Kie-Gol-Lanee traces its roots to a family from Santa María Quiegolani, Oaxaca, who relocated to Chicago in 2004. Before opening their own restaurant, they spent years running the kitchen at an Andersonville Italian restaurant, cooking for over a hundred guests a day. That experience led to the opening of Kie-Gol-Lanee in September 2016, built around dishes from their home state.
The menu draws from both the Oaxacan highlands and the Pacific coast — tlayudas, ceviches, tamales oaxaqueños, chapulines, and cornish hen sit alongside bold moles and mezcal cocktails. Aguas frescas include horchata and tamarindo along with chilacayota, a squash-based cooler less commonly found outside Oaxaca. Vegetarian and gluten-free options run throughout the menu as well.
The Logan Square location joins a sister restaurant in Uptown. Kie-Gol-Lanee was named a Michelin Bib Gourmand in 2025.
The menu draws from both the Oaxacan highlands and the Pacific coast — tlayudas, ceviches, tamales oaxaqueños, chapulines, and cornish hen sit alongside bold moles and mezcal cocktails. Aguas frescas include horchata and tamarindo along with chilacayota, a squash-based cooler less commonly found outside Oaxaca. Vegetarian and gluten-free options run throughout the menu as well.
The Logan Square location joins a sister restaurant in Uptown. Kie-Gol-Lanee was named a Michelin Bib Gourmand in 2025.