The replacement for South Water Kitchen, Fisk & Co., officially opens on Friday by the Chicago Riverwalk. When warmer temps arrive, patio customers will be able sip on Belgian brews and down mussels that come in two varieties and in five preparations. Overseeing the kitchen is executive chef Austin Fausett, formerly of Proof, and a 2017 Eater D.C. nominee for chef of the year.
Beer pairings will be essential at Fisk & Co. as Fausett will work with lead bartender Melissa Carroll, a Kimpton Hotels veteran who worked at South Water Kitchen at 225 N. Wabash Avenue. The space is a throwback to the building’s history as D.B. Fisk & Co., a hat factory. Designers were aiming to make the space feel like it’s been around for decades. Fausett specializes in seafood and there’s netting that separates the main dining room and lounge.
Two types of mussels are featured to start: the familiar shellfish from Prince Edward Island and a Dutch-style variety from Maine. Fausett prefers the latter; due to how they’re raised, they’re larger, creamier, and meatier. He’s spent some time in Austria and is eager to feature central European flavors in Chicago.
Fisk & Co. is not just about mussels. Fausett has an obsession with cured meats and he’s doing it seafood style with sea boards. He’ll feature smoked whitefish rillette, monkfish liver mousse, and a shrimp & pistachio “mortadella.” Frites will also come with unique dipping sauces including a green peppercorn aioli. Fausett, to open, is also handling pastry duties. He talked up a pretzel monkey bread and goat cheesecake.
It’ll open with breakfast and dinner before eventually adding lunch and brunch services. Take a tour of the space below. Fisk & Co. starts a new era at a familiar space starting on Friday.