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8 Boozy Slushies You’ll Want to Drink this Summer

Sit at the expansive bar or in one of the booths while sipping the restaurant’s frozen cocktails. —Chicago Tribune

North of the Border: 5 New Places to Savor Mexican Fare in Chicago

Look for menu options like enchiladas with mixed cheeses, peppers, black beans, spicy pepitas and red onion; chili-braised chicken tacos with avocado salsa verde, cotija and mixed greens; and wood oven-fired flatbreads with lobster, shrimp and scallops in a roasted tomato salsa. —ABC 7 Chicago

CS Magazine, June 2018

Looking for an escape from the daily grind? Look no further than the new Octavio Cantina & Kitchen, which transports diners from Andersonville to the south and central regions of Mexico from which two of its three chefs hail. —CS Magazine, June 2018

The Hottest Restaurants in Chicago Right Now, June 2018

Everyday brunch, creative cocktails, and wood-fired Mexican dishes are proving popular on the North Side. —Eater Chicago

20 New Spots for Chicago’s Patio Season

The restaurant’s love letter to Mexico extends out to a 20-seat dog-friendly patio, where a festive atmosphere full of garden lights and planter boxes surrounds guests. —Eater Chicago

Dining Out for Life Raises Funds for Vital HIV/AIDS Services

Daniel Muñoz, chef of Octavio Cantina & Kitchen, talks about the annual dining fundraising event that raises money for AIDS service organizations. —FOX32 Chicago

'Octavio Cantina & Kitchen' Brings Mexican Fare to Andersonville

On the menu, look for entrees like roasted chicken with a poblano mole, pickled onions and buttered plantains; slow-cooked pork tacos with cilantro, pickled onion and avocado; and wood oven-fired flatbreads with lobster, shrimp and scallops with a roasted tomato salsa. —ABC7 Chicago

Just Opened: Octavio Cantina & Kitchen Cuisine Inspired by Traditions of Mexican Region

"We wanted to make sure we have a balance of foodie-type menu items and something that if a family came in and they’re not looking to be adventurous, to have options as well,” Muñoz said. —Chicago Tribune

Chicago's Best New Restaurants for Spring 2018

The team behind Lady Gregory's and Wilde is at it again with this Andersonville opening, which will feature rustic, regional Mexican cuisine from chef Daniel Munoz. A dedication to local ingredients and bold flavors shows up in plates like the cochinita pibil, with slow-roasted pork, refried black beans and charred habanero, while tacos are served with chiles and potatoes and a medley of Baja fish varieties. —Tasting Table

A New Mexican Place for Lobster Guac and Mezcal in Andersonville And Brunch Seven Days a Week

But does your Mexican restaurant have a mixed materials mural of Mexico affixed to one of its white brick walls? Does your Mexican restaurant have a skylight over marble high-tops and a bar full of mezcal? This one does. —UrbanDaddy

Andersonville’s New Modern Mexican Restaurant and Cocktail Bar Opens

Octavio, a new Mexican restaurant in Andersonville, opens on Tuesday from the owners of a group of popular Irish pubs with locations in Andersonville, Lakeview, and Old Town. The restaurant, which has replaced Acre, comes from the same group behind Lady Gregory’s and Wilde. The food is from a pair of Mexican chefs: Dudley Nieto and Daniel Muñoz. They’re taking a non-regional approach to Mexican food, drawing inspiration from all over the country. They’ll also serve brunch every day at 5310 N. Clark Street. —Eater Chicago

Andersonville’s Getting a Mexican Restaurant from Lady Gregory’s Owners

Andersonville will soon get a new Mexican restaurant from the owners of Lady Gregory’s Irish bar and Wilde. Octavio Cantina & Kitchen should open in mid-March at the former Acre space, 5308 N. Clark Street. Ownership lured Daniel Muñoz, formerly of Barrio in River North, to be Octavio’s executive chef. —Eater Chicago

18 New Chicago Restaurants You Need on Your Radar

Coming to Andersonville in mid-March, the higher-end Mexican resto will take over the former Acre space. Dudley Nieto (Adobo Grill) is developing the menu. You can expect lots of smoky mezcals, handmade tortillas, and big, bright flavors. —Make It Better