There’s also an a la carte menu, with dishes like duck keema and octopus with miso, fennel, and fermented cape gooseberry; octopus has emerged as being a trendy item in Chicago. The appetizers and small dishes will probably be accessible on the bar for an off-the-cuff food where wander-ins https://setheowcg.therainblog.com/19977850/indian-rice-dishes-options