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Sunday - Wednesday 5pm -11pm, Thursday 5pm till Midnight, Friday & Saturday 5pm - 1am.

Live on Tapas Menu page

savor the heat!
ring in the season with
seared, smoked and shared plates
step into summer and head right from the
beach to eivissa this weekend. during our
grand opening weekend, eivissa welcomes
the new season!  eivissa is open for dinner
daily and this weekend at 5pm.
sample grilled favorites including:
embutidos, a trio of grilled spanish chorizo,
blood sausage, and catalonian sausage in
warm sherry or grilled steaks, like the
entrecote, grilled rib eye with goat and
cabrales cheese air. taste the selection of
sangrias and tropical libations - summer
awaits here at eivissa!

Chicago’s newest tapas resturant & sangria bar!

May 20th, 2009

The RSVP List is now closed

1531 N. Wells St.
“Taste the Art. Drink with all of your senses”

As General Manager of Eivissa Chicago I would like to welcome Javier Haro to the Eivissa team! We are excited to add his knowledge and experience to our family. Javier, from Haro’s tapas has several years tapas and restaurant management experience. Welcome Javier! Sincerely, The Eivissa staff!

Pour wine in the pitcher and squeeze the juice wedges from the orange, lemon and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving. Fresh fruit and wine combine to create the perfect beverage for warm summer get-togethers. Sangria is a refreshing drink that is simple to make and yet elegant enough for any occasion.

LINK

The rules:
1. I’ll make all of the sangria recipes in the book, but not necessarily the tapas recipes at the end.
2. I can make the recipes in any order I choose, but have to finish before the end of my 1001 days (May 2, 2011)
3. I’ll try to follow the recipes exactly (recommended wine styles, etc), but may ignore optional ingredients or substitute ingredients, especially for the several sangrias I’ve made before (red jalepenos instead of bell peppers in the Spanish Harlem sangria, maybe…) The first sangria I made as part of the project was Fig, Cherry, and Cognac Sangria. With the dark, rich flavors, this might be considered more of a wintery sangria, but we had the dried cherries and figs on hand from one of Chuck’s brewing projects, and it seemed like a good idea to use them up.

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This past Fourth of July weekend I was on the quest for the perfect Sangria. I was home in California and set out on this mission with one of my oldest cooking buddies and our cooking mentors, our mothers. I think by the end of the evening a lot of Sangria was tested and a lot was learned.
First and foremost more fruit is not always the best option. Give time to let all the flavors blend together. Sometimes there is no need to mess around with a classic!
Sangria I think is the perfect drink to serve to a large group great for entertaining. Large quantities can be made in advance and you can use cheap wines.
Sangrias made: Sparkling Sangria, Citrus Sangria, Nectarine and Blueberry Sangria, Peach Sangria, and Classic Sangria.

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Liven up your Holiday Party with some delicious Sparkling Sangria.

1 750-ml bottle dry white wine
1 cup pomegrante juice
1 cup red wine
1/2 cup peach schnapps (or apricot brandy)

1 Granny smith apple, cored and diced
1 regular or white peach, pitted and diced
1 can diet lemon-lime or grapefruit soda (like 7up or fresca)
1 can club soda, and oranges for garnish

Combine white wine, pomegranate

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