Proxi

Mar 30th, 2024

Mar 29th, 2024

Been here twice for work events. It's good food but nothing particularly memorable. (the vegetarian options at least) definitely aren't good *enough* to warrant the price tag.
Mar 27th, 2024

Too noisy for me...food not any Wonder. I had to search for waitress all the time.
Mar 27th, 2024

Revised: 3/22/24 Ok, this is officially my absolute favorite place to eat. I'm a total fan girl and geek out about the food, service and I am absolutely star struck by Chef Zimmerman and the amazing staff. Jennifer Kim is just fierce and bold. love, love, love looooove it here. So after a long workweek in a workshop with colleagues, I wanted to share this restaurant experience by treating 4 other colleagues to a nice dinner. Unbeknownst to me, 3 Of the 4 colleagues had food pallettes of a 5 year old and were somewhat frightened by the menu and were totally out of their comfort zone. I was heartbroken and prepared to leave. But, somehow, each of them said no and found 2 things on the menu to eat and we ordered. We all shared and tasted dishes. The first course, Chef Zimmerman actually presented to us. it was appetizer to the table ( I literally was omg gushing with joy). My friends were wowed, but with each dish, they complimented and experienced the level of joy and suprise with each bite. By the end of it, all 4 colleagues were blown away and thanked me for an amazing, and memorable experience. Funny enough, the one dish that colleagues (the ones you recall with 5 year old pallettes) liked the least was the Charcoal grilled steak. They all felt the steak tasted good, was seasoned and was executed perfectly, but after all the flavor bombs-the steak was flat in comparison to now this new extraordinary food they were having. Perhaps a sauce to tie in? That evening not only did we become more closer friends and colleagues, but our worlds and taste buds opened. Thanks to crew: Yasmine, Moises and Ian and Chef Zimmerman. Bummed that Natalie and Taylor were not in, but all the staff are so so great and friendly. Thanks for making this foodie girl swoon each and every experience i get here. I can't wait to come back!!!! Need to let my husband know where I want to eat for my birthday. Might need a more regular cadence here. Thank you Proxi!!!!! March 21, 2024 Kicking off my favorite time of year-Chicago's Restaurant Week. Let me say that I don't know if anything can top this experience. The chef's take on world cuisine takes things to another level. Every dish balanced with sweet, salt, heat, acid,umami. This is the reason to go out to dinner to try foods you can't replicate. I'm a descent home cook, but the food is creative, it's layered, textured thoughtful. We had seats by the kitchen and the rhythm, hustle and energy- I was mesmerized and could watch all night long. All the key staff were in the house- Chef Zimmerman, chef de cuisine Jennifer Kim. I was completely geeking out. My server Taylor and Natalie-the manager were outstanding and so friendly and knowledgeable. We had tasting menu fed 2- Samosa chaat- the most beautiful and tasty samosa. Foie Gras with Filipino steamed buns- OMG- Luxurious umami bomb that elevated the "puto" in a whole different way than I could ever imagine. Littleneck clams-spicy, salty and please, please give that dish some rice to not waste that precious broth. Black cod musiyoki- suprisingly buttah,smokey, sweet, umami paired beautifully with simple cabbage apple slaw to balance. Seafood laksa- creamy, fragrant with lemongrass, fish sauce and heat, brimming with perfectly cooked seafood. Chili braised lamb shoulder- balance of fatty, crispy, smoke, spice, creamy goodness from the karma. Dessert: Turkish Opera cake, decadent rich dark chocolate, coffee, with browned caramel hints Turmeric pavlova- delicate and ice cream refreshing. Such a sweet ending. This was such a happy, amazing and memorable experience. Thank you to the the entire Proxi team for being so welcoming, hospitable. To Chef Zimmerman, thank you for just taking the few moments from a busy night of expediting, cooking, greeting to stop and talk to just normal diners who weren't some big shots. When I complimented a dish, you did so with grace and gave credit to your chef de cuisine and Natalie. Thank you to this team, for inspiring me to cook again, awakening the taste buds and feeding our souls.
Mar 30th, 2024