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Best Tuna dish in Chicago...

We will be visiting this week and my partner loves Tuna. Where and what dish would be the best bet.

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  1. Tuna as in a sushi preparation? Seared? Grilled? Or is there no particular preference?

    1. Not sure what you are looking for, but the tuna bruschette here is awesome!


      1. I'm not a big fan of tuna, but my SO says the seared ahi tuna experienced at Deleece in Lakeview is the "best ever".

        Other than that, Chicago has some terrific seafood restaurants. In particular, you just can't go wrong with Shaw's Crab House, whose seared tuna is pictured at www.shawscrabhouse.com/wp-content/upl... They also have a large maki/sushi menu in addition to their regular menu of cooked seafood; check out the dinner menu on their website at www.shawscrabhouse.com

        Shaw's also has a wonderful (albeit expensive - $55) Sunday brunch consisting of an all-you-can-eat buffet, including standouts such as their king crab legs, thick-cut caramelized bacon, best crabcakes in town, best crème brulee in town, and a selection of those maki/sushi on the cold buffet. But if you're looking for seared tuna, you'll certainly want to get it prepared to order (I don't think they have that on the brunch buffet).

          1. Thanks for all the replies

            1. Mastro's has a nice seared tuna app. Shaw's always has high quality fishes as does McCormick and Schmick. We're not a coastal city so you won't find many "wow this is a great piece of tuna" restaurants in many places.

              7 Replies
              1. re: jbontario

                Believe it or not, when it comes to tuna our restaurants get it as soon as any coastal restaurant does. Air travel has been perfected.

                It's a rare coastal restaurant that gets tuna "off-the-boat", they're usual a couple of steps removed and get it through a local distributor who may or may not get it from a boat.

                Bizarre Foods recently ran a feature on Supreme Lobster in Villa Park. They source product (1.5 million pounds a month)from every continent and get much of it within 24 hours of being caught. They supply fish to Alinea and other local restaurants. There are certainly coastal places that do certain types of product (Dungeness Crabs, Blue Crabs) better and fresher, but it's far from a general rule these days.

                Heck, CNBC ran a feature on Whole Foods a couple of years back and they employ a full-time expediter in Alaska who can get them product pretty much the same day (on a plane within 8 hours of being caught). They followed a load of salmon from the boat to the Whole Foods on Roosevelt in well under a day.

                1. re: ferret

                  >> Bizarre Foods recently ran a feature on Supreme Lobster in Villa Park.

                  Similarly, there was a recent print article in Crain's on Fortune Fish Co.: www.chicagobusiness.com/article/20130...

                  Their operation is equally impressive. They fly fish/seafood from 57 countries into O'Hare, and process more than 75,000 pounds a day in their nearby Bensenville facility, which operates round the clock. They supply to restaurants (e.g. Blackbird) as well as retail markets (including Whole Foods).

                  1. re: nsxtasy

                    Saw that also. And it puzzles me why people still think it's not possible to get really fresh fish in Chicago in 2013. I've had some killer fish dishes in landlocked cities. And I believe we had a similar exchange about Paul Bartolotta's restaurants in Las Vegas and Milwaukee and his ridiculously obsessive methodology to get fresh Italian seafood specialties flown in as soon as humanly possible.

                    1. re: ferret

                      you all missed my point. i actually posted a couple years ago that we have very fresh fish here in the midwest--my mom's side of the family in detroit owned a very large restaurant distributor and as a kid i too went to the aiport to pick up the containers off the Northwest flights. yes, the fish here is just as fresh as anywhere, but since we're not a "seafood" town, I just don't see the creativity that you would get in a more ocean-centric locale. just my feeling on the preparation not the quality.

                      1. re: jbontario

                        Some restaurants here have lots of creativity in their seafood preparations. Perhaps the difference may be that Chicago's seafood-specialty restaurants don't always show as much creativity in their seafood preparations as restaurants that don't specialize in seafood. Just to cite one example, I was just looking over the menu at Brindille for an upcoming dinner, and the seafood preparations sound pretty darn creative, yet it's a considered a "French restaurant", not a "seafood restaurant". (No tuna there, sorry.)

                        1. re: jbontario

                          To be fair, the point was fairly well hidden in your post. And we do have plenty of seafood-centric spots in town as well as spots that emphasize creativity with their ingredients.

                          Longman and Eagle had a seared tuna on their summer menu last year that made me want to smack every chef that served me tuna upside the head for cheating me out of an out-of-body experience.

                  2. re: jbontario

                    Wow - That turned into alot more than I ever expected. Thanks for all your input

                  3. Consider a dinner at L2O if you want some great fish....