I spotted Carbon this weekend—mainly because, if you’re driving across 26th Street (near the tragedy that is Ricobene’s), you can’t not spot it. One of the two artists who worked on the building, Patrick Uranin, was putting the finishing touches on it when I drove by today.
Carbon Live Fire Mexican Grill
I’ll never not question the wisdom of opening up yet another Mexican fast food place in this city, particularly one so close to Pilsen. The chauffeur’s delayed response to my shrieking, “Stop the car! New taco! New taco!” notwithstanding, I was in the restaurant eating a Fire Grilled Steak Taco in minutes.
Initial impressions? Decently gas-grilled (not charcoal, as the name heavily suggests) beef with fresh onion and cilantro, and a fair, fresh medium salsa. Not offensive, but certainly no competition for the beloved Lencho’s taco at Maxwell Street.
I returned for lunch today to give it another shot. The chicken in the Tequila-Lime Marinated Fire Grilled Chicken taco had the tell-tale shade of “cooked earlier, reheated just for you” translucence to it, and bore a faint, sweet, chemical flavor. I’ve searched high and low in the neighborhood for a good, Baja-style fish taco, so I was fairly impressed to see the Tortilla Encrusted Fish on the menu. The lady at the counter said it’s tilapia, and “tortilla encrusted” on the premises. It had a nice, thick, crunch to it that pretty much wiped out any thought of the fish it encased. No shredded cabbage or creamy lime sauce, as promised in the menu description.
Chicken Taco vs. Fish Taco
They also have some promising-sounding seasonal salsas (mango avocado, black bean and papaya), but those weren’t on hand today. If the corn and pineapple salsa I sampled today is any indication, they’ll be fresh but very mild.
Elote is on the menu, but it’s not the charred, crispy, slathered corn on the cob—it’s a side of creamed corn (“our signature Mexican corn hash) in a cotija—ish cheese/cream sauce with some chipotle or cayenne thrown. It lacked char and heat, but as “creamed corn”, not so bad.
Elote a la Carbon
I’ve saved the snarkiest bits for last, because I’m not usually the type to pick apart a new restaurant’s food creed. But this place kind of opens itself up to some mockery for the following “We pride ourselves on…” bullet-pointed notes on their take-out menu:
* “Our name is pronounced Car-bone” and “Carbon means charcoal in Spanish”. It wouldn’t be quite as silly as it is if the restaurant actually used charcoal in any form, but it is. Silly, I mean. To spell it out so succinctly, and yet…
* “Burritos and Tacos with emphasis on protein versus filler”
* “Hand-made corn tortillas, prepared on premises”, which is menu-ese for “someone, somewhere else made these tortillas by hand, probably, but they were pulled out of a plastic bag and warmed up on a griddle by our very own employee.”
Carbon
300 W. 26th Street
Chicago
312.225.3200