RPM Seafood, a seafood-focused restaurant from the RPM team of partners including R.J., Jerrod and Molly Melman of Lettuce Entertain You Enterprises and celebrity couple Bill and Giuliana Rancic, is now open at 317 N. Clark St. on the Chicago River. This is the final phase of the multi-level waterfront project that also includes RPM Events, the private events venue that opened in September, and Pizzeria Portofino, the Italian Riviera-inspired casual restaurant that opened in July.
With panoramic views of the Chicago River, RPM Seafood is designed by award-winning architecture and design firm Rockwell Group. The restaurant is set in tones of cream and wood and takes hints from Italian and French seaside towns and open-air dining to include fully-operable floor-to-ceiling windows that open onto the 2,000-square foot terrace, plus a second-floor mezzanine with two smaller private terraces. The space is nearly 11,000 square feet inside and 2,500 square feet outside in total and seats 350 and 120 guests, respectively. On the second floor mezzanine are a number of private and semi-private dining areas suited for social gatherings or corporate meetings. There are also three boardrooms that feature the same floor-to-ceiling windows, large wooden tables and flat-screen TVs to accommodate intimate groups of 12–20 guests.
RPM Seafood features the truest expression of the world’s best fish and seafood, with executive chef Bob Broskey (formerly of Beacon Tavern, Intro and L20) leading the kitchen. The menu is broken into categories such as Crudo & Tartare, Seafood Towers, Delicately Grilled and Seafood Steaks. Signature dishes include Bone-In Swordfish Ribeye with coriander and herb oil; Charcoal-Grilled Black Bass with Moroccan spices and salsa verde; an updated take on an old Chicago classic, the Peekytoe Crab de Jonghe with garlic butter and espelette; and Grilled King Crab with curry aioli. The menu also incorporates a selection of steaks including 100-Day Dry-Aged Olive Beef from Japan and Cape Grim Grass-Fed NY Strip from Tasmania. The Platinum Coconut Cake – layered with devil’s food, coconut cream and white chocolate – makes for a show stopping dessert.
The wine program is led by RPM Wine Director and partner, Richard Hanauer, a Food & Wine Sommelier of the Year and Wine Enthusiast 40 Under 40 Tastemaker. The list is built around the seafood-friendly wines of Burgundy (including famous Chablis houses dating back generations) but also features Bordeaux, Super Tuscans and RPM Private Barrels. RPM Beverage Director, Benjamin Schiller, curates the cocktail list which includes iterations of classic drinks alongside a number of RPM originals like the Weston made with Eagle Rare 10-yr bourbon, Dark Matter espresso and essence of pipe tobacco. RPM Seafood also features an Agave Program that highlights drinks made with mezcal and tequila.
