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Bow & Stern

March 06, 2014
Bow & Stern

The age-old aphorism that raw oysters should only be eaten in months ending with ‘r’ (as they’re freshest during colder climes) used to be strictly adhered to, but thanks to better harvesting and transportation techniques it’s no longer wholly pertinent. With this in mind as we edge into March, we have no qualms about shimmying up to chef Brian Greene’s popular new raw bar and restaurant in Noble Square, Bow & Stern.

Somewhat predictably, the airy space has been decked out with grey leather booths, an expansive granite raw bar (with artful oyster shucker up front), and an atrium diner out back topped with a ship-shaped glass roof providing a modern nautical vibe. But the quality and variety of oysters is where Bow & Stern comes into its own: with Blue Point and Kumamoto as the menu’s mainstays, another eight to twelve varieties from both coasts are delivered fresh six days a week, and served with their house-smoked tomato and wasabi-garlic sauces. Sancerre by the glass, a Champagne cocktail, or even one of their eight ales on tap (like Midwest classic Tallgrass 8-bit) make an excellent bivalve accompaniment. Or for those averse to molluscs, try their Italian-inflected mains like stout-braised oxtail, Wagyu steak, rock lobster, shrimp cocktail with fresh horseradish, or Great Lakes whitefish in a brown butter caper sauce. Shucking marvelous!

1371 W Chicago Ave / +1 312 988 0644 / 5pm-2am daily / bowandsternoysterbar.com
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