Ramen-San
Collab Series

Cafe Ba-Ba-Reeba! is Chicago’s original Spanish tapas restaurant, serving authentic tapas, pintxos, and paella since 1985. Under the leadership of Executive Chef Eric Jorgensen, the restaurant celebrates classic Spanish small-plates traditions and vibrant flavors that helped introduce the city to communal, shareable dining.

Known for his mastery of Mexican flavors, Jonathan Zaragoza brings wood-fired cooking and rich culinary heritage to the table at his family restaurant, Birrieria Zaragoza, where he and his family serve legendary birria, Jalisco style.

Chef Joe Fontelera’s Boonie’s brings personal Filipino heritage to the table with dishes rooted in tradition and refined technique. From its origins as a pop-up to a Michelin Bib Gourmand-recognized restaurant, the menu blends nostalgic favorites and bold, authentic Filipino flavors.

Since 2017, Mi Tocaya Antojería has been a beloved staple of Chicago’s Logan Square neighborhood, known for its menu of classic Mexican favorites and inventive, modern dishes. The restaurant is led by James Beard-nominated chef
and owner Diana Dávila.

John Manion is a seasoned fixture of the Chicago culinary scene, helming both the Argentine-inspired steakhouse El Che in the West Loop and the wood-fired Latin kitchen Brasero. He brings bold live-fire cooking and South American technique to premium beef and seasonal fare, blending tradition with contemporary Chicago flavor.

Two-time James Beard Award and Jean Banchet nominee Zubair Mohajir is the chef behind South Asian-inspired Lilac Tiger in Wicker Park as well as Coach House, Mirra, and Wazwan. Known for drawing on his global culinary journey from Southeast Asian technique to Indian tradition, Mohajir blends bold flavors and cultural narratives in menus that shift between street food, tasting-menu refinement, and vibrant cocktail culture.

Named one of America’s Best New Restaurants in 2020, Goosefeather in New York honors the vibrant traditions of Hong Kong and Cantonese barbecue. Chicago-born chef Dale Talde, a three-time Top Chef competitor and James Beard nominee, brings his distinct fusion of Asian heritage and contemporary technique to every dish, spotlighting bold flavors and refined execution.

Umamicue is the culinary vision of pitmaster Charles Wong, where umami-rich flavors meet high-quality meats and expert low-and-slow barbecue technique. Wong’s dedication to perfectly rendered meats and deeply savory profiles has distinguished Umamicue as a standout in Chicago’s vibrant barbecue community.

Founded more than 80 years ago, Manny’s Deli remains one of Chicago’s most enduring and beloved Jewish institutions. Famous for its classic deli fare, legendary corned beef, and comfort staples, Manny’s has become a citywide favorite that blends nostalgic tradition with unmistakable Chicago character.

Chef Stephen Gillanders brings his eclectic and deeply personal culinary approach to Chicago favorites S.K.Y., Valhalla, and Apolonia. Known for inventive flavor combinations and refined technique, Gillanders’ work reflects a dynamic range of influences and a commitment to bold, memorable dining experiences.

Chef Ethan Lim of Hermosa celebrates homestyle Cambodian cooking rooted in family tradition. His menu highlights bold, comforting flavors, including his critically acclaimed Cambodian Fried Chicken.

Carol Cheung leads Jade Court, a long-standing Hyde Park restaurant known for classic Cantonese cuisine. Her cooking honors traditional techniques and time-tested flavors passed down through generations.

2 time Jean Banchet nominee Chef D’Andre Carter is the force behind Soul & Smoke, where barbecue traditions meet bold, soulful flavors. His work has earned recognition well beyond his three locations across Chicago, including appearances as a featured pitmaster at major barbecue festivals.

Founded in 1987, Sun Wah BBQ is a family-run institution renowned for its Hong Kong–style barbecue. Led by the Cheng family, the restaurant continues a legacy built on tradition, technique, and iconic roast meats.

Chef Thai Dang is the creative force behind HaiSous, where Vietnamese flavors meet regional Thai influences. His cooking reflects his heritage through vibrant, thoughtfully layered dishes rooted in tradition.

Chef Henry Cai leads 3 Little Pigs, where elevated Chinese cooking is built around seasonal ingredients and bold, straightforward flavors. Since 2020, the restaurant has reimagined classic and modern dishes alike, creating a dining experience that feels both traditional and distinctly its own.

Chef Palita Sriratana founded Pink Salt Kitchens to share bold, handcrafted Thai flavors rooted in the traditions she grew up with. Her culinary journey, from street-inspired cooking to inventive pop-ups and Thai sauces, reflects an unwavering commitment to heritage and creativity.