Best Date Night Seafood Restaurants in Chicago
30 hand-picked restaurants, critic-reviewed and ranked
Last Updated: February 2026
Our Top Pick
Mako
A chef-driven omakase with a serious cooked-course bench.
Essential Picks
#1
Mako
9.1
A 22-seat, reservation-driven omakase built around pristine fish, tightly paced courses, and cooked interludes that keep the meal from becoming a pure nigiri parade. This is destination sushi for when you want chef-led progression, quiet focus, and a night that feels deliberately composed from first bite to dessert.
Must-Try Dishes:
Omakase tasting, Chawanmushi (seasonal savory custard), Braised abalone (cooked course)
What Makes it Special: A chef-driven omakase with a serious cooked-course bench.
#2
RPM Seafood
9.1
RPM Seafood is a riverfront showpiece from Lettuce Entertain You, built around seafood towers, charcoal-grilled whole fish, and polished service overlooking the Chicago River. It runs like a special-occasion machine, with a lively, dressed-up crowd, sharp wine program, and one of River North’s most dramatic patios.
Must-Try Dishes:
Grand Seafood Tower, Charcoal-grilled black bass, Wild Alaska halibut with brown butter
What Makes it Special: Multi-level riverfront seafood house where towers, whole fish, and skyline views all land at once.
Notable Picks
8.8
Lowcountry Lakeview is a lively seafood boil house where peel-and-eat shrimp, snow crab, and lobster tails arrive in bags slicked with garlicky, Cajun-leaning sauces. Cubs fans, neighborhood groups, and date-night couples all use it as a go-to spot when they want a messy, shareable seafood feast with strong drinks and loud energy.
Must-Try Dishes:
Shrimp & snow crab seafood boil with Everything sauce, Lobster tail combo with corn and potatoes, Jalapeño cornbread
What Makes it Special: High-energy seafood boils with customizable sauces in a picnic-style, party-ready room.
Penumbra is a Latin-influenced steak and seafood restaurant engineered almost entirely around romance, with curtain-draped booths, low lighting, and surf-and-turf plates built for celebrations. Steaks, jalapeño shrimp, and a deep wine list keep it in steady rotation for anniversaries and milestone dates in Logan Square.
Must-Try Dishes:
Flat Iron Steak & Lobster combo, Shadow Shrimp, Penumbra Ice Cream
What Makes it Special: A Latin-influenced steakhouse designed specifically for romantic, curtain-draped dinners.
#5
Tanta
8.8
Tanta is a high-volume Peruvian restaurant where ceviches, tiraditos, and seafood-forward share plates headline alongside a deep pisco cocktail list. It’s loud, colorful, and consistently busy, making it a go-to when you want seafood with more spice, acidity, and nightlife energy than a traditional raw bar.
Must-Try Dishes:
Cebiche Trio, Pulpo Acebichado, Arroz con Mariscos
What Makes it Special: Peruvian ceviches and seafood plates matched with pisco cocktails in a clubby, colorful room.
8.7
Gibsons Italia is a riverfront Italian steakhouse pairing gold-extruded pastas, Prime beef and seafood with skyline views from multi-level dining rooms. Downtown diners use it for client dinners, occasion meals and polished date nights where service and execution are tightly controlled.
Must-Try Dishes:
Spicy Rigatoni, Cacio e Pepe, Roasted Mediterranean Branzino
What Makes it Special: Italian steakhouse where serious pastas meet river and skyline views.
8.7
An intimate, subterranean boîte earning eleven consecutive Michelin Bib Gourmand awards since 2014. Chef Alisha Elenz prepares refined Catalan and Basque coastal dishes with a seafood focus—think boquerones, fideos, and whole grilled prawns—in a 28-seat space with whitewashed brick and a devoted neighborhood following.
Must-Try Dishes:
Boquerones on Toast, Fideos with Mussels, Cataplana
What Makes it Special: Eleven consecutive Michelin Bib Gourmand awards with Jean Banchet Best Neighborhood Restaurant honors
#8
Omakase Yume
8.7
An intimate omakase counter that leans into precision, calm pacing, and thoughtful cooked accents alongside dressed nigiri. Best approached as a full chef-led progression—arrive hungry, stay present, and let the sequence build rather than trying to “optimize” with add-ons.
Must-Try Dishes:
Chef’s omakase, Dressed nigiri progression (seasonal), Miso-marinated black cod (cooked course)
What Makes it Special: A small, reservation-first omakase built for focused, chef-led dining.
8.7
A Ravenswood omakase-minded room where the focus is clean cuts, careful seasoning, and a tasting-menu flow that’s designed to feel indulgent without being stiff. It shines when you commit—go omakase, add one premium nigiri upgrade if offered, and let the pacing do its job.
Must-Try Dishes:
Omakase tasting menu, Otoro (fatty tuna) nigiri, Uni (sea urchin) nigiri
What Makes it Special: Omakase-led sushi with premium fish and a polished, modern room.
#10
Coast Sushi Bar
8.6
Coast Sushi Bar is a long-standing Bucktown BYOB spot known for generous maki, polished nigiri, and a menu that balances Chicago-style specialty rolls with cleaner, fish-forward plates. Crowds use it for birthday dinners and BYOB dates, and its sustained volume over many years makes it one of the most relied-on sushi options in the area.
Must-Try Dishes:
White Dragon Maki, Po Boy Maki, Hamachi Carpaccio
What Makes it Special: A high-volume, BYOB sushi institution where big maki plates and steady execution keep locals returning.
8.6
A polished Pilsen mariscos room where the kitchen treats aguachiles, tostadas, and ceviches like chef-driven small plates—bright acids, clean seafood flavor, and confident heat. The menu rotates, but the best meals balance chilled bites (tuna tostada, scallop aguachile) with one warm, shareable plate before dessert.
Must-Try Dishes:
Hokkaido scallop aguachile, Tuna tostada, Butter oysters
What Makes it Special: Chef-driven Mexican seafood with rotating, technique-forward aguachiles and tostadas.
#12
Ocean Prime
8.6
A high-volume, reservation-driven surf-and-turf room where the steakhouse side is most reliable when you keep the order classic: broiled steaks, one rich side, and a clean starter. It reads more modern-lounge than old-school clubby, making it a strong downtown choice for polished nights out and client dinners.
Must-Try Dishes:
Filet mignon, Chilean sea bass, Black truffle mac & cheese
What Makes it Special: Modern surf-and-turf polish with a consistent steakhouse backbone.
8.6
A BYOB Andersonville sushi counter where chef-driven rolls and omakase-style pacing are the main draw, not a big dining-room production. Come with a plan—sit at the bar, let the chef guide the sequence, and treat the signature starter bites as part of the experience, not filler.
Must-Try Dishes:
Sushi Mike’s “Fish & Chips” (spicy tuna salsa chip), Chef’s choice omakase / tasting progression, Tuna truffle-style specials (ask what’s on)
What Makes it Special: BYOB sushi-bar energy with chef-led pacing and signature starter bites.
8.5
Vibes:
Date Night Magic
Trendy Table Hotspots
Birthday & Celebration Central
Group Dining Gatherings
Tucked beside Gibson's on Rush, Hugo's runs a lively Gold Coast room where crab cakes, seafood towers, and its namesake frog legs share space with steaks and martinis. It’s a go-to for upscale seafood that still feels clubby and high-energy late into the evening.
Must-Try Dishes:
Maryland-style crab cakes, Hugo's seafood tower, Sautéed frog legs
What Makes it Special: A Gold Coast seafood house with frog legs, towers, and steakhouse-level energy sharing one block with Chicago’s power-dining institutions.
#15
Baha Restaurant
8.4
A mariscos-forward spot that leans into bold coastal flavors—think bright ceviches, saucy shrimp plates, and seafood that’s meant to be paired with a cocktail. It’s strongest when you order like a table: one chilled starter, one hot seafood main, and keep the drink lane moving.
Must-Try Dishes:
Aguachile, Ceviche, Salmon
What Makes it Special: Mariscos-driven menu built for ceviche + cocktail pairing.
#16
Bada Sushi
8.3
A Korean-owned sushi bar that leans into a “set-course” rhythm and sashimi-forward plates more than trendy roll gimmicks. The best experience comes from ordering with intent—chef’s-choice sashimi and a few structured hits—while keeping the rest of the menu tight.
Must-Try Dishes:
Assorted sashimi, Shrimp tempura, Hirame (flounder) sashimi
What Makes it Special: Korean-style set-course pacing with sashimi and hand-roll energy.
8.3
Chicago’s original sushi bar, Kamehachi has anchored Old Town since 1967 with a sprawling menu of maki, nigiri, hot appetizers, and combo platters. It’s less about avant-garde omakase and more about reliable rolls, bento-style meals, and a neighborhood crowd that spans families, regulars, and pre-Second City dinners.
Must-Try Dishes:
Crouching Tuna Hidden Crab roll, Spicy Tuna Deluxe roll, Kamehachi Combo
What Makes it Special: Long-running Old Town institution where generations of Chicagoans had their first sushi.
#18
Leña Brava
8.3
Leña Brava channels Baja California’s wood-fired seafood tradition with a menu built around raw and flame-kissed fish, shellfish, and mezcal-focused cocktails. Since opening in 2016, it has become a West Loop destination for seafood platters, whole grilled fish, and vibrant salsas in a design-forward room.
Must-Try Dishes:
Wood-grilled whole striped bass, Baja Mariscada seafood platter, Ceviche with salsa macha
What Makes it Special: Baja-inspired wood-fired seafood and raw bar plates with serious mezcal.
8.3
A roomy West Loop sushi restaurant that works when you want flexibility—nigiri, rolls, and a reservation-only omakase option—without committing to a tiny counter format. The menu rewards a curated approach: choose either a chef’s-choice path or a tight nigiri-and-handroll lane and keep the add-ons minimal.
Must-Try Dishes:
14-course omakase (reservation-only), 10-piece dressed nigiri + handroll set, Chef’s choice nigiri (customized)
What Makes it Special: Choose between à la carte sushi or a reservation-only omakase lane.
#20
Kayao Restaurant
8.2
A compact Old Town room with a buzzy soundtrack and a Peru-meets-Nikkei menu that’s strongest in bright, citrus-forward lanes. Build your meal around one ceviche, one hot wok or skewer dish, and one rich rice plate to keep the pacing clean.
Must-Try Dishes:
Ceviche, Lomo saltado, Smoked duck breast rice
What Makes it Special: Peruvian-Japanese flavors in a small, high-energy room.
8.2
A Lincoln Square standby that mixes creative maki with a broader Japanese menu—ramen, skewers, and small plates—so the table can zigzag without losing momentum. The move is to anchor the meal with one signature roll, add one hot item, and let the happy-hour mindset do the rest.
Must-Try Dishes:
Dragon roll, Tonkotsu ramen, Chef’s choice nigiri/sashimi set
What Makes it Special: A sushi-and-ramen hybrid that keeps roll creativity and hot-food comfort in balance.
8.1
A polished Loop brasserie that earns its seafood credentials through a dedicated raw bar—oysters, tartare, and coastal French mains like bouillabaisse. It shines when you order in a tight sequence: raw bar first, then one seafood main, so the table doesn’t sprawl across too many lanes.
Must-Try Dishes:
Oysters, Bouillabaisse, Salmon tartare
What Makes it Special: A Loop raw bar wrapped in a stylish brasserie setting.
#23
Velour
8.1
Vibes:
Date Night Magic
Birthday & Celebration Central
Instagram Worthy Wonders
Girls Night Out Approved
A polished Ukrainian dining room that also runs a real seafood lane—shareable platters, composed bites, and special-occasion presentation. It’s strongest when you treat it as a celebratory table: one seafood centerpiece plus a couple of cold starters for contrast.
Must-Try Dishes:
Baked Fish (Shareable), Eel Crepes, Fish Tower
What Makes it Special: A special-occasion Ukrainian room with a legit shareable seafood platter lane.
A Michigan Avenue French brasserie with a raw-bar and classic brasserie core that works best when you order in clean lanes: oysters and starters first, then one bistro main to anchor the table. It’s strongest as a downtown occasion spot with a polished room and a menu built for familiar French comfort rather than deep-cut regional cooking.
Must-Try Dishes:
French onion soup, Steak tartare, Chef’s choice oysters
What Makes it Special: A brasserie-with-raw-bar format built for oysters-to-bistro-main pacing.
#25
Highway House
8
A compact Norwood Park bar-and-kitchen that earns repeat business with dependable execution and a cozy, neighborhood rhythm. For seafood, treat it like a comfort lane: fish and chips or fish tacos alongside a strong drink program and a patio-ready vibe when the weather cooperates.
Must-Try Dishes:
Fish and chips, Fish tacos, Fried salmon
What Makes it Special: Small-room neighborhood bar that stays reliable on seafood comfort staples.
#26
Provare
8
Vibes:
Date Night Magic
Girls Night Out Approved
Trendy Table Hotspots
Birthday & Celebration Central
A polished Creole-leaning room that mixes seafood-heavy pastas and starters with a cocktail-ready, date-night pace. It lands best when you commit to one signature seafood dish and one shareable starter, rather than ordering across the entire menu’s mix of surf-and-turf options.
Must-Try Dishes:
Seafood trio pasta, Fried lobster tail, Salmon egg rolls
What Makes it Special: Cajun-Creole flavors channeled into seafood-forward comfort dishes and cocktails.
Worthy Picks
#27
Tala House
7.9
A polished, reservation-friendly dining room where seafood shows up in modern, composed plates and a cocktail-paced rhythm. It’s best when you order in waves—one seafood-forward starter, one focused main—so the meal stays balanced instead of scattered.
Must-Try Dishes:
Seafood-focused starter (seasonal), Fish main (seasonal), Cocktail pairing
What Makes it Special: Seafood-leaning modern American plates with a cocktail-first pace.
#28
Diego
7.7
A cocktail-led Mexican spot where the seafood shines most in ceviches, tostadas, and fish-and-shrimp tacos that pair naturally with the bar program. Best results come from ordering one chilled seafood plate plus one taco set, then stopping before the table turns into a pile-up of sauces and fried bites.
Must-Try Dishes:
Ceviche, Tuna tostada, Gobernador taco (shrimp)
What Makes it Special: Seafood-leaning Mexican plates built to match a serious cocktail program.
#29
El Calamar
7.7
A spacious Mexican seafood-and-cocktails dining room where the menu leans coastal—bright ceviches and broth-forward mariscos staples—paired with a lively bar energy. It works best as a focused order: pick one cold seafood starter and one hearty soup-style main instead of scattering across categories.
Must-Try Dishes:
Ceviche, Caldo Siete Mares, Caldo de Camarones
What Makes it Special: Mexican mariscos built around coastal soups, ceviche, and a full bar.
#30
Pez Blanco
7.6
A newer seafood spot that can work for a low-key romantic dinner when you want a quieter room and a straightforward menu. The best approach is picking one fried item, one grilled plate, and one agua fresca so the meal stays balanced.
Must-Try Dishes:
Filete empanizado, Arrachera, Agua de pepino con limón
What Makes it Special: A straightforward seafood menu in a calmer, newer setting on Pulaski.