Category Archives: Seafood and Sushi
As we enter fall, Chicago’s culinary scene is more exciting than ever, with new openings ranging from an old-school diner revived by a fine-dining chef to a grab-and-go home for Chicago’s most famous cheeseburger. Here are the city’s 10 trendiest eateries right now, according to ZAGAT!
A sibling to Siena Tavern, BAR SIENA is sprawling West Loop Italian from Fabio Viviani offers regional fare such as antipasti and pizza from a red-tiled oven, backed by cocktails, beer and boot-based wines.
Tucked away in Old Town, THE BLANCHARD is an upscale destination proffers modern, refined presentations of traditional French plates (expect plenty of foie gras), along with fine wines and pastry chef–conceived desserts.
THE HALAL GUYS Sprung from a New York-based Middle Eastern chain known for gyros, falafel, chicken and hummus, this small Gold Coast storefront is a casual option for lunch, dinner and late-night snacks on weekends.
The Lettuce Entertain You folks have reconcepted L20 into INTRO CHICAGO, this high-end Lincoln Park American in the Belden-Stratford building, where a rotation of primo guest chefs turn out contemporary tasting menus.
The Scofflaw crew turns their attention to seafood at SINK / SWIM, this Logan Square hang turning out a thoroughly modern menu including oysters, creative shared plates and a handful of fish-free entrees.
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Celebrate this Christmas Eve Dinner on Tuesday, December 24 at
Pan-Asian eatery and lounge Jellyfish, located in the heart of the Gold Coast at 1009 N. Rush Street. A seasonal and flavorful family-style prix-fixe
Christmas Eve Menu offers something for everyone’s palate at $55 per adult; and for children 12 and under, a separate
Santa’s Little Helper menu has been created at $25 per child. (Tax & gratuity not included).
Located across from legendary establishments Hugo’s Frog Bar and Gibsons
Steakhouse, Jellyfish, an intimate pan-Asian restaurant and lounge, is
the counterpoint for guests looking for a special and at times exclusive
downtown dining and drinking experience.
above upscale boutiques, SCOOP NYC and Ted Baker London on legendary
Rush Street, the 95-seat restaurant is an escape from the crowded
sidewalks below into a space that is exotic and distinctly Chicago.
entering the world of Jellyfish, patrons begin a journey of the senses
as utmost attention is paid to stylish interior, global music,
delectable fare, enthralling scents and the highest level of service.
Dive in and immerse yourself in the mesmerizing world of Jellyfish,
where the inspiration draws from the beauty and rhythm of these
entrepreneur Josh Carl, Jellyfish opened its doors in Chicago’s Gold
Coast neighborhood in August 2012. Striving to provide a new dining and
lounge concept to the vibrant neighborhood, the restaurant features an
extensive Pan-Asian menu.
Wednesdays this summer from 5 p.m. – 7 p.m., mix and mingle at River North’s Roka Bar in Roka Akor Steak, Seafood, and Sushi (456 N. Clark) for “Shochu & Sushi.”
recommended, is a stylish Prime steak and sushi restaurant that
features Robata-style “open charcoal” cuisine. For Chef Ce Bian’s dining
room menu, the freshest fish is flown in daily, and sushi and sashimi
are carefully handpicked by region and seasonality. The menu also
features a variety of succulent steak cuts including Prime Rib Eye with
Wafu Dressing and Prime New York Strip Loin with Truffle Aioli, as well
as the highest quality of domestic and Australian Wagyu Beef. Inside
Roka Bar – Roka Akor‘s informal, yet sophisticated dining environment – guests can
feast on a selection of Japanese small plates, which are designed for
SPRING IS IN THE AIR! Finally! I see restaurants getting their patios ready, in anticipation of the warmer days ahead!
And Roka Akor is such a beautiful place for after work drinks and bites – or late night on the patio sipping and sharing a punchbowl of Mango Thai Chile Shochu Smash! – By the way, I think this is the only restaurant in Chicago where you can get Shochu. Shochu is Japan’s other indigenous alcoholic beverage, but unlike
sake, shochu is distilled. It is also made from one of several raw
materials. The alcoholic content is usually
25%. Perfect for summertime sipping.
MIXOLOGIST Jason Huffman unveiled a handful of new spring/summer concoctions last week. The Roka Mule served in those wonderful copper mugs with a refreshing blend of vodka, ginger and some fresh berries is perfect on a hot summer evening. or Spring Fashion. Boozy and Bitter made with Gin and bitters.
But the real star of the show, I think is the food. Executive Chef Ce Bian has created a brand new Spring collection bar menu of intriguing dishes, perfect for sharing or nibbling.
Available daily from 5 p.m. until 7 p.m. and again from 9:30 p.m. to close.
Roka Akor Chibi Burger, $4;
Softshell Crab Maki(1/2 roll),$6;
Fried Squid with Lime and Serrano Chili, $7.50;
Braised Duck Spring Roll with Apple and Grape Fruit, $8;
Sweet Corn Tempura with Truffle Aioli, $8;
Chicken Yakitori (3 pc), $9;
SO REFRESHING AND DELICIOUS – Shrimp and Lobster Tacos with Scallop Ceviche, $9;
Waygu Beef & Kimchi Dumplings, $12;
Summertime is barbecue
time, but there is a rustic form of grilling from Japan called
robata. Translated as “around the fireplace,” robata taps the ancient Japanese custom of cooking in the irori, the traditional charcoal-fired hearth once found in every home. Roka Akor uses this technique in their cooking.
What is decadence without bone marrow?
Robata Grilled Bone Marrow with Sesame Nori Toast , $12;
ROKA AKOR is voted one of the Top 10 Sushi Spots in the United States by Bon Appétit and Travel & Leisure Magazines, and 2013 Michelin Guide Chicago recommended, is a stylish Prime steak and sushi restaurant that features Robata-style “open charcoal” cuisine. For Chef Ce Bian’s dining room menu, the freshest fish is flown in daily, and sushi and sashimi are carefully handpicked by region and seasonality. The menu also features a variety of succulent steak cuts including Prime Rib Eye with Wafu Dressing and Prime New York Strip Loin with Truffle Aioli, as well as the highest quality of domestic and Australian Wagyu Beef.
Inside Roka Bar — Roka Akor’s informal, yet sophisticated dining environment — guests can feast on a selection of Japanese small plates, which are designed for sharing and very affordable and won’t totally break your bank.
Roka Akor is opening in San Francisco’s Jackson Square, summer 2013.
Insider Scoop – Try Sunday Brunch at Roka Akor! $9-$15.
456 N Clark St Chicago, IL 60654