Sueños extends stay at Soho House Chicago into 2023
When Sueños originally popped up in Soho House in March, it was supposed to operate for only six months.
But after the Baja-inspired concept received a ravenous response from the community, along with a particularly enthusiastic review from a discerning Tribune critic, that time was extended until the beginning of 2023. Now you’ll have even more time, as it plans to stay at the Soho House until May.
Chef Stephen Sandoval said he still plans to move to a permanent space, but this will allow him more flexibility to sort things out. “We are very close to closing on a new space,” Sandoval said. “Hopefully, we’ll be able to open by the end of the summer of 2023. But you never know, because it will need a lot of construction work.” Sandoval wouldn’t confirm the location of the potential new space.
Instead of coasting to the finish line, Sandoval has big plans for 2023 at Soho House. “Over the next few months, we are going to try out some new dishes, and hopefully hone in on a new menu to bring over to the new space,” Sandoval said.
For inspiration, he’s taking the staff on a culinary trip to Baja, which also means the restaurant will be closed from Jan. 1 to 9. “I’m going to take the staff to the Valle de Guadalupe and introduce them to some great restaurants down there,” Sandoval said.
Sandoval said he’s grateful for the time he’s had at Soho House. “Just getting that opportunity to test the concept has been incredible,” Sandoval said. “The next few months will have us figuring out how to take it to the next level.”
After launching as Entre Sueños in July 2021, Sandoval’s concept popped up in a couple of Chicago locations before settling into what was originally a six-month residency at Soho House in the spring. In November, the Tribune named it one of the city’s 25 best new restaurants.
Sandoval describe Sueños as “borderless Baja,” melding his time working in kitchens in Mexico City, San Francisco, Barcelona, New Orleans and the Argentine province of Mendoza.
“I think it’s a really exciting time in Baja,” he said in July. “For years, the food wasn’t as recognized in Mexico as places like Oaxaca and Puebla. But Baja has a ton of seafood, and it has strong Japanese and Chinese influences. There’s this passion and creative freedom that chefs have there.”
Sueños at Soho House, Second Floor, 113-125 N. Green St.; suenoschi.com
nkindelsperger@chicagotribune.com
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