Back in 2018, when the Fulton Market District was seemingly monopolizing new hospitality openings, Daniel Alonso — Bonhomme Group’s Founder and Creative Director — had his eyes set on the Chicago River.

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.

5 Questions With Colin Hofer, Bonhomme Hospitality Director of Wine & Education and big time nature-lover

A funny thing happened to Kelsey while working events as a side gig to her full-time job at a luxury magazine in L.A.: She ended up loving it.

Last April, when many of us were content to spend time baking sourdough bread, cleaning out our closets and coupling with our couches, Daniel Alonso, founder and creative director of Bonhomme Group, opted instead to give Black Bull, the first restaurant in his hospitality group, a makeover. After nearly 10 years, the Wicker Park restaurant had a great run, loyal guests and a fantastic team. But Dani and Bonhomme Hospitality Chef/Partner Marcos Campos envisioned a restaurant that was more representative of what is happening in Spain right now.

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.

To fully understand the commitment of Maison Bonhomme, the design and concept studio of Bonhomme Group, to finding the perfect pieces for the venues they create, one merely has to reference the chandeliers at Beatnik West Town.

5 Questions with Meghan Vietti Perdue, Bonhomme Hospitality Managing Director, and why working in restaurants is like creating a quilt

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 its previous life, Michelin-starred Porto was a mild-mannered neighborhood bank. Functional, sure. Visually exciting? Not so much. These days it’s a much different story at this West Town love letter to the Atlantic coast of Portugal and Spain showcasing wild-caught imported seafood, gourmet tinned seafood and exclusive wines from this delicious corner of the world.

Open since 2014, Bordel has continuously hosted a rotating roster of one-of-a-kind artists who are given unhindered freedom to work their creative magic, whether it be fiery flamenco dancing, jazz from of-the-moment local musicians, sensuous burlesque dancing or the city’s best DJs.

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