Hugo’s Frog Bar & Fish House on Rush Street opened its doors next to sister restaurant, 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. 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. It boasts extensive wine and cocktail lists and impressive signature desserts. The New York Times praised Hugo’s saying, “the fish could only be fresher if it swam in by itself.” Hugo's three locations in Chicago, Naperville and DesPlaines offer dining, nightlife and blues entertainment.
USDA Gibsons Prime Angus
Gibsons Restaurant Group is the first and only restaurant group in the country to have its own USDA Certified Angus Beef Program. Gibsons Prime Angus is sourced from a carefully selected list of farms in the upper Midwest. The cattle that is raised in this region are far superior in taste, tenderness and consistency. The cattle is raised, fed and processed to Gibsons’ strict specifications, which sets them apart from all other commodity Prime Beef programs. Gibsons works closely with the breeders, packers, and processors, to deliver an unmatched level of quality.