While the restaurant's build-out is still a couple of months from completion, chef Giuseppe Tentori has been busy tweaking his menu for GT Fish & Oyster.
A new video that just popped up on the restaurant's blog shows Tentori preparing many of the possible seafood dishes. He even invited chef friends Scott Alderson, formerly of
Nashville's Past Perfect Criollas in Seaside, Fla., and now working in the Bahamas, and David LeFevre, who has a Michelin star from his acclaimed LA seafood spot Water Grill (he and Tentori worked together at Charlie Trotter's) to play around in the kitchen and get different flavor perspectives.
During the four-minute video, the three chefs ply owners Kevin Boehm and Rob Katz, along with managers Matt Schneider and Ian Goldberg; and Kevin McConkey, owner of Grip Design, with a feast including three preparations of mussels; a drool-worthy lobster roll (way meatier than the pictures taken when Tentori set up on the Gaztro-Wagon); Creole-style crab cakes; creamy New England clam chowder served in a mason jar; and a super crunchy yet moist fish 'n' chips, which McConkey said, "This is the fish 'n' chips that other fish 'n' chips think about when they masturbate." Now if that doesn't make your mouth water, we don't know what else will.
· Tentori Sells Out in 45 Minutes [~EChi~]
· All GT Fish & Oyster Coverage on Eater Chicago