If you find yourself traveling to Chicago Illinois for work or pleasure, you will need to stop for a small moment of vacation luxury at the Carnival. Located in Chicago's vibrant West Loop at 702 W. Fulton Market, it offers a dynamic dining experience that fuses Latin American flavors with a festive atmosphere.
Since its inception in 2005, the restaurant has become a premier destination for those seeking a lively culinary adventure. Upon entering Carnivale, guests are enveloped in a kaleidoscope of colors and eclectic designs.
The expansive 35,000-square-foot space features soaring ceilings, vibrant artwork and a lively bar area that often hosts live jazz, Latin, salsa and merengue performances. The décor, inspired by the festive spirit of Latin America, creates an energetic and celebratory environment, making it ideal for both intimate dinners and large gatherings. Carnivale's menu is a testament to Latin fusion, drawing inspiration from countries such as Mexico, Colombia, Brazil and Peru.
We started our night off with appetizers of oysters on the half, and Luz’s empanadas, a flaky crusted delight filled with roasted poblano peppers and corn and Manchego cheese. Then, for our entrees, we chose a couple of their signature dishes, the 'braised short rib,' a tender braised beef served with hazard free rainbow grits, pickled enoki mushrooms, Fresno peppers and crispy sweet potatoes, and the 'Arroz con Mariscos,' a spicy seafood paella.
The restaurant prides itself on sourcing over 60 varieties of produce from its rooftop garden, emphasizing freshness and sustainability. The beverage program is equally impressive, featuring an extensive selection of over 60 tequilas and specialty cocktails.
Notable mentions are the classic mojitos, available in traditional, raspberry or ginger variations and the 'Caipirinha,' Brazil's national cocktail made with muddled limes, simple syrup and cachaça. These drinks complement the bold flavors of the cuisine and enhance the overall dining experience.
Adding to its allure, Carnivale hosts 'Copa Carnivale,' a 90-minute Latin-inspired cabaret show reminiscent of the 1950s Copacabana Club in New York City. The production features a live Afro-Brazilian band, feathered showgirls, salsa dancers, aerialists and more, delivering a high-energy performance that captivates audiences.
Tickets for the show are sold separately from dining, with food and beverages available for purchase during the event. Seating times and ticket prices vary and reservations are recommended due to the show's popularity.
High praise to Carnivale for its exceptional service and vibrant atmosphere. It is exceptional, my wife and I cannot recall a better meal.
The ambiance is intoxicating, just as you would expect for CARNIVALE in Rio. Carnivale stands out as a multifaceted venue that seamlessly blends delectable Latin fusion cuisine with an exuberant atmosphere. Whether you're seeking a unique dining experience or an evening of captivating entertainment with the 'Copa Carnivale' show, this Chicago gem promises a celebration of flavors, sights and sounds that leave a lasting impression. Until you can make it try this empanada out at home.
1 package of pre-made pie crust or empanada dough, found in frozen sections 1/2 lb. ground beef or shredded chicken 1/2 small onion, finely chopped 1/2 bell pepper, finely chopped 1/2 tsp garlic powder 1/2 tsp cumin 1/2 tsp paprika Salt and pepper to taste 1/4 cup tomato sauce or salsa 1/2 cup of shredded cheese, cheddar, mozzarella, or your choice 1 egg, for egg wash Oilforfryingorparchment paper if baking Prepare the filling, In a skillet over medium heat, sauté onions and bell peppers until soft. Add your meat and cook until browned. Season with garlic powder, cumin, paprika, salt, and pepper. Stir in tomato sauce and cook for another 2 minutes. Remove from heat and let it cool slightly before adding cheese.
Assemble the empanadas by rolling out the dough and cutting them into circles, about 5 inches in diameter, then place a spoonful of filling in the center of each circle. Fold the dough over the filling and press the edges together with a fork, for baking: Preheat oven to 375°F. Brush empanadas with egg wash and bake for 20-25 minutes until golden brown, if frying, Heatoilinapanovermedium heat and fry each empanada for about 2-3 minutes per side until crispy and golden. Drain on paper towels. Serve warm with salsa, sour cream, or guacamole.