What To Eat

What To Eat at Hota, Opening Today

Kurobota pork belly with cabbage-radish salad and black fig preserves, at Hota.
Kurobota pork belly with cabbage-radish salad and black fig preserves, at Hota. Photo: courtesy Hota

Speaking of closing and reconcepting… here’s one we reported on last month that’s already finished the job. Hota is the former Jacky’s on Prairie in Evanston, which chef-owners Jonadab Silva (who’s the executive chef) and Erin Silva Winston (who does pastry) decided to rename and rework to better convey the distance they’ve moved from the restaurant’s French origins (under chef Jacky Pluton) toward a blend of American and Latin flavors. It reopens tonight under the new name; here’s what’s on the dinner menu.

SMALL PLATES

MUSSELS CATALAN STYLE
Butifarra sausage, saffron béchamel, toast points 9
DUCK CONFIT FLAUTAS
Guajillo sauce, Crème Frâiche, traditional garnishes 8
KUROBUTA PORK BELLY
lemongrass rub, cabbage-radish salad, black fig preserves 10
LENTILLES DU PUY
Choriso sausage, poached farm egg 8
FOIE GRAS
terrine with mango sauce 12
OYSTER
wasabi-sweet onion mignonette, yuzu seviche sauce, black Tobiko caviar M/P
SOUP
today’s choice8
SALAD OF GREENS
Bibb lettuce, shaved vegetables, fresh mozzarella, Dijon dressing 7
ROASTED BEETS
Capriole Farmstead Goat Cheese, orange-all spice gastrique, pistachios 8
GRILLED ENDIVE
Sherry- Billy Blue sauce, caramelized pecans, pancetta flakes 9
CHEESE PLATTER
12

TASTINGS:
4 course…………..42
6 course…………..60

LARGE PLATES

SCALLOPS
Winter squash cream, roasted Poblano peppers, Tobiko Caviar
Full 26 / ½ portion 13
BUTTER POACHED LOBSTER
lemongrass, mushrooms, risotto nero
Full 28 / ½ portion 14
BARRAMUNDI
Seafood Caldillo, Pisto Manchego, herb spaetzle, Mediteranean sauce 24
CONFIT TASMANIAN TROUT
tahini, parsley-lemon crust, beet greens, potato galette 26
CHILPACHOLE
seafood stew, epazote, tomatoes-chipotle broth, tortilla foam, cilantro oil 25
LANGOUSTINE
creamy grits, Andouille sausage, okra, tomato-clam sauce 23
GNOCCHI
Butternut squash, cauliflower, Parmigiano Reggiano, brown butter-sweet spice sauce, toasted pine nuts, orange salt 18
FREE RANGE CHICKEN
Duxelle stuffed leg, pan-seared breast, braised chard, pasta 22
DUCK
Twice cooked leg, crispy breast, saffron-anis jus, wild rice Sagamite, grilled romaine heart, preserved figs 24
BRAISED SHORT RIBS
Seven-spice bourbon sauce, Yukon gold potato-leek terrine, Brussels Sprouts, oyster mushrooms, gremolata 23
LAMB
shank stuffed with Moroccan flavors, lemon confit-roasted pepper salad, chickpea-almond couscous 26
DRY AGE HEARTLAND STEAK
shallot -red wine compote, salsify noodles 8oz 19 / 16oz 34
DOVER SOLE FOR 2
Haricot verts, tourne potatoes, beurre blanc sauce M/P

Hota, 2545 Prairie Ave., Evanston, 847-733-0899.

What To Eat at Hota, Opening Today