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Priscila Satkoff,
Chef/Proprietor
Salpicón
Highlights:
- Host, Melting Pot, TV Food
Network
- Named Chef to Watch -
Chicago Tribune Readers Favorites Poll
- One of Ten “Best of Zest”
restaurants – USA Today, John Mariani, Dining Writer
- Rising Star Chef - Pat
Bruno, Chicago Sun-Times Dining Critic
- Three Star Review - Chicago
Tribune, Phil Vettel, Dining Critic
- Three-and-a-half Star Review
- Chicago Sun-Times, Pat Bruno, Dining Critic
- Chosen for Chefs Of Chicago
Photography Exhibit by Victor Skrebneski
When Priscila is not in the
kitchen, she can often be seen around town cooking at
various charitable functions on behalf of Share Our
Strength, March of Dimes and Cerebral Palsy.
A native of Colonia San Angel,
Mexico City, Priscila Satkoff grew up in a family that
relished food and entertaining. As a child, she often helped
her mother and grandmother shop for food and prepare meals
for the family, absorbing their cooking techniques and flair
for entertaining. She cites them as her primary teachers in
culinary arts, and still uses their recipes today in her
restaurant.
Priscila had earned her bachelor’s degree in art history
from the University of Mexico and was studying for her
master’s degree when she met Vincent Satkoff while on
vacation in Cozumel. The two got engaged and married soon
after, then moved to Chicago. She continued her master’s
studies while working at Frontera Grill and Topolobampo,
first as a food runner and server, then as Chef Rick Bayless’
personal assistant. Although she liked Chicago, she had a
hard time finding good Mexican food, and often cooked for
herself and friends rather than go out to eat. After several
years, she and Vincent decided to pursue their dream of
opening a restaurant of their own, and in 1995, Salpicón was
born.
“People tend to think Mexican food is just burritos and
nachos,” she says. “I’m obsessed with educating the American
public on the true art form of Mexican cuisine, and the
freshness of its flavors and dishes.”
This passion has paid off with accolades including being
named a “Chef to Watch” and “Rising Star Chef” by the
Chicago Tribune and Chicago Sun-Times, respectively, and
hosting the TV Food Network’s “Melting Pot.”
Vincent Satkoff, Wine Director/Proprietor
Salpicón Vincent
Satkoff’s more than 30 years of working in restaurants
demonstrate his fascination with the industry.
“I’ve always been attracted to the excitement of
restaurants, where people celebrate the most important times
in their lives,” he says. “Restaurants bring together great
food and wines in an atmosphere you don’t have at home, and
I love being a part of that.”
After earning his bachelor’s degree in restaurant management
at the University of Illinois in Chicago in 1974, Vincent
set about gaining more hands-on experience in the industry,
working through every position in the restaurant business.
He put his knowledge and skills to work at Gordon, the
seminal restaurant that put Chicago on the culinary map, in
1976. He was promoted to head waiter and sommelier after
just one year, and was named one of “Dining’s Magnificent
Seven,” by the Chicago Tribune in 1980.
Vincent then moved on to San Francisco, working with famed
chef/restaurateur Jeremiah Tower at Santa Fe Bar & Grill
before helping him open Stars, noted as one of the finest
restaurants in United States. Vincent met Priscila while on
vacation in Cozumel shortly after opening Stars, and then
brought her back to his hometown of Chicago a few weeks
later after they married.
He went on to put his food and wine experience to good use
at fine dining hall of famers such as Spiaggia, La Tour and
Le Margaux before opening Salpicón in 1995. At Salpicón, he
focuses on running the dining room and maintaining the
restaurant’s Wine Spectator Best of Award of Excellence list
and more than 100 tequila selections.
About Salpicón
When Priscila and Vincent Satkoff decided to name their
restaurant Salpicón (Spanish for splash), they had no idea
how big an impact it would make in Chicago’s competitive
dining scene. The inviting spot in Chicago’s Old Town
neighborhood has established itself as one of the city’s
finest upscale Mexican restaurants, and the Satkoffs as
leading figures in the food world.
A true joint effort, Salpicón is a balance of Priscila’s
traditional and contemporary Mexican cuisine and Vincent’s
knowledge of fine wine and management. The restaurant opened
in January 1995, and soon made its mark, earning a
three-star review from the Chicago Tribune and three and a
half stars from the Chicago Sun-Times as well as being named
one of the city’s best new restaurants that year by Chicago
magazine.
“I had a hard time finding authentic Mexican food when I
moved to Chicago,” says Priscila. “I cooked at home for my
family and friends for years, and wanted to show people what
real fine Mexican cuisine is.”
Vincent echoes her sentiment. “We wanted to bring the
feeling of dining in our home to the restaurant, while
letting our guests experience great wines and tequilas on
par with Priscila’s wonderful cooking.”
The Satkoffs’ warm personalities come across instantly in
the colorful, intimate restaurant. Mexican artist Alejandro
Romero’s bold paintings adorn the walls of the 75-seat
space, and the bright yellow walls and blue and pink trim
belie the notion that serious dining has to take place in a
stuffy atmosphere.
The notably professional and friendly service staff at
Salpicón follows that standard, offering knowledgeable
explanations of menu items and nightly specials as they work
with Vincent to help diners navigate the restaurant’s Wine
Spectator Best of Award of Excellence-winning wine list and
selection of more than 100 premium tequilas and mezcales.
This level of service is appropriate with Salpicón’s
extensive menu. In addition to her nightly specials,
Priscila offers appetizers such as Sopes Rústicos, small,
thick country tortillas topped with a roasted tomatillo
sauce, queso fresco and avocado chunks ($6); Camarones al
Carbón, grilled tiger shrimp served with two sauces:
avocado-tomatillo sauce and a spicy roasted tomato and
chipotle sauce ($9); and Seviche made with fresh blue marlin
marinated in lime juice with onions, tomatoes, fresh chiles
and herbs ($7).
Main courses include Chiles Doña Queta, a poblano chile
stuffed with huitlacoche (earthy corn mushrooms), fresh corn
and zucchini, served in a roasted poblano cream sauce and an
ancho chile filled with potatoes, chihuahua and cotija
cheese with a sweet-spiced roasted tomato sauce ($17); Tinga
Poblana, grilled Brookfield Farms pork tenderloin in a spicy
roasted tomato-chipotle sauce with chorizo and potatoes and
a cool avocado-tomatillo sauce ($18); and Chuletas de
Borrego con Salsa de Chile Pasilla, a trio of Colorado lamb
loin chops charcoal-grilled and served in a garlicky pasilla
chile sauce with shiitake tamales ($24). A seven-course
chef’s tasting menu is also available, with the option of
wines paired with each course.
Priscila creates her own desserts, including Crepa con
Cajeta, a cinnamon crêpe filled with fresh mango and
raspberries and topped with warm cajeta (goat’s milk caramel
sauce) ($7); and Trío de Piña, a vanilla roasted pineapple
ring, topped with pineapple sorbet and garnished with a
pineapple crisp ($7).
Vincent’s wines and liquors are equally well thought-out. A
new wine cellar holds the more than 850 selections from 14
different countries, which he tastes with Priscila’s
homemade salsas and seasonings to ensure they can stand up
to the assertive flavors. The diverse list, which was
awarded the Wine Spectator Award of Excellence one year
after opening and Best of Award of Excellence in 2003,
includes old and new world red and white wines available by
the glass, in half bottles and full-size bottles. He also
pairs liquors with each of the desserts, with offerings such
as Flor de Caña Centenario, a 12-year-old dark Rhum from
Nicaragua, and M. Chaputier Banyuls, a Vin Doux Naturel,
from Banyuls, France. He is also known for his extensive
tequila selection, with a list including blancos (white),
reposados (rested), añejos (aged), ultra-premium and
connoisseur’s tequilas as well as mezcales. Tequila and
mezcal flights offer guests the opportunity to sample some
of the hard-to-find offerings.
Sunday brunch offers Chilaquiles Verdes, soft tortillas
cooked in a spicy tomatillo-serrano sauce with melted
Chihuahua cheese and garnished with Mexican sour cream,
onion and avocado ($10); and Huevos Motuleños, sunny-side
eggs served on a tostada topped with black beans and
surrounded by a spicy tomato-habanero sauce; garnished with
peas, smoked ham and plantains ($10). Brunch-friendly drink
options include traditional Mimosas ($7.50) and Tequila
Mary, Herradura silver with sangrita, ($8).
The extensive menus and wine lists demonstrate the Satkoffs’
attention to detail and high standards. They look to bring
these same high standards to a new expanded dining area and
wine room, set to open in spring 2004.
Salpicón is open for dinner from 5pm to 10pm Sundays through
Thursdays, and until 11pm on Fridays and Saturdays. Brunch
is served Sundays from 11am to 2:30pm. Reservations are
recommended and can be made by calling 312.988.7811.
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