Hugo’s Frog Bar & Fish House opened its doors next to the renowned Gibsons Bar & Steakhouse, in February of 1997. After operating Chicago’s best steakhouse for six years, partners Steve Lombardo and Hugo Ralli decided to open the city’s finest seafood restaurant.
Under the direction of Corporate Executive Chef Randy Waidner, Hugo's receives its seafood daily. It is Chicago’s foremost spot for fresh oysters, crudos, frog legs, lobster and fish, plus USDA Gibsons Prime Angus steaks and chops. Hugo’s boasts extensive wine and cocktail lists, and impressive signature desserts.