Hugo’s Frog Bar & Fish House is a Gold Coast staple for upscale seafood, and famous for crab cakes, frog legs, and enormous desserts. Thanks to Hugo’s next-door proximity to its sister restaurant, Gibsons Bar & Steakhouse, patrons of Hugo’s can also order Gibsons prime-aged steaks and other specialties at Hugo’s, which is owned by the same company.
Reviews of the venerable spot, which celebrates 25 years in 2022, trend toward impressive, with both service and menu.
“I ate crab cake and was delicious… Lots of crab meat!” read one Google review. “My friend had a Halibut and was also really tasty. The location and good and if you feel like having a drink after lunch/dinner, lots of options around. Definitely would come back.”
Start your Hugo’s adventure with a cold appetizer, such as Wild Caught Sea of Cortez Shrimp, or Tuna Ribbons Yuzu with whipped avocado. Or, if you prefer, hot appetizers include a Jumbo Lump Crab Cake, served with a colorful hot pink mayonnaise. Or, try the pan-roasted P.E.I. Mussels with saffron, chorizo, and grilled Italian bread. Hugo’s signature Sautéed Frog Legs appetizer is served with drawn lemon butter.
Seafood entrées include Alaskan Red King Crab Legs, which come chilled or steamed, while Shrimp DeJonghe is paired with Garlic & White Wine. Faroe Island Salmon is served with an Heirloom Tomato vinaigrette and basil. Togarashi Seared Tuna Steak is paired with summer squash and soy ginger vinaigrette. Other seafood pairings include a Planked Lake Superior Whitefish, served with mashed potatoes, grilled tomatoes & red onion. Miso-Marinated Chilean Sea Bass is served with Hon Shimeji mushrooms, peas, and soy lemon butter.
Other popular entrées include Grilled Marinated Wild Caught Shrimp, served with lemon butter & Basmati rice. For those who enjoy their steak and seafood together, Hugo’s offers a ‘Steak & Cake’ pairing a 7oz filet with their impeccable Crab Cake. Jumbo Lump Crab Cakes are served with hot pink mayonnaise, French fries & coleslaw.
“Best steak & ribs I ever had in Chicago” said another reviewer.
Steaks come virtually every way you could love them. Filet Mignon come in 7-14 ounces of tender goodness. New York Strip steaks are 13-19 ounces. Other choices include a 16-ounce Bone-In Strip, a 22-ounce Chicago Cut, or a 26-ounce Porterhouse.
Grass-fed Australian Steaks come in your choice of Ribeye, New York Strip, and Bone-In Filet.
Ala carte potato and vegetable choices include a double-baked potato, baked potato, mashed potatoes or French fries. Sautéed spinach is served with olive oil and garlic. Traditional creamed spinach, sautéed mushrooms, and grilled asparagus with parmigiano & lemon vinaigrette are among the choices.
Hugo’s Frog Bar & Fish House is located at 1024 North Rush Street, Chicago, and is open daily 3pm-Midnight. For more information, click here.
Alison Moran and Dean’s Team Chicago