GT Fish & Oyster
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(696)
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531 N Wells Street
Chicago, IL
60654
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REDEFINING THE AMERICAN SEAFOOD RESTAURANT
GT Fish & Oyster opened in March of 2011, and has helped redefine the American seafood restaurant. Michelin starred, and Food and Wines Best New Chef 2008, Giuseppe Tentori, has developed a menu that’s half-traditional, half modern, in an ever-changing small plates format. The restaurant received three stars from the Chicago Tribune and Chicago Sun Times, and 4 stars from Time Out Chicago.
Designed by 555 International, the 115-seat modern seafood eatery presents a seasonal menu comprised of both traditional and non-traditional fish-centric dishes. In addition to a rotating mix of East and West Coast oysters served with innovative accoutrements such as a cucumber cocktail sauce, or ponzu mignonette, chef Tentori features a wide-selection of shared plates ($9-$24) such as Squid Ink Gnocchi with Maine lobster, haricot verts, scented carrot broth; Braised Baby Octopus with roasted Roma tomato sauce and chili-infused polenta; Chorizo Stuffed Squid, Shrimp & Saffron scented Risotto; Foie Gras and Prawn Terrine with Szechuan peppercorns, apricot-shallot chutney; and Brandade Croquettes with orange-fennel salad, grainy mustard aioli.
“There is a distinct hole in the Chicago’s seafood restaurant market. The city offers a wide selection in regards to high-end and low-end venues, but there is nothing to really choose from in the mid-range section,” said Kevin Boehm, owner, Boka Restaurant Group. “Rob and I always have and will develop and open restaurant concepts that are akin to restaurants we want to dine at.”
In addition to a wine and locally-focused beer menu, the simple cocktail list, devised by BRG’s resident mixologist Benjamin Schiller, will include bevy of seafood-friendly refreshers. With each drink comprised of no more than 5 ingredients, offerings will include selections such as the Apricot Blossom with Prosecco, apricot liqueur, and rose water; Hayman’s Old Tom, Pimm’s No. 1, cucumber, and grapefruit oil; and the Highland Daisy with Altos Plata Tequila, blackberry syrup, lemon, mint.
