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