Food Trend: Mediterranean Dishes

October 17, 2018

The most talked about prediction in food trends has proven to be spot on this year: Middle Eastern cuisine is KING! Chicago’s Bonhomme Hospitality Group is home to the hottest Mediterranean restaurants in the city. Lead by 25-year old Executive Chef Marcos Campos, Beatnik, Black Bull and Café Bonhomme sit at the helm of modern Mediterranean cuisine. Here is a round up of some of our faves: 




Smoked Baba Ghanoush >>>


(Tahini yogurt, Black Garlic, Fig Balsamic Vinegar, Pine Nuts, Za’atar)


Chef Campos grills fresh eggplant until tender and smooth and blends it with a zesty tahini yogurt. The creamy mixture is garnished with Za’atar, roasted pine nuts, crunch pomegranate seeds, fig balsamic vinegar and then topped with a healthy dose of microgreens and olive oil. The smoked baba ghanoush is one of the most popular dishes on Beatnik’s menu and available on both the brunch and dinner menus.







<<< Fried Baby Eggplant


(Dijon Mustard & Date Syrup Sauce, Fresh Oregano, Za’atar)


Chef Campos’ favorite food experiments often involve eggplant – a versatile ingredient that absorbs all of the unique flavors added to the Mediterranean dishes on Beatnik’s menu. Petite baby eggplant is lightly battered and fried golden in a special oil blend imported from Spain. Each tender bite boasts fresh, mild flavor and delicate texture, at its peak during the late summer months.













Croquetas de Pollo y Jamón Ibérico >>>


(Iberico Ham Croquettes with Garlic Aioli & Rustic Chicken Croquettes with Piquillo Aioli)


Croquetas are a heavenly invention hailing from Spain. Chef Campos serves up these fried goodies in a zesty combination each paired with a unique Mediterranean infused aioli sauce. The Iberian ham croquette is served with a classic garlic aioli and the rustic chicken croquette is paired with piquillo aioli and sweet relish. Served on a colorful, ceramic plate, the croquetas are perfect for sharing with friends and pairing with one of Black Bull’s three seasonal Spanish Gin & Tonics.









<<< Beet Hummus


(Blue Cheese, Roasted Pepitas, Fried Garbanzo, Basil Oil, Served with Pita Bread)


Chef Campos’ Beet Hummus embodies all the classic elements of a flavorful garbanzo pea dip with the addition of blue cheese adding sharpness and depth. Sprinkled with roasted pepitas, fried garbanzo, basil oil, and a side of pita bread the dish is sure to please.



Whole Fish >>>


(Presented De-Boned, Green Harissa, Mediterranean Amba, Pickled Red Onions & Herb Salad)


Café Bonhomme’s Whole Fish offers an eclectic Mediterranean experience in one dish. The Market fresh, whole fish is de-boned and presented on a bed of tangy and Amba sauce, a popular Middle Eastern condiment made of mangoes, vinegar, salt, mustard, turmeric, chili and fenugreek. Complemented by a spread of green harissa and finished with spices, the dish is topped with zesty, pickled red onions and side herb salad.








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