Sherry
Manzanilla
Salt sea air, raw almond, chamomile finish. Sanlúcar de Barrameda.
Ukrainian Village · Est. 2024
OSTERÍA
Marquez
Modern Mediterranean · Chicago
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Service · Tonight
—
Updated — · Chicago time
The chef's five
Lucia writes the specials each afternoon at 3, after the market and after the fish arrives. What's listed is what's cooking right now. Reserve to claim a portion — we plate until they run.
- 01
Charred Octopus
Smoked paprika · pickled cipollini · saffron aioli
Galician coast → Ukrainian Village
Manzanilla$24 - 02
Hand-Cut Tagliatelle
Slow lamb shoulder · preserved lemon · mint
Marrakech meets Bologna
Skin-Contact$28 - 03
Whole Branzino al Sale
Sea-salt crust · charred fennel · castelvetrano relish
for two · cracked tableside
Vermentino$62 - 04
Tagine of Day-Boat Halibut
Preserved lemon · green olive · couscous
Lucia's grandmother's pot
Albariño$38 - 05
Olive Oil Cake
Cara cara · mascarpone · candied rosemary
warm from the oven
Pedro Ximénez$14
Menu writes itself · Available 5pm – sold out · Allergies · 312 300 9848
Reserve · Inline
Choose a time.
We'll set the table.
Most of the room books two weeks out, but we hold a third of the seats for tonight and tomorrow. The widget below is live — whatever you see open, you can take.
ServiceTue – Sat · 5 – 10pm
BrunchSat – Sun · 10 – 2
ClosedMondays
Carta · Tavola
The full menu
Every dish is paired with a wine glyph — hover any item to see Andrés's notes. Hand-cut pasta, day-boat fish, fire-room secondi. Most plates feed one. Branzino feeds two.
to begin
Antipasti
Marcona Almonds & Castelvetrano
rosemary · maldon · zest
Fino · Sherry
Bone-dry, flor-aged, blanched almond. Jerez.
9Burrata di Bufala
preserved tomato · sourdough · oregano oil
Vermentino · White
Sardinian. Sea salt, green almond, citrus zest.
18House Anchovy Toast
cantabrian · cultured butter · piment d'espelette
Manzanilla · Sherry
Salt sea air, raw almond, chamomile finish. Sanlúcar de Barrameda.
16Pan con Tomate
vine-ripened · ibérico ham · sherry vinegar
Fino · Sherry
Bone-dry, flor-aged, blanched almond. Jerez.
14
pasta & grain
Primi
Tagliatelle al Ragù di Agnello
lamb · preserved lemon · mint · pecorino
Skin-Contact · Orange Wine
Friulian Ribolla, 60-day skins. Apricot pith, tannin.
28Saffron Risotto Milanese
bone marrow · sherry · parmigiano 36mo
Albariño · White
Rías Baixas. Stone fruit, granite minerality.
26Hand-Cut Pappardelle
duck confit · figs · marsala
Rioja Reserva · Red
Tempranillo, 24mo American oak. Cherry, dill, leather.
27Couscous d'Agneau
seven vegetables · harissa · chermoula
Provence Rosado · Rosé
Garnacha. Pomegranate, white peach, salt.
25
from the fire
Secondi
Whole Branzino al Sale
for twosalt-baked · castelvetrano · fennel
Vermentino · White
Sardinian. Sea salt, green almond, citrus zest.
62Galician Octopus
smoked paprika · saffron aioli · cipollini
Manzanilla · Sherry
Salt sea air, raw almond, chamomile finish. Sanlúcar de Barrameda.
24Iberico Pork Cheek
12hr braise · sherry-fig glaze · polenta
Rioja Reserva · Red
Tempranillo, 24mo American oak. Cherry, dill, leather.
36Day-Boat Halibut Tagine
preserved lemon · green olive · couscous
Albariño · White
Rías Baixas. Stone fruit, granite minerality.
38
to close
Postres
Olive Oil Cake
cara cara · mascarpone · rosemary
Pedro Ximénez · Sherry
Fig, molasses, sun-dried raisin.
14Basque Cheesecake
burnt-top · espelette · cream
Moscato d'Asti · Sparkling
Light effervescence, white peach, jasmine.
13Affogato al Sherry
fior di latte · oloroso · espresso
Oloroso · Sherry
Walnut, dried apricot, varnished oak.
12Selection of Cheeses
manchego · idiazabal · garrotxa · honey
Amontillado · Sherry
Hazelnut, oxidative depth. 12-year solera.
22
Service charge included · Allergens upon request · Vegetarian by request
Voice notes · From the pass
Lucia, in her
own words.
Four short clips — fifteen seconds each — recorded between services. Press play. The kitchen is loud in the background and that's the point.
Cellar · Andrés
A list built
around sherry.
Andrés Vega keeps a 60-bottle list weighted toward Jerez, Sanlúcar and the natural wines of Friuli and Etna. By the glass: 11 pours, refreshed quarterly. Pairings on the menu lean dry, saline, and food-friendly — never overpowering.
Sherry
Fino
Bone-dry, flor-aged, blanched almond. Jerez.
Sherry
Amontillado
Hazelnut, oxidative depth. 12-year solera.
Sherry
Oloroso
Walnut, dried apricot, varnished oak.
Sherry
Pedro Ximénez
Fig, molasses, sun-dried raisin.
Orange Wine
Skin-Contact
Friulian Ribolla, 60-day skins. Apricot pith, tannin.
White
Vermentino
Sardinian. Sea salt, green almond, citrus zest.
White
Albariño
Rías Baixas. Stone fruit, granite minerality.
Red
Rioja Reserva
Tempranillo, 24mo American oak. Cherry, dill, leather.
Rosé
Provence Rosado
Garnacha. Pomegranate, white peach, salt.
Sparkling
Moscato d'Asti
Light effervescence, white peach, jasmine.
Capacity
22·seats
single oak table · soundproofed wall
Private dining
The Back Room.
For birthdays, founder dinners, board offsites, rehearsals and the rare I-have-something-to-tell-you. We close the door, plate from a custom menu, and pace the night to whatever you're trying to do.
- Prix-fixe$145 / guest · 6 courses
- Wine pairing$85 / guest · 5 pours
- Min. party14 guests · Tue–Sat
- Full buyout$8,200 · Sun/Mon
Press · Critique
EATER CHICAGO
"A restaurant that finally treats Ukrainian Village like it deserves: with a salt-crusted branzino and a list of sherries you can actually drink."
TIME OUT
"Lucia Marquez is doing the most thoughtful Mediterranean cooking in the city right now. The lamb tagliatelle alone is worth the trip across town."
BON APPÉTIT
"Hot 10 nominee, 2025. The room hums. The pasta sings. The voice notes are a stroke of genius."
CHICAGO TRIBUNE
"Three stars. The sort of neighborhood place that makes a neighborhood worth living in."
EATERTIME OUTBON APPÉTITTRIBUNEINFATUATIONCONDÉ NAST
Hours · Location
Find us in UV.
2118 W Chicago AveChicago, IL 60622
Ukrainian Village
- MondayClosed
- Tuesday5 – 10 pm
- Wednesday5 – 10 pm
- Thursday5 – 10 pm
- Friday5 – 11 pm
- SaturdayBrunch 10 – 2 · Dinner 5 – 11 pm
- SundayBrunch 10 – 2
Map · OpenStreetMap contributors