Oaxacan cuisine
Regional dishes include moles, tlayudas, and handmade tamales.
An Oaxacan Mexican restaurant. Kie-Gol-Lanee serves cuisine rooted in Santa María Quiegolani, Oaxaca, with recipes and ingredients from the region. The menu includes moles, handmade tamales, tlayudas, ceviches, chapulines, and cornish hen, along with aguas frescas such as horchata, tamarindo, and chilacayota. Mezcal cocktails are also offered, as are vegetarian and gluten-free options. Guests can visit for dinner or brunch at the Uptown and Logan Square locations. Catering is available for gatherings, and the restaurant has an upper-level private space for intimate events. The family-owned restaurant opened in Chicago in 2016 after its culinary team moved from Oaxaca. It has received Michelin Guide Bib Gourmand recognition five consecutive years since 2020.
Disclosure: Profile information has been compiled from publicly available sources and has not yet been verified by the business.
Photos: business website. Taken from kiegol.com, shown to help you recognise the place.
From kiegol.com, checked 22 Oct 2026. Only what the business states on its own website.
As listed by Kie-Gol-Lanee. Prices as published by the business and may change.
Regional dishes include moles, tlayudas, and handmade tamales.
Serves brunch and dinner at Uptown and Logan Square locations.
Offers catering and an upper-level space for private events.
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