ABOUT
OLD PUEBLO Cantina
For the inspiration of his 4th Chicago restaurant, industry vet Ryan O’Donnell of Ballyhoo Hospitality didn’t have to go far. The idea for Old Pueblo was inspired by the 10 years he spent growing up in Tucson, Arizona, close to the border of Sonora, Mexico.At this laidback cantina on a charming tree-lined street, the flour tortillas are made in-house, mesquite wood fuels the open-flame grill, guacamole is made to order, and the seasonal fruit-forward margaritas are available by the glass and the pitcher. With its warm service and inviting ambiance, Old Pueblo, like other Ballyhoo Hospitality restaurants, Gemini, Coda di Volpe, Sophia Steak, Pomeroy, Buck Russell's, Pizza by Sal and DeNucci's, strives to be everyone’s favorite neighborhood spot even if they don’t live around the corner.
ABOUT BALLYHOO HOSPITALITY
Founded in 2018 by husband-and-wife partners Ryan and Anna O'Donnell, Ballyhoo Hospitality champions the qualities that make a neighborhood restaurant great. Ballyhoo restaurants offer thoughtful, authentic food and drinks and a feeling of satisfaction after each experience. With a genuine, heartfelt greeting upon arrival and an honest appreciation for each visit, Ballyhoo restaurants have quickly become pillars of their community by creating long-lasting memories for our guests time and time again.
GRAY MCNALLY
Gray McNally was the opening Chef and Partner of the Tortoise Club and was part of the opening culinary team at the Elysian Hotel and the 2 Michelin star Ria restaurant. Early in his career, Gray also served as Sous Chef at the Michelin-starred Boka. Although McNally was always interested in culinary arts, it wasn’t until after graduating with honors from St. Andrews University in Scotland with a master’s degree in Economics and International Relations that he discovered a new passion: farming.
In 2015 Gray and his wife, Jodi, founded Vintage Prairie Farm. The farm is operated by the principles of biodiversity, ecological balance, compost fertilization, all-natural pest control, sustainability, and healthy soil life, and the farm’s commitment to these principles has led it to partner with some of Chicago’s finest restaurants – including Ballyhoo Hospitality. Gray McNally is a partner in Old Pueblo Cantina and an investor in Andros Taverna.