Chef Michael Lachowicz is proud to announce the addition of a brand-new restaurant concept to the acclaimed George Trois Group repertoire.
Now open at 1735 Benson Avenue in Evanston, FONDA Cantina showcases an authentic and meticulously curated ‘Memoir of Mexico’, brought to life by Lachowicz’s long-time team members, all of whom are deeply rooted in the country’s traditions and regional cuisines.
Located in Evanston’s vibrant downtown, FONDA Cantina boasts a focused menu highlighting regional Mexican cuisine and an inspired beverage program to accompany it, a dynamic interior complete with dining room and cantina seating, versatile space for private parties, and a design and ambiance that brings the entire experience together.
Combined with the gold-standard hospitality that the George Trois Group is known for, FONDA Cantina offers one of Chicagoland’s most alluring and distinct new dining experiences.
A major departure from the George Trois Group’s notable French cuisine – That of the acclaimed fine dining mecca George Trois and admired French bistro Aboyer – Chef Lachowicz could not be more proud of the new concept and how his long-time team members have brought their passions for cuisine and heritage to the forefront to tell FONDA Cantina’s story.
Michael tasked his long-time managing partners of the George Trois Group, Miguel Escobar (Consulting Chef Partner) and Sergio Angel (Consulting Partner) with guiding the vision and experience, and seasoned Aboyer Sous Chef Carlos Cahue with commanding the new kitchen.
Talented industry veteran Emlyn Thomas joins as the team’s General Manager.
The Design
The design and ambiance created inside FONDA Cantina play a crucial role in telling the restaurant’s genuine and joyful story of Mexican culture.
To bring this vision to life, Lachowicz enlisted the talents of the creative team at Perpetuum Designs.
A hospitality design leader in Chicagoland and abroad, Perpetuum Designs partner Cristiana Crin piloted FONDA Cantina’s design efforts to create a space that radiates the personality and values of the restaurant and the team behind it.
The design of the restaurant is vibrant and daring while inviting and comforting at the same time.
The aesthetic incorporates natural materials and textures inspired by the homes, monuments, natural colors, and rustic tiles of colonial Mexico.
Eye-catching original brick walls of the building are blended with design elements such as hand-woven bamboo lighting fixtures, wood bead wall lamps, a breathtaking 12-light branch chandelier, rich wallcovering murals, crafted wood elements, and more.
Following the story of the team’s heritage, Crin, and her team hand-picked decor pieces to fit the custom-built elements of the restaurant to create a comforting vibe.
Most decor elements featured throughout the restaurant are hand-made by artisans from Mexico.
The L-shaped, 5,100 square foot space first draws diners’ eyes to a sleekly designed 11-seat pergola-topped bar and 80-seat main dining room which can be converted for private parties for up to 50 guests behind functional and elegant sliding doors.
Down a polished narrow hallway off the main dining room and passing FONDA Cantina’s lively open kitchen, diners are led to the “cantina” side of the property which creates capacity for additional reservation and walk-in business with a 20-seat bar and additional seating for 40 guests, plus a street-side walkup window to be opened for late-night service.
The Menu
Steered by Escobar, Angel, and Cahue’s family recipes and hometown cuisines, the FONDA Cantina menu offers a focused tapestry of generational dishes celebrating the Guerrero, Nuevo Leon, and Michoacan regions of Mexico.
Diners will find resoundingly Mexican dishes prepared in inspired ways on the FONDA Cantina menu, such as:
Sope Manteca – Fried thick tortilla laced with pork renderings, pintos machacado, lechuga gema, sour cream, and queso fresco
Pollo Con Mole Rojo – Roasted leg and thigh of chicken, red mole, red rice, and warm corn tortillas
Albondigas al Chipotle – Beef meatballs simmered in chipotle caldillo, and warm corn tortillas
Chile Relleno – Queso Oaxaca-filled chile Capeado, tomato marjoram sauce, pintos martajados, and warm corn tortillas
Tacos – Warm corn tortillas with authentic and simple toppings, and a variety of filling options including the culinary team’s mouthwatering takes on Al Pastor, Carne Asada, Gobernador (shrimp), and Chicaron
NOTE: Tacos will be served late-night at the FONDA Cantina street-side window.
The cocktail program at FONDA Cantina will focus on hand-crafted classics like Margaritas and Palomas.
The addition of unique craft cocktails like the Artesanal Old Fashioned (Mezcal Artesanal, Agave, Tobacco Bitters), and the Sonreir (Tangerine & Aloe Vera Mezcal infusion with Thyme & Chamomile Cordial, Lemon, and Passion Tincture) offer a variety of surprising libations and unique pairings to any meal.
For those looking for spirit-free options, refreshing and creative zero-proof cocktails like the Chikanita Mia (Prickly Pear Puree, Lemon Grass, Fresh Lemon Juice, Soda Water), and the Sape de Durasno (Peach Preserves, Rosemary Cordial, Soda Water) round out the menu.
Wine and an attractive variety of imported Mexican beers will also be available, plus brews from noteworthy local brewers Casa Humilde Cerveceria, a Mexican-American brewery crafting Mexican-style beers on draft and in cans.
Private Parties
Space for private parties will be available to guests in two areas of FONDA Cantina.
Parties of up to 50 guests can dine or hold cocktail parties in the lovely space off the main dining room, or they can inquire about parties of up to 60 guests on the restaurant’s cantina side.
Total restaurant buyouts will also be available upon request
Private-party inquiries can be made at www.eatatfonda.com .
FONDA Cantina’s hours of operations are as follows:
Dining Room Hours
- Monday-Tuesday- CLOSED
- Wednesday, Thursday, & Sunday – 5 PM – 9:30 PM
- Friday & Saturday- 5 PM -10:30 PM
Cantina Side Hours
- Wednesday – Sunday – Open at 5 PM
Expanded hours of operation for dinner, lunch, and brunch will be announced as they become available.
For more information and reservations, visit www.eatatfonda.com or follow the restaurant @eatatfonda.