“I find myself also wanting to create experiences and flavor profiles for people that may catch them off guard in a sweet item, opening up the world of pastry beyond just the basic staples and ideals.”

When Bonhomme Hospitality Beverage Director Jesse Filkins went looking for inspiration for his new-and-improved no-proof cocktail programs, he didn’t have to go far.

Shannah Primiano has a unique way of looking at things, a habit that often results in tasty desserts for the guests of Bonhomme Hospitality restaurants where she is executive pastry chef.

With winter loudly knocking on our door, Bonhomme Hospitality Beverage Director Jesse Filkins wanted to embrace the season with beverages that warm from the inside out. Here, we spotlight two of his newest creations.

At its core, wine is simply fermented grape juice. But somewhere along the way, it’s often become a beverage of privilege and complicated language. GoodFunk, our new natural wine bar and café in the Loop along Wacker Drive, aims to flip that dialogue by focusing on wine made with minimal intervention and no pretense.

A native of Valencia, the coastal Spanish city where paella’s signature rice is grown and hence the birthplace of the dish, Marcos Campos grew up spending his Sundays with family — and always a paella or two.

At Porto, we are trying to create something that no one else in the country is doing,” says Marcos Campos, executive chef of Porto and Bonhomme Hospitality partner.

If you’ve experienced Bordel's wonderful rotating roster of one-of-a-kind performing artists (think flamenco, jazz, sensuous burlesque), the perfectly retro boogie music that is DISCO, or Beatnik, Beatnik On The River and Celeste’s of-the-moment DJs, you can thank Saam for that.

It’s rare that a cocktail can move you to tears (well, perhaps the next morning, but that’s another story). But at Beatnik West Town and Beatnik On The River, Bonhomme Hospitality Bar Director Jesse Filkins has managed to create a drink that outsells all others on a regular basis as well as has a lovely story behind it.

If ever there was a dish to convince conserva-phobes that these preserved tinned products are the real deal, it’s Navajas & Esparragos Blancos at Porto, a recent Michelin-star recipient.

Contrary to what its name might lead you to believe, Basque cheesecake is nothing like the American version we know and love beyond the fact that both include cheese.

When your star ingredient is jamón Ibérico from Cinco Jotas, a celebrated Spanish purveyor that has perfected the curing process of its jamóns since 1879 and is considered by many to be producing the world’s best, it doesn’t take much to wow guests.

In Porto’s Atrium, just beyond the wood-burning grill, you’ll see the two beautiful glass-and-stainless steel cabinets perched on the counter. Take a closer look and you’ll see whole turbot and John Dory hanging next to seafood sausages and tuna belly wrapped in seaweed.

Like so many other great classic dishes in the world, ceviche’s true origins are up for debate. Heck, even its name varies with cebiche, seviche, sebiche and, for inventing the dish made from raw fish cured in fresh citrus juices.

In June 2020, we launched Mama Delia, a Restaurant, Sherry Bar and Ultramarino (neighborhood gourmet market), offering Chicago a contemporary Spanish culinary experience. This past May, Michelin took notice and awarded it a Bib Gourmand.

West Town’s Porto gives the Atlantic coast of Spain and Portugal the attention it has long deserved, taking guests on a journey that combines the freshest and finest ingredients available, with multiple wood-burning ovens and grills, and ancient preservation techniques