Salpicon   

My first visit was dissapointing the second visit and my last was the same. More presentation than taste. The Pork Chops had no seasoning, the Chile Rellenos had no seasoning. In fact not one dish that I ordered including the Guacamole tasted like anything. The servers were rude and only catered to the regulars and did not make my group feel welcomed. There is a pissy attitude from everyone except the busboys. I have heard this before and and amazed that they are rated to high. I guess some people just do not know what authentic Mexican food should taste like. By the way, I am Mexican.

As frequent diners at Salpicon for many years, it is not only the best Mexican restaurant in the Chicago in our view, but perhaps one of the best restaurants in its class, as the Guide Michelin would put it. From the cheerful, warm, and pleasant greeting to the good basic menu, with an ever changing and excellent selection of specials, (Priscilla) and perhaps one of the best restaurant wine lists in the city, ( Vince ), the Satkoff"s have provided the city with a superb dining opportunity for many years. We have frequently availed ourselves of the chance to do so over many years. Patricia and Gordon Maguire

Have been enjoying Vince and Priscilla Satkoff's superb offerings since I first read about them as a new restaurant on the scene approx. 9 years ago. We've hosted client dinners, family birthdays, business dinners and an annual al fresco bash to end the day at the Old Town Art Fair. Always consistently superb, with imaginative offerings and beautiful presentations. The beautiful shrimp with multiple sauces pleases all, and the blossoms stuffed with goat cheese out of this world. Wonderful entrees include some of the city's best soft-shell crab. And I would drive the 30 miles from Lake Forest just for their Reposado Heradura Margarita. Not to be missed, but stay away from my table. Rick Bayless lost big when Priscilla opened this beautifully decorated little gem!

A string of visits over the years and recently reinforced, has had a consistent result: lousy service and wonderful food. Without fail the service has been more about flinging attitude than anything else. Wine service is remote and somewhat supercilious. The cuisine is exciting, imaginative, well-plated and delicious.