Nic & Junior's Is a sleek restaurant in River north, hidden in the shadows of skyscrapers, just east of wabash, between the Chicago River and Hubbard Street. This is a unique construction with big windows and a patio outside. Later, Niic & Junior'sDebuts now – Friday, May 16 – start with dinner service before lunch.
It's not the tourist trap of downtown, at least what junior and nic yanes are. There are two meals with a different feeling. The room near the gate has a bar and a TV, ideal for a cocktail and a quick bite like a burger or salad. Experience moves while walking at the rear dining room, where there is a chef counter and a revised tasting menu with dishes like an orechetti with outised outgi. But it's not tweezer food or a place where customers should wear formal clothes. They tried to go to the line between neighborhood and good dining restaurants with pastas with the veins in Italy. Borges talk about a special version of Gardiniera made with Biquinho Peppers served by Muradella: “This is the food we want to eat,” says Yanes. “It's easy.”
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There is a strong connection between Italian and Brazilian cuisine thanks for migration standards, and that link makes it natural for the borges. Chef makes the James Beard Award Semifinalist list in 2023 of MeridianEater Dallas's Restaurant in the year By 2021. Meridian, shows the modern cuisine of the Brazilian of Afro-Caribbean in Chef's chef; He grew up in Rio. The Borges spend 24 years of America and dreaming of owning a restaurant while helping educate Americans not just meat skewers. He talks about how most Brazilian restaurants in New York and New Jersey focuses on more homestyle cuisine. Borges shared nostalgic tales about Rio self-service restaurants and discussed Japanese and Portuguese in the country.
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While the Borges were commuted between Texas and Chicago, his long company, Justin Mosley, moved to Midwest to lead NIC & Junior's. Mosley has already appreciated himself in Chicago, even tracking difficult import substances, such as Fermica juice or a specified tapica flour used in the Brazilian cheese fritter. They found both cheeses – quejo coalho and catupiry – at Brazil Legal CafĂ©a restaurant in Bucktown. The Borges learned to welcome Chicago and made the best to connect with local chefs. Boil him with both-michelin-starred Oriole For a special dinner with 2025 James Beard Award Finalist Noah Shirand. Borges binds John Mance, the chef of Brazier And El Ch Cteakhouse, and both share stories about spending time in Brazil.
Yanes started as a chef before the launch Friendly hospitable And some few restaurants were running, including Austin, Texas Restaurant Juniper, announcing in 2015. He met the Borges 12 years ago. Yanes and his family ever moved to Wicker Park, where they got Chicago. So they have a TV at the bar – they don't discard the chance of sports fans to look at a very important competition. For the record, the Borges are a fan of Cowboys in Dallas, but his heart with Flamengo, a Brazilian soccer club.
Upon arriving at Chicago's opportunity, borges were worried about how the city was accepting his trip back and forth his family in Texas and at Chicago Restaurant. But Yanes and Mosley learned the city, and many successful chefs in charge of New York's French restaurants say that the Borges wanted him to be part of the community. He was not in Chicago to chase the awards or Michelin Stars in a larger market.
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The Borges enjoy sharing his meal memories, hoping it's a joint dinner. For example, he told a story about a family recipe for papaya jam passed by generations. The Borges learned in a voice of loud-giving people who may not care about the accounts, and they just want to feed. However, he wants to request their intellectual curiosity by ensuring employees educated and ready to share information when asked. Yanes added that they “are not here to drone about how we are, who we are.”
Borges agreed with that feeling on a scale. He describes a dish he called beach grilled cheese. It was a snack he grew up eating, a piece of cheese on a stick soaked in warm honey. Borges say servers should not share the whole story.
“All staff should say so this is the favorite snack of the chef junior on the beach in Brazil,” as in the borges. “Then they can walk.”
Nic & Junior's405 N. Wabash, open 4 pm to 10 pm on Sunday to Thursday; 4 pm to 11 PM on Friday and Saturday; Reservations through Tock.