Uncorked + Cooked: B is for Brasero.
This new-ish Chicago gem has decadent food and a wine list that can't be missed.
I’m often asked, “Chasity – what wine region do you want to visit?” Without hesitation, South America is always the first place that comes from my mouth.
Thankfully, I live in an incredible city that has global cuisines and wine selections at varying price points readily at my disposal.
As part of my work as a wine journalist living in Chicago and someone who loves wonderful dining experiences, I’m often asked for recommendations of establishments with both stellar food and out-of-this-world wine programs.
If you know Chicago, then you know that we are good for both – all you gotta do is ask.
So with a bold and courageous spirit, I’m rolling out the first edition of “Uncorked + Cooked” – a series dedicated to spotlight Chicago’s culinary gems with insanely delicious and brilliantly curated wine lists.
Since this is the first installment, consider a freebie. But unless you become a paid subscriber, you will be missing out on future hot spots – so click on that button below and become a paid subscriber today!
Ladies and gentlemen, I’d like to introduce to some and present to others Brasero (1709 W. Chicago Avenue), a beautiful expression wood-fired South American cuisine with the impeccable vibes and dynamic wine list to match.
The latest concept from award-winning Executive Chef John Manio, Brasero is located in Chicago’s West Town neighborhood. Unlike its sister restaurant, Brasero caters to the palate of the seafood lovers, but still has delectable options for the carnivores. However, it does join its sibling restaurant in being one of the only wine programs in Chicago and the country that serves exclusively over 100 bottles of wine from South and Central America.
To provide some context, I first experienced Chef John’s brilliance during a visit to El Che Steakhouse & Bar in October 2022. I had two more visits after that, where I was also introcuced to General Manager and Beverage Director Alex Cuper – who brilliantly curates both wine lists for El Che and Brasero.
One thing I will say about Chef John: he does NOT PLAY about dessert. You might have eater 50-11 things on the menu and are about to burst at the seams, but you absolutely MUST have dessert.
Fast forward to February 2025 and my much-anticipated visit to Brasero was nothing short of amazing. Upon walking in, it felt as though I had been transported to a very chic, sophisticated, and sexy spot in South America. It felt comfortable, and with the kitchen in my eye sight, it was just the right about of busy
First, I’m creating commotion for the decor. Warm hues of brown and orange made me feel welcomed to the very decadent dining experience.
Secondly, we were able to communicate without yelling over one another. The music was at a reasonable volume and added to the vibe of the restaurant.
Thirdly, THE BAR. When it comes time for me to design my first home, I will use Brasero’s bar as inspo.
Finally, if you can sit in a booth, DO IT. There is something cozy and intimate yet open about a booth at Braseso, and I’m going to do my best to sit in the same spot every time I dine.
WHAT I ATE
I love a good appetizer to prepare me for the main event. Prior to visiting Brasero, I did look at the menu and assess what my guest and I would dine on. Immediately, the
Our server Autumn was super sweet, and allowed us time to explore the menu to land our decisions. Note: I am that friend who always wants to order a selection of things to we can tantalize our palates before the main course.
For the main course, we chose to venture different paths but of course, sampled for each other’s plates.
The presentation of both dishes was IMMACULATE and truly left my jaw on the floor. The Braised Pork Shank came out in a very large pan, and my chicken dish was delivered on a very sizeable oval dish. Both dishes were abundant and weren’t short on flavor.
Our eyes were certainly bigger than our stomaches, but that’s why takeout containers exist!
And because having dessert is always a must and I’m indecisive, we ordered two – the Coconut Ice Cream and Mango Sorbet.
Feeling satisified but still wanting to experience more of the menu, we left Brasero very impressed and anticipating our next visit.
PRO-TIP: Brasero has a killer happy hour that’s every Tuesday through Sunday from 5 to 7 PM – and all night on Sundays! As I complete this post, I’m going to be making my way because I am pressed to try the Noodles!
WHAT I DRANK
Being the wine nerd that I am, Anna, the sommelier on the floor for the evening, greeted my guest and I and immediately asked which wines I had ordered to accompany our meal. My guest opted for the Rhum Old Fashioned–which was strong, flavorful, and very tasty. While readily available throughtout the city, South American wines, to me, are still considered unicorns in the best way possible.
Anytime I see an orange wine made outside of The States on a wine menu, I’m always going to try it. My first glass was 2023 Pielihueso ‘Naranjo’ Orange Wine – a blend of Torrontes, Sauvignon Blanc & Chardonnay from the Uco Valley in Argentina. I’m not sure if it was because I hadn’t wine in a few days or not, but this wine made me groove in my seat immediately. I really do believe it was the Torrontes that let the groove get in, because it is one of my favorite white grape varieties from Argentina. It is well rounded but not overpowering, rich, and fruit-forward.
For my second glass, I ordered the 2024 Folklore ‘Blanco’, a blend of Trebniano and Malvasia from Cerro Chapeu in Uruguay. One thing about me? I LOVE A WHITE WINE BLEND. This selection was vibrant and reminded me to return to my curiosity for Malvasia as a grape variety.
As a forever-student of the vine, I asked Anna what she would pair with my entree and she raved aboutt Ver Sacrum, a producer out of Mendoza, Argentina that primarily focuses on Rhone varietals. According to their website, “their winemaking ethos focuses on fresh, low alcohol, lighter skin contact, native yeast, honest, and easy drinking wines. All grapes are hand harvested and most are foot crushed with minimal intervention in the vineyards.”
To wrap up the night, I tried two Ver Sacrum selections– the 2022 Ver Sacrum Garnacha and the Ver Sacrum ‘Geisha Del Dragon’, blend with 70% Viognier, 20% Marsanne, and10% Pedro Ximenez. Anna shared that the Geisha was one of her favorite BTG (by the glass) selections on the menu because it was very complex but had depth and lingered on the palate. And boy, was she right.
The Garnacha was yummy, but Geisha Del Dragon paired beautifuly with my wood-fired chicken dish – providing my palate with a very balanced experience.
Listen Linda, if you are a wine lover with a curious palate, please run (don’t walk) to Brasero. The food is dynamite, the service superb, and the beveages are top-tier.
Shout-out to the entire Brasero team for such a dynamic experience – I can’t wait to visit again VERY soon!
I loveddd Brasero when I went last year so this made me immediately book another reservation 😂
Love Brasero! Great writeup. Alex's wine list is killer -- nothing else like it around (except maybe El Che but that's him too haha)!