Welcome to lobster season. While Chicago is much further than a stone’s throw away from the nearest fresh lobster source, chefs are going the extra mile to ensure their crustacean-stuffed rolls taste just as fresh as those served on the coast of Maine. Here’s where to get the real deal.
The Rich Man Po’ Boy is a testament to elegance. Freshly boiled lobster is stuffed in a brioche roll with a generous slathering of foie gras, and then finished with crispy fried oysters.
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