Chicago’s C Chicago in River North has just been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime steaks. Chicago’s Chef Dirk Flanigan is our guest.
Ocean Cut is the newest seafood concept from the owners of Chicago Cut Steakhouse. The restaurant is centrally located in Chicago’s vibrant River North restaurant scene.
With culinary pioneer Dirk Flanigan serving as Executive Chef and powerhouse General Manager Raylene Westbrook leading the floor, this nautically-focused concept is approachable yet adventurous. Co-proprietor Matt Moore is highly visible working the floor and checking on guests.
The culinary philosophy behind Ocean Cut balances simplicity and creativity while maintaining a culture based on quality and fresh ingredients.
This is also the House of Irish hospitality. A lot of the staff are from Ireland or are of Irish heritage and it adds an unexpected welcoming ambiance to the property.
Designed by leading Chicago architect Mark Knauer, the 8,000 square foot, two-story restaurant is a modern interpretation of classic maritime influences.
Not to be missed is Chef Dirk’s $23 Lunch Prix Fixe Menu. It’s a choice of Appetizer, an Entrée with a Side of seasonal vegetables and Dessert. We enjoyed the Greek Branzino (half) with lemon vinaigrette and a side of beautifully roasted cauliflower. A quality Key Lime Pie (house-baked) was our dessert choice.