Toro by Chef Richard Sandoval at Fairmont Chicago Blends Latin Traditions With Thrilling Presentations

When a 52-ounce prime tomahawk hits the table at Toro, everyone turns to look. A server brushes the thick and juicy bone-in ribeye with molten bone marrow butter before dousing both steak and brush in mezcal, and setting the whole thing on fire. Orange flames dance as burning rosemary fills the restaurant with its woodsy scent, and everyone claps as the server carves the tomahawk tableside, her knife flashing through the tender meat like it’s butter.

This is what you can expect when you dine at Toro, the newest restaurant from the unofficial “father of modern Mexican cuisine” chef Richard Sandoval. Opened on October 21 at the Fairmont Hotel overlooking downtown Chicago’s Millennium Park, Toro is a place where you don’t need to choose between dinner or a show.

Photo: Daniel Kelleghan