Our Restaurant Review archives contain more than 300 write-ups of area restaurants by Chicago Tribune critics. N. Sedgwick St.
Heat is dedicated to serving the freshest fish possible.
To that end, they have installed three giant fish tanks, together capable of holding 400 pounds of fish, for fresh-kill sushi. Spiny lobster, fluke, shrimp, eel, flounder, grouper and more are plucked from the water and killed on the spot. The brightly hued interior is designed by Francois Farossard, who also lent his touch to Mirai. Afghani African Amer.