Jul 29, 2014
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You Rate the Restaurant: Bien Trucha

Bien Trucha is nothing short of a phenomenon, earning accolades for its unique dining experience and for the city of Geneva.

You Rate the Restaurant: Bien Trucha You Rate the Restaurant: Bien Trucha You Rate the Restaurant: Bien Trucha You Rate the Restaurant: Bien Trucha You Rate the Restaurant: Bien Trucha
  • Welcome to "," a new feature on Geneva Patch. Once a week, we’ll pick one of the city's many restaurants and ask for your opinion of it. You guys are the experts—so let us know that you think.

 

When's the last time you saw people standing in line outside for a chance to get into a restaurant in Geneva?

Today, maybe?

Yes, is that kind of a restaurant. Something so unique and intimate and intoxicating that it has Chicago food critics in a tizzy and local diners prepared to wait in line, if need be, for a chance to try its excellent food.

It should be noted that you don't always have to wait. I've had lunch there on a couple of occasions with my friend Val (GHS class of 1975) and dinner when my sister Tinya was in town, and only had to wait a few minutes.

The food is great. The presentation is wonderful. I'm not an exotic drink kind of guy, but if you like 'em pretty and interesting, they've got 'em. In my book, you can't go wrong with a good Mexican beer or Margarita.

Brien Trucha has been described as "Mexican haute cuisine." I think of it as a tapas place, with entrees that seem made for sampling and sharing. Each is extraordinary and a taste treat—which is part of what makes the place so interesting.

Bien Trucha has been featured on , and earned Chicago Magazine's vote for No. 1 taco in all of Chicagoland. It's trendy, it's fun—and despite what you read in some of the online reader reviews, it's affordable.

From the "Botanas" category, be adventurous and go for the "guacamole of the day" rather than the standard quacamole; from "Cazuelitas," a tough call, but "Champinones" (wild mushrooms, chiles de arbol, garlic, onion, crema fresca and chihuahua cheese); from "Tacos," the "A la Diabla" (sauteed shrimp, butter-mojo de ajo, chipotle lime, avocado slice) or "Pescadillas," (shredded shark, epazote, avocado-habanero pico).

Don't go there expecting to linger over coffee and dessert—I'm not sure they have either on the menu. Look for off-peak times of day, and you'll avoid the lines, enjoy some wonderful food and have a great time.

That's my 2 cents. Now it's your turn.  give us your review, and be sure to include a star rating!

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