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 everchanging 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.