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.