Siempre Algo

Hummingbird Cake: Rum soaked pineapple & banana cake with white chocolate mascarpone icing with banana-rum caramel and toasted pecan. Tropical, lush, whimsical, and just close-your-eyes good at the end of a beautiful meal.

Amazing vegan entree on the menu from : Roasted Honeynut squash from .belt.foods Jacaranda broccoli (ditto), saffron and red pepper purée, toasted benne, lentil salad of pickled cabbage, Asian pear and toasted hazelnut in vanilla-chamomile vinaigrette. Seasonal transitions can be beautiful in many ways. This is one

We will be closed this evening, Thursday September 5, to deal with technical issues in and around the building. We apologize for any inconvenience.

Luxury can take many forms, and we struggle with the very idea of it sometimes. Here, the luxury in our brand is about the level of care we offer. Yes, the products are fine and valuable, but it’s the effort we imbue that strikes the match.

We are closed this evening for a special sherry dinner, and will reopen for regular dinner service tomorrow evening.

There is sooo much to talk about, but it’s late, so I’ll share a nighttime garden shot from this evening. We have so many delicious things to share, and projects we are working on…it can be overwhelming, because the effort to produce doesn’t often leave energy to Promote. We will try to get enough rest that we have energy to sound our barabaric YAWP over (and from) the (green and fertile) roots of the Northside. has been building an arsenal of treats and you will be enticed.

We still have a few precious seats available for our amazing Sherry Dinner on Tuesday, August 27! Six courses including seasonal tapas, cocktails from including this one: “Don’t Think Twice” with jamón and melon, Sherry and vermouth. Tasting the depth and breadth of Lustau’s offerings with experts who represent the portfolio, including and Lustau Brand Ambassador Steven Dragun. Link in bio to purchase tickets.

Pan roasted baby summer squashes with green beans & cabbage, raven zucchini purée, pickled red cabbage, sweet & hot hazelnuts, crispy sunchoke, dehydrated porcini. Summer flavors, local produce, and depth and dynamics in taste while staying vegan. Win-win

Very excited to announce a special dinner at Siempre Algo: Lustau Sherry Dinner on Tuesday, August 27. Six courses including a tapas course, sherry and vermouth in cocktails from , and sherry pours paired with the meal while the ingredients, processes, history, and lore of these fine products is explored by Brand Ambassador Steve Dragun and Lee Kuehn from . This will be a special evening of food and beverage, and a great opportunity to learn and appreciate these fine products. (Link in bio)

Summer snacks, elevated. Ultra-crispy tempura-fried costata romanesco zucchini & blossoms with basil-parmesan mousse, lemon aioli, and sweet & hot mustard. A harvest from the Siempre roof garden, and Kennebec potato chip with whipped crème fraiche and Polish Royal Osietra caviar with chive. When summer is unrelenting, be unrelenting in your pursuit of the best. In other words, come here!

GRILLED SHRIMP
Char grilled tiger shrimp marinated in lemon, espelette pepper and olive oil, carrot frond gremolata, and a grilled local squash & castelfranco salad tossed in buttermilk vinaigrette

We are closed today to celebrate the Fourth of July with our families. We hope you all enjoy a safe and restful day with your people, and we look forward to seeing you tomorrow.

Leave yourself open for “awe-inspiring” anywhere you are. Even just doing the chores at work can be the moment that changes your day, your outlook.

Summer flavors just will not relent around here. Fresh as hell, join us and be glad with us. (In order: Tuna confit salad, Spice-crusted yellowtail, strip steak, beet salad, rabbit fusilli)

Sunshine flavors you can have here tonight. Vegetable tartine boasting a bounty of local freshness, refreshing and vibrant cocktails, opulence at your level of comfort, and the rooftop garden is popping. Caviar, German sparkling Sekt, and strawberry-rhubarb Campari sorbet? Yeah, probably should

We are looking to make a few updates to our dining area and are searching for designer/carpenter/contractor contacts. If you are that person or have someone you recommend, please post or DM us here or call 312-652-9968 if interested. We have a beautiful space and are@looking to make it even better. Thanks!

Skilled hands preparing food and drink for you with great care and attention. It’s what we do. Join us for some gracious hospitality tomorrow evening…why, there’s a link in our bio right now to book! Gee whiz…

Rainy night roof herb tending

Hello, Garden my old friend! Planted, irrigated, and growing on the Siempre roof. A beautiful day for cocktails, wine, delicious local beer, and dynamic flavors from the kitchen. A few reservations fell off, so swoop in like our friend Owl Jourgensen and take full advantage

Delicious array of handmade food and captivating cocktails to thrill you on a Tuesday. This place is filled with aromas of freshly-baked bread and citrus, roasting meats. Come and enjoy some (open at 5 p.m.)

Seared yellowfin tuna loin & spicy tartare with Hackleback caviar, avocado purée, charred ramps, ginger BBQ, and a salad of Dutch asparagus, fava bean shoots & baby mustard greens tossed in a lemon tarragon vinaigrette

Bar Siempre this week…as we train and onboard new service team for the dining room (apologies for unavailability of reservations), please join Kimber, Josh, and the chefs for delicious food, beverage, and kind hospitality. (Open at 5)