Proxi restaurant review - Chicago, USA
Andrew Zimmerman and Emmanuel Nony, the power duo behind Chicago’s Sepia, have added another gastronomic destination to the city’s already heaving dining scene. Their latest venture – an old converted printing house in the West Loop neighbourhood’s Restaurant Row – is the work of Meyer Davis.
Inspired by a mid-century American brasserie, the New York-based studio has lined the lofty, sunny space with high grid windows, yards of Noir St. Laurent marble and antique mirrors, whilst a stone-topped pill shaped bar swathed with leather quilted upholstery takes centre stage.
The dinner service is a particular treat. The uplit barrel vaulted ceilings and the open working kitchen framed by fluted glass provide an atmospheric setting for chef Zimmerman’s culturally eclectic menu of sharing plates – think tuna ceviche with coconut milk, lemongrass and ginger sorbet, and wagyu sirloin paired with a Thai herb salad, alongside coal-roasted oysters, and an avocado mousse dimpled with tapioca pearls and pandan leaf.