Restaurant Review: Uptown’s Cariño blends Michelin-starred, Latin American traditional and contemporary techniques
“(Chef) Norman’s ethos is that food should always provoke fun or emotion.”
Chef Norman Fenton, Co-Owner/Chef
Cariño is a Spanish word that refers to a feeling of fondness or love that a person has for someone or something. Known for its intimate setting and creative dishes like Huitlacoche Ravioli, Cariño, 4662 N. Broadway, provides an elevated, personal experience focused on rich flavors and high-quality ingredients, with options for chef’s counter and tasting menus.
Voted ‘Best New Restaurant’ at the Jean Banchet Awards for Culinary Excellence in 2025, and led by Chef Norman Fenton, the restaurant offers an immersive Latin American tasting menu and Taco Omakase that blends traditional and contemporary techniques.
Start with their signature basket of Chips and Salsa with Chef’s Salsa verde, tortilla crumb, and licorice (yes, licorice. You have to try it to believe it!)
Continue on with a flavorful Chicharrón (fried pork belly) with esquites (Mexican street corn) bbq, and epazote (Mexican herb). Or, a Michelada (Mexican beer) is more an appetizer than drink, with oyster, clamato pearls, and beer foam. Aguachile is spicy with a mix of Ora king salmon, cucumber, and jalapeño peppers.
I haven’t had chicken livers since I was five years old. Chef Norman rises to the challenge of making chicken livers special (no easy trick) through his Tacos Dorados. By seasoning the chicken livers with adobo, and pairing them with petite lettuce, the crunch of lettuce and the salty, tangy adobo combine for a unique dish. Or, Bluefin Tuna has another unique flavor with a Salsa matcha with negi (Japanese long green onion) and sudachi (Japanese citrus fruit).
Other unique combinations include a Tostada with tartare and al pastor, made sweet and citrusy with pineapple. Quesadilla are made with pumpernickel, Queso Oaxaca, and black garlic. Black Cod is enhanced by Chef’s use of chayote (pear-shaped squash) Mole Amarillo, and green pepitas (pumpkin seeds).
And as we frequently say at Dean’s Team Chicago, save room for dessert!! Enjoy Chamoyada, also known as a mangonada, has a mix of mango, lemon balm, and strawberry, while Pineapple Tepache is mixed with coconut, anise, and hyssop.
They have a special Tasting Menu for $200 per person, described as “an immersive culinary journey consisting of 12-14 courses…Showcasing the flavors throughout Latin America in a modernist approach.”
Another specialty of the house is their Chef’s Counter, which is described as “Immersive culinary journey in an intimate setting with the kitchen team consisting of 14-16 courses.” The Chef’s Counter is $225 per person.
Cariño is open Wednesday — Sunday, from 6pm — 12am. For reservations, click here.
Alison Moran-Powers and Dean’s Team Chicago
