C-House Restaurant by Chef Marcus Samuelsson
The #1 anticipated opening of Chicago this year !
~ CS - Chicago Social.
The C-House represents Samuelsson’s first foray into the windy city and it is defined by equal parts adventure and tradition. A meeting of sleek, modern lines and rustic, organic materials characterize the restaurant’s design. It features a large, prominent raw bar, at which guests can sit and view the preparation of their menu choices. The open kitchen, located just beyond the raw bar, can be viewed from various points throughout the restaurant. The seafood-centric menu is echoed in nautical photographs that have been thoughtfully placed throughout the chic and sprawling space.
In addition to the main dining room, the restaurant also features a sophisticated and secluded rooftop lounge, which offers a slightly pared down version of the main menu and an opportunity to enjoy Samuelsson’s cuisine in a relaxed and conversational setting. C-House provides the hotel’s room service and catering offerings.
The C-Bar reinvents the typical expectation for what a raw bar should be. It includes some standard favorites such as Little Neck Clams, Lobster, Stone Crab Claws and a robust selection of Oysters from both East and West Coasts, but it also offers an opportunity for heightened adventure with Abalone, Sea Urchin and Sweet Shrimp. In addition to the shellfish offerings, there are a number of notable sashimi-style, marinated options like Fatty Tuna with Pine Nuts, Fluke with Iced Melon, Spanish Mackerel with Citrus and Cured Beef with Sweet Soy.
In keeping with the traditional Seafood House approach, the entrée menu includes a running list of fresh fish, which can be grilled, roasted or steamed and served with the guest’s choice of sauce, ranging from salsas and vinaigrettes, to classics and chutneys.
Samuelsson also presents an interesting selection of small and large plates in addition to the fish menu. Small plate options include: Baby Sweet Shrimp Ravioli with Tomato and Parsley, Seared Beef Carpaccio with Pickled Vegetable Relish and Grilled Scottish Langoustine in Coconut Saffron Broth. Ginger-Scented Crispy Lobster Tail with Roasted Wild Mushroom and Grilled Dry-Aged NY Strip with grilled Belgian Endive and Pear give the large plate selection character and diversity of choice.
The wine list is global with a particular emphasis on American vineyards, and thanks to Samuelsson’s reverence for the pure flavors of the sea, there will be an abundant selection of cool and crisp white, sparkling, and light red wines. The list has been carefully cultivated to complement Samuelsson’s menu.
C-House represents the next step in Marcus Sammuelsson’s epic culinary journey and is his homage to the sea. There is little doubt that C-House will soon be counted among the very best American Seafood Houses.