GT Fish & Oyster's interior designers had two chief sources of inspiration: an old fisherman's cottage and a sleek yacht. Chef Giuseppe Tentori maintains a similar balance on his menu of seasonal small plates. Diners can dig into beer-battered fish and chips or splurge on caviar. As the name would suggest, GT Fish & Oyster takes shellfish seriously, bringing in oysters daily from the Atlantic and Pacific coats.
Chef Matthew Kirkley wanted fresher fish and shellfish for his gastronomic artwork—such as Maryland blue crab en gelée, served with fennel cream and basil. So he installed a 200-gallon saltwater aquarium on site, where he raises geoduck clams, langoustines, Brittany blue lobster and other sea creatures. Zagat dubbed the concept "tank-to-table."
The folks at Catch 35 source their seafood carefully: dry-packed scallops from near Boston and Blue Hill Maine mussels from a plankton-rich area that makes them extra meaty. If they can't get their preferred kind, they just don't offer it to the guests who dine in their white-cloth eatery.
“Nana” is the nickname of Maria Solis, who raised her sons Omar and Christian,above the spot where the restaurant sits now, both of whom help her with the day-to-day operations. Menu highlights include the grilled laughing bird shrimp and fried oyster po' boy.
People eat in their cars near this small, take-out-only spot—but Calumet Fisheries boasts a James Beard Foundation award, and Anthony Bourdain dropped by on No Reservations. That's because they marinate their chubs, catfish, and salmon in brine overnight, then smoke them with oak wood in the on-site smokehouse.
Diners who venture into Half Shell's basement bar, lit by Christmas lights, find huge helpings of king crab legs, steamed mussels, and deep-fried oysters for dive-bar prices. Anthony Dennizman continues the business his grandfather started in 1968, bringing in top-notch seafood to the homey pub.
Shaw's Crab House has a split personality. It's part sophisticated seafood restaurant, part casual oyster bar. No matter where you sit, the oysters are plucked and shucked fresh from the daily shipments of assorted fish and seafood such as Alaskan golden king crab legs.
At the helm of Zagat's 2012 pick for Chicago's best seafood restaurant, Chef-owner Mark Grosz insists on serving seasonal, sustainable fish. And the lavish Evanston spot's wine cellar, stocked with nearly 900 selections, earns Wine Spectator Magazine's "Best of Award of Excellence" year after year.
No matter where they dine in this nautically styled restaurant, which opened in 1933, diners should try to find the spot where Marilyn Monroe and Joe DiMaggio carved their initials into the wooden bar. The menu boasts fresh Atlantic catches with classic French preparations.
Owner Rick Gutierrez knows that most Chicagoans don't necessarily associate Mexican cuisine with seafood, but the Mexico City native is trying to change that. Beneath life-sized marlins, diners devour ceviche or dishes made with red snapper and langostinos.
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Tracing its roots to a Miami restaurant that began the practice of serving stone crabs back in the 1920s, Joe's does it right, with chilled, hand-harvested claws served with mustard sauce. The bone-in steaks, bacon-wrapped sea scallops, and luxe interior have attracted sports celebrities including Scottie Pippen, Adrian Peterson, Joakim Noah, and Patrick Kane.
Hugo's gets seafood delivered at least once and up to three times daily. They need all that fresh material for heaping helpings of Mexican brown shrimp, half-pound crab cakes, and signature frog legs, which are pan-sautéed and dripping with garlic butter. Big portions and nightly live blues piano make the prices worthwhile.
The casual eatery's Korean street food often incorporates Californian influences—case in point, an ample selection of Korean tacos. The chefs' favorite? Their sesame-chili shrimp taco, for which they hand-batter panko shrimp to pile into grilled tortillas along with cilantro-onion relish, sesame-chili aioli, their "secret slaw," and a sprinkling of toasted sesames.
An open kitchen gives guests the chance to peek in as Chef Rah Shabazz creates seasonal dishes in the contemporary, airy space's open kitchen. Diners can choose from the raw bar or opt for pan-seared Arctic char. Just 29 floors up from the restaurant, the C-View rooftop bar dishes both stunning views and C-House favorites.
Glenn's Diner may be the only place where you can choose between a Reuben, 30+ cereals (including Cap'n Crunch), and 16 types of fresh fish—such as Alaskan king crab legs and Hawaiian ruby-red tuna. The eclectic combinations stem from owner Glenn Fahlstrom's years of experience in diners and seafood restaurants.
Deal or no deal, our editors strongly recommend these businesses based on their reputation, popularity, and quality of service.