Nic + Junior's
Day 1: 5-Course Elevated Brazilian Tasting Series
Opened just this past May in River North, this culinary celebration of Brazil vaulted right onto Eater’s List of “Best New Restaurants in Chicago” and Chicago Magazine’s “10 Hottest Restaurants” List. Brazilian-born Chef/Owner Junior Borges previously founded Meridian in Dallas, America’s first modern Brazilian fine-dining restaurant. For that, he was named a James Beard 2023 Semi-Finalist for “Outstanding Chef.” Now that he's moved to the Windy City, he's sharing his wizardry at N+J, with a menu that features such dishes as pastel (a sort of empanada with mozzarella, pepperoni, and garlic), smoked scallop crudo with capers and citrus vinaigrette, piri piri half chicken, branzino with kale and preserved lemon, and, of course for a culture known for the pit, several glorious beef dishes. Intriguing desserts too, like yuca cake with coconut, vanilla diplomat, and lime zest, as well as a brigadeiro tiramisu with hazelnuts and chocolate sprinkles. We must mention as well the stunning Chicago River views, which we're excited to indulge in during our visit, as we chat with Chef Borges all about Brazilian food – and what makes it so truly special!
About the Host:
Junior Borges
Chef/Owner
Originally from Mimoso do Sul, Brazil, Chef Junior Borges helmed Meridien and Uchi in Dallas and honed his craft in NYC under renowned chefs like Missy Robbins at A Voce and Tom Colicchio at Colicchio & Sons before opening Nic + Junior's. In 2023, he was named a James Beard "Outstanding Chef" Semi-Finalist.
The Lineup
All courses will be individually plated. This menu will be Mushroom Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Smoked Scallop Crudo
caper berry, parsley, citrus calabrian vinaigrette
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Kohlrabi Caesar
fried egg aioli, toasted breadcrumb, pecorino, mint
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Fall Squash Agnolotti en Brodo
requeijão cheese, black tucupi & onion brodo
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Coppa Steak
soubise, charred savoy cabbage, pepperoni chili crunch
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Yuca Cake
lime ganache, coconut sable
Nic + Junior's
405 N Wabash Ave
Chicago, IL 60611
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email support@tastingcollective.com with your needs to ensure proper accommodations.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Dairy, Gluten, Fish, Shellfish, Nut. They are NOT accommodating restrictions related to the following ingredients: Chive, Garlic (cooked), Onion (cooked), Shallot. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
