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Rough Waters and High Tides

May 09, 2014
Kinmont

Chicago is awash with elegant new seafood concepts – Cicchetti, Bow & Stern, and Nico Osteria, to name a few – but how refreshing it is to find hospitality group Element Collective (Nellcote, Old Town Social) standing out from the shoal with the city’s first ever sustainable fish house. Helmed by chef Duncan Biddulph (Lula Café, Rootstock), Kinmont is set over a rustic bare-bricked and wood-rich space, and plates up the more unusual, otherwise known as ‘rough’, catches such as cobia, hake and amberjack, along with locally-sourced Midwest options like trout and whitefish.

Whet your appetite with a bottle from their solid selection of regionally-brewed craft beers, including a gluten-free American pale ale by Two Brothers Brewing Company and a Greenbush Anger black ale, then crack on with cockle-warming starters like a whitefish chowder or pan-roasted mussels with cider and herbs. Standout mains, meanwhile, range from classics like smoked trout and squid ink pasta to Biddulph’s daily changing roster of rough fish, broiled then served with extra virgin olive oil and a lemon and parsley sauce. The all-American desserts, such as chocolate chip cookies with whipped cream, and apple pie with a molten caramel centre will then bring you back to familiar waters. Flip fresh and environmentally conscious - bon appetit!

419 W Superior St / +1 312 915 0011 / from 5pm daily / kinmontrestaurant.com
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