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CRAFT URBAN RAMENDUCATED

211 James Street, Geneva, IL

331-248-8161

KISS.. RAMEN

Problem: Late night dining in the burbs.

Solution: Late night Ramen in the burbs.

KISS: Keep it simple stupid. We’re problem solvers and found there’s no problem that time spent around a late night bowl of Ramen can’t solve. KISS… Ramen.

When: Every Friday & Saturday Night, 8:30pm-12am

Where: Craft Urban, 211 James St., Geneva

If you’ve had Ramen, no explanation needed. You’re already part of the club and now have a new local spot for Ramen. If Ramen has never touched your lips, it’s absolutely a food you need to experience multiple times before you exit this terrestrial sphere, just on the chance there ISN’T Ramen on the other side (trust us – it’s just that wild-good of a dish). Some Friday and Saturday nights we’re Ramen-Traditionalists, others we’re straight Anarchists yo’, and step over all boundaries to create an awesome Ramen-fusion that you can’t get anywhere else. Keep an eye to Insta & Facebook on Fridays to see what we decided on for the weekend.

Facebook: www.facebook.com/crafturban

Instagram: www.instagram.com/crafturban

211 James St., Geneva, IL  (331) 248-8161 – social: @crafturban

Local artisans partner with Craft Urban to share their experience as creators with the public.

New flavors.
New people.
New experiences around food & drink. 

 

 

Who: Craft Urban is sipping & learning with Becci West from Windy City Distributing
Becci will be educating you about the spirits we use from Windy City in our cocktails. She’ll be sipping and tasting with you while she shares the stories behind the flavors.
When: 
Friday, June 7th
Cost: The Gas it Takes to Get Here (and a dinner reservation)
Where: Craft Urban, 211 James St, Geneva, IL 60134
Time: 6pm-8pm

 

WGN News Website Screen Shot of Page Featuring Craft Urban


Craft Urban located in Geneva, IL, 211 James Street

Crafturban.com

Event:
Brunch begins on March 24t

Recipe:
Our version of Chilaquiles:

Tostadas soaked briefly in salsa guajillo, layered with chorizo, queso fresco and topped with a sunny side egg, lime crema and a salad of cilantro, pickled onion, avocado and radish.

To start we need to make salsa, the most important part.

This simple salsa is made with guajillo chile, a mild dried chile with a complex fruity flavor. It is one of the most popular chiles in Mexico for making salsa.  If you don’t like your salsa too hot this is a good one for you. It is full of flavor but with less burn. This is a versatile salsa that goes well with many dishes.

Equipment Needed

  • Cutting board
  • Sauce pan
  • Blender
  • Strainer
  • Mixing Bowl
  • Spoon

Guajillo Chile Salsa Recipe:
prep 15 mins
cook 50 mins
total 1 hour, 5 mins
yield 1 quart

Ingredients:

  • 16 guajillo chiles
  • 4 cloves of garlic
  • 1/4 cup chopped cilantro
  • 4 cups of water
  • 2 tablespoons cooking oil
  • Salt to taste

Instructions:

  • Remove the stems, seeds, and veins from the chiles. Discard.
  • Peel the cloves of garlic.
  • Chop the cilantro. You can use the stems.
  • Put all the ingredients in a saucepan.
  • Add just enough water to cover the ingredients, about 4 cups.
  • Bring the water to a boil then reduce the heat to low.
  • Simmer for 1 minute then turn off the heat.
  • Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute in this time.
  • Pour all of the ingredients including the soaking water into the blender.  Blend until smooth, about 2 minutes. Add a little water if needed to blend.
  • Strain the mixture back into a bowl. Discard the paste that remains in the strainer.
  • Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa.
  • Turn the heat to low.
  • Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.

To assemble:

  • ¼ cup queso fresco crumbled
  • ¼ cup cooked chorizo
  • ¼ cup sour cream whipped with juice of ½ lime
  • ¼ cup picked cilantro leaves
  • ¼ cup julienne red onion, marinated with salt sugar and lime juice
  • 2 tortillas fried crisp
  • 1 whole farm egg, cooked sunny side up
  • ½ avocado, sliced
  • 1 ea radish, sliced thinly

Spoon the sauce onto plate with a bit of chorizo and queso fresco, add tostada and drench in salsa, repeat process with second tostada.  Top with the last of the chorizo, then the egg.  Toss cilantro with marinated onions, radish and avocado, place on top of egg.  Drizzle with lime cream for garnish.

Craft Urban Copyright 2018