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Where does Mi Tocaya chef-owner Diana Dávila hang out in Chicago?

We asked the top chef where she eats and drinks when she’s not working

Photograph: Jaclyn Rivas

Over the last 12 months, Diana Dávila’s name has become synonymous with transformative Mexican cuisine. Mi Tocaya Antojería, her cozy Logan Square eatery, offers refreshingly playful takes on authentic bites like tacos, ceviche and enchiladas. But where does she hang out when she’s not on the clock? The busy Logan Square resident shared her short list of go-to bars and restaurants with us. Here’s what Dávila craves when she’s looking for a quality cocktail, Sunday brunch, delivery and more. 

Where chef Diana Dávila eats and drinks

Photograph: Jaclyn Rivas
Bars, Café bars

Neighborhood watering hole: Estereo

Logan Square

This stunning, all-day bar in Logan Square tops Dávila’s list for several reasons: fantastic spirits, great music and “bartenders without snarky attitudes.”


Favorite newcomer: Split-Rail

Ukrainian Village

Dávila is currently crushing on chef Zoe Schor’s Split-Rail, which opened in West Town in June. “I had one of the best steaks I’ve had all year at her restaurant,” she says. “The chicken nuggets and dips with bread are delicious as well.”

Restaurants, Soul and southern American

Night off: Parson’s Chicken & Fish

Logan Square

When she’s not leading the crew at her Logan Square restaurant, there’s a good chance you’ll find Dávila at home cooking with her family. But just like us, she and her kids love hitting up Parson’s Chicken & Fish for a fun night out.

Photograph: Erica Gannett
Restaurants, Thai

Go-to delivery spot: Sticky Rice

North Center

When cooking isn’t in the cards, Dávila turns to the folks at Sticky Rice for dinner. Her favorite order? Ap pla (marinated sole fish), Thai eggplant wrapped in banana leaves or Pad Nor My Phew (sour bamboo shoots and spicy ground pork).

Restaurants, Contemporary American

Best brunch in town: Longman & Eagle

Logan Square

“I have to give it to Longman & Eagle. [They have] the perfect brunch menu and everything is consistently good,” she says. “Honestly, they just keep getting better and better.” We couldn’t agree more.

Photograph: Jaclyn Rivas
Restaurants, Mexican

Post-work drink: Mi Tocaya Antojería

Logan Square

After a long night, Dávila pours herself a glass of Sangrisco; the draft cocktail is a play on sangria and blends pisco, elderflower, grapefruit, fortified wine and strawberry. “Or just straight tequila or mescal—there are so many interesting spirits to try, and they really mellow me out,” she says.

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