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From Our Editors
Oceanique's culinary history sparkles with the brilliance of a reef. The restaurant, after all, celebrated 25 years of fine dining history in February 2014 after gifting itself an interior renovation in July 2013. Now the space boasts cream walls, rectangular tables, and modern light fixtures to juxtapose the classic French cuisine that gave the restaurant its swagger. While the ambiance may have changed, Chef Mark Grosz still peppers his menu with the evidence of a culinary education acquired in France and under Jean Banchet at Le Francais. The eclectic dishes, which change daily, might pair butternut squash with salmon or drizzle rhubarb-mango chutney on foie gras. Beyond the signature seasonal fish dishes, they can devote full plate space to organic, ultrafresh produce, such as butternut squash and fiddleheads.
Even with its complex array of ingredients and tastes, the menu strives to remain approachable. Time Out Chicago writes that "while the multi-ingredient preparations border on overwhelming, Grosz somehow manages to balance flavors while completely flipping off subtlety." What results is a laid-back dining atmosphere lubricated by a choice of more than 800 wines and several vintage seawaters.