Bonhomme Hospitality has brought to Chicago some of its most dynamic and colorful restaurants – including Porto, Celeste and DISCO – and they’ve just opened Mama Delia in the Wicker Park space that once held their Galician restaurant, Black Bull. It is amazing.
The menu at Mama Delia is going to present you with food items that you may never have tasted before, but which are destined to become favorites. Chefs Marcos and Antonio take their cooking very personally, and dishes are created to reflect their lives in Chicago and Spain, as well as family recipes that you will not find anywhere else in the city.
Some dishes that will knock your socks off include family style favorites like Paella Valenciana (bomba rice, free-range chicken and rabbit, saffron, gigante bean, and, of course, socarrat) and Arroz Negro with bomba rice, squid ink, calamari, baby scallops, head-on prawns, saffron, parsley and aioli; for a small upcharge, chef will add carabineros, beautiful and huge Spanish shrimp: you want to try these.
Oven Baked Chicken And Chorizo Paella
If you went out to eat to enjoy some delicious meat, Mama Delia serves up some specialties that will make you incredibly happy. Cochinillo is confit suckling pig belly, fried pork ears, apple/morcilla puree, all dressed up in pork jus, Oloroso sherry and quince mostarda. If you came to dinner with beef on the brain, there’s Vaca Vieja, a twenty-four ounce boneless 8-year-old aged Spanish-style grass-fed ribeye with charcoal roasted piquillo peppers and beef fat fries.
There’s wine and beer, and you can have a bottle (or two) of both, of course, but we’d recommend one of the fabulous cocktails and what is perhaps the city’s best selection of sherries, some quite rare and, again, they offer new tastes that are destined to be on your must-have list.
Highly recommend this place for desserts and drinks! The food is delicious but a bit overpriced for the portions. The desserts are phenomenal and the tarta...
The Maltese Have The Perfect Recipe For Life
We have been here before and we're excited to try with new friends. They had changed the menu since we went last. They should have kept the old. We were...
I went to Mama Delia with a group of friends for a dinner out. We were seated upstairs on the third floor near the window. The view from up here was...
Great night here at Mama Delia & Bordel on New Years Eve! The house old fashioned is amazing. We ordered the ribeye, scallops, paella, and beef cheek and...
The Delia Collection: Chicken
A lot of the reviews here surprised me! We skipped in here on a Thursday afternoon and had the entire place to ourselves. I loved the ambience and decor, ...
Getting food poisoning from the octopus was the highlight of my experience here. The vastly overpriced bill was probably my second favorite.
Very hit or miss- mostly miss. Service was pretty scattered- we had multiple servers introduce themselves or ask for orders and it really seemed like they...
Chicken And Seafood Paella With Chorizo
Mama Delia is an elegant eatery nestled in the Wicker Park neighborhood of Chicago. It offers a modern take on Spanish cuisine delivered in a tapas or...
Nice restaurant. Definitely more laid back than what you would expect from a Michelin star restaurant. Most dishes were nicely prepared and the server was very helpful in navigating the menu. Portions can be difficult to gauge. Some were huge while others were tiny, which made sharing difficult at times. We usually love Spanish octopus, but this one was just not quite as good, a bit too slimy at parts. Reservation is a must and parking can be difficult.
This is a beautiful restaurant with a modern elegant design. Ask for a table all the way upstairs ( warning - a lot of stairs! ) where the decor is on...
A Cantina Di Delia, Calvi
Great cocktails but the food felt over priced. All the plates were over 20$ and quite small and it feels like the portions have gotten smaller than the last time we were here. An order of the scallops came with just 2 scallops for $26 and the last time I was here with a group of 4 it was 4 scallops. So I’m not sure if they’ve changed the portion size or if it’s dependent on the number of guests? Overall the food was fine but I was expected more considering the pricing. Otherwise good vibes and service
The interior is absolutely beautiful and very picture friendly. The drinks were good but pricey but it doesn’t stop there. The food portions were small, and prices were insane. A “salad” as 3 pieces of asparagus in an albeit delicious sauce but cost $30. The paella was okay but $33 per person. Had to send the $90 ribeye back to the kitchen when it came out raw. We ordered enough for 4 people to eat to be full and it was $550+ with a 3.5 percent charge for using a credit card. Obscene. The service was very very good so our server redeemed the otherwise average meal. You can find better tapas in Chicago.
First time dining here and had an amazing time! Absolutely loved the ambiance/tables upstairs. Our server was super knowledgeable and helpful about the menu. They had menu options marked for gluten free/gluten free available, and she was helpful in explaining what would be modified to the gf available dishes and guided us on what was best to order given our dietary restrictions. The seafood paella was a highlight. Would definitely come back next time we want to splurge a little.
Review: Paella Rice, Rice, Baby
Really great atmosphere and the service was great! Very expensive and the food is hit or miss. Some of the dishes we ordered, we cleaned the plate! Others we struggled to finish. There was one dish in particular that was very charred on the bottom. It ruined the taste if you got any of the burnt area in your bite. Lastly, there is a credit card fee that in my opinion should just be baked into the price of the food at such an upscale place.
Wonderful little Spanish restaurant. I hesitate to call it tapas but it is small sharing plate style. The dishes are high-brow culinary arts type fare. But prices are obscene like $31 for two medium scallops. Cocktails are excellent. The vintage, home feeling front bar area is nice. Service is good. 3.5% credit card 'convenience fee' is absolutely a slap in the face at this already exorbitantly priced spot. Bordel upstairs is fun.I've had lots of hits and misses with this Spanish classic, adding ridiculous, overwhelming amounts of saffron to try getting it as yellow as it is in Spain.
Then I found out the Spanish sometimes use colouring! So, here at last is the Delia paella – easy, no fuss, and the good thing is it serves six people as a complete meal, needing no accompaniment.
Nonna Delia Restaurante Bar Vermutería Barcelona ️ In Barcelona
Now season the chicken joints, adding 4 of them to the hot oil to sauté on all sides until golden brown, then remove them to a plate and do the same with the other 4 joints. Next add the onion, pepper and chorizo and fry these over a medium heat for 6-8 minutes, or until they're nicely tinged brown at the edges. Now add the garlic, paprika, cayenne and saffron and cook for another minute, then return the chicken to the pan, followed by the tomatoes, plenty of seasoning and 2 pints (1.2 litres) boiling water.
Next, bring everything up to a gentle simmer, turn the heat down and cook, uncovered, for 10 minutes. After that, remove the chicken pieces and set them aside, then pour the rice into the centre of the pan. Bring everything back up to the boil, give a final stir and simmer, still uncovered, for about 10 minutes. During that time, shake the pan occasionally and move it around on the hob a little if the hob plate is not as big as the base of the pan.
Next, return the chicken, along with the prawns and peas, to the pan and continue to simmer for 15-20 minutes, or until the rice is cooked, adding a little more hot liquid if you think it's necessary. Now shake the pan again, making sure the rice is completely immersed. Turn the prawns over halfway through the cooking time – they will turn pink when cooked. The rice at the edges of the pan will take longest to cook, so to test that the paella is ready, take a little of the rice from the edges and check it's cooked through, then remove the pan from the heat and cover with a clean tea cloth for 5 minutes to absorb some of the steam.
Mama Delia In Chicago
The paella is now ready – just garnish with the lemon wedges and don't forget to have hot plates ready to serve it on.
You will also need a shallow paella pan with a base diameter of 10 inches (25.5 cm), a top diameter of 13 inches (32.5 cm) and a capacity of 7 pints (4 litres).
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