BRIDGEPORT — Different areas in Mexico have different ways of celebrating Dia De Los Muertos, the annual "day of the dead" holiday.
Some towns throw elaborate parties in the street, while some households hold a more somber vigil.
Here in Bridgeport, the upcoming Dia De Los Muertos event at Nana Organic falls somewhere in between. They're inviting patrons to bring photos of their beloved, late relatives for a special dinner at the restaurant, 3267 S. Halsted St.
The idea is "to commemorate loved ones no longer with us," said Nana co-owner Omar Solis.
Already, the altar inside the restaurant is starting to fill up with mementos from the restaurant's staff. There are photos of Solis' late grandparents from Navojoa, Mexico, as well as artifacts from the National Museum of Mexican Art in Pilsen.
The special $35 price-fixed menu includes a four-course meal, complete with cocktail pairings.
Guests will start with pear tostadas made with duck confit, blue cheese and cilantro paired with a "pear of roses" cocktail made with pear preserves and muddled fresh rosemary before moving onto main courses of hominy cake and tamale. More details on the dinner menu are here.
For dessert, guests will get a churro filled with chocolate ganache paired with pumpkin atole, a seasonal, nonalcoholic twist on the traditional Mexican drink.
Solis, 36, said the special Nov. 2 menu was part of the restaurant's new bend toward street food after the departure of former chef Ricardo Pineda, who was replaced by Jeremy Kiens, formerly of Dunlay's on Clark, earlier this summer.
While the concept of the restaurant's Nov. 2 dinner may be unfamiliar to Americans, Solis said the event would be a reminder that bringing people together to share food was an important Mexican cultural ritual, one that he wanted to extend to the neighborhood.
"We want to concentrate on the foods used to celebrate," Solis said. "And I like to throw a big party."
Reservations are required for the Nana's Dia de Los Muertos dinner. To reserve a spot, call 312-929-2486 or email audri@nanaorganic.com
