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Fishguy Market |
 4423 N. Elston Ave., Chicago
Tel: (773) 283-7400
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If you want to score top quality seafood for your home kitchen, the same kind of cuts used by top chefs like Charlie Trotter or Homaro Cantu, come here. Owner Bill Dugan runs Superior Ocean Produce, a premier wholesale operation, and the Fishguy, sharing the bounty he gathers from the nation's premiere fisherman between both ventures.
Pearlescent bodies of stuffed sailfish mingle with gleaming ice-packed cases that hold a trove of hockey-puck-size diver's scallops, hulking Alaskan king crab and fillets from a cornucopia of fish. While the raw seafood is pristine, Dugan employs a couple of first-rate chefs who also prepare soups, salads, sushi and, according to Sun-Times food writer Pat Bruno, the best lobster roll in Chicago. To really show off what these chefs can do, every Thursday the Fishguy crew converts the market into a restaurant named Wellfleet that serves up serious eats like caviar terrines and Kobe beef. The fixed-price menu costs $100, and reservations are necessary as only 12 guests can attend.
Dugan's a legend in the business: He's learned cooking lessons from four-star chefs, including the personal White House chef for the Kennedy family, from which he shares spectacular yarns that are as much a draw as the fish.
Centerstage Reviewer: Michael Nagrant
10 a.m.-6 p.m. Monday-Saturday; closed Sunday
Fishguy Market was mentioned in these articles...
Bill Dugan, 7/2/07
The Fishguy Market's main man reels in pristine fish and seafood-loving crowds.
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