After seven years as a pioneer in global flavors, Proxi is entering an exciting new chapter. On April 16, the acclaimed West Loop restaurant will debut an elevated Coastal Asian menu, offering an immersive dining experience inspired by the personal journeys of Chef Andrew Zimmerman, Chef de Cuisine Jennifer Kim, and Managing Partner Emmanuel Nony.
The reimagined menu and atmosphere reflect a shared passion for the flavors of Vietnam, Thailand, Cambodia, Malaysia, Indonesia, Japan, and Korea—seamlessly weaving together culinary techniques and traditions from across Asia’s vibrant coastlines. With an expanded focus on open-fire cooking, raw seafood preparations, and a modern take on classic cocktails, the restaurant’s next chapter honors both tradition and innovation.
For Chef Andrew Zimmerman, this transformation is an opportunity to push creative boundaries, drawing inspiration from years of travel throughout Asia and a deep respect for its culinary traditions.
“This isn’t just about changing a menu—it’s about bringing together the experiences, techniques, and flavors that have shaped our team’s culinary perspectives,” says Zimmerman. “Jennifer’s creativity and personal connection to these cuisines have been a huge inspiration, and together we’ve developed something that feels deeply personal yet universally exciting.”
Jennifer Kim, known for her critically acclaimed Korean-Italian restaurant Passerotto, which earned two consecutive Michelin Bib Gourmands, views this next chapter as a way to further explore her second-generation Korean American roots while sharing a more personal narrative through food.
“Growing up, hwe (raw seafood) was always at the center of our rare family gatherings—it was the one thing we could all agree on,” Kim shares. “This menu allows me to reflect on those familial traditions while embracing the broader coastal Asian influences that have always inspired me. We’re creating a space where diners can experience these flavors beyond the surface level—where every dish invokes curiosity.”
Bringing a wealth of international experience to this evolution is Managing Partner Emmanuel Nony, whose hospitality career spans Hong Kong, Japan, and South Korea. As the former Director of Food & Beverage at Park Hyatt Tokyo, where he oversaw the renowned New York Grill & Bar, and through leadership roles at Grand Hyatt Seoul and Grand Hyatt Hong Kong, Nony has long been immersed in the nuances of international dining and cultural exchange.
“We wanted this evolution to feel natural, personal, and deeply connected to our own experiences,” says Nony. “Coastal Asian cuisine is dynamic—it’s vibrant yet nuanced, rooted in tradition yet constantly evolving. That’s the energy we’re bringing to this next chapter.”
The refreshed menu showcases the bold, bright, and umami-rich flavors of Asia’s coastal regions, with a focus on open-fire cooking and raw seafood preparations. Guests can enjoy standout dishes such as Tuna Crudo with blood orange ponzu, yuzu kosho, and crispy black rice, and Clay Pot Clams with Thai herb sausage, green peppercorns.
Additional highlights include Hiramasa in a Stone Bowl, featuring short-grain rice, chojang butter, and egg yolk, as well as Beef Tartare and Roasted Bone Marrow, served with sweet smoked shallot, pho spice, and black sesame rice crackers. For those craving steak, the menu offers A5 Wagyu Striploin, seared on a 700-degree hot rock and paired with black truffle ponzu and pickled vegetables. Through their collaborative approach, Zimmerman and Kim ensure that each dish honors tradition while embracing a contemporary and creative perspective.
Proxi’s refreshed beverage program complements its new menu with a dynamic selection of wines, premium sakes, soju, and shochus. The reinvented cocktail list embraces a coastal Asian approach, featuring tropical flavors and unique ingredients like baijiu and soju.
Highlights include Blossoms from Heaven, a martini-style cocktail blending soju, gin, apricot liqueur, and honey syrup, and Sixth in Bangkok, a tropical take on a Manhattan with Thai banana-infused bourbon, cherries, and coconut water. Additionally, this will include an expanded sake program that offers 12 bottles and four by-the-glass options, alongside an enhanced selection of soju and Japanese whiskey for a well-rounded, globally inspired experience.
Proxi’s interior will transform to embody its vibrant new identity, integrating fresh architectural elements, rich textures, and a softer color palette to create a refined yet welcoming ambiance. The Chef’s Counter provides an intimate view of open-fire cooking, while a new semi-private dining space—now accommodating up to 24 guests—showcases bold, Asian-inspired design accents.
Zimmerman, Kim, and Nony invite both longtime guests and new diners to experience this next phase of Proxi’s journey. The restaurant will be open Monday through Thursday from 4-9 p.m., Friday and Saturday from 4-9:45 p.m. and closed on Sundays.
