Although I often rave about how pleasant the brunch at Chica is, brunch is only the beginning!
The Latin fusion cuisine here encompasses many countries and styles, from founding chef Lorena Garcia’s native Argentina to Mexican specialties. For a festive, delicious Christmas Eve, Christmas Day, New Year’s Eve or New Year’s Day, Chica is rolling out a special menu, with specialties like black truffle croquettes, duck foie gras empanadas, Maine lobster, a 10-ounce grilled wagyu steak and the festive-sounding NYE maracas piñatas for dessert (the normal dinner menu is also available). The celebration for New Year’s Eve starts at 10 p.m. and includes a DJ, bottle service and a champagne toast. Prices start at $75 per person and reservations are required (702.805.8472 or email [email protected]).
If those days don’t work out, definitely plan for another. I recommend starting your meal off with a drink, and a margarita never comes amiss. The Chica-Rita combines Espolòn tequila, lime, grilled pineapple and Elemakule Tiki bitters, which pull in cinnamon and allspice flavors. There’s also a nice wine list, with selections from all over the globe, including Spain, Argentina, Chile, California, Oregon, France and even New Zealand.
Whet that appetite with a basket of arepas, little fried corncakes of many flavors, served here with nata butter, which is actually a creamy spread. You can also choose buñuelos (a sort of doughnut) for brunch with a white chocolate dulce de leche, or wild mushroom tostadas for dinner—perfect little bites with whipped queso fresco and salsa verde. The shrimp tacos come with a tasty habanero aioli for those spicy-food lovers for both brunch and dinner.
At dinner, choose from a variety of appetizers, such as potato-and-cheese or grilled beef empanadas, Peruvian ceviche and a Mexican shrimp ceviche, among others. If you have been in the restaurant for brunch before, you know it celebrates the egg, with several dishes such as an eggs Benedict casuela with chorizo; or a Baja breakfast burrito with bacon, egg, crispy potato and guajillo sauce. You can also get an 8-ounce steak and eggs plate, or corn cachacas, pancakes made only with cornmeal, resulting in a hearty, satisfying bite that’s naturally gluten-free. For the vegetarian or vegan, avocado toast is dressed up with pomegranate, pumpkin seed and Fresno chile, and is served on toasted ancient grain bread. You can also add an egg if you so desire.
Dinner entreés span the gamut from vegetarian to carnivore, including such items as quinoa and lentils, with grilled shrimp or cauliflower; Venezuelan beef short rib; slow-roasted suckling pig porchetta; chicken enchiladas; and a 14-ounce dry-aged ribeye. The anticucho mixed grill presents beef and chicken skewers with grilled sweet peppers on its own grill for an impressive presentation.
For maximum effect, order the churro tower for dessert, ring upon ring of sweet goodness and delicious with or without chocolate sauce!
The Venetian, 702.805.8472
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