WEST LOOP — Takito is more than just tacos.
That's the message Takito Chef David Dworshak wants to impart to diners at his new Bar Takito, set for a tentative Aug. 13 opening at 201 N. Morgan St.
"We're trying to get away from being known as just tacos," said the 37-year-old executive chef. "Diners will be able to have more of a proper meal than just like, having a plate of tacos."
This is Takito's second location — the original Wicker Park restaurant at 2013 W. Division St. opened last March and does not shy away from a focus on tacos.
But with Bar Takito — which will have almost double the seating of the original spot — Dworshak said he'd like to shift the focus from tacos and hone in on both larger entree sized portions and smaller sharable plates.
That means three different rotating ceviches, entree dishes like Mixiotes, a pork shoulder rubbed with chile peppers and wrapped in a banana leaf, and options for taco eaters like "arepas," a corn cake made with beer cheese which diners could sub for tortillas.
The new Takito will have patio seating for 80, two bars (one at which patrons can watch as fresh ceviche gets made), late night hours, and an expanded drink list with a focus on craft cocktails from beverage director Adam Weber. Eventually, Dworshak said he'd also like to offer several house-made agua frescas and homemade sodas.
As former executive chef at Carnivale, Dworshak knows the West Loop well. The neighborhood, he said, wants "different, exciting food" and Dworshak said he plans to deliver it by offering elements of Peruvian and South American cooking — cuisine lacking he says is lacking in the West Loop.
With the shift away from tacos, the chef said he hopes the Takito name will be taken more seriously.
The West Loop "is a totally different arena. A lot of heavy hitters here," he said. "I'm just trying to do the food I've been doing: a focus on Mexican food but with a more modern approach to it."
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