Whether you're into seafood or not, this Asian infused French restaurant is delightful. We've tried foie gras many places but Chef Mark's is the best. We had the lobster entree and the halibut. My companion wanted the halibut a little more well done but the chef was happy to do it. The amuse bouchée is always a fun surprise and the sorbet between courses is something more restaurants should do. Their Napoleon dessert (which was on the cover of Chicago magazine) is one of several great desserts.
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