Say No To Steak

Jellyfish

Steak, deep dish pizza, hot dogs – Chicago is famous for having them all in spades. But what happens when you’ve had your fill, and crave something to lighten up the palate? The answer is, you make haste to new Gold Coast restaurant and lounge Jellyfish, where sleek décor, zingy pan-Asian flavours, and market-fresh cocktails are waiting to delight your tastebuds.

A kitchen collaboration between head chef Harold Jurado and sushi chef Andy Galsan sees lunch and dinner menus dishing up Szechuan king crab, miso-glazed cod and Tokyo Chicago ribeye (alright, if you must) alongside signature rolls such as Kiss of Fire (spicy tuna, jalapeno, white tuna, salmon, wasabi) and Black Diamond (tempura shrimp, Alaskan crab, black caviar), plus a concise late-night offering of share and small plates. A sophisticated edit of specialty cocktails elicits a decidedly Eastern twang, with the Hendricks-based Red River peppered with yuzu, coriander and botanical liquor, and More Cow Bell’s creamy-sweet blend of Shochu, peach liquor and organic vanilla yogurt, or there’s sake, imported beer and New and Old World wines for the purists. It’s all served up in equally fresh surrounds – a dining room and 20-seat bar of white-washed wood, cool cream leather, blue mosaic tiling and iridescent, aquarium-style lighting (hence ‘Jellyfish’), with not a leather club chair in sight. Sting free!