Diego

Diego is a casual West Town bar from the chef behind Sueños x Soho, a much loved (and now closed) Baja-inspired pop-up at Soho House. And like a 30-minute recipe that only takes 20, Diego under-promises and over-delivers. This low-key drinking spot calls itself a dive bar, but it's actually a great restaurant in disguise.

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: Kim Kovacik

photo credit: Kim Kovacik

There might be some cognitive dissonance when you walk into Diego. Are you actually in a shack on a SoCal beach? After all, the walls are a shade of yellow that could only come from being faded by decades of direct sunlight. But Happy Hour deals, flatscreen TVs, and being open until 2am sell the illusion of being like any other Chicago bar. There are even plastic cups—albeit for water instead of liquor. All the hallmarks of a dive, but the mariscos and interesting cocktails say otherwise.

photo credit: Kim Kovacik

Diego serves things like crispy tostadas topped with a simple but well-balanced mix of yellowfin and avocado, or a spicy macaroni and shrimp salad. There are plenty of tasty tacos on the menu too, and despite primarily being a seafood spot, some of the best food here is meat-based. Case in point: a thick burger so smoky and juicy, it's singlehandedly doing its part to end the smashburger trend. Add in an excellent Cali-style steak burrito, and Diego is a wealth of beef-based riches.

photo credit: Kim Kovacik

Despite the complex and layered dishes, Diego delivers the kind of unfussy experience you expect from a place that has PBR and turns into the neon set from Blade Runner after dark. It’s the type of bar where you might stop in for one drink after work, and realize a few tacos—and tostadas, and burritos, and cocktails—later that the bagged kale salad wilting at home is going to spend night number eight in the fridge.

Food Rundown

photo credit: Kim Kovacik

Ceviche

Resist the urge to eat this thick and sweet ceviche by the spoonful, and use the accompanying tostadas instead. They add texture to the soft chunks of tender snapper, and temper the lime-y tartness.

photo credit: Kim Kovacik

Tartare Tostada

The tuna tartare and the tostada are great, separately and together. But the pickled onions, pile of pumpkin seeds, and salsa macha give it more layers than a passive-aggressive text from your mom.

photo credit: Kim Kovacik

Shrimp Y Mac Tostada

This is one of the speciality tostadas and it’s a must-order. It’s like a crunchy and spicy macaroni and shrimp salad. There’s a nice heat to it, but creaminess from the sauce balances it out.

photo credit: Kim Kovacik

Diego Burrito

Fries in burritos can often be soggy, mealy detractors. Here, they’re crispy and golden, packed tightly in a flour tortilla along with perfectly cooked steak. We’re willing to suffer through a hangover just for the chance to be cured by this dish.

photo credit: Kim Kovacik

TJ Hamburguesa

The flavor of this medium-rare patty is so intense, smashburger enthusiasts won’t miss their beloved Maillard reaction. Pickled jalapeños and macha aioli cut through the beef and queso fresco. Get it with avocado to make it one of the best burgers you’ll eat this year.