On Monday, February 17, Odin Metzger’s Xicágo Cevichería will be showcasing its coastal-inspired cuisine at the Reader’s Monday Night Foodball pop-up event at Frank and Mary’s Tavern in Avondale. Known for its unique take on raw seafood and his ability to blend various culinary traditions, Metzger’s pop-up will feature a menu that mixes flavors from across the globe, all while embracing the raw, fresh flavors of the sea.
From Wonton Chips to Aguachile Rojo: A Menu That Tells a Story
Metzger’s culinary journey began in high school, where he discovered his love for seafood and coastal cuisines. Drawing inspiration from his Mexican Croatian background and southern California’s diverse food scene, he created Xicágo Cevichería—a raw seafood-focused pop-up that takes an innovative approach to ceviche, sushi, and coastal dishes.
For his debut at Monday Night Foodball, Metzger is offering a menu that reflects his evolving style, combining ingredients and techniques from across cultures. A highlight is the Aguachile Rojo Trio, featuring shrimp, scallops, and Japanese sea bass, served atop a savory gelee made from fish bones, and garnished with cured cucumbers, mezcal foam, and watermelon Pop Rocks—a nod to both the ancient Mesoamerican process of nixtamalization and modern culinary playfulness.
Metzger is also bringing back his Hokkaido scallop ceviche, a dish that helped define his early career. The scallops are cured in citrus and garlic, served with kombu oil, chili oil, and sweet potato chips, balancing traditional ceviche flavors with a Japanese influence.
A Flavorful Fusion of Global Ingredients
While Metzger has built a reputation for combining seemingly disparate ingredients, he remains focused on finding natural commonalities between different cultures. His hamachi tartare, marinated in lime and tom yam paste, is bound with Mexican McCormick mayonesa and sprinkled with toasted mustard seeds, creating a delightful combination of familiar flavors in a completely new format.
Another standout dish is the Japanese tilapia ceviche, which combines the tanginess of green papaya and carrots with the salty depth of fish sauce, tamarind powder, and a som tam–style pickle. Kimchi radishes, micro leeks, and crispy wonton chips round out the dish, adding complexity and texture.
Creative Sides and Desserts
The menu also features several creative sides and desserts that continue the theme of global fusion. Metzger is debuting his take on Spanish-style papas bravas, with crispy fried potatoes served with a black garlic aioli, salsa macha, and dill. For those craving something lighter, Nepalese red spinach and kimchi samosas with tamarind chutney offer a perfect bite-sized snack.
For dessert, Metzger will serve fresas con crema, a luscious combination of rum-soaked strawberries, Mexican chocolate-infused cream, and creme fraiche, topped with Mexican marzipan and a hidden layer of strawberry-mezcal coulis.
An Identity Built in Chicago
Metzger’s journey from a troubled teenager to a rising star in the culinary world is a story of self-discovery and perseverance. Growing up in Willow Springs, he had a difficult time finding direction until his father, living in San Diego, introduced him to California’s culinary arts scene. There, he discovered the intersection of sushi, ceviche, and coastal cuisines, eventually earning a scholarship to study at California State Polytechnic University.
After stints in restaurants from Whiner Beer Company to Asador Bastien, Metzger’s desire to bring his raw, global cuisine to the Midwest led him to launch Xicágo Cevichería. His love for coastal ingredients and his background in Southern California cuisine blend seamlessly with the flavors of Chicago, where diverse culinary influences have shaped his unique style.
The Next Chapter for Xicágo Cevichería
With a growing fanbase and a successful pop-up track record, Metzger’s Xicágo Cevichería is quickly becoming a destination for those seeking a new take on raw seafood and coastal dishes. The upcoming Monday Night Foodball event at Frank and Mary’s Tavern is just another opportunity for guests to experience the creativity and deliciousness that make this pop-up stand out in Chicago’s culinary scene.
The event begins at 5 PM and runs until sell-out, with a menu full of bold, innovative flavors that reflect Metzger’s journey and the diverse influences that have shaped his cooking style. Don’t miss this chance to try dishes that could only have been born in Chicago, blending cultures, ingredients, and techniques from across the globe.
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