Oceanique
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| Oceanique | |
|---|---|
 The Front of Oceanique | |
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| Restaurant information | |
| Established | 1989 |
| Owner(s) | Mark Grosz |
| Head chef | Mark Grosz |
| Food type | French American French cuisine Seafood |
| Dress code | Semi-casual |
| Street address | 505 Main St. |
| City | Evanston |
| State | Illinois |
| Postal/ZIP Code | 60202 |
| Country | United States |
| Coordinates | 42°02′03″N 87°40′41″W / 42.0341°N 87.6781°W |
| Reservations | Yes |
| Website | www |
Oceanique is a fine dining gourmet French-American cuisine restaurant in Evanston, Illinois that serves seafood. Oceanique has consistently been ranked as the number one seafood restaurant in the Chicago metro area by the Zagat Guide. "Make It Better Magazine" deemed it the best fine dining restaurant in 2014 and awarded them with the "Best of the North Shore" prize.[1] It opened in 1989 and has been in business for 25 years. Mark Grosz is the head chef as well as the owner of the establishment. It is located at 505 Main Street, two blocks from the Main St. 'L' Station. Oceanique has an adjoining outdoor patio that customers can use, weather permitting.[1][2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17]
Menu
[edit]Oceanique's menu, which consists solely of dinner selections, is subject to change daily due to the freshness of the fish and its availability. The variety of fish used are freshwater fish found in the Great Lakes[9] Although Oceanique's specialty is seafood, the menu does include meat, such as the Prime Nebraska filet mignon, the South Carolina Quail foie gras and duck confit. Oceanique also provides vegetarian and vegan options. The cooking style is French, reflecting chef Mark Grosz's three-year training under Jean Banchet of Le Francais'.[4] He also honed his skills in Hong Kong and France.[8] However, Grosz's dishes also incorporate many Asian and Latin ingredients.
The dishes are prepared using local, organic produce and seafood from green-friendly suppliers.[8] One such supplier is Supreme Lobster.[9] The restaurant offers dishes off an à la carte menu but also offers a seasonal seven-course tasting menu. Both options are accompanied by an amuse-bouche interspersed throughout dinner, and sorbets of varying flavors as intermezzos.[3] After the remodel, a new bar menu was introduced that includes lobster sandwiches, Maine pemaquid oysters, market ceviche, and poached shrimp.[17]
Wine list
[edit]
Known for its extensive wine collection of nearly 900 wines, rare Champagne, Burgundy, Bordeaux, and California Cabernet can be purchased there. The reserve library includes well-known labels such as Domaine de la Romanée-Conti, Angelo Gaja, and Domaine Leroy.[10] As a result, Oceanique has consistently won the Wine Spectator Magazine's "Best of Award of Excellence" every year since 1993.[2] There is no corkage fee on Mondays for guests who wish to BYO.[4] On other days the corkage fee is $30. Within its menu, Oceanique utilizes an old Polish proverb: Fish, to taste right, must swim three times: in water, in butter, and in wine.[10] Wine pairings are offered as well, and the sommelier helps to pair a wine that will bring the flavor out of the entree the customer chooses. Oceanique offers wine-paired dinners that come in three levels and at varying prices. The first is the Introductory Cru Pairing, the second is the Intermediate Cru Pairing, and the third is the Grand Cru Pairing.
Remodel
[edit]
Oceanique underwent significant remodeling in July 2013. The restaurant closes annually in the summer for vacation and therefore chose that time to transform from its previous form after 24 years. They went from what "Make it Better Magazine" calls a "country-French look and billowing draperies" to a more contemporary look.[17] Oceanique consists of two dining rooms, with the West Room as the main dining room and the East Room is the room that customers walk into when they enter through the door. The bar is located in the East room. However, after the remodel, the bar area changed and added "a communal trestle table" that provides an extension of the bar to accommodate customers who want a drink and to eat a small plate or two. It also, provides a waiting area.[17]
See also
[edit]References
[edit]
- ^ a b "Evanston Restaurants Dominate Dining Best-of". Evanston Edge. Archived from the original on 6 November 2014. Retrieved 9 November 2014.
- ^ a b "Best French Restaurants In Chicago". Chicago.cbslocal.com. 2014-04-09. Retrieved 9 November 2014.
- ^ a b "Oceanique: Phil Vettel reviews the Evanston restaurant ✭✭✭". Chicago Tribune. Archived from the original on November 22, 2013. Retrieved 9 November 2014.
- ^ a b c "Oceanique". Chicago Reader. 30 January 2013. Retrieved 9 November 2014.
- ^ "Oceanique". Zagat.com. Retrieved 9 November 2014.
- ^ "Food Pr0n: Oceanique". Chicagoist. Archived from the original on 8 October 2014. Retrieved 9 November 2014.
- ^ "Oceanique (New Review): High-End Seafood, With a Price Tag to Match". Chicago magazine. Retrieved 9 November 2014.
- ^ a b c "Oceanique Restaurant Review – More Than Just Fish in the Sea". Splash Magazines – Los Angeles. Retrieved 9 November 2014.
- ^ a b c "Interview with Chef Mark Grosz of Oceanique. - Chicago Foodies". Chicagofoodies.com. Retrieved 9 November 2014.
- ^ a b c "Sheridan Road Magazine Welcomes You!". Sheridanroadmagazine.com. Retrieved 9 November 2014.
- ^ "Oceanique". Check, Please! - WTTW. 2012-07-30. Retrieved 9 November 2014.
- ^ "Restaurant: Oceanique". ISA NU. Archived from the original on 6 November 2014. Retrieved 9 November 2014.
- ^ "Je suis en amour avec Oceanique". Chicago Alphabet Soup's Blog. 2014-03-10. Retrieved 9 November 2014.
- ^ "Mark Grosz - Chicago Gourmet". Archived from the original on July 18, 2014. Retrieved November 6, 2014.
- ^ "Oceanique". Northwestern University. 4 March 2013. Retrieved 9 November 2014.
- ^ Dr. Nina Cherie Franklin. "Oceanique: A Fun and Surprisingly Nutritious Dining Experience". Ninacheriephd.com. Retrieved 9 November 2014.
- ^ a b c d Julie Chernoff. "Oceanique, Part Deux: New Look, Same Great Food". Makeitbetter.net. Retrieved 9 November 2014.
