Proxi
Permanently Closed
Global street food, creative cocktails, and Asian-influenced seafood
Global street food, creative cocktails, and Asian-influenced seafood
"The curtains will fall after service on Wednesday, December 31 for this coastal Asian restaurant and Bib Gourmand recipient from Andrew Zimmerman, which announced on social media that âthis was an incredibly difficult decision, but we believe itâs the right time to bring this beautiful chapter to a close.â In November, chef de cuisine Jennifer Kim introduced a limited-time tasting menu highlighting the cuisine of North Korea, and the closure coincides with news that Zimmerman is stepping down from his role as executive chef at Sepia." - Jeffy Mai
"Some restaurants seem like a sure thing. Maybe because of the chef, or because of the area theyâre in, but even before youâve gone there, theyâve managed to earn your trust. Proxi is one of these places - itâs the kind of spot that seems like a safe bet for dinner. With the head chef from Sepia (which has a Michelin star) and a location on Restaurant Row, youâre at the very least confident itâs not going to be bad. But unfortunately this is not the case - eating a meal here is a confusing and unpleasant experience. The confusion starts right when you walk in, because even though youâre in the West Loop, the space feels like a sceney River North spot. Thereâs loud music, huge ceilings, and giant booths that could fit half a sorority. In the center of it all is a weird lounge that looks like the lobby of a Howard Johnson. The âglobal street foodâ menu lists ingredients rather than dishes (youâll find ash, turmeric, and roasted rice powder) and itâs all over the place. The food isnât terrible, and some things, like the smoked oysters are pretty good, but most of itâs unmemorable and contains unnecessary weirdness. For example, the secret ingredient in the raw tuna dish is âice creamâ (technically a coconut sorbet but still, WTF), and the black pepper pork is served with odd little plastic squeeze bottles marked âSrirachaâ and âHoisinâ with a DIY label maker. Any doubt we had that this restaurant was trying too hard disappeared when, while ordering dessert, our server told us that the avocado mousse is âtheir take on bubble tea.â The cocktail list also feels overwrought (there are coffee ice cubes in the negroni), and thereâs a serious wine list with a rotating theme. Itâs a cool idea in theory, but Zach Morris doppelgangers are bartending, and they donât seem to know much about all those wines from the Loire Valley. Proxi is a bunch of trendy ideas thrown together, like a focus groupâs Frankensteinâs Monster. The whole experience leaves you feeling confused and ultimately disappointed, and you walk away from Proxi feeling very aware of the trust you misplaced in a âsafe betâ. Food Rundown Burrata This dish is tasty, though weâre not convinced burrata is a street food. It also has âleek ash,â which weâre not convinced actually tastes like anything. Roasted Oysters These are really good. The butter theyâre roasted in is garlicky and tasty. If youâre here, you should get these. Tempura Elotes This looks like a waffle fry from Arbyâs and tastes exactly like a funnel cake from the carnival. Raw Tuna Poke is a trend, and this raw tuna dish is just like it, but with the addition of a coconut sorbet. So this is basically a ice cream poke bowl. Which is disgusting. Fried Fish Collars The fish is bland, but the Thai chili sauce helps give it some flavor. Black Pepper Pork The pork is served with butter lettuce, and is meant to be made into little lettuce wraps. The pork isnât very memorable, and the âhoisinâ and âsrirachaâ bottles that come with seem like an amateurish attempt at being cute, and do nothing to make it worth ordering." - Adrian Kane
"Those looking to do dinner and a show can visit Proxi for a $59 three-course pre-theater menu featuring poached king salmon salad, lentil dumplings, and miso butterscotch semifreddo. Diners without a deadline can spend more time nibbling through the offerings from Andrew Zimmerman and chef de cuisine Jennifer Kim, which spotlight street food from around the globe complemented by creative cocktails incorporating masala chai, coffee-infused cynar, and locally grown berries. Make a reservation through OpenTable." - Sam Nelson
"A follow-up to Sepia â located just a few feet away â this bar-centric West Loop spot draws influence from all over the world for its small dishes. The cocktails also have unusual ingredients and are balanced and refreshing." - Eater Staff
"Proxiâs strength as a non-alcoholic option lies in its CBD offerings, which appeal to a particular subset of non-drinkers who donât mind cannabis or THC products, but dislike the taste or physical effects of alcohol. With their selection of Marz CBD drinks, itâs an ideal place to get some snacks with friends (I recommend the foie gras bao buns, tempura elotes, and Pineapple Tepache Sorbet) if you want to have a night of drinking with a slight relaxing effect. My friend, who is California sober, loved the CBD drinks while I was satisfied with the NA drinks. Overall, itâs best for those who consume CBD and want to order multiple drinks and small plates with friends, but folks who just want non-alcoholic drinks can also hang. â Nylah Iqbal Muhammad" - Nylah Iqbal Muhammad