Daniel-Kelleghan-Photography-2.jpg

 

 
 
 
 

ABOUT Toro

Toro, from critically acclaimed Chef Richard Sandoval, is a vibrant Latin restaurant in the heart of Chicago that masterfully blends bold Central and South American flavors with innovative culinary techniques. Enjoy juicy steaks, fresh sushi, and pan-Latin favorites crafted with passion and quality.

Join us for bottomless weekend brunch featuring endless bubbles, a Bloody Mary cart, and dishes like huevos rancheros and Crème Brûlée French Toast. Unwind at happy hour with margarita flights, specialty cocktails, and small plates in a lively, chic setting.

Perfect for business meals, dates, birthdays, and private dining, Toro offers exclusive spaces and live weekend entertainment that elevates every dining experience.

 

BOOK YOUR EXPERIENCE

A performer wearing a red dress and heels is creating fire with semi-circular fire props attached to strings, performing at night outdoors.

LIVE ENTERTAINMENT

Join us Friday and Saturday nights for rotating live entertainment starting at 8pm. Fire dancers, musicians, Latin dancers, a DJ, and more!

Three hands holding different cocktails over a wooden table with a fruit bowl, potted herbs, and jars of dried fruit and liquids in the background.

happy hour

Join us for tacos y margaritas happy hour at Toro Chicago featuring $8 margaritas, a $20 margarita trio, and $5 tacos!

Bartender holding a Bloody Mary cocktail garnished with shrimp, celery, and a chili pepper, with a bar setup including lemon and lime slices, pickles, and other garnishes.

weekend brunch

Indulge in our Bottomless Weekend Brunch. Sip on endless bubbles and indulge in bottomless bites—elevate your experience with a visit from our roaming Bloody Mary cart.

BOOK YOUR NEXT EVENT WITH US

 

CHEF RICHARD SANDOVAL

Chef Richard Sandoval is a global pioneer in contemporary Latin cuisine. His career as a chef, restaurateur and entrepreneur also includes serving as a television personality, cookbook author, brand ambassador and philanthropist. He is internationally acclaimed for his innovative approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 50 locations and 4 continents. 

A graduate of the Culinary Institute of America, Sandoval has earned many accolades over the course of his career including Mexico's National Toque d ’Oro, Bon Appetit’s Restauranteur of the Year, Cordon d'Or’s Restauranteur of the Year, and a James Beard Semi-Finalist for Outstanding Restaurateur.

Chef Sandoval is commended for elevating Latin American dining in each market he has a presence with best-in-class concepts, with regular features in publications like The New York Times and People. Sandoval is also credited for introducing Latin cuisine to the UAE, Qatar and Serbia.

 
Suviche Bar
Corn Empanadas & Short Rib Tacos
Ceviche Amarillo
A variety of pan-Latin dishes on a wooden table, including oysters on ice, tacos, and dishes garnished with vegetables and sauces, alongside colorful drinks.
Bartender with tattoos smiling and holding a bottle behind a bar, with two women in blurred focus in the foreground, in a dimly lit bar or restaurant.
Restaurant interior with animal skulls and antlers mounted on a burnt orange wall, striped seating, tables set with glasses and candles, and patterned chairs with animal motifs.
Corn Empanadas
A breakfast spread with pancakes topped with berries, a sunny side up eggs skillet with avocado and sausage, French toast with berries and whipped cream, eggs Benedict with bacon, and an avocado toast with poached eggs, all on a dark wooden table wit