Proxi: Shaved Zucchini

Shaved Zucchini (Photos courtesy of Proxi.)

Restaurant Row welcomed a new face on June 13 — Proxi, the globally-inspired sister restaurant to Sepia. Andrew Zimmerman and Emmanuel Nony have partnered together again to explore the bold flavors of street foods around the world with modern presentations, ranging from snacks and small plates to large dishes for the table. Exotic ingredients and spices are at the forefront, with inventive takes on dishes like Tempura Elotes or Wagyu Sirloin served over a Thai herb salad and roasted rice powder.

Proxi: Roasted Monkfish

Roasted Monkfish

Indulge in desserts by Pastry Chef Sarah Mispagel that have modern elements like tapioca pearls on the Avocado Mousse and experimental flavor combinations like the Miso Pot de Crème with caramelized white chocolate, butterscotch and banana. Drinks are sourced from all around the world, with unfamiliar beers and a rotating, seasonal wine list pairing with vibrant cocktails. All of this comes together in the elegant brasserie aesthetic with leather booths, wood accents and vaulted ceiling, a perfect place to stop by for late-night bites on Friday and Saturday when it’s open until 2 a.m.

Proxi: Wagyu Beef Cheeks

Wagyu Beef Cheeks

Proxi
565 W. Randolph St.
Chicago
312-466-1950

 

More from Make It Better: 


Manon-Blackman

Manon Blackman is a Make It Better intern and rising senior at Northwestern University, pursuing a dual-degree in journalism and vocal performance. When she’s not in class, you can find her running, experimenting with vegan cooking, and drinking lots of coffee.