Mariscos San Pedro
Mariscos San Pedro sits at twenty-three because it is doing something genuinely new with Mexican seafood in a city that needed someone to take the form seriously at this level.
Inside the Thalia Hall complex on West 18th Street in Pilsen, Mariscos San Pedro brought a distinct Mexico City vision of mariscos to Chicago in 2024. The team behind Le Bouchon and Taquería Chingón — Oliver Poilevey, Marcos Ascencio, and Antonio Incandella — built a menu that is personal rather than regional: sustainably sourced fish and shellfish routed through a sensibility that is explicitly Mexican but also inflected with Italian, French, and Japanese touches that reflect the chefs' actual backgrounds. Named among Chicago's best new restaurants the year it opened.
The room has the energy that comes from being embedded in a building with a concert hall and a cocktail bar; diners come here tuned to having a good time. The food meets that expectation and then some. At its best, Mariscos San Pedro is the most interesting seafood restaurant in Chicago.
- Aguachile verde
- Whole fried fish preparation
- Raw bar selections
