The New Chicago Restaurant That Offers 100 South American Wines under $100

Brasero, the latest concept from El Che Steakhouse & Bar Executive Chef & Owner John Manion brings bold, wood-fired Latin cooking to West Town's bustling restaurant row. The concept was born of Chef Manion's love for the live-fire cooking of Brazil that captured his imagination as an eight-year-old living in São Paulo. Now open for two weeks, the menu blends South American culinary traditions with a Midwestern sensibility. Remember this key point for a few paragraphs down the line.

The menu features small and large plates, including charcoal-kissed seafood, grilled pork chops inspired by shuttered La Sirena Clandestina, and slow cooked-over-charcoal chicken. The young birds are brined and marinated, then slowly roasted over charcoal then grill-finished, and served with fermented garlic sauce, chili oil, and special "chicken salt"—a blend of herbs, salt, and dehydrated chicken skin. Guests can expect bold flavors with an emphasis on technique.

The wine list, curated by wine director Alex Cuper, focuses on low-intervention pours from up-and-coming winemakers in South and Central America. The list proudly features 100 bottles all under $100. The goal is to highlight the exceptional quality of South American wine at exciting & affordable price points, giving guests the latitude to experiment, expand their knowledge, and ultimately give even more reason for a return visit. The craft cocktail menu also complements the food—take the Panther Milk—which features Cachaça Germana Caestrano’s, creme de cacao, fermented banana, lemon, black sea salt and coconut flakes. Brasero is your new adult beverage playground in Chicago's West Town.

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"I think wine should first and foremost be fun. As a society, I think we have all begun to deviate away from wine and at Brasero we wanted to bring the enjoyment back. We wanted to not only showcase South America and the smaller independent producers, but we wanted to prove that you don't need to pay hundreds of dollars for an amazing bottle of wine," says Wine Director Alex Cuper. "We want people to come in and feel comfortable, not only at the table but in what they want to consume, and wine can be intimidating. We want to remove that stigma at Brasero. I think Roberto Henriquez is the definition (in terms of a winemaker) of what we are trying to achieve. He makes remarkable wines that fall into an incredible price point. His Tierra de Pumas Pais is both elegant and sophisticated, but also natural and exciting to drink, just like the food at Brasero."