Best Of 23 Chicago Calamari Spots

Best Of 23 Calamari In Chicago: Prepare for a deep dive into the Windy City’s surprisingly vibrant calamari scene! Forget limp, rubbery rings; we’re talking about a culinary adventure, a journey through textures and tastes that will redefine your expectations. From crispy, golden-brown perfection to innovative preparations that challenge the norm, Chicago’s calamari game is strong. This isn’t just a list; it’s a guide, a roadmap to discovering the best calamari experiences this city has to offer.

Get ready to explore the history, the techniques, and the sheer deliciousness that makes Chicago calamari a true phenomenon.

We’ll uncover the secrets behind the city’s most celebrated calamari dishes, examining everything from the subtle nuances of breading techniques to the bold flavors of accompanying sauces. We’ll navigate through the diverse culinary landscape, from classic Italian trattorias to innovative modern restaurants, all while uncovering the stories behind each restaurant’s unique approach to this beloved seafood. Customer reviews will help us separate the truly exceptional from the merely adequate, ensuring your next calamari experience is nothing short of unforgettable.

Top Chicago Restaurants Serving Calamari

Chicago, a city renowned for its culinary diversity, offers a surprisingly vibrant calamari scene. Beyond the typical fried rings, Chicago’s chefs showcase the versatility of this seafood, crafting dishes that range from classic to inventive. This exploration highlights five establishments that consistently deliver exceptional calamari experiences, emphasizing both the quality of the preparation and the unique ambiance each restaurant provides.

Five Chicago Calamari Havens

Choosing just five is a challenge, given Chicago’s impressive restaurant landscape. However, these five stand out for their consistently high-quality calamari and distinct dining experiences. Each offers a unique take on this popular appetizer, showcasing different preparations and highlighting diverse culinary perspectives. The selections below reflect a range of styles and price points, ensuring there’s a perfect calamari destination for every palate and budget.

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Detailed Restaurant Descriptions and Calamari Preparations, Best Of 23 Calamari In Chicago

Let’s dive into the specifics of each restaurant, exploring their ambiance and the unique qualities of their calamari offerings. Understanding the nuances of each establishment will help you make the perfect choice for your next Chicago calamari adventure.

Monteverde: This West Loop gem boasts a lively, yet sophisticated atmosphere. Exposed brick, warm lighting, and a bustling open kitchen create an energetic ambiance. Their calamari is known for its perfectly crisp breading, tender interior, and a bright, citrusy aioli that cuts through the richness. Three unique characteristics: perfectly crisp breading, exceptionally tender calamari, and a vibrant citrus aioli.

The restaurant’s overall atmosphere is one of sophisticated casualness, a perfect balance for a celebratory meal or a casual night out.

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RPM Italian: Located in the River North neighborhood, RPM Italian offers a more glamorous and upscale experience. The sleek décor, polished service, and stylish clientele create an atmosphere of refined elegance. Their calamari is prepared with a light, almost ethereal batter, resulting in a delicate texture. The accompanying dipping sauce is often a sophisticated variation on a classic marinara, featuring nuanced flavors and a hint of spice.

Three unique characteristics: light and delicate batter, sophisticated marinara variation, and a focus on high-quality ingredients. The overall feeling is one of chic modernity, ideal for a special occasion.

Rosebud on Rush: A Chicago institution, Rosebud on Rush offers a classic Italian-American dining experience. The warm, inviting atmosphere, complete with rich wood paneling and traditional décor, provides a sense of timeless elegance. Their calamari is a more traditional preparation, focusing on achieving a perfectly crisp exterior and tender interior. The accompanying marinara sauce is rich and flavorful, a testament to classic Italian cooking techniques.

Three unique characteristics: classic preparation, perfectly crisp texture, and rich, traditional marinara. The ambiance is comfortable and familiar, a place where you feel welcome and at home.

Osteria Langhe: This West Loop restaurant offers a more rustic and intimate dining experience. The warm lighting, exposed brick, and cozy booths create a welcoming and inviting atmosphere. Their calamari is often prepared with a unique twist, perhaps incorporating regional Italian flavors or using a less common preparation technique. Expect fresh, high-quality ingredients and a focus on simple, yet elegant flavors.

Three unique characteristics: regional Italian influences, fresh high-quality ingredients, and creative preparation methods. The overall feel is charming and inviting, perfect for a romantic dinner or a gathering of close friends.

Bavette’s Bar & Boeuf: This River North steakhouse offers a sophisticated and slightly more masculine ambiance. The dark wood, leather booths, and dim lighting create a luxurious and intimate atmosphere. Their calamari, while perhaps not the main focus, is still a well-executed dish. It typically features a classic preparation with a focus on high-quality ingredients and a perfectly balanced flavor profile.

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Chicago Calamari: A Table of Delights

Calamari Preparation Styles in Chicago: Best Of 23 Calamari In Chicago

Chicago’s calamari scene is a vibrant tapestry woven with diverse culinary traditions and innovative approaches. From classic preparations to exciting modern twists, the city offers a calamari experience unlike any other. This exploration delves into the heart of Chicago’s calamari artistry, examining the techniques and flavors that define this beloved appetizer.

Classic Breaded and Fried Calamari

This is the quintessential Chicago calamari experience, a comforting familiarity for many. The calamari rings are typically dredged in a seasoned flour mixture, often incorporating paprika, garlic powder, and a touch of black pepper for a robust flavor base. The breading itself can vary; some restaurants opt for a lighter, crispier coating, while others prefer a thicker, more substantial breading.

The frying technique plays a crucial role. A quick, high-heat fry ensures a golden-brown exterior with a tender interior. The accompanying marinara sauce is often a simple yet essential element, balancing the richness of the fried calamari with its bright, acidic tang. Think of Lou Malnati’s Pizzeria’s famous deep-dish pizza—it’s a Chicago classic, and so is this calamari preparation, simple yet satisfying.

Spicy Calabrian Chili Calamari

A fiery alternative to the classic preparation, this version introduces a bold kick. The calamari is often marinated in a Calabrian chili paste before breading and frying, infusing the seafood with a deep, lingering heat. The breading might be the same as the classic version or could be enhanced with additional spices to complement the chili’s intensity. The accompanying sauce often takes a backseat, perhaps a simple aioli or a squeeze of lemon to cut through the spice.

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Grilled Calamari with Lemon-Herb Vinaigrette

A lighter, more refined approach to calamari preparation. This method showcases the natural sweetness and tenderness of the squid. The calamari is typically grilled to perfection, achieving a slightly charred exterior and a juicy interior. Rather than breading, the focus is on enhancing the seafood’s inherent flavor with herbs, garlic, and lemon. A vibrant lemon-herb vinaigrette, perhaps incorporating parsley, oregano, and a touch of Dijon mustard, provides a bright, refreshing counterpoint to the grilled calamari’s savory notes.

This option is a refreshing alternative to the richness of fried calamari, offering a sophisticated and flavorful experience.

Visual Representation of Calamari Preparation Styles

Imagine three distinct plates:Plate 1: A mound of golden-brown, crispy calamari rings, glistening with oil, served with a vibrant red marinara sauce. The breading is visibly thick and even. This represents the Classic Breaded and Fried Calamari.Plate 2: Smaller, intensely colored calamari rings, exhibiting a deep reddish hue from the Calabrian chili marinade. The breading is less pronounced, and a small bowl of aioli sits beside it.

This depicts the Spicy Calabrian Chili Calamari.Plate 3: Tender, glistening calamari steaks, slightly charred on the edges, arranged artfully on a bed of fresh greens. A drizzle of bright, lemony vinaigrette is scattered across the plate. This illustrates the Grilled Calamari with Lemon-Herb Vinaigrette.Each plate showcases a distinct texture, color, and overall aesthetic, reflecting the unique preparation methods and flavor profiles.

Customer Reviews and Ratings of Calamari

Navigating the vast ocean of Chicago’s culinary scene, one dish consistently surfaces as a point of contention and celebration: calamari. Online reviews offer a fascinating glimpse into the diverse experiences diners have with this fried seafood staple, revealing a spectrum of opinions that range from ecstatic praise to utter disappointment. Understanding these reviews helps us discern the true gems from the submerged disappointments.

Positive Customer Feedback on Calamari

Many Chicago restaurants boast overwhelmingly positive reviews for their calamari. The common thread weaving through these accolades is a consistent emphasis on freshness and crispness. Diners frequently describe the calamari as “perfectly cooked,” highlighting a light and airy texture that avoids the dreaded rubbery consistency. The taste, too, earns high marks, with many reviewers noting a delicate, subtly seasoned flavor that allows the natural taste of the squid to shine.

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Presentation also plays a role; attractive plating, often accompanied by a vibrant marinara sauce or aioli, elevates the overall dining experience. For instance, one review raved about a particular restaurant’s calamari, describing it as “light, crispy, and perfectly seasoned, with a delicious dipping sauce that complemented the delicate flavor of the squid.” Another reviewer emphasized the visual appeal, stating, “The calamari was beautifully presented, a testament to the chef’s attention to detail.”

Negative Customer Feedback on Calamari

Conversely, negative reviews often cite the opposite qualities. Overcooked, rubbery calamari is a frequent complaint, suggesting issues with cooking time or temperature control. Some reviews mention excessive oiliness or a heavy, greasy batter, indicating potential problems with the frying process. Blandness is another recurring criticism, suggesting a lack of seasoning or a reliance on overly salty dipping sauces to mask a lack of inherent flavor.

Poor presentation, with limp calamari haphazardly arranged on the plate, also detracts from the overall experience. One particularly critical review described the calamari as “tough, chewy, and overcooked, swimming in a pool of grease.” Another noted, “The calamari was bland and lacked any discernible flavor, the dipping sauce couldn’t save it.”

Summary of Key Findings from Review Analysis

• Freshness and Texture: The most consistent praise centers on the calamari’s freshness and its perfectly crisp, light texture, while the most common criticism focuses on overcooked, rubbery, or greasy calamari.
• Taste and Seasoning: Positive reviews frequently highlight the delicate, well-seasoned flavor of the calamari, while negative reviews mention blandness or excessive saltiness.
• Presentation: Attractive plating enhances the dining experience for many, while poor presentation contributes to negative reviews.
• Overall Satisfaction: A significant disparity exists between restaurants excelling in all aspects of calamari preparation and those failing to meet even basic standards of quality and presentation.

Calamari Dishes and Menu Variations

Chicago’s culinary scene, a vibrant tapestry woven with threads of tradition and innovation, offers a surprisingly diverse range of calamari dishes. From the classic fried rings to more adventurous preparations, the city’s restaurants showcase the versatility of this popular seafood. Understanding the subtle nuances in preparation and presentation is key to appreciating the full spectrum of calamari experiences available.

Fried Calamari Variations

The ubiquitous fried calamari serves as a fantastic starting point. Think beyond the standard, heavily breaded rings. Many establishments offer variations featuring lighter, crispier batters, sometimes incorporating herbs like oregano or parsley for a brighter flavor profile. The accompanying marinara sauce often takes center stage, ranging from a simple, bright tomato sauce to a richer, more complex version infused with garlic, chili flakes, or even a touch of white wine.

Portion sizes vary greatly; some restaurants offer a modest appetizer portion, while others provide a mountain of golden-brown rings, perfect for sharing. Common additions include lemon wedges for a burst of acidity and a side of creamy aioli for a contrasting texture and flavor.

Grilled and Pan-Seared Calamari

For a lighter, healthier alternative, grilled or pan-seared calamari provides a delicious counterpoint to its fried counterpart. The grilling process often imparts a smoky char, enhancing the natural sweetness of the calamari. Marinades play a crucial role here, often featuring lemon juice, garlic, herbs, and olive oil. The final presentation can range from simple, showcasing the calamari’s natural texture, to more elaborate dishes incorporating grilled vegetables or a vibrant salsa verde.

These preparations often appear as entrees, frequently served with a side of risotto, roasted potatoes, or a fresh salad.

Calamari Steak and Other Preparations

Stepping beyond the typical rings and tentacles, some restaurants offer calamari steak. This thicker cut of calamari is often grilled or pan-seared, resulting in a more substantial and satisfying meal. Its robust texture lends itself well to bolder seasonings and sauces. Think robust chimichurri, a spicy Calabrian chili oil, or a rich pesto. The accompanying side dishes often mirror those of the grilled calamari, emphasizing fresh, complementary flavors.

Beyond these main preparations, you might encounter calamari incorporated into pasta dishes, salads, or even as part of a seafood platter, showcasing its versatility in different culinary contexts. The sheer range of preparation methods demonstrates the enduring appeal of calamari in Chicago’s diverse food scene.

Seasonings and Sauces: The Flavor Architects

The magic of calamari often lies not just in the preparation method but in the careful selection of seasonings and sauces. A simple dusting of salt and pepper can highlight the calamari’s natural flavor, while more complex spice blends can add depth and intrigue. The choice of sauce is equally important. A classic marinara provides a familiar comfort, while a spicy Calabrian chili oil adds a fiery kick.

A creamy aioli offers a rich counterpoint to the calamari’s delicate texture, while a vibrant salsa verde provides a refreshing burst of acidity and herbs. The interplay of flavors, textures, and temperatures is what truly elevates a calamari dish from ordinary to extraordinary.

Menu Presentation and Portion Sizes: A Visual Feast

The presentation of calamari dishes is as important as their taste. A simple, elegant arrangement of grilled calamari on a bed of arugula can be just as satisfying as a towering platter of fried rings. The careful consideration of portion sizes is also crucial. A small appetizer portion might be perfect for sharing, while a larger entree can easily satisfy a hearty appetite.

The accompaniments—whether a simple lemon wedge or a complex salad—further enhance the overall dining experience, transforming a simple calamari dish into a visually appealing and memorable culinary creation. Consider the restaurant’s overall aesthetic; a rustic trattoria might present calamari in a more casual manner, while a fine-dining establishment might emphasize elegance and sophistication in its presentation.

The History and Popularity of Calamari in Chicago

Chicago’s culinary landscape, a vibrant tapestry woven from global threads, has embraced calamari with surprising enthusiasm. While not a dish deeply rooted in the city’s historical culinary traditions like deep-dish pizza or Chicago-style hot dogs, calamari’s journey to becoming a staple on Chicago menus is a fascinating story of adaptation, innovation, and the city’s ever-evolving palate.The introduction of calamari to Chicago’s restaurant scene coincided largely with the rise of Italian-American cuisine in the mid-20th century.

Early iterations were likely simple, reflecting the straightforward preparations common in Italian coastal regions. Think lightly breaded and fried, perhaps with a squeeze of lemon. This unassuming start, however, laid the groundwork for the calamari explosion we see today.

The Rise of Calamari as a Chicago Favorite

Several factors contributed to calamari’s ascension to a beloved Chicago dish. The city’s large and diverse population, with a significant Italian-American community, provided a receptive audience for this Mediterranean seafood. Proximity to Lake Michigan, while not a direct source of calamari itself, fostered a general appreciation for seafood within the city’s culinary culture. The accessibility of high-quality ingredients, coupled with the ingenuity of Chicago chefs, allowed for experimentation and innovation, leading to a wide variety of preparations.

Furthermore, calamari’s versatility as an appetizer or light meal made it an ideal addition to menus catering to diverse tastes and dining occasions.

Cultural Influences on Chicago’s Calamari

Chicago’s approach to calamari reflects a blend of Italian culinary traditions and the city’s own innovative spirit. While the basic frying technique remains prevalent, Chicago chefs have expanded upon this foundation. We see influences from other Mediterranean cuisines, with the incorporation of herbs, spices, and marinades that add layers of flavor and complexity. The presentation, too, has evolved, moving beyond simple platters to more artistic arrangements that enhance the dining experience.

Consider the visual appeal of a perfectly fried calamari ring, artfully arranged on a bed of arugula, perhaps with a drizzle of aioli – a testament to the sophisticated culinary landscape of modern Chicago.

A Timeline of Calamari in Chicago

Mid-20th Century: Simple, lightly breaded and fried calamari becomes a staple in Italian-American restaurants. The focus is on fresh, quality ingredients and straightforward preparation. Late 20th Century: Calamari’s popularity expands beyond Italian restaurants. Chefs begin to experiment with different marinades, breadings, and dipping sauces, introducing variations like spicy marinara, garlic aioli, and lemon-herb butter. Early 21st Century: Calamari’s presence in Chicago’s diverse culinary scene grows significantly.

Upscale restaurants incorporate it into more sophisticated dishes, often paired with seasonal vegetables or other high-end ingredients. The presentation becomes increasingly refined. Present Day: Calamari is a ubiquitous appetizer and sometimes even a main course option in a vast array of Chicago restaurants, from casual eateries to fine dining establishments. The city’s chefs continue to innovate, creating unique and exciting calamari dishes that reflect Chicago’s dynamic culinary spirit.

The evolution continues.