Former Eve chef Troy Graves has left his exec chef gig at northwest suburban restaurant Montarra and is consulting at River North Mexican spot Cantina 46. Graves rolled out a new menu that he calls "more adventurous," which includes various tacos (chili beer-braised brisket; Maine lobster; slow-cooked lamb neck), ceviche and chilaquiles de chamorro de puerco with fried egg. [EaterWire]
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