SATURDAY, OCTOBER 5th — 4PM
TONA PALOMINO

Tona’s been eating tacos longer than you’ve been mispronouncing “queso.”

Born in Mexico City, raised by tortillas, and obsessed with the humble taco—he calls it the perfect food.

(He might be right. Come argue with your mouth full.)

TACO PIONERO

Skirt steak, bacon, poblano peppers & mushroom.
Veg option available
Served with rice & beans — $16

Hot grill. Cold drinks. Mildly above-average company.

See you on the patio.

Antique Taco x Bunker
Seriously Good Chefs Series: A Fundraiser for Joe Roy
Sunday, September 28 • Starts at 3PM • Bears game on

This Sunday, we’re partnering with our friends at Antique Taco for a very special edition of our Seriously Good Chefs Series — one that’s about more than just great food and drinks (though there will be plenty of that).

We’re donating 100% of profits from every plate and pour — both from the Antique Taco pop-up and the Bunker bar — to support our friend Joe Roy, who is currently undergoing treatment for an extremely rare and aggressive form of cancer.

Joe worked at Antique Taco and has always been the kind of person who makes people feel welcome — generous with his time, his humor, and his energy. This is a chance for all of us to return that love and support when it matters most.

Come hang, eat well, and raise a glass to Joe:

🌮 Tacos from the incredible Antique Taco crew
🍹 Drinks flowing at the Bunker bar
🏈 Bears game on
💛 Community doing what it does best

Can’t make it? You can still support Joe here:
👉 Joe’s GoFundMe

Let’s pack the patio with good people and even better intentions.

— Team Bunker

On August 31st, Bunker’s Seriously Good Chefs Series brings together two of Chicago’s most exciting culinary creators: Tripping Billy and Umamicue.

Billy Zureikat, aka Tripping Billy, is a homegrown force of flavor and resilience. After being diagnosed with limb girdle muscular dystrophy in 2021, he turned to cooking as both therapy and purpose. His inventive pizzas and sandwiches—like the “Tripping Billy” with shishito cream sauce and pickled jalapeños—have powered over 80 pop-ups and raised more than $70,000 for the Muscular Dystrophy Association. Named the 2024 Chicago Tribune Reader’s Choice Pop-Up Series of the Year, Billy’s food is as heartfelt as it is craveable. 

Joining him is Charles Wong of Umamicue, a StarChefs Rising Star and pitmaster redefining barbecue in Chicago. Inspired by a trip to Austin’s Franklin Barbecue, Charles left a finance career to launch Umamicue in 2016. His Viet-Chinese-American fusion—think smoked brisket banh mi, crab rangoon, and crispy pork belly—has earned him residencies at Spilt Milk, Little Victories, and now Sterling Food Hall. 

The Menu:

• “The D Rose” – Smoked brisket chopped cheese with onions, giardiniera, American cheese, mild sauce aioli, lettuce, tomato, on a seeded hoagie. A true Chicago flex.

• Char Siu Pork Collar – Smoked and grilled, served with rice and smashed cucumber salad. Balanced enough to keep you standing.

• Smoked Beef Cheek Pizza Puff – Braised beef cheek, Billy’s red sauce, mozzarella, banana peppers. Your guilty pleasure, dressed up.

• Pie by Bang Bang Pie & Biscuits – Because it’s Bang Bang. Enough said.

Show up hungry. Leave full. Regret nothing.

On July 27th, Bunker welcomes Sauce & Bread Kitchen (SBK) to the Seriously Good Chefs Series. Founded by Anne Kostroski and Mike Bancroft, SBK is a one-of-a-kind café and community hub that brings together Crumb Chicago’s artisanal breads and pastries with Co-op Sauce’s fearless small-batch hot sauces.

This Edgewater gem is known for bold flavor mashups—think kraut-chi chicken sandwiches, coconut-braised greens, and the kind of chili crisp that demands a cult following. But it’s more than just a menu—it’s a mission. SBK puts community at the center of everything they do, from sourcing to youth arts support.

Come hungry and curious. This one’s got heart, heat, and heaping helpings of both.

Known for his bold flavors, unfiltered creativity, and unapologetic approach to food, Won Kim has been making noise in Chicago’s culinary scene for years. From graffiti artist to ramen pop-up pioneer to executive chef, his journey is anything but ordinary. He’s the force behind Kimski and other collaborations that blend Korean, Polish, and street food influences into something totally his own.

Expect a menu that’s loud, inventive, and grounded in real-deal flavor. Won brings the heat and the heart, and we’re fired up to have him throw down on the Bunker patio this summer.

Join us at Bunker on June 29th for the next installment of the Seriously Good Chefs Series, featuring the culinary artistry of Casa Empa. Known for their handcrafted empanadas and vibrant Latin American flavors, Casa Empa has been making waves in Chicago’s food scene through pop-ups and events. Don’t miss this opportunity to savor their signature dishes in an intimate setting.

Join us at Bunker on June 7th for an unforgettable evening as part of the Seriously Good Chefs Series, featuring the acclaimed Logan Oyster Socials. Led by Chicago-born Chef Rickie Perez, a Logan Square native, Logan Oyster Socials brings over eight years of experience in delivering oceanic delights to the city. Inspired by Chef Rickie’s Taíno-Afro-Caribbean heritage, the event promises a unique twist on traditional seafood offerings. From backyard barbecues to prestigious events like the James Beard Awards, Logan Oyster Socials has redefined seafood catering in Chicago. Don’t miss this opportunity to experience their renowned oyster shucking and seafood specialties in a vibrant social setting.