Fonda Del Mar

Recommends

jesswatson8

Joined 6 years ago

Amazing seafood dises and atmosphere. I have been here several times and I would recommend it to anyone. They have very unique and tasty seafood dishes that are fresh and very well balanced. Their ceviches are especially good. You have to try the garlic shrimp and the salmon. Yum! Like some of the other reviewers I like that it is still BYOB - it does make it more economical. Also, there is a beautiful patio in the back with nice ambience (think fountains and mood lighting). The service is excellent too - you can tell the people who work there are proud of the establishment (as well they should be). Overall, this place really delivers.

Recommends

latingirl_j

Joined 7 years ago

BEST MEXICAN SEAFOOD IN TOWN. First of all, just so you know I am the worst seafood critic I know...Believe me, I know my seafood. I've been in Chicago for 10 years, and I finally found a place where I love the seafood....Not like...LOVE! Their seafood is 100% delicious. I had the opportunity to try not only one but 5 different of their seafood entrees and to this day I can't choose my favorite. I also, love their desserts, again I can't choose my favorite, but the one I'm having a hard time forgetting is their Pay de Chocolate y Nuez...it's soo good!!! Enough about food, the place is wonderful, so cozy, warm and at the same time hip. Love the fact that it's an open kitchen, that way I know it's safe food to eat. I think it's great that it's a BYOB, it makes it more economical. The service is the best I've ever had...at the end of the dinner, you feel as if the waiter is part of your dinner table, and they plant you this seed and curiousity to want to come back 100 times more. Also, had the opportunity to meet the Chef and the Owner, and they are wonderful people, hardworkers who strive to provide the best restaurant they can. I seriously recommend this awesome FONDA DEL MAR!

Recommends

bryanherb

Joined 7 years ago

Sensational, inventive food, layed back atmosphere.. I have been there 6 times in the past 5 weeks, and don't know what the last reviewer is talking about. I have enjoyed 4 dinners and two brunches, and all have been incredible. I am totally addicted, and I LOVE it that it is BYOB. This makes it great and very economical for a group, especially groups with mixed incomes. I recommned their moles and the salmon main course. The ceviche is incredible if you like spicey. and their hand made tortillas are delicious. It's high-end authentic Mexican cuisine, at reasonable prices.

Recommends

msong83

Joined 7 years ago

average. I went there few weeks ago and waited for 15 minutes eventhough I had a reservation. It's not a lively place, more for older people or it might have been that night (it was a saturday but...) The soup we had was cold, the guacamole average. The fish my friend ordered was tasty but a bit too spicy on some parts. The paella I had, average. The restaurant hasn't gotten a liquor liscense yet, so I ended up buying a bottle of wine from the next door store. The fish wasn't as fresh as we'd expected and the food was average.

Recommends

Contributor

Joined 10 years ago

Fresh seafood and zesty sauces draw diners to this inviting Mexican fish house.. The Scene
Tucked between liquor and grocery stores along Fullerton in Logan Square, this casual restaurant offers a colorful respite of bright yellow and brick walls. Rustic wooden tables and chairs line the long, narrow space, where photos of a Mexican surfing town add to the escapist feel. Instrumental Latino music plays lightly overhead.

The Food
Brightly flavored sauces and seasonal vegetables dress up a seafood-centered menu. Fresh guacamole comes served with slices of jicama that enhance the starter. Spicy seviches offer a perfect blend of lime juice, fresh seafood, cilantro and tomatoes. Main course specialties include mahi mahi with a habanero-infused tomato sauce, served alongside garlic mashed potatoes, or the shrimp al mojo de ajo--an avocado and tomato salsa with heavy garlic overtones. Meat eaters will be sated with a surfeit of mole sauces: roasted lamb chops with complex mole negro and roasted pork chops with red, fruity mole.