“Are you guys chefs or something?” It’s a question Oliver Poilevey, Marcos Ascencio and Alex Martinez get asked a lot when they tailgate at Bears home games. They hear it while setting up their butane burners and putting the blue-and-white tablecloths on their folding tables. They hear it when doing prep work.
And they definitely hear it once the various dishes — seafood paella, truffle-topped soft scrambled eggs and brioche French toast with foie gras, for example — are ready and shared with those fortunate to be nearby. No surprise then that the answer is a resounding yes. Poilevey is chef/partner at Le Bouchon, Obelix, Mariscos San Pedro and Taqueria Chingon; Ascencio is chef/partner at Mariscos and Chingon; and Martinez is chef/partner at Mariscos.
( Taqueria Chingon ‘s last day in Wicker Park is Nov. 26, but the search for a new location is underway.) Season ticket holders for the last three years, the trio regularly bring their A-game to their tailgating at the 31st Street parking lot near Soldier Field — even if the Bears don’t bring theirs.
Of the three, Poilevey is the biggest Bears fan and gets the most heartbroken over the team’s losses, while Ascencio and Martinez have learned to roll with the inevitable punches. Whether they’re doing a crawfish boil, steakhouse-style fare, or whatever the three conjure up, the menu planning often begins at the previous tailgate. “We’re constantly like, ‘Hey, what should we do next week?’” says Ascenc.
