Muhājir sits on North Clark Street in Lincoln Park, framed around the idea of movement — the spice routes that once linked continents and the immigrant stories that carried those flavors forward. Chef Zubair leads a menu that treats South Asian, Middle Eastern, Mediterranean, North African and Filipino cooking as one connected language rather than separate cuisines.
That shows up across the menu: a Navayath "Bhatkali" goat biryani and beef cheek nihari with black garlic naan sit near Bicol-style mussels, hamachi crudo with pineapple achar, tiger prawn khuzambu, and a tea-infused bouillabaisse built around dorade or whole branzino. Wood-fired focaccia and larger cuts like the bone-in ribeye and a fire-roasted duck experience round out the savory side, while dessert stays to a single dish, a pistachio-praline rose.
The drink list follows the same route, with cocktails like Silk Road and Tiger's Eye mixing saffron and za'atar alongside Filipino rum and Indian single malt.
Regulars point to the fish and seafood dishes as standouts, alongside the desserts and cocktails, in a room known for attentive service and a homestyle-meets-refined feel.
That shows up across the menu: a Navayath "Bhatkali" goat biryani and beef cheek nihari with black garlic naan sit near Bicol-style mussels, hamachi crudo with pineapple achar, tiger prawn khuzambu, and a tea-infused bouillabaisse built around dorade or whole branzino. Wood-fired focaccia and larger cuts like the bone-in ribeye and a fire-roasted duck experience round out the savory side, while dessert stays to a single dish, a pistachio-praline rose.
The drink list follows the same route, with cocktails like Silk Road and Tiger's Eye mixing saffron and za'atar alongside Filipino rum and Indian single malt.
Regulars point to the fish and seafood dishes as standouts, alongside the desserts and cocktails, in a room known for attentive service and a homestyle-meets-refined feel.