505 Main St, Evanston

Chef's Five-Course French Seafood Tasting Dinner for Two or Four at Oceanique (Up to 60% Off)

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Seasonal fish, organic local produce, sorbet, and pastry praised by Time Out Chicago and the Chicago Reader

About This Deal

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  • Each meal consists of:
  • Chef's surprise
  • Seafood or paté appetizer
  • Seasonal sorbet
  • Fish entrée
  • Chef's pastry selection
  • See the full tasting menu
  • Menu subject to change
  • Beverages and la carte items not included in the tasting menu
  • 18% auto-gratuity applied on pre-taxes on the total bill.
  • Not valid on Valentines weekend (12th -14th)
  • Not valid on Mother's Day
  • Not valid on New Year's Eve

Fine Print

Promotional value expires 180 days after purchase. Amount paid never expires. Valid for dine-in only. Reservation required. Not valid on Mother's Day. Not valid on New Year's Eve. Beverages and la carte items not included in the tasting menu. May use multiple vouchers per table. Menu subject to change. Tax not included. 18% auto-gratuity applied on pre-taxes on total bill. Not valid on Valentine's weekend (12th -14th). Not Valid during 2022 NU Commencement weekend (June 11th & 12th). BYOB prohibited. Not valid with other offers or promotions. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services. Learn about Strike-Through Pricing and Savings

About Oceanique

Oceanique's culinary history sparkles with the natural brilliance of a marine reef. The restaurant, after all, celebrated 25 years of fine dining in February 2014 after gifting itself an interior renovation in July 2013. Now the space boasts elegant cream walls, abstract art, and modern light fixtures to juxtapose the classic French cuisine that gave the restaurant its original renown. While the ambiance may have changed, Chef Mark Grosz still peppers his menu with the evidence of a culinary education acquired in France, under Jean Banchet at Le Francais.

For his eclectic dishes, which change daily, Grosz might pair butternut squash with salmon or drizzle rhubarb-mango chutney on foie gras. Beyond the signature seasonal fish dishes, he also devotes full plate space to organic, ultra-fresh 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 featuring delicious, creative meals, all lubricated by a selection of more than 800 wines.