of thyme and viola:  delicious liquid beet action.

On 3/5 we had a Five Year Anniversary Celebration at Mercat a la Planxa.

Chef Jose Garces and SRG Founder Peter Karpinski were both here to meet with all of our guests and say thanks for a great 5 years.  Mercat’s famous suckling pig was featured in addition to 5 different preperations of pork that we paired with Chicago’s local Latin brewery, 5 Rabbit.

The evening was packed with live music, delicious beer, our fabulous décor, special guests and of course- exceptional food!

We look forward to the next 5.  Thanks to all our amazing guests, vendors, associates and friends.

Every good restaurant has a story, and often that story is attached to the success of it’s neighborhood. 

Five years ago the South Loop, like many other neighborhoods, fell victim to the effects of the bad economy.  A neighborhood that was on track to become the next up and coming area of Chicago was suddenly a ghost town.  Multi- million dollar condo buildings  stood vacant and businesses were failing.  Five years ago it was a huge risk to invest in any type of business, let alone in an area that had yet to prove itself.  But to Mercat a la Planxa, it was a risk worth taking.  

When we opened our doors in The Blackstone Hotel, there were only a handful of restaurant options in the South Loop.  However, if you were to walk down south Michigan Avenue today, what was once a vacant ghost town is turning into a vibrant, must-see destination in the city.  Not only has the South Loop come alive, but the businesses that are investing in the neighborhood and are responsible for this revitalization are owned by individuals that see the potential for the area and are doing everything possible to aid in the growth of the community. 

For the past five years, we have prided ourself on providing a unique culinary experience not just for the South Loop, but for the city of Chicago.  In addition to the focus on food, we have maintained a dedication to the support and growth of the community that is the South Loop.  

The addition of Bodega No. 5 nearly two years ago allowed us to extend our reach to accommodate the student population of Columbia College and young professionals  in the area by providing artisanal food in an affordable fast-casual  setting.  Three years ago we debuted our Sunday brunch which further richened the passionate brunch culture of the South Loop.

This week we are celebrating our five year anniversary.  It is a celebration of where we have come and where we are headed in the future.  We celebrate the community and it’s commitment to growth. Most of all, we celebrate the dedicated people who have helped established the culture of our restaurant and have aided in our success so far.  It’s been a great five years, we raise our glass and cheers to the future!  Salud para el futuro!  

Mercat al a Planxa is following the Spanish tradition and our Valentine’s weekend was a blow out experience complete with cava, flowers, and exceptional dining.  We were treated to many guests, both first timers and repeat clientele, to share our love of Spain, food, and each other!  Thank you to everyone who joined us for such a special occasion and if you missed us this year, Valentine’s Day 2014 will be here before you know it.

Here are some photos of our menu, staff, and fantastic guests who joined us Valentine’s Day proper.

te queremos!