Wellfleet Occasional Restaurant

Dining at Wellfleet is such a unique experience-why *not* eat in the middle of a seafood shop and bring your own booze? That's what Chicago is all about baby! My husband discovered The Fish Guy a while ago....after bringing home succulent, fresh fish, imported coffee, and raw oysters on the half shell (on the night he proposed), we decided to give Wellfleet a try. The owner, Bill, is such a wonderful guy-he was more than happy to answer our questions and chat about sustainable seafood. He even printed out a customized menu for us as we were celebrating an anniversary. Wellfeet/The Fish Guy also offers sushi classes and take out items (lobster rolls!). These guys know their fish.

A wonderful, intimate, warm and hip little restaurant serving dinner once a week on Friday in the retail space of the market.  Bill, the owner, wanders the floor, chatting and serving.  Leo, the chef, cooks up the four courses of the evening just behind the counter.  The food is excellent, made with the highest-end seafood.  What else?  It's BYOB, so bring a great bottle (or two).  A very relaxing two and a half hour seating.

Check this: <a href="/redir?url=http%3A%2F%2Fwellfleetchicago.com%2F&s=f08b043b51f13993bf5620b82e5b12561e23efd5782e1ab69a89b9bad07c5632" target="_blank" rel="nofollow">http://wellfleetchicago.…</a>

Quite an adventure, and VERY filling.  We had 5 courses and one of them included three different bivalve offerings.  Really good, really fresh seafood (albeit a little undersalted).  All courses were presented in an upscale manner and the atmosphere felt very intimate and relaxed.  No rush to give up our table for the next reservation, no worries about talking too loud or taking too much of the manager's time with questions, our own wine brought was uncorked without an additional fee and ALL staff was geniunely appreciative of the patrons.  Actually have never had a personal dining experience like this in another "restaurant".  Dessert was nothing special despite it being pre-made by an award-winning pastry chef.  Final note:  One shouldn't give a low star rating, but then neglect to explain, IMHO (see first review).  Boo.