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Lobster-Topped Tower of Seafood Part of Revamp For Wrigleyville's Raw Bar

By Ariel Cheung | February 16, 2016 5:44am
 A new executive chef at Raw Bar, 3720 N. Clark St., has revamped the menu. Its signature Raw Bar Tower ($100) features half a lobster, clams, oysters, shrimp cocktail and crab claws and legs.
A new executive chef at Raw Bar, 3720 N. Clark St., has revamped the menu. Its signature Raw Bar Tower ($100) features half a lobster, clams, oysters, shrimp cocktail and crab claws and legs.
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Provided/Raw Bar

WRIGLEYVILLE — If a $100 price tag for Raw Bar's new signature dish sounds a little steep, wait until you hear what's in it.

Featuring oysters, clams, shrimp cocktail, crab claws and legs and topped with a half lobster, the Raw Bar Tower is a key part of the restaurant's revamp.

Raw Bar and Grill reopened Monday with a new chef, new menu and a new look. Raw Bar, 3720 N. Clark St., updated its layout, adding the Ivory Room as a 70-seat private dining area that can be reserved for parties and events. Its original room with the 1920s bar and seating for 55 remains in tact.

Raw Bar closed for three months for the renovations. Currently, Clark Street is closed to vehicles from Racine Avenue to Addison Street as construction on the Wrigley Field plaza and office building progresses ahead of Major League Baseball's Opening Day, April 11.

Raw Bar and Grill reopened Monday at 3720 N. Clark St. Three months of renovations and a new chef have given the tapas and seafood restaurant a fresh look. [Provided/Raw Bar]

The restaurant's new executive chef, Pete McGarritty, hails from the Harry Caray Restaurant Group. The menu he and chef-owner Toni Motamen crafted focuses on Mediterranean and Persian influences to showcase the eatery's fresh seafood and produce.

Can't-miss raw dishes include Blue Point oysters, snow crab claws and seasonal sushi and sashimi. If you're looking for something slightly more exotic, the tapas menu features an alligator dish with tarragon and wild mushroom sauce for $10.50. A blackened ostrich steak with caramelized onions and burgundy sauce is $12.50.

Raw Bar reopened Monday at 3720 N. Clark St. After three months of interior renovations, the restaurant has added the Ivory Room, a 70-seat dining area for private dinner parties and events. [Provided/Raw Bar]

In addition to a taco bar during lunch, the menu has tuna poke tacos ($6), duck confit risotto ($23.50) and pan-seared scallops in a coconut papaya sauce ($21.50).

Raw Bar is open from 11 a.m. to 2 a.m. Sundays through Fridays and until 3 a.m. on Saturday.

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