Head Chef: Giuseppe Tentori
531 N. Wells st {Wells + Grand}
(312) 929-3501
Impressive. Rustic. Seductive. Well-rounded. Worth the wait. Tentori's manifesto is articulated to perfection in each bite: appreciation for fish and seafood divine.
The Boka group struck gold with GT Fish & Oyster. The menu is divided into two long columns, hot and cold. I loved the idea of diverging dishes into their most basic state, it made decisions and ordering effortless. I suggest start cold, end warm. From the fresh east and west coast oysters, to the detail-oriented service, to the final bite of your piping hot sturgeon, GT shines. Of everything I ate there was only 1 dud and 1 criticism; regardless GT just sky rocketed to top the of my favorite restaurants in Chicago. Every high hope I had was met or surpassed.
The energy of GT was buzzing, as expected from a hot new opening, but this buzz is sure to stay. Ornate touches like the tangled lighting fixture featured above the front table is composed of rope, antique lanterns, and various nautical items; truly beautiful. Oil paintings of nineteenth century ships line the clean white walls. Take a closer look, most of the paintings have a "GT" cleverly added somewhere on the canvas. A sophisticated, Cape Cod-esque decor compliments the seafood focused experience.
{GT's own Burn oyster sauce. Spicy and tangy, goes well with PEI oysters}
{Miso glazed cod. Delicate clean components made this subtle dish very tasty and memorable}
{BBQ Eel with wasabi and lettuce. MUST TRY, it was delicious}
{Crab cake. Safe, actually I'd go as far as calling it bland. Pass}
{Sturgeon with lentils and carrots. The lentils were overly salty, otherwise the fish was perfect, it retained an incredible smoky, pepper taste}
{The lovely snapper ceviche with edamame beans and black nori. The fish was terrific; the light vinaigrette made this dish cohesive. The zesty vinaigrette brought balance and an acidic asian influence}
{Ahi tuna tacos. Gives Mercadito a run for their money. Only thing that would have made these better is adding an element of crunch. The texture came off a tad too mushy}
Price point is middle to high, as expected from fine dining and seafood. All in all, awesome food and experience. Hopefully I'll be returning sooner than later.
531 N. Wells st {Wells + Grand}
(312) 929-3501
Impressive. Rustic. Seductive. Well-rounded. Worth the wait. Tentori's manifesto is articulated to perfection in each bite: appreciation for fish and seafood divine.
The Boka group struck gold with GT Fish & Oyster. The menu is divided into two long columns, hot and cold. I loved the idea of diverging dishes into their most basic state, it made decisions and ordering effortless. I suggest start cold, end warm. From the fresh east and west coast oysters, to the detail-oriented service, to the final bite of your piping hot sturgeon, GT shines. Of everything I ate there was only 1 dud and 1 criticism; regardless GT just sky rocketed to top the of my favorite restaurants in Chicago. Every high hope I had was met or surpassed.
The energy of GT was buzzing, as expected from a hot new opening, but this buzz is sure to stay. Ornate touches like the tangled lighting fixture featured above the front table is composed of rope, antique lanterns, and various nautical items; truly beautiful. Oil paintings of nineteenth century ships line the clean white walls. Take a closer look, most of the paintings have a "GT" cleverly added somewhere on the canvas. A sophisticated, Cape Cod-esque decor compliments the seafood focused experience.
{GT's own Burn oyster sauce. Spicy and tangy, goes well with PEI oysters}
{Miso glazed cod. Delicate clean components made this subtle dish very tasty and memorable}
{BBQ Eel with wasabi and lettuce. MUST TRY, it was delicious}
{Crab cake. Safe, actually I'd go as far as calling it bland. Pass}
{Sturgeon with lentils and carrots. The lentils were overly salty, otherwise the fish was perfect, it retained an incredible smoky, pepper taste}
{The lovely snapper ceviche with edamame beans and black nori. The fish was terrific; the light vinaigrette made this dish cohesive. The zesty vinaigrette brought balance and an acidic asian influence}
{Ahi tuna tacos. Gives Mercadito a run for their money. Only thing that would have made these better is adding an element of crunch. The texture came off a tad too mushy}
Price point is middle to high, as expected from fine dining and seafood. All in all, awesome food and experience. Hopefully I'll be returning sooner than later.
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