Chefs Zubair Mohajir and Jacob Dela Cruz opened Muhājir in Chicago this summer, a wood-fired restaurant that draws from culinary traditions across Europe, the Middle East, and Southeast Asia. The menu centers on shared plates, marking a shift in approach for both chefs, whose previous restaurants emphasized tasting menus.
The restaurant's name and concept honor trade routes historically used to transport spices across regions. The flame-grilled cooking method serves as the unifying technique across dishes that span multiple cuisines and continents. Rather than focusing on a single culinary tradition, Muhājir presents a broad exploration of cooking styles connected by the shared histories of spice commerce and ingredient exchange.
The collaborative effort represents a new direction for Mohajir and Dela Cruz. Moving away from the formal structure of tasting menus, the duo opted for a dining format built around communal eating. This approach allows diners to experience multiple flavor profiles and cooking techniques within a single meal, with dishes designed for tables to share.
The restaurant opened during summer, establishing itself in Chicago's competitive restaurant scene with a concept grounded in culinary history and cross-cultural cooking traditions.