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$75  + Tip/Tax
Tue, 10/20
5:15 PM & 7:45 PM
Lincoln Park

Muhajir

Day 1: 5-Course Retracing the Spice Route Tasting Series

Newly opened in July, this wood-fired Lincoln Park eatery inspired by the ancient spice routes hopped right onto Eater’s “Best New in Chicago” List and Infatuation’s “Hit List”. Filipino-American Executive Chef and Co-Founder Jacob Dela Cruz, formerly chef de cuisine at Coach House and co-founder of Sarima Café, has become an integral part of a new generation of culinary talent helping to shape Chicago’s dining landscape. Here, at Muhajir (meaning ‘migrant’), he draws on the food traditions of South Asia, the Middle East, the Mediterranean, and North Africa to offer dishes like lamb biryani, tandoori Cornish hen with freekeh and broccolini, tiger prawn with gooseberries, and duck Numidian, which features crispy, spice-crusted skin, a pool of rich jus, and a side of duck leg rice. Memorable desserts as well, like milk cake with coconut and saffron and carrot halo-halo, which is carrot ice cream, tapioca, and passion fruit. This is far from same old/same old, so we are excited for our evening here and for the opportunity to chat with Chef Dela Cruz about his food ideas. We hope you’ll be able to join us!

About the Host:

Jacob Dela Cruz

Co-Chef/Owner

Chef Jacob Dela Cruz is a Filipino-American chef and hospitality leader whose work is rooted in culture, community and storytelling through food and beverage. As Chef de Cuisine of Coach House and co-founder of Muhajir, BOBO, and Sarima Cafe, he has become an integral part of a new generation of culinary talent helping shape Chicago’s dining landscape.

The Lineup

Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Peanut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Grilled Scallop

    kinilaw, filipino giard

  2. Black Garlic Faraa

    grilled corn, hedgehog mushroom, musallam

  3. Grilled Sablefish

    numi basra

  4. Duck Numidian

    confit rice, duck jus, seasonal achar

  5. Milk Cake

    corn caramel, strawberry

Muhajir

2630 N Clark St

Chicago, IL 60614

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Muhajir will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Scallop (raw) in Course 1, Sablefish in Course 3 and Duck and Fish sauce (fish and shellfish ingredients) in Course 4. Substitutions will be provided.

  • Pescatarians: There is Duck in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 3, Course 5. Substitutions will be provided.

  • Dairy:
    • Milk/Cream: Milk/Cream is in Course 1, Course 2, Course 4, Course 5. Substitutions will be provided

  • Shellfish: There is Scallop (raw) in Course 1. Substitutions will be provided.

  • Fish: There is Sablefish in Course 3 and Fish sauce (fish and shellfish ingredients) in Course 4. Substitutions will be provided.

  • Eggs: There are Eggs in Course 1. Substitutions will be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: There is Coconut and Pine nut in Course 2, Pine nut in Course 4 and Coconut and Pine nut in Course 5. Substitutions will be provided.

  • Alliums: There is Garlic (cooked), Onion (cooked) and Shallot (cooked) in Course 1, Garlic (raw), Shallot (cooked), Onion (raw) and Red onion (raw) in Course 2, Garlic (cooked), Onion (cooked) and Shallot (cooked) in Course 3 and Garlic (cooked), Onion (cooked) and Shallot (cooked) in Course 4. Substitutions will be provided.

  • Mushrooms: There is Oyster and Lion's mane in Course 2. Substitutions will be provided.

  • Soy: There is Soy sauce (with gluten) in Course 1 and Soy sauce (with gluten) in Course 3. Substitutions will be provided.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.