Step into Shaw's and find yourself in a special time and place reminiscent of the sophisticated eastern seaboard of the 1940's.
Proprietor Kevin Brown, Chef Partner Yves Roubaud, Partner Steve LaHaie, Divisional Supervisor Sara Rowe, and General Manager, Divisional Buyer Mark Palicki are passionate about bringing you today's freshest in-season offerings.
Shaw's Oyster Bar features shrimp, lobster, crab dishes, sushi and regional oysters on the half shell. Shaw's main dining room serves more than 40 seasonally fresh seafood entrees as well as prime steak, pastas and chicken.
The daily-changing selection of oysters is nearly global in scope. The chef's smooth sauces and superior entree salads add a dimension not often found in seafood houses.
Shaw's has received a "3 Star" Rating from the Chicago Tribune, and recently Money Magazine listed Shaw's as one of Chicago's "Top 10 Restaurant s To Do Business In". In addition, many people consider Shaw's to be the best place for seafood away from either coast. As proof of this, in 1994 it was the first Chicagoland restaurant selected to prepare the annual Blue Crab Dinner at the James Beard House in New York. And i n 1997, Forbes Magazine listed Shaw's as one of the top three oyster bars in the country.
 THE MAIN DINING ROOM
With its polished wood floors and leather banquettes, recalls a seashore seafood house of the 1940s. Shaw's ambience is a throwback to another era, where conversation was a source of entertainment and martinis of choice were served in glasses of excess. The decor is uniquely post-war with splashings of art deco. Globe-light fixtures adorn the dining room while sounds of Duke Ellington linger in the background. The high ceilings and exposed beams add to the warmth and grandeur that is distinctive to Shaw's.
 THE OYSTER BAR
Here the noise increases and the jackets and ties come off. It's a retro raw bar that offers live blues or jazz music several nights a week. Our new sushi chef, Naoki Nakashima prepares exquisite creations from Shaw’s famous seasonal catches. The young but seasoned servers know their oysters and sushi and deliver sound advice.
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