Tucked within the Wacker Drive tower, Bar Mar is a vibrant riverside seafood cocktail bar by José Andrés, featuring a dazzling decor of oversized glass octopus art and a menu of trendy small plates and inventive cocktails perfect for happy hour.
"A seafood restaurant by Chef José Andrés, with a focus on Spanish and Latin-American flavors." - Kevin Chau
"José Andrés combines land and sea in one address, with Bazaar Meat upstairs and Bar Mar on the first floor. A giant octopus hangs above the main bar, which provides a perfect place to enjoy the view through the floor-to-ceiling windows while sharing snacks like cones stuffed with smoked hamachi and oysters on the half shell paired with a glass of Spanish wine. For larger bites, try the lobster or tuna tartare roll. Make a reservation through OpenTable." - Samantha Nelson, Eater Staff
"Bar Mar’s lobster roll is comically small (and the $29 price adds a bit of insult to small-size injury), but it’s also very tasty. The shallow bun looks like a canoe from The Borrowers, with equally small amounts of butter-poached lobster and seasoning. But we’re willing to look past the diminutive size thanks to the generous blobs of mayo espuma and nice pops of crunch from the pickled celery, which make for a well-rounded bite." - veda kilaru
"Take in the breeze and the views from the 50-seat patio at chef José Andrés’ seafood restaurant Bar Mar, or through the floor-to-ceiling windows that connect the restaurant to the outdoor space. Opt for one of three tasting menus, including a pre-theater meal, or order caviar cones, ceviche and lobster rolls a la carte paired with sangria or a pisco sour. Make a reservation through OpenTable." - aimee.levitt, Eater Staff, Samantha Nelson
"This luxurious riverside seafood spot that bears the name of famed chef and activist José Andrés is a hit with Chicago’s happy hour crowd, who flock to the sun-drenched two-bar space for cocktails like the staple Salt Air Margarita topped with a salty foam cloud. There are also three types of sangria, a raw bar, and a stacked lineup of conservas." - Naomi Waxman, Ashok Selvam
