C Chicago, the seafood concept from David Flom and Matt Moore of Chicago Cut, will open on Wednesday inside the former Keefer's space. They're banking that a modern approach to fish will attract diners to the two-story restaurant they're positioning as a modern interpretation of maritime decor.
Chef Bill Montagne (Le Bernardin, Lettuce Entertain You) will work with fresh seafood that arrives daily from all over the world. Guests will be able to pick their food and then see their selections prepared. Whole-roasted fish like branzino, dorade royale and American red snapper will be deboned and served with sauces such as zucchini-blossom vinaigrette. Steak's also available for landlubbers.
Guests can browse the 200 wines on C Chicago's wine list via iPad, and there's also 46 wine and champagnes available by the glass. Craft cocktails, such as the "Shark Bite" (Don Julio Blanco tequila, fresh grapefruit juice, jalapeño, Valentino with Chivas 12-year Scotch, Heering cherry liquor, blood orange juice and sweet vermouth) are available.
Inside the 8,000-square-foot space designed by Mark Knauer (Luxbar, Bob Chinn's, etc.), visitors will find a dining room with large wooden columns decorated with cast brass rings. A 1,700-gallon aquarium (which the restaurant claims as Chicago's largest-private fish tank) is also part of the decor, as is a metal shark sculpture by Michael Chaikin.
C Chicago (which was known by its "beta name," C Fish) will be open from 11 a.m. to 2 a.m. Monday through Saturday and 11 a.m. to 12 a.m. on Sunday. Check out the interior photos above.
