Tavern on the Green
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The two-story structure will resemble a New England boathouse, with a facade of stone and weathered clapboard and numerous windows to take advantage of the view. The first floor will be divided between the harbormaster’s office and storage space for the restaurant, while the second floor will encompass a dining room seating 100 and an outdoor patio seating another 60. The dining room will be open for both lunch and dinner, with tablecloth service at night, and entrees will range from $16 to $25. “We’re not trying to be Le Bernadin here,” says Mott, referring to the pricey Manhattan seafood restaurant. A take-out counter will sell items like crab legs and catfish sandwiches, and Mott promises, “Nothing available for carryout will be more than nine or ten dollars.” He says the restaurant will emphasize environmentally friendly seafood. Shark, swordfish, and Chilean sea bass will be excluded from the menu because of environmental concerns, and Mott hopes to organize special dinners in conjunction with the Shedd Aquarium to familiarize people with the restaurant’s philosophy.
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