About Todos Santos
A subterranean mezcaleria inconspicuously tucked downstairs from its sister restaurant Quiote, Todos Santos is brought to life by the imagination of Partner/Beverage Director and Chicago bar veteran Jay Schroeder (Mezcaleria Las Flores, Frontera). As a leading industry authority on mezcal, Schroeder and his staff present one of the most thorough and comprehensive selections of this agave-based spirit in the nation. Demonstrating an utmost dedication to the cultural significance and socioeconomic impact of this spirit, Todos Santos’ knowledgeable staff guides guests through a collection of over 130 rare and ethically sourced mezcals. The intimate 32 seat bar is home to a rotating menu of inventive mezcal-based cocktails, using herbs and juices from peak of the season produce, which are grown locally or in Quiote’s rooftop garden. Drinks are served in a variety of unique glassware curated through the works of local Chicago artists and markets from around the world, many of which are rimmed with flavorful house-made salt rim blends. The colorful signature vessels mimic the trademark use of ceramics found during Mexico's pre-Columbian era. With regular DJs spinning an eclectic mix of tunes, monthly guided mezcal classes and more, Todos Santos is the epitome of a modern mezcal bar, garnering the concept a TimeOut Chicago Bar Award for “Best Specialty Bar” in 2018. Located at 2456 N. California Ave (Basement Level) Chicago, IL 60647. Hours are Wednesday-Monday 5pm-2am, closed Tuesdays. More information can be found by visiting www.todossantoschicago.com or by emailing firstname.lastname@example.org. Check them out on Instagram @todossantoschi and on Facebook at www.facebook.com/TodosSantosChi.
About Jay Schroeder, Beverage Director
James (Jay) Schroeder has dedicated his career to agave and cocktail culture, working exclusively with agave products for the past five years to become one of the preeminent authorities on Mexican spirits in the industry. Since beginning his hospitality career in 2003, Schroeder has completed top-level, spirit-based education programs and advanced courses in Mexico in addition to spending time perfecting his craft in Chile, Scotland, Peru, Puerto Rico, Poland, France and more. He is a Certified Specialist of Spirits, BNIC certified Cognac Professional and certified Diagio Master of Whiskey. Focused on seasonal ingredients and fresh flavors, his early work as Chief Mixologist at Bucktown’s Red Door in 2013 caught celebrity Chef Rick Bayless’s eye, ultimately leading Schroeder to run the cocktail programs as Chief Mixologist at Chef Bayless' Frontera Grill, Topolobampo and Xoco. At Frontera, Schroeder not only curated their popular margarita list but also created the restaurant's seasonal craft cocktails, earning the River North spot a feature in Food & Wine’s 2015 Cocktail Guide. Later, Schroeder launched the sister-restaurant Xoco’s craft cocktail program, heavily informed by aroma science and force-carbonation.
After serving as Chief Mixologist and Bar Director for the Rick Bayless namesake hospitality group, he partnered with Chef/Owner Sarah Jordan of Johnny’s Grill to launch Mezcaleria Las Flores in the Logan Square neighborhood. Through his constant exploration of interesting flavor combinations and penchant for balanced, spirit-driven cocktails, Schroeder became a force in Chicago's mixology scene and was named to Zagat's inaugural "30 Under 30” in 2012 and garnered Mezcaleria Las Flores the Eater Bar of the Year Award in 2016.
Now as a Partner and Beverage Director at acclaimed Logan Square contemporary Mexican restaurant Quiote (Michelin Bib Gourmand 2018, 2019) and adjoining bar Todos Santos, Schroeder shows a deft touch at creating two unique and expressive styles of programming. His unparalleled level of knowledge and understanding of mezcal— the central component of both spaces— has gleaned numerous recognitions including the Time Out Chicago Bar Award for Todos Santos as the 2018 "Best Specialty Bar”. Additionally, his extensive travels throughout Mexico and seeing endemic spirits made in their ancestral homes has been the catalyst to host an ongoing open-to-the-public mezcal class series in Todos Santos’ subterranean bar space as well as his first self-published book, Understanding Mezcal, to be released in March 2019.