An iconic seafood and steak spot just added a lot more to its repertoire.
With the new addition of The Oyster Bar, Devon Seafood Grill just got bigger and better. The Magnificent Mile seafood restaurant and steakhouse has long been revered for its bi-level dining scene and its incomparable array of surf & turf, so it makes sense that Devon would evolve into the next echelon by upping the nautical ante under new executive chef David Rolon and general manager Tim Sherlock.
Both new staff additions were brought on to steer Devon’s oyster bar addition in the upstairs lounge, which hinges primarily upon a constantly rotating selection of fresh oysters shucked to order. They’re displayed on a massive bed of ice with lobster claws and shrimp cocktail. Every Wednesday, the oyster bar features “Devon Seafood’s One Buck Shuck,” which entails $1 oyster specials on the half shell, which match nicely with any of other menu additions in the lounge space. These include New England clam chowder, lobster bisque, cheddar peppercorn biscuits, smoked salmon carpaccio, shrimp ceviche, fried calamari, coconut curry mussels, cornbreaded shrimp, wasabi vegetable tempura, tuna poke, grilled octopus, beef tartare, grilled artichokes, and crab cakes.
Don’t overlook the heftier plates either, like mini lobster rolls, lemongrass shrimp tacos, pork belly bao, lobster monte cristo, steak frites, blackened chicken penne pasta and Japanese seven spiced salmon.
Then there’s the whole beverage program at The Oyster Bar, which features craft beers, Chicago-based and Midwestern spirits and plenty of cocktails. New drinks include the Ginger Pear Whiskey Fizz with house-infused Death’s Door white whiskey, white ginger pear tea, and Prosecco; and the Chamomile Sour with Templeton Rye whiskey, chamomile citron tea, fresh sour mix and egg white.