Cariño

“Can’t recommend Cariño enough.”

Can’t recommend Cariño enough! Michelin quality Mexican-inspired fine dining in an intimate setting. Perfect balance of fresh, herbal, spicy, savory, umami, sweet, and salty. It was complex, with an indescribable amount of detail going into each little component in all of the 14 courses. (Also got to try Huitlacoche for the first time, a mushroom-like corn fungus prized in Mexican cooking for its earthy, truffle-like flavor. 👌 An absolute delight!!) The cocktails and mocktails were mind-knowingly good. Absolutely excellent service. I recommend the chefs table. The chef is very friendly, and the staff is impressive to watch. They did a great job at accommodating dietary restrictions: no alcohol, no gluten, no dairy. If you’re into a stuffy atmosphere, this isn’t the place. This place is laid back. No stringent dress code, which is awesome. Simply indescribable food! Some of the best I’ve ever had in years of trying various fine dining establishments. Still thinking about how amazing it was even days later. Definitely worth the price.

Brian

Nov 2025

“Interesting proposition, with refined techniques using mostly Mexican ingredients.”

Interesting proposition, with refined techniques using mostly Mexican ingredients. In the set menu you will go through an array of different flavours, finding different textures and stunning beautiful presentation. The wine list is based on Latin American wines, and they have a Argentinian jewel called Chacras 55, which is for me one of the best pinots I ever tasted, the family favourite. Also they have a late night Taco Omakase at the counter that looks great. On the negative side, again, for me the music was a bit loud. Only Mexican music

Marcos Pimentel

Oct 2025

“Carino in Chicago is a truly exceptional dining destination that sets a new standard for inventive and elevated cuisine.”

Carino in Chicago is a truly exceptional dining destination that sets a new standard for inventive and elevated cuisine. I can confidently say that the tasting menu was one of the best I've experienced in years. The restaurant successfully showcases the refined and complex flavors of Mexican and Latin cuisine, elevating it to its rightful place among the world's finest. Every course of the tasting menu was a testament to the kitchen’s creativity and skill. The dishes were not only delicious but also wonderfully inventive. While every plate was a highlight, the Salmon Aguachile and the Huitlacoche Ravioli were particularly memorable, each bursting with flavor and showcasing a masterful use of ingredients. The service was an absolute dream—perfectly attentive without ever feeling overbearing, allowing me to fully immerse myself in the experience. I had the pleasure of sitting at the kitchen counter, which offered a front-row seat to the culinary theater. Watching the precision and care that went into each dish was a spectacle in itself. A significant part of what makes Carino so special is the personal touch from Chef Fenton. He was genuinely engaging with everyone at the counter, asking about their lives and backgrounds with a sincerity that spoke to his Midwestern roots. This warm, personal connection made the entire evening feel less like a formal meal and more like a shared passion for food. In a culinary landscape where Mexican and Latin flavors are often underappreciated, Carino stands out as a beacon of innovation and quality. For anyone seeking a truly memorable and delicious dining experience, I cannot recommend Carino highly enough.

Tony Tognocchi

Sep 2025

“Fantastic experience.”

Fantastic experience! After breaking the ice with the servers, the whole experience was awesome. Flavors and food coming from meticulous work behind the kitchen table was above expectations. The wine pairing was perfect. The music playlist was adventurous and very good. Bamboleiro and vamos a la playa baby. Very great atmosphere. Grazie a tutti voi. Bravissimi!!

Sisto Perciballe

Aug 2025

“When I first parked near Carino, my immediate thought was: “Great, my car’s gonna get stolen...”

When I first parked near Carino, my immediate thought was: “Great, my car’s gonna get stolen tonight.” It’s definitely not the kind of neighborhood where you expect to find a Michelin-starred restaurant. But then Carino appears—elegant, glowing, and completely out of place in the best way possible. Inside, the space is intimate—just three tables and a chef’s counter with seven seats. I was fortunate to sit at the counter, and from the very first course, it was clear that this would be a memorable experience. One of the highlights was being able to watch the team assemble each dish right in front of us. It’s one thing to know, abstractly, that a Michelin-level kitchen puts incredible time and care into each plate—but seeing it up close, watching them work their magic with tweezers and laser focus, added a whole new level of appreciation. It’s an experience I’ve rarely seen outside of high-end Asian cuisine. The level of focus and refinement that Chef Norman Fenton and his team bring to each dish is remarkable. The plating, the balance, the pacing—everything reflects a deep command of technique. It’s rare to find that level of precision delivered in such an unpretentious, almost understated way. The flavors are unapologetically bold. This is not a menu designed to play it safe or cater to a bland Midwest palate. Chef Fenton embraces contrast and intensity, crafting a tasting menu that is confident, original, and deeply personal—an expression of a chef who knows exactly what he wants to say and has the skill to say it without compromise. Equally refreshing is the tone of the experience. Despite the technical finesse of the food, the atmosphere remains light and conversational. Chef Fenton is approachable, quick-witted, and refreshingly down-to-earth. He brings a warmth to the experience that makes the evening feel less like a performance and more like an invitation into something personal. It’s a rare balance: world-class execution with zero pretense. This is the kind of place you book two months in advance, and then spend the next two months looking forward to it. Carino isn’t just special for Chicago—it’s special, period. Chef Fenton is doing something here that feels rare: serious food that doesn’t take itself too seriously.

Nitin Malla

Jul 2025

“What an excellent tasting menu.”

What an excellent tasting menu! I honestly still need time to process how good some of the bites were. The menu is elevated Mexican food that never loses sight of its roots. Even with theatrical touches, the bold flavors were still loud and clear. Sitting at the chef’s counter gave us front-row seats to the magic in action, which it made the experience so much more special. Service was well-balanced: warm, knowledgeable, and attentive without being overbearing. Restaurants at this caliber can often feel stuffy but the vibes here were refreshingly laid back and playful. Just from brief interactions and the way he moved in the kitchen, I could tell chef Norman is passionate about what he does. I left full, happy, and reminded of how powerful food can be when it’s made with heart.

Christina Huynh

Jul 2025

“I had my birthday here and I can’t tell you how good of a time we had.”

I had my birthday here and I can’t tell you how good of a time we had. My group did the late night taco menu and it was one of my favorite dining experiences in Chicago. The staff was personable and engaged with us while making stunning food. Not a stuffy vibe to be felt. 10/10 recommend

Connor MacWilliams

May 2025

“I hardly ever leave reviews, but Cariño deserves one.”

I hardly ever leave reviews, but Cariño deserves one. Every course was a knockout—utterly delicious—and Chef Norman Fenton’s running commentary on technique and inspiration turned the meal into a private master-class. Watching him finish each dish inches from our seats felt like culinary theatre. The Taco Omakase is easily one of the greatest dining experiences I’ve had. If you can snag a seat, do it. Bonus highlight: Chef Norm ground a house salsa tableside for the first hour - to go along with the utterly delicious A5 wagyu taco and, after catching me shamelessly finger-licking every drop, sent me home with a jar. Hospitality level: off the charts.

Abhay Kanwar

Apr 2025

“My partner and I came for the taco omakase and had a lovely time.”

My partner and I came for the taco omakase and had a lovely time! The service was impeccable and they were able to accommodate my partner’s no cilantro request (I know I know - he unfortunately has the cilantro soap gene). Needless to say, the food was also incredible! I was very impressed by how well the citrus flavors complemented and highlighted the seafood, and the tacos themselves were perfectly hearty. I was very full by the end (couldn’t finish the last couple of bites on my own) and my partner was pretty satisfied as well. Overall highly recommend!

Grace Park

Mar 2025

“Short: worthy of all the hype.”

Short: worthy of all the hype. Food is better than it looks. Long review: I have spent years eating fine dining and frankly burned out on it. Mostly its been a very similar, almost formulaic experience. If you have been or even watched the bear, you know what I mean. You come all fancy, meet a pretentious chef, and the staff is exactly the same. The food is very good but more art than anything, experience is great, and it was a sure fire way for an incredible chef with a lot of money to get his way into the michelin guide. In 2024, this does not work especially in a scene as competitive as Chicago. Similarly, if you travel to France or Spain they offer incredible insights into their traditions and the land in which they get their foods. This is why many of those restaurants in my opinion, accurately, earn their 2 or 3 stars. I must admit I regret not going to Cariño sooner because of my burn out. I met the Chef Norman a couple years ago at another spot in Chicago and he quietly mentioned he was opening this place. Norman is from the Detroit area but has spent substantial time living in Mexico - his wife and kids live there! Every bit of food feels like an upgrade on Pujol. If you know, you know. Norman even mentioned how he was in Mexico this week with his family learning from locals. This restaurant is an authentic embodiment of his experience of some of the best food in the world. So do not expect to be in a pretentious upscale space with a serious experience. The food is fun, the entire staff which are almost all chef’s are fun, and it’s a very welcomed relief from the standard “fine dining” experience. It does not miss on nearly perfect plating, coursing, and experience. Frankly the food is better than any other fine dining I can think of. See you in July for Birthday Haikus!

Jacob Rosenbacher

Dec 2024

“Man, what a fun time.”

Man, what a fun time. The owner and all of his staff are hilarious on top of putting out some of the best food I’ve ever had. I’ve never experienced anything like this. I’m introverted yet i felt so at home here. Fancy restaurants tend to feel stuffy but not the case here. Very casual. Some of the taco omakase just about made me want to cry from how good it was.

Desirae Corcoran

Dec 2024

“Had to end my friend’s visit with a bang.”

Had to end my friend’s visit with a bang. Taco omakase was something I never thought I’d do but after hearing about it, I figured it would a fun time. Upon entering at 10 pm we were immediately seated and ready to begin. I started with a Mexican apple juice (Sidral I believe) and it was refreshing and sweet. The chef explained the courses pretty fast so I don’t remember everything but a lot of variety. Here are the courses: 1. Began with an oyster which was the first but best oyster I’ve had. It didn’t taste fishy and was super tender. 2. The blue fin tuna. I usually don’t like tuna but this was very good and i really liked the fish eggs. 3. The third course was my favorite: a taquito with chicken liver. Super crispy and delicious. 4. The fourth was a tostada with a very tasty mole. 5. The fifth was an Oaxaca quesadilla. Finely shredded cheese covering the tortilla. A lot of truffle as well, but didn’t really like the taste. 6. The first taco of the night. I thought the duck was super tough as it was a struggle for me to bite into it. My least favorite course of the night. 7. Their traditional taco course. A beef taco with cilantro and onion. Additionally, a salsa verde on the side. Simple, but delicious. 8. A5 wagyu taco that was covered in their homemade salsa. The salsa was prepared in front of us starting around the 2nd course and we took some of the extra home. 9. Finally, a mango sorbet that wasn’t overly sweet, and was very fresh. Overall, I loved the experience. While the food wasn’t my favorite, I will never forget the night I had and the interactions with the chefs. If you are looking for something unique, I couldn’t recommend this more!

Samir Katta

Dec 2024