chef's kitchen
Chef Kendal Duque - formerly the executive chef at three-star Sepia and a semifinalist for the James Beard Foundation's Best Chef: Great Lakes award for 2009 - is excited to bring his renowned food to the kitchen at Cuna.
Duque's season-driven menu at Cuna focuses on globally-inspired plates incorporating South American, Mediterranean, Asian, American, and Italian flavors made from scratch. Simple in composition yet bold in flavor, Cuna's menu is made with local and fresh seasonal ingredients. Chef Duque utilizes local Chicago purveyors such as JDY Meat for proteins, and George J. Cornille & Sons for produce in his opening winter menu at Cuna. Chef Duque's goal is to bring fine dining style and technique to an approachable neighborhood bar at a low price point. 13 of the 22 opening winter menu items are priced at $9 or less.
Chef Duque's winter menu at Cuna features a selection of flatbreads, soups and salads for starters. The "braised lamb shoulder, green olives, and caramelized onions", "cauliflower and potato soup with smoked trout" and "calamari and arugula with chorizo and brad-olive vinaigrette" are among those choose from.
Afterwards, select from 12 "Small Bites" and "Big Bites" items served individually or as shareable plates. like the "whole wheat pasta ribbons with smoked duck breast, broccolini and parmigiano" and "skate wing with bacon-braised collard greens and cranberry-pine nut sauce". Then top it all off with a dessert, like the "callebaut chocolate and port pot de creme with black peppercorn wafers". Small bites, big bites and bites in-between: choose any combination to satisfy all appetites.
After dinner stay awhile and partake from Cuna's full liquor bar. Relax with friends and enjoy a cocktail or two in our lounge area, "the den".
