Proxi, the second restaurant from the team of Michelin-starred Chicago restaurant, Sepia, is now open. Housed in a former print shop right beside Sepia, the restaurant is located at the beginning on Chicago’s Restaurant Row. Proxi takes guests on a ride to the world’s culinary rich corners. Using elemental cooking techniques and ingredients, the menu celebrates the flavors of street foods.
The menu at Proxi takes inspiration from Executive Chef Andrew Zimmerman’s lifelong fascination with the flavors most commonly seen in street foods. Including snacks, small plates, raw selections, entreés, and large-format dishes for the table, the restaurant’s Modern American presentations using primary cooking techniques showcased on the restaurant’s wood-fired hearth. Meat, seafood, and vegetables remain balanced throughout the menu. Highlights on the dinner menu include Chef Zimmerman’s take on Tempura Elotes, Coal Roasted Oysters with ssamjang butter, Raw Tuna with coconut milk, lemongrass & ginger sorbet, and Wagyu Sirloin over a Thai herb salad, and roasted rice powder. In addition, Pastry Chef Sarah Mispagel dessert selection offers a range of sweet dishes balancing familiarity with experimentation. Desserts include an Avocado Mousse with tapioca pearls, pandan leaf, grapefruit, coco nibs, and coconut, and the Miso Pot de Crème with caramelized white chocolate, butterscotch, and banana.