Hugo’s Frog Bar & Fish House on Rush Street opened its doors next to sister restaurant, Gibsons Bar & Steakhouse, in February of 1997.

After operating Chicago’s best steakhouse for six years, partners Steve Lombardo and Hugo Ralli decided to open the city’s finest seafood restaurant. Under the direction of Corporate Executive Chef Randy Waidner, Hugo's receives its seafood daily. 

It is Chicago’s foremost spot for fresh oysters, crudos, frog legs, lobster and fish, plus USDA Gibsons Prime Angus steaks and chops. It boasts extensive wine and cocktail lists and impressive signature desserts. The New York Times praised Hugo’s saying, “the fish could only be fresher if it swam in by itself.” Hugo's three locations in Chicago, Naperville and DesPlaines offer dining, nightlife and blues entertainment.

Hugo's Frog Bar & Fish House