Takashi
1952 N. Damen Ave.773-772-6170
After earning great reviews at Tribute in Detroit, Takashi Yagihashi (an F&W Best New Chef 2000) is back in Chicago. In the two-story A-frame building that previously housed Scylla, the Japanese-born cook delicately combines Asian, French and American influences, serving slabs of marinated fluke with ponzu dipping sauce. The well-chosen, concise list of Spanish and French wines pairs well with the salty-spicy-tangy food.
We Loved
Winter roll of prosciutto, shrimp and mizuna; duck fat–fried chicken with lemongrass.
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