Fish Bar Restaurant Review: Located next door to ever-packed DMK Burger Bar, this Michael Kornick and David Morton venture keeps things simple, from the name to the menu of raw clams and oysters, fried and seasonal seafood and interesting snacks, like buffalo frogs’ legs. Some of it --- like the tender octopus or spunky calamari with black pepper, preserved lemon and chilies --- is cooked a la plancha. Skip the uninspired rock shrimp with sriracha --- it has no kick at all. Instead, make fast tracks for the fried lemon slices, interspersed with battered onions and jalapeño coins. Good, too, is the classic, filler-light crab “patty” spiced with Old Bay and tucked into a bun. And the lobster roll? It’s so full of sweet meat that it’s worth the price tag. Get it with the spiked sweet tea --- but watch out since a couple could sneak up on you. Naturally, there’s Key lime pie for dessert, and it’s pretty good. At the end of the day, this is a formula from veteran restaurateurs that delivers on what you’d expect: fresh seafood, served in a fun, nautical setting at a doable price point.
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Fish Bar Restaurant is one of GAYOT's 2013
| Top 10 Chicago Value Restaurants
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