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The seafood at Chicago's L20 can be experienced in a four-course prix-fixe menu or a tasting menu. In either case, be prepared for a showcase of the sea’s bounty, in preparations ranging from a pristine sashimi platter, to tai snapper in a deconstructed green curry, to a Maine lobster bisque. Specialties: Octopus with coconut, sea bean, and olive oil; lobster with Tahitian vanilla, chanterelle and watermelon radishes.

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Photo by Olivier Pascaud
Copyright by Luc Castel
Photo credit Bonjwing Lee
Photo by Gina Taro