Mariscos San Pedro

"It’s rare that a place has us wondering, "Is this our new favorite restaurant?” after one dish. That’s precisely what happened at Mariscos San Pedro, after we finished the spicy hibiscus-and-beet-cured scallop aguachile that simultaneously made us sweat and cry tears of pineapple broth-y joy. This Mexican seafood spot in Pilsen is from the chefs behind Obelix and Taqueria Chingon (two of Chicago’s best restaurants) and there’s no strategy required for a successful meal. Treat the menu like a dartboard, and whether you land on a tostada, a smoky bacon-wrapped octopus Sonoran dog, or tacos with delicately battered cod or striking squid ink-dyed soft shell crab served on housemade tortillas, it’s a bullseye. Mariscos San Pedro is busy, and probably only going to get busier after everyone finishes reading this, so make a reservation before stopping by." - adrian kane, john ringor, veda kilaru, nick allen, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, john ringor, nick allen, nick allen, nick allen, john ringor, nick allen, john ringor, john ringor, john ringor, john ringor,

"Owned by Oliver Poilevey and Marcos Ascencio, Mariscos San Pedro is known for its taco omakase tasting menu, offering a unique dining experience with a focus on seafood." - Ashok Selvam

"Let us tell you about the power of Mariscos San Pedro, a Mexican seafood spot from the team behind Obelix (which, yes, is also on this list). It makes us sweat and cry tears of pineapple broth-y joy with its spicy hibiscus-and-beet-cured scallop aguachile. It turns seafood non-enthusiasts into octopus evangelists thanks to a creative spin on a Sonoran dog. And it has cute cartoon sea creatures grinning from the walls who, after enough mezcal swizzles, feel like they’re part of your fun dinner masquerading as a beachside hang. No matter what dishes make it to the table, expect spicy, bold, and smoky flavors to crash the wildly delicious party." - adrian kane, john ringor, veda kilaru

"The latest restaurant from the owners of Le Bouchon, Obleix, and Taqueria Chingon revives the space inside Thalia Hall in Pilsen, giving the concert venue a full-service restaurant that celebrates Mexican seafood. There’s also a notable dessert program with ice cream and more. In February, the restaurant launched a Taco Omakase, a tasting menu that pushes boundaries using the wood-fire oven. It’s not all tacos, but the masa really gets a chance to star and it's the only place to try San Pedro’s ChocoTaco filled with gelato." - Ashok Selvam

"A sibling spot to Taqueria Chingón in Pilsen offering a taco omakase experience." - Ashok Selvam