More About
Kie Gol Lanee
This Uptown restaurant focuses on Oaxacan cooking rooted in family recipes from Santa MarĂa Quiegolani, Oaxaca. The menu features tlayudas, tamales wrapped in banana leaves, rabbit in yellow mole, cod steamed in banana leaves with pumpkin seed mole, and other regional specialties. It has earned recognition from the Michelin Guide and was included in The New York Times’ Chicago recommendations. The atmosphere is casual and welcoming, with a full bar and a loyal crowd drawn to its home-style, distinctly regional food.
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