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Molino Los Hermanos

@molinoloshermanos

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Arriving Fall 2026
by @chefnormdoe @carino_chicago

POSTS STORIES REELS TAGGED

@molinoloshermanos coming soon to Uptown!
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#chicago #chicagofood #realtor #restaurant

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It’s family night @beardfoundation! 🤠

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Service.

With @molinoloshermanos opening next door soon, serving an à la carte menu and welcoming walk-ins only, should I take this as a sign to move back to the North Side?

You can take the girl out of Albany Park, but you can’t take Albany Park out of the girl. I guess she can always move back? 🤔

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The sounds of service in 12 seconds. The hands behind every course. The quiet precision, the controlled chaos, and the countless details that bring an evening at Cariño to life.

No soundtrack needed. Just another night doing what we love.

Sound on. 🔊

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Warm blue and yellow tortillas, the kind that still taste like the corn they were milled from. Molino Los Hermanos is Chef Norman Fenton’s casual sibling to Cariño, opening next door in Uptown: an all-day restaurant and tortillería where you can watch the heirloom corn get milled. Yellow corn, chopped seared meat, bright green salsa, from 11 a.m. Mid-December, 4666–68 N. Broadway.

Recent stories: https://chivibe.com/go/
Molino Los Hermanos: https://chivibe.com/molino-los-hermanos-chicago-uptown-opening/

@molinoloshermanos

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Como La Flor⁠
→ @condesagin + hibiscus milk punch, licor de ven a mi, citrus⁠
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→ @carino_chicago | Uptown⁠
→ @el_gusano312, bar architect⁠
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#carinochicago⁠
#madnphotos

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"I cook from things that pull my heartstrings." ⁠
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Chef Norman Fenton built @carinochicago, his Michelin starred, James Beard nominated restaurant in Chicago, as a love letter. To his wife Karina. To Mexico. To the Latin community that has shaped his entire career and life.⁠
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Nearly every detail inside Cariño was sourced directly from artisans Norman personally knows in Mexico. Nothing was ordered. The music is what his wife's family plays at home. The scents, the colors, the warmth, all of it intentional. All of it built to make you feel passion before you take a single bite.⁠
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He went into that space and gave it everything he had. And he says his wife and kids were the biggest motivation behind it. Next up? @molinoloshermanos, a tortilleria and masa concept sibling to Cariño with just as much heart. ⁠
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Norman's full episode of The Perfect Bite is out now! Link in bio. 🎙️

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‼️ICYMI‼️: Last week was a 👏MAJOR👏 week for our partner Chef Norman Fenton, who was not only named a Finalist for the 2026 @beardfoundation awards, but also dropped news for his forthcoming concept, @molinoloshermanos, opening doors directly next door to his MICHELIN starred restaurant, @carino_chicago, later this summer.

The 2,800 square foot space will feature an all-day restaurant and a wholesale tortilleria. At its center will be a large molino sourced from San Luis, Mexico, with all heirloom corn nixtamalized and milled in house daily, honoring the centuries-old process. Corn will be sourced in partnership with Masienda, connecting the project to heirloom varietals grown by independent farming communities throughout Mexico. Tortillas will be shaped on a traditional press from Oaxaca, crafted by 87-year-old Doña Rosa, who continues to run her family’s kitchenware business.

“For us, this project is about honoring the full process,” says Fenton. “Masa is foundational to Mexican cuisine. We want to give it the space and visibility it deserves, to respect the farmers who grow it, the work that transforms it, and the tradition behind it.”

Built with the deepest respect for the people, places, and traditions that shape it, we’re looking forward to checking out @chefnormdoe and his team’s newest chapter.

Follow here to stay in the loop —> @molinoloshermanos, and thanks to @louisachu1 & @chicagotribune for breaking the scoop.

📸 @madnagency

#masa #molino #tortillas #uptownchicago

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We have more big news to share (in case you missed it yesterday). Since opening Cariño, one ingredient has always been at the center of everything we do: corn. This summer, Chef Norman Fenton introduces Molino Los Hermanos, a tortilleria and molino dedicated entirely to that foundation.

The 2,800-square-foot space will feature an all-day restaurant and a wholesale tortilleria. At its center will be a large molino sourced from San Luis, Mexico, with all heirloom corn nixtamalized and milled in house daily, honoring the centuries-old process. Corn will be sourced in partnership with Masienda, connecting the project to heirloom varietals grown by independent farming communities throughout Mexico. Tortillas will be shaped on a traditional press from Oaxaca, crafted by 87-year-old Doña Rosa, who continues to run her family’s kitchenware business

“For us, this project is about honoring the full process,” says Fenton. “Masa is foundational to Mexican cuisine. We want to give it the space and visibility it deserves, to respect the farmers who grow it, the work that transforms it, and the tradition behind it.”

Look for dishes such as foie gras enmoladas, suadero tacos, ceviches and aquachiles, and Mexican-style shellfish platters. The beverage program will feature cocktails, cervezas, and frozen margarita slushies. Built with the deepest respect for the people, places, and traditions that shape it, we’re proud to introduce our newest chapter.
Thank you to @louisachu1 & @chicagotribune for helping us share this story. Link in bio to learn more.

Follow along → @molinoloshermanos ←

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