Hugo's Frog Bar & Fish House
Seafood restaurant · Gold Coast
1024 N Rush St, Chicago, IL 60611
Highlights
Famous for frog legs, crab cakes, steaks & fresh seafood
Famous for frog legs, crab cakes, steaks & fresh seafood
"Since Hugo’s shares a kitchen with Gibsons, it’s not surprising that they have the same carryout and delivery deals. Yes, also including the steak and six-pound desserts." - adrian kane
"Hugo’s is a fish house that shares a kitchen with its turf counterpart, Gibson’s. Both restaurants cater to Gold Coast socialites, out-of-towners, and anyone else willing to spend a lot of money. But Hugo’s feels more energetic, with live music, a crowd for Happy Hour at the bar, and a typically full dining room. And yes, you can order off the Gibson’s menu, but this isn’t the time for steak—go all in on the surf, whether that’s a silky piece of Chilean sea bass, or oysters and Alaskan king crab legs. And, since this is technically a frog bar, dabble in the frog legs. There’s a 100% chance you won’t like them without garlic butter, so don’t hold back." - veda kilaru
"Shrimp DeJonghe: Shrimp DeJonghe was invented in Chicago near the turn of the 20th century. It’s a simple casserole of shrimp, garlic, breadcrumbs, and either wine or sherry. Many Italian and seafood restaurants in the area serve it, but Hugo’s Frog Bar & Fish House’s version is one of the best." - Eater Staff
"Just about everything we just said about Gibson’s can also be applied to Hugo’s, since they share a kitchen and have the same owners. But while Gibson’s focuses on steak, Hugo’s is a seafood spot. Even though both restaurants cater to the same kind of clientele, Hugo’s feels a bit more stiff, with service that’s unapologetically old-school. Come here when you want to celebrate, have a business dinner, or just sit at the bar by yourself with giant slice of cake and oysters—maybe that will liven the place up a little bit." - adrian kane
"Opened in February 1997, Hugo’s has long been a Gold Coast standby for some of the city’s best seafood. (It’s delivered fresh daily.) You can visit the original location or head to its others in Naperville and Des Plaines for the restaurant’s iconic frog legs sauteed in butter, seafood towers loaded to the brim with oysters, shrimp, and crabmeat, and lots of butter-poached lobster. Given that the restaurant’s namesake is holding a martini on the menu, you should probably follow suit. The espresso martini is mixed with the classics — Absolut Vanilla, Kahlúa, and espresso — and gets a little extra aromatic kick thanks to an extra splash of a Spanish liqueur made with 43 different fruits, herbs, and spices." - Ariel Kanter
