Beginning September 13, 2011 at Red O, guests are invited to enjoy Rick Bayless’ Oaxacan Mole Negro. This dish is served alongside Adobo-marinated Sonoma Lamb Chops served with John Givens Farm’s Purple Kale and Tamal Cous-Cous. This award-winning dish is available exclusively on Tuesday evenings for $40 in limited quantity. To enjoy a taste of the Oaxacan Mole Negro – known for its use of chocolate and complex flavors – guests are encouraged to reserve the dish when calling for reservations. The signature Oaxacan Mole Negro won Chef Bayless the title of “Top Chef” on Bravo’s “Top Chef Masters” Season 1.
The Oaxacan Mole Negro took Bayless decades to perfect and is one of the seven moles traditionally served in Oaxaca. He learned to make his signature mole from his favorite chile seller in the Oaxacan street market, Panchita. Featuring 27 ingredients in total, each ingredient is either fried, toasted, or boiled before being mixed together to make the traditional Oaxacan black sauce. “I want Red O guests to be able to enjoy a dish that I’m extremely proud of, and that is wildly popular in my Chicago restaurants,” says Bayless. “We sold out of the Oaxacan Mole Negro Lamb Chops during Red O’s one-year anniversary celebration in June, so we want to be able to offer it to guests in a more consistent fashion.”
In addition to the Oaxacan Black Mole, Mixologist Steve Calabro will debut two new cocktails named La Chica Flaca and The Unforgiven. La Chica Flaca is Red O’s unique take on a classic skinny margarita, made with 123 Organic Tequila, fresh lime, Splenda, and tonic water served in a martini glass with a lemon twist. The Unforgivable is a smoky, robust cocktail made with Illegal Mezcal Joven, Prunier Orange Cognac, fresh squeezed lemon and orange juices, and organic agave syrup served on the rocks with an Alderwood smoked salt rim. Calabro infuses all of Red O’s cocktails with farm-fresh spices, herbs, and produce from his own backyard, and makes all syrups in-house.
RED O Restaurant with Mexican Cuisine by Rick Bayless is located along a bustling stretch of Melrose Ave. Rick Bayless is best known for his highly rated PBS series “Mexico–One Plate at a Time,” and from his seven cookbooks. In August 2009, he was crowned the winner of Bravo’s “Top Chef Masters,” beating out 23 other world-renowned chefs. Red O’s menu features both authentic Mexican and lighter “California-style” dishes inspired from regions throughout Mexico. Designed by G+ Design, the restaurant’s resort-inspired look and feel was awarded with “Best Design” by Esquire magazine in 2010, as well as one of America’s “Best New Restaurants.” Red O is open for dinner nightly at 6 p.m. and for Sunday brunch from 10:30 a.m. – 3 p.m. Valet and street parking are available. Reservations are strongly recommended and can be made by calling 323.655.5009. For more information, please visit www.redorestaurant.com or find Red O on Facebook.
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Posted on September 9, 2011 by