900 WEST RANDOLPH STREET, CHICAGO, ILLINOIS | 312-733-1975
LOCATION AND HOURS
Leña Brava and Cruz Blanca are located on Randolph Street in Chicago’s bustling West Loop neighborhood. Valet parking is available.
900 W. Randolph St.
Chicago, IL 60607-2208
Tuesday-Thursday: 5:30-10 p.m.; Friday & Saturday: 5:30-11 p.m.; Sunday: 5:30-9 p.m.
Leña Brava is closed on Mondays.
Download menus in Acrobat PDF format:
Rick and Deann Bayless, Proprietors
Lisa and Fred Despres, Chefs
Leña Brava reservation policy: Leña takes reservations for all size parties. To make your reservation, contact the restaurant at (312) 733-1975, or use the form at right. We take reservations 60 days in advance, and reservations are recommended.
For private party options, contact Dana Armon at email@example.com or by calling 312-334-3662 The Leña private dining room holds as many as 30 people. Ready to begin planning your unforgettable party? Click below and let’s talk.
ABOUT LEÑA BRAVA
Fire and ice have never played so well together. Leña Brava — ”ferocious wood” — takes its inspiration from the multicultural seaside elements of Baja California Norte, the region’s celebration of live-fire cooking and the area’s world-class wines.
The raw bar tempts with spicy aguachiles and unique ceviches while the kitchen satisfies with everything cooked on an open hearth and wood-burning oven. With one of the country’s best selections of mezcal and wines from the much-heralded Valle de Guadalupe, Leña Brava evokes the unique flavors of one of Mexico’s most vibrant regions.
Our seafood is sourced from sustainable fisheries and environmentally responsible aquaculture enterprises. Our tortillas are handmade from heirloom corn grown in Oaxaca, Mexico!
Most Anticipated Restaurant, 2016 Eater Chicago; Zagat; Chicago Tribune; Choose Chicago; Fox32
Yep, that’s her. Basically raised in Frontera Grill and Topolobampo, Lanie brings a lifetime of hospitality experience to the family business. After serving as Maître D’ at Cosme in New York City, she’s back home in Chicago and aiming to delight Leña’s guests with her own take on Mexico’s generous-spirited hospitality. Instagram classiclanie
The diversity of Mexican cuisine and richness of the culture drew Sarah to Chicago from the east coast, where she worked at Oyamel and Cosme, two of the country’s best Mexican restaurants. Here at Leña and Cruz Blanca, she says, guests will be surprised and delighted by the cuisine of Baja, the smoke-tinged tacos, inventive craft beer and the abundance of mezcal.
LISA AND FRED DESPRES
A scholastic athlete and classically trained violinist, Fred found his true calling after enrolling at the prestigious Le Cordon Bleu Paris, then began working in renowned seafood restaurants. After helping to run the kitchen at Chicago’s Takashi, he became the chef at Arami, where he met Lisa.
A leading presence in the kitchens at Frontera Grill and Topolobampo for years, Lisa is well-versed in the art of Mexican cuisine, both rustic and refined.
LESLIE LARUE LAMONT
Sommelier. Instagram enthusiast. 90s hip-hop aficionado. Sagittarius. Leslie is a lot of things, including an expert at making our guests feel truly happy. She comes to Leña Brava from our red sauce-stained neighbors at Formento’s. Now, she’s across the street and ready to deliver the West Loop’s best hospitality. Instagram leslielaruelamont
Chef Kelly discovered her passion for pastry at Dinkel’s Bakery, followed it to culinary school, and found mastery most recently as pastry chef at Maple & Ash. In his review, Phil Vettel wrote that Chef Kelly’s desserts look sophisticated, and taste like childhood.
Jeff Walters says he’s “head over heels in love” with tequila and mezcal — the complexity, the versatility, the tradition. A master mixologist, he takes cocktails to places you don’t expect. Need an introduction to agave spirits? Just ask!
DIRECTOR OF SPECIAL EVENTS
If there’s one thing Dana Armon loves more than going to parties, it’s planning parties. Together with our Private Events Culinary Team, she’ll seamlessly create your perfect event at Leña, The Library at Topolo —Rick’s private test kitchen that contains his personal cookbook collection—or the Morales Room at Frontera, filled with art work from Mexican master Rodolfo Morales. Looking to bring the fiesta home? She can help with that, too.
Glenn worked at his family’s restaurant for 10 years – the Moon Palace, home of Chicago’s most delicious soup dumplings. After culinary school at Le Cordon Bleu and an apprenticeship for Giuseppe Tentori, Glenn started working for Rick Bayless at Xoco. Now Glenn brings his passion for fire and ice to Leña Brava and Cruz Blanca.