{"id":410133,"date":"2022-09-09T22:54:28","date_gmt":"2022-09-10T03:54:28","guid":{"rendered":"https:\/\/urbanmatter.com\/chicago\/?p=410133"},"modified":"2022-09-12T08:12:04","modified_gmt":"2022-09-12T13:12:04","slug":"mercat-a-la-planxa-debuts-revamped-tapas-with-new-exec-chef","status":"publish","type":"post","link":"https:\/\/urbanmatter.com\/chicago\/mercat-a-la-planxa-debuts-revamped-tapas-with-new-exec-chef\/","title":{"rendered":"Mercat a la Planxa Debuts Revamped Tapas With New Exec. Chef"},"content":{"rendered":"

Since opening in\u00a02008,\u00a0Mercat\u00a0a la\u00a0Planxa<\/a>, the stylish Catalan-inspired tapas restaurant within the legendary Blackstone Hotel, has delighted diners with its elevated Spanish delicacies and spirited, convivial atmosphere. Now, the South Loop favorite is bringing fresh energy into the kitchen with revamped dinner and brunch menus, and the addition of Chef Gee Cuyugan as executive chef.<\/p>\n

\"chef
Image Credit: Kristen Mendiola<\/figcaption><\/figure>\n

Cuyugan, who previously oversaw the culinary programs at The Drake\u2019s iconic concepts including The Cape Cod Room and Coq d\u2019Or; The Ritz Carlton\u2019s Italian steakhouse, Torali; and more, showcases his creativity and artistic flare in inventive new evening and weekend dishes that range from street food-styled starters to grilled specialties from the signature planxa grill.<\/u><\/p>\n

\u201cI\u2019m excited to take the next step in my career journey at\u00a0Mercat\u00a0a la\u00a0Planxa, and to have the opportunity to put my own personal touch on\u00a0its\u00a0culinary program,\u201d says\u00a0Cuyugan. \u201cI was born in the Philippines, and\u00a0I drew a lot of inspiration\u00a0for these\u00a0updated\u00a0dishes\u00a0from traditional \u2018pulutan,\u2019<\/i>\u00a0which\u00a0is\u00a0the Filipino version of tapas, as well as other Spanish influences found in Filipino cooking.\u00a0The menu still has a strong\u00a0emphasis on\u00a0ingredients\u00a0and techniques from the Catalan region\u00a0of Spain, but I\u2019ve enjoyed bringing in elements\u00a0of\u00a0other cultures\u00a0that I\u2019ve learned during my career.\u201d\u00a0<\/u><\/u><\/p>\n

\"Mercat
Image Credit: Kristen Mendiola<\/figcaption><\/figure>\n

For dinner,\u00a0Cuyugan\u00a0uses\u00a0the traditional Spanish technique of cooking\u00a0\u2018a la<\/i>\u00a0<\/i>plancha,\u2019<\/i>\u00a0or searing food on a metal plate, to enhance the flavor and\u00a0add a\u00a0touch of char\u00a0in a\u00a0variety of\u00a0creative\u00a0new\u00a0Spanish-style\u00a0delicacies\u00a0including:\u00a0<\/u><\/u><\/p>\n