The Fish House is committed to being a fresh Sea to Table restaurant. Chicago’s unique position as a transportation hub means that the freshest seafood from the Atlantic, Pacific and Gulf comes through here every day. Few restaurants in the country can offer Atlantic Cod, Pacific Salmon, Hawaiian Hamachi, Crayfish and East AND West Coast Oysters that are less than 24 hours out of the water! And of course, like Market House, we cook as much as we can from scratch and buy locally whenever possible. The menu is the brainchild of Chef Dominic Zumpano, whose creativity has earned him a James Beard nomination, and most recently a candidate for Jean Banchet Award as Chicago’s Rising Chef. Follow us on Facebook, Twitter or our web page to learn about menu changes. This will be a dynamic menu and we are constantly in contact with our purveyors to find the freshest most unique catches of the week.