What are the opening hours?

Wednesday 5pm - 11pm Thursday 5pm - 11pm Friday 4:30pm - 12am Saturday 4:30pm - 12am

Bar Sótano

Botanical agave cocktails, modern Mexican bar food. Open late.
(476)

06/12/2026

Book your reservation today!

06/11/2026

walleye for your pleasure and satisfaction

dry-aged whole walleye roasted to perfection, layered with melted leeks, green garlic, all complemented with pepita salsa verde and avocado mash

a balance of depth, freshness, and texture in every bite

06/04/2026

we’ve got a new toy down in Sótano that heightens the quality and experience of our fish entrees 🐟

come and try the escado relleno to see your yourself

06/02/2026

kiwi szn at Sótano 🐓🥝

05/27/2026

rich, heirloom corn huarache stuffed with quesillo and layered with vibrant carrot tinga, pickled morita chile, black beans, queso fresco, house crema, and avocado

each bite is worth the brightness

05/21/2026

a therapy session is one option but $10 margarita Thursdays at Sótano is another 😜

05/20/2026

alright Chicago, Sotano’s patio party season is back and coming in hotter than ever

on June 14th, the day before the James Beard Awards, we will have three James Beard nominees each presenting two unique dishes — complemented by various snacks, delectable desserts and uniquely crafted cocktails from the Sótano team

make your start of summer hot, the Sótano way

grab your favorite person, kick on your dancing shoes and meet me at Sotano!

purchase your tickets at the link in our bio

05/14/2026

talk to us nice and we might share our smash burgers

(we totally will)

05/13/2026

what a special night we had in Bar Sótano last night! Maestro Mescalero Lala Perez presented 4 different mezcal expressions he makes in Miahuatlán, Oaxaca, and Chef Jackie paired them beautifully with unique creations from her (small but mighty) subterranean kitchen. the last mezcal Lalo made just for Bar Sótano last Día de Mu***os: distilled with toasted cacao and toasty pan de yema. it’s super smooth with great richness and hints of chocolate (all of our favorites). thank you again, for bringing the bold flavors of Oaxaca straight to Sótano.

05/12/2026

pork or mushrooms? stop by and find out

05/10/2026

we are two days away from a spectacular event

if you haven’t gotten a ticket, this is your last chance

05/06/2026

why have one burger when you can have both? come in and try them both after 9pm 🤫 or sooner if you ask nicely

04/30/2026

chef’s taco of the week: pork belly and perfect

04/29/2026

mexico in a bottle was nothing short of a success

thank you if you showed up to support

04/22/2026

be the first to get a taste of Sótano’s private batch of 5 Sentidos

we will welcome you with a cocktail and snacks, then you’ll indulge in a 4-course menu by the treasured Jackie Hernandez and her acclaimed culinary team, paired with delicious agave spirits

with exclusive bottles for purchase and Mezcalero Lalo here to sign

this is an event you do not want to miss — purchase tickets in bio

04/21/2026

Taco Dorado, Aguachile Rojo — crispy potato taco (tomato, onion, dried shrimp), sea scallop aguachile (lime, cascabel & morita chiles, Worcestershire, burnt tortilla), red onion, cucumber, avocado.

04/14/2026

now for my close up

Mango Chamoy Cheesecake — ricotta-cream cheese cheesecake, Maria cookie crust, Mexican Honey Manila mangoes, tangy-spicy chamoy, homemade pulparindo candies, Tajín.

04/10/2026

your late night cravings have met their match at Sótano

Late Night Jalapeño Smash Burger — two crispy Slagel Farm dry-age beef patties (smashed with jalapeños and onion), Samuel’s artisan Jack, tomatillo-chicharron salsa, and cilantro crema.

only available after 9PM

04/09/2026

we didn’t come to impress, but the new ancho chile dip might do just that

Creamy Ancho Chile Dip — ancho chile, goat cheese, cream cheese, caramelized onions, fresh fig mostarda, salsa macha, pistachios and pumpkin seeds.

04/07/2026

patio parties are back and better — the first will be alongside and

save the date: June 14

keep an eye on our page for ticket launch

04/03/2026

Another workshop in the books!

Yesterday, we were given another opportunity for us to immerse ourselves in the knowledge and technique of a new skill! Chef Jackie gave the team an in depth lesson on fish butchery, as our honorary fillet master. She maneuvers the knife like a fish swims in water! Is it safe to say we’re all fillet pros now?

04/02/2026

new desserts alert 🚨 🚨🚨

03/27/2026

Chef Jackie - 1
Barramundi - gutted

03/25/2026

Gringas de Hongos — Melty cheese (artisan Jack cheese, Oaxacan quesillo), king trumpet mushrooms al pastor (guajillo, achiote), grilled pineapple, poblano rajas, with green habanero salsa.

03/19/2026

aguachile and chit chat, coming right up

Address

443 N. Clark St. (in The Alley Behind Frontera Grill)
Chicago, IL
60654

Opening Hours

Wednesday	5pm - 11pm
Thursday	5pm - 11pm
Friday	4:30pm - 12am
Saturday	4:30pm - 12am

Website

http://www.barsotano.com/

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