Located in Lincoln Park, this restaurant produces modern seafood that draws flavors from Japan to Maine. Inside the dining room, white leather chairs contrast Macassar ebony tables, while glass panels and stainless steel cable screens separate spaces. Much of the restaurant’s staples are made in-house, including naturally-leavened bread, butter, yogurt, and crème fraîche. Dinners can order from the à la carte menu or four-course prix-fixe menu. The first course begins with options like hand-harvested Maine scallops and braised foie gras. Sommelier Allison Frey-Cottini has selected artisanal wines from small producers worldwide.