The stone crab season has arrived at SX Sky Bar, the cocktail lounge at 808 S. Michigan Ave., and with Executive Chef Jess DeGuzman’s new seafood-focused fall menu.
Using the flavors of the Pacific Rim as a starting point, DeGuzman has crafted a menu that highlights fresh Florida stone crab claws, in season through the winter, as well as shrimp and snow crab, served cocktail-style with accoutrements including yuzu wasabi sauce and Japanese mustard aioli. Sweet and flaky stone crab also stars in Stone Crab Stuffed Avocado, supported by calamansi aioli and jalapeno.
Other options on the shared plates menu include Spicy Tuna Bites, dressed with sambal, tahini aioli and Szechuan pepper and served on cucumber slices, and Caviar and Lobster Mini Tacos featuring American paddlefish caviar, wasabi tobiko, arctic char roe, lobster roe aioli and yuzu creme fraiche.
Typical bar snacks, meanwhile, get makeovers in DeGuzman’s hands. Kentucky Fried Cauliflower comes with buffalo sauce and blue cheese, and Tempura Oyster Mushrooms feature a crispy (and gluten-free) chickpea flour tempura coating.
The cocktail menu is equally blending spirits and hand-crafted ingredients to complement the food and the design of the room. Guests looking to feel as fabulous as the high-fashion decor should start with The Twilight. Featuring butterfly pea flower-infused gin, St-Germain, house-made lavender syrup and bubbly, the drink gets added sparkle from edible glitter.
Other signature cocktails feature fire as an accessory. The Key Largo riffs on a daiquiri with Bacardi white rum, homemade blackberry mint syrup and a tableside flourish: a hollowed-out lime half filled with over-proofed rum and set aflame to float in the glass. The Flaming Spanish Fury is Plantation O.F.T.D., Licor43, Kahlua, cinnamon, nutmeg and bar cream. Finished with warm coffee, the drink is lit on fire.
The stone crab season has arrived at SX Sky Bar, the cocktail lounge at 808 S. Michigan Ave., and with Executive Chef Jess DeGuzman’s new seafood-focused fall menu.
Using the flavors of the Pacific Rim as a starting point, DeGuzman has crafted a menu that highlights fresh Florida stone crab claws, in season through the winter, as well as shrimp and snow crab, served cocktail-style with accoutrements including yuzu wasabi sauce and Japanese mustard aioli. Sweet and flaky stone crab also stars in Stone Crab Stuffed Avocado, supported by calamansi aioli and jalapeno.
Other options on the shared plates menu include Spicy Tuna Bites, dressed with sambal, tahini aioli and Szechuan pepper and served on cucumber slices, and Caviar and Lobster Mini Tacos featuring American paddlefish caviar, wasabi tobiko, arctic char roe, lobster roe aioli and yuzu creme fraiche.
Typical bar snacks, meanwhile, get makeovers in DeGuzman’s hands. Kentucky Fried Cauliflower comes with buffalo sauce and blue cheese, and Tempura Oyster Mushrooms feature a crispy (and gluten-free) chickpea flour tempura coating.
The cocktail menu is equally blending spirits and hand-crafted ingredients to complement the food and the design of the room. Guests looking to feel as fabulous as the high-fashion decor should start with The Twilight. Featuring butterfly pea flower-infused gin, St-Germain, house-made lavender syrup and bubbly, the drink gets added sparkle from edible glitter.
Other signature cocktails feature fire as an accessory. The Key Largo riffs on a daiquiri with Bacardi white rum, homemade blackberry mint syrup and a tableside flourish: a hollowed-out lime half filled with over-proofed rum and set aflame to float in the glass. The Flaming Spanish Fury is Plantation O.F.T.D., Licor43, Kahlua, cinnamon, nutmeg and bar cream. Finished with warm coffee, the drink is lit on fire.
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