Chicago
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Redfish
400 N State
Chicago
312-467-1600
www.redfishamerica.com
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Detail for Redfish : Restaurant, Cajun / Seafood
Combination of Louisiana Cajun and barbecue influences. Specialties ($10-17) include Bourbon Street jambalaya, hickory smoked southern fried catfish, blackened chicken, Jambalasta (pasta jambalaya), and veggie pasta. Seafood entrees ($13-18) include blackened redfish, asiago encrusted salmon, New Iberian catfish fry, shrimp and catfish combo, Cajun shrimp scampi, grilled halibut, seafood kitchen platter, crawfish etoufee, and shrimp Creole. Grilled items ($13-18) include New York strip, pork ribs, grilled chicken, and pork chops. Good selection of burgers, salads, and po boy sandwiches also. Carry out available. Try the bottled sauces. Live music at peak hours; full service bar. - sys, 02/13/2001
A New-Orleansesque setting provides the backdrop for delicious Cajun and seafood specialties such as crab stuffed salmon, jambalaya, and blackened redfish. Live music on Friday and Saturday nights. Open Sun - Thurs 11 am - 11 pm, Fri - Sat 11 am - 2 am; reservations accepted. - Alotta, 09/11/2003
This is the best food I have ever had. I have gone down south and had real creole, but this is the best around. I am from springfield IL and we don't have anything like it here. thank you for being different . keep it up! - billi vincent, 03/25/2003
$2.00 appetizers brought us here. The food is great and so are the drinks. - kim, 01/14/2003
GREAT food, a little noisy but service is generally very good. Cornbread is great, ya-ya gumbo and blackened prime rib are personal favs, although the catfish (&catfish poor boy) is tasty too. Used to have a great bananas foster, but that's not as good as it used to (new desert cook?). last visit was around 4/20/02 - jfiglik, 05/08/2002
Great food, friendly help, and good music! - Dan Dahl, 04/01/1999
we vistited your bar last summer and thought the food was great and had the best cornbread we had ever tasted. We plan to visit again when in town from Ohio - beverly johnston, 02/28/1999
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