According to a recent permit filing, Mirra has filed for a Bucktown area location at 1954 W Armitage Avenue.
A representative of Mirra was not immediately available to comment upon What Now Chicago’s request.
According to a recent article from the Chicago Eater, Mirra plans to debut sometime in late July. Rishi Kumar and Zubair Mohajir have partnered with David Mor for the new concept.
“Mohajir, along with his fellow South Asian chef, Rishi Kumar — last seen in Chicago working for Rick Bayless at Bar Sotano — wants Mirra, their upcoming Bucktown restaurant at 1954 W. Armitage Avenue, are planning an onslaught of dishes like lamb barbacoa dum biryani.”
“Breaking the roti seal that encloses the rice reveals a bouquet of Mexican chiles and other spices. It’s an experience that shows diners that Mirra won’t be a standard tandoori taco shop where tortillas or roti are stuffed with butter chicken.”
“The chefs are partnering with bartender David Mor, who handles the beverage program at Lilac Tiger. Last month, Mor and his three partners opened a cocktail bar, Truce, just down the street on Damen from Mirra.”
“Mor has a triple chai daiquiri on Truce’s menu, using the masala chai recipe from Mohajir at Lilac Tiger. Mor is promising a quadruple chai daiquiri for Mirra. Tony Perez, who works with Mohajir at Coach House, leads Mirra’s wine program.”
“There are about 70 seats and a chef’s counter where diners can get a little more TLC from the chefs including special plates that won’t be available a la carte. Sample dishes include a caldo-inspired option made with seafood, lentils, black pepper, and mustard seed. They’re also working on a dosa folded like a tetela — a snack made out of corn masa and folded into triangles.”
“There’s also carne asada with dry-aged steak, salsa macha, roasted eggplant bharta, and onion. Thai flavors factor in with the chile relleno laarb, a Guerro chile stuffed with sujuk flavored like the classic Thai salad. A churro-gulab jamun mash-up could also appear for dessert. They’ll open with dinner with service expanding later this summer.”
