Recent social media posts
05/17/2025
A falta de pan, buenas son bebidas. 💃🏻🕺🏾
05/14/2025
Only four days away from our next pop-up dinner at Soho 🔥
05/13/2025
May 18th | Baja Norte Chef Collaboration Experience
Reserva de la Familia, the Official Tequila Partner of the MICHELIN Guide U.S. Presents:
A Baja Norte Culinary Collaboration
Join Chef Roberto Alcocer of the MICHELIN-starred Valle and Chef Stephen Sandoval of Entre Sueños for a one-night-only, six-course tasting experience celebrating the bold, coastal spirit of Baja Norte cuisine.
This exclusive experience brings together two of the most exciting voices in modern Mexican gastronomy—right in the heart of Chicago. Hosted during National RestaurantShow weekend, the evening highlights the vibrant connection between the Valle de Guadalupe and the American Midwest.
TICKETS LIVE ON TOCK //
https://www.exploretock.com/sohohousechicago/
05/06/2025
May 18th | Baja Norte Chef Collaboration Experience
Reserva de la Familia, the Official Tequila Partner of the MICHELIN Guide U.S. Presents:
A Baja Norte Culinary Collaboration
Join Chef Roberto Alcocer of the MICHELIN-starred Valle and Chef Stephen Sandoval of Entre Sueños for a one-night-only, six-course tasting experience celebrating the bold, coastal spirit of Baja Norte cuisine.
This exclusive experience brings together two of the most exciting voices in modern Mexican gastronomy—right in the heart of Chicago. Hosted during National RestaurantShow weekend, the evening highlights the vibrant connection between the Valle de Guadalupe and the American Midwest.
TICKETS LIVE ON TOCK //
https://www.exploretock.com/sohohousechicago/experience/550338/reserva-de-la-familia-presents-a-baja-norte-culinary-collaboration?date=2025-05-18&size=2&time=12%3A30
04/12/2025
Chicago, tonight is a FULL MOON 🌕 A Pink Moon to be exact, and this gravitational pull is no joke this season. If you have felt a little funky yesterday and today, you are not alone! Do you know what pairs incredibly well with a wild Pink Moon weekend? A Mexican Negroni by . Last two Soho House dinners, here we come!
04/11/2025
Expo counter with Oscar at Entre Sueños. 🥷🏻 Last three dinners in this series are happening this weekend. These last six weeks have flown by…
04/10/2025
→ DUCK LIVER MOUSSE ↓
ancho | sherry jimenez |apple
04/09/2025
→ White Asparagus ↓
NOAGADA SAUCE | MACADAMIA | WHITE TRUFFLE
📸:
04/08/2025
→ Dulce ↓
CARAMEL | BANANA | COCONUT
Entre Sueños Experience: A Glimpse.
📸 : with
04/08/2025
→ A j i ↓
FERMENTED TOMATO | BURNT LIME
Entre Sueños Experience: A Glimpse.
📸 :
04/07/2025
→ Ancho Relleno ↓
BLUE FIN | SMOKED ROE | MACHA | AVOCADO
Entre Sueños Experience: A Glimpse.
📸 :
04/07/2025
→ Precisión. ↓
Entre Sueños Experience: A Glimpse.
📸 :
04/02/2025
→ MORIDAS ↓
Duck Liver Mousse
ancho | sherry jimenez | apple
Razor Clam
duck fat | yuzu | rosemary
📸:
03/30/2025
“Dime con quién andas y te diré quién eres.”
→ OCTO ↓
🐙
Entre Sueños Experience: A Glimpse
📸: .co
03/29/2025
→ ARTICHOKE ↓
pumpkin seed | pea | serrano
Entre SUeños Experience: A Glimpse at Soho House
📸: .co
03/28/2025
“Every great achievement begins with a decision to step into discomfort and grow beyond who you were yesterday.” We have come so far since our first dinners in 2021! Entre Sueños Experience: A Glimpse at Soho House Chicago
03/28/2025
→ Mejillones ↓
Are you as lost in this as we are?
Mussels and man have a deep rooted history. Archaeological evidence shows that early humans harvested mussels from the shores of Europe, North America, and Asia as far back as the Paleolithic era (12,000+ years)
These mollusks were an important food source for coastal communities due to their abundance, ease of harvest, and high nutritional value.
It takes a mussels 18-24 months to grow to ‘market size’.
📸:
03/28/2025
→ Pan de Campo ↓
The skill in making pan de campo over live coals is in controlling the temperature of the Dutch oven. If it is too hot, the sourdough will burn (you definitely want a little char). If it is too cold, it will not cook properly.
📸:
03/22/2025
. . .
LEEK
Oaxacan Harissa | Pumpkin Seed | Lime
📸:
03/22/2025
PARAÍSO DEL AGAVE
400 conejos mezcal | dobel diamonte tequila reposado | ginger shrub | guajillo campari | pineapple | smoked grasshopper
03/16/2025
Entre Sueños Experience: A Glimpse at Soho House, Chicago.
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What people say
Entre Suenos in Chicago is a must-visit restaurant for anyone who loves to explore new and exciting flavors. Chef Stephen Sandoval, the former Executive Chef of Leña Brava, has created an unforgettable dining experience that takes you on a journey of travel, heritage, and personal discovery. With his extensive experience working in Michelin and James Beard awarded restaurants across the globe, Chef Stephen's creative style is highly influenced by Latin and Mediterranean flavors.
The cuisine at Entre Suenos is best described as "Baja-Med," a new-age cuisine emerging from Baja Mexico known for its freedom it allows Chefs to integrate personal and multi-cultural influences. The plates of fresh seafood, meats, seasonal produce are commonly met with wood fire techniques and an array of flavors that will leave your taste buds dancing with joy.
One of the standout dishes at Entre Suenos is their borderless Baja mariscos (seafood) concept featuring raw dishes that are simply divine. The attention to detail in every dish is evident from the first bite to the last. The ambiance of the restaurant is also worth mentioning; it's cozy yet chic, making it perfect for a romantic dinner or a night out with friends.
Overall, Entre Suenos is a gem in Chicago's culinary scene that should not be missed. If you're looking for an unforgettable dining experience that will take you on a journey through different cultures and flavors, then this restaurant should be at the top of your list.