César Murillo, 'Top Chef' Finalist and North Pond Chef, Shares His Chicago Recommendations

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Every month, people from Chicago's hospitality industry share recommendations for food, drink, ingredients, and more as part of our Chef Picks series.

César Murillo, executive chef at North Pond Restaurant and semifinalist in Bravo’s Top Chef season 22, can usually be found outdoors when he’s not in the kitchen. If he’s not training for the Chicago Marathon (he raced on his two-week break from filming Top Chef last year, and participated in Ironman Wisconsin in September), he’s tending the garden at the Lincoln Park restaurant or riding his bike to his secret urban foraging spots. He and North Pond operations manager Alexander Gonzalez have also recently proposed opening an all-day cafe off another body of water in another beloved Chicago park, in the Humboldt Park boathouse.

Born in Chihuahua, Mexico and raised in Texas, Murillo strikes a balance in his cooking between Mexican pride and a farm-to-table perspective. We asked him to share his favorite things about his adopted city. 

Favorite restaurant

I always say Carnitas Uruapan, but since that’s my answer for the next question, I’ll go with John’s Food & Wine. It’s just really good, unfussy food done right.

Favorite dish

The ultra-gelatinous pork skin carnitas from Carnitas Uruapan. It makes such a great taco.

Favorite place to drink

My go-to coffee shop almost every morning is Drink Happy Thoughts.

Favorite place to buy ingredients

Green City Market, of course! I’m there every Wednesday and Saturday. I never bring a grocery list, but I always leave with bags full of produce, inspiration and wisdom. 

Favorite local Chicago brand

El Milagro tortillas. Unless you’re making your own tortillas, nothing comes close. 

Favorite place in the city to bring an out-of-town guest

The Green Mill. It’s iconic. If you’re lucky, you’ll get shushed for talking while they’re playing. Which, honestly, is part of the experience.

A person in the industry you admire

Rick Bayless. He’s stayed at the top of his game for decades, which is rare in this industry. He also throws the best staff parties. But just as important to me are folks like Oriana from Oriana’s Orchard and Jerry from Froggy Meadow. They are farmers who show up week after week, season after season, with passion and heart.