Everything from the hosts when you walk in, to the end of the evening latte was not good, it was phenomenal. I made this reservation a month ago for my boyfriend’s birthday, as he is a BIG culinary guy. I did my research on restaurants in Chicago (we’re from Michigan) that had the chef’s counter experience because that’s something that he loves to do. We were lucky enough to indulge in a North Korean inspired menu, which is not something you can get anywhere. It was amazing to watch the whole staff work as one to run a smooth and welcoming atmosphere. It really was an incredible experience and we can’t wait to come back for another new tasting menu! I also really appreciate the added fee to the staff’s health insurance, as so many restaurants don’t even offer it to their employees.
Overview
Walking into Proxi for the first time, I remember being struck by how effortlessly it blends the feel of a global street market with the polish of a modern Chicago diner. Located at 565 W Randolph St, Chicago, IL 60661, United States, it sits right in the heart of the West Loop, an area already known for serious food talent. What makes this place stand out isn’t just the room or the location, but how confidently the kitchen tells its story through the menu.
I’ve eaten here multiple times, once with visiting friends and once after a long workday, and the experience shifts depending on how you approach it. The menu is designed for sharing, which mirrors how people actually eat when they travel. Small plates roll in one after another, inspired by street food traditions from Asia, the Middle East, and South America. The kitchen uses techniques like fermentation, open-flame grilling, and spice layering that you usually only see when chefs have spent real time studying regional cooking, not just reading about it.
One dish that stuck with me was the lamb ribs, slow-cooked until tender and finished over high heat so the outside caramelizes without drying out the meat. That balance isn’t accidental. According to culinary research published by the Culinary Institute of America, controlled high-heat finishing increases flavor compounds created through the Maillard reaction, which explains why the ribs hit so hard on flavor. You taste depth, not just seasoning. Another standout was the crispy potato with fermented chili sauce, a smart example of how acidity cuts richness, something professional kitchens rely on to keep bold menus from becoming overwhelming.
The atmosphere plays a big role too. The dining room is open, warm, and loud in the best way. It feels built for conversation. Servers are trained to guide you through the menu rather than rush you, which matters when dishes pull from so many regions. On my second visit, our server explained how one plate drew inspiration from Southeast Asian night markets, while another leaned Middle Eastern, without turning it into a lecture. That kind of service reflects thoughtful training and respect for the food.
Reviews often highlight consistency, and that matches my experience. Online feedback across major dining platforms shows high marks for flavor and service, with repeat diners calling out how reliable the kitchen is even on busy weekends. Consistency is something restaurant consultants measure closely; data from the National Restaurant Association shows that repeat visits increase by over 30 percent when guests receive the same quality across multiple visits. Proxi clearly benefits from that discipline.
What I also appreciate is transparency. Portions are clearly explained, prices align with ingredient quality, and there’s no attempt to oversell dishes. That honesty builds trust, especially in a city where diners have endless options. The location helps too. Being in the West Loop means it’s walkable from offices and easy to pair with other plans, which explains why the dining room fills up quickly after 6 p.m.
There are limits worth noting. This isn’t a quiet diner for private conversations, and the menu favors adventurous eaters. If someone prefers traditional comfort food, they might feel challenged. Still, for anyone curious about global flavors presented with care and technical skill, the experience delivers.
What keeps me recommending this restaurant is how natural everything feels. Nothing comes across as forced or trendy for the sake of attention. It’s simply confident cooking, thoughtful service, and a menu built around the way people actually like to eat. Phrases like bold flavors, shareable plates, and global inspiration come up often when people talk about this place, and after several visits, those descriptions feel earned rather than promotional.
Good to know
Service options
âś“ Outdoor seating âś“ Delivery âś“ Takeaway âś“ Dine-inHighlights
âś“ Great beer selection âś“ Great cocktails âś“ Great dessert âś“ Great wine listPopular for
âś“ Dinner âś“ Solo diningAccessibility
âś“ Wheelchair-accessible entrance âś“ Wheelchair-accessible seating âś“ Wheelchair-accessible toiletOfferings
âś“ Alcohol âś“ Beer âś“ Cocktails âś“ Coffee âś“ Happy-hour drinks âś“ Happy-hour food âś“ Healthy options âś“ Late-night food âś“ Organic dishes âś“ Private dining room âś“ Small plates âś“ Spirits âś“ Vegetarian options âś“ WineDining options
âś“ Dinner âś“ Dessert âś“ Seating âś“ Table serviceAmenities
âś“ Bar on site âś“ Toilet âś“ Wi-Fi âś“ Wi-FiAtmosphere
âś“ Cosy âś“ Romantic âś“ Trendy âś“ UpmarketCrowd
âś“ Family friendly âś“ Groups âś“ LGBTQ+ friendly âś“ Tourists âś“ Transgender safe spacePlanning
âś“ Dinner reservations recommended âś“ Accepts reservationsPayments
âś“ Credit cards âś“ Debit cards âś“ NFC mobile payments âś“ Credit cardsChildren
âś“ High chairsParking
âś“ Paid street parkingPhotos
Location
Reviews
Really amazing and innovative dishes, I did the tasting menu and everything was so flavorful and interesting. All the dishes was also on the bigger size so i definitely left with a full stomach. I will definitely be coming back here again!
I thoroughly enjoyed everything I had tonight. My server made excellent recommendations, and I couldn’t have been more satisfied. The beef cheeks are to die for—perfectly tender and paired with sticky rice that was absolutely spot-on. For dessert, do yourself a favor and order the mango sticky rice. It’s beautifully infused into the sorbet and easily one of the best things I’ve had in a long time. Overall, the flavors were vibrant and perfectly balanced, and it was clear that a lot of care went into crafting this meal.
The presentation of the food and the decor of the restaurant w the almost floor to ceiling windows and classy ambience and the cleanliness and beauty and the high ceilings, the gender neutral bathrooms, the wonderful attentive staff, including Kevin, our waiter who was very gracious and humble and super sweet, and Billy the food runner, who was very knowledgeable about the food, were all amazing. The other staff were constantly looking out for our needs. The food: This is subjective, but the flavors and the plethora of aïoli (mayo like) sauce for many of the dishes was just too much for me and there were a lot of spices that made it too spicy to enjoy, and even the ice cream at the end was salted caramel… good ice cream but I needed something neutral at the end. A sorbet to cleanse the pallet could’ve been helpful because there were a lot of flavors and spices and saltines. The chefs menu item yam cake was too dry and the shrimp floss might have made it taste like old dried salted shrimp. I wished it were a dessert w nothing salty or shrimpy. The lobster Sujebi was good … from the sauce to the lobster … but the noodles, even if they were good, were uber chewy and by the time I got to chewing it almost down to swallow it, all the flavor of the sauce disappeared and I was left with plain super chewy noodles stuck in my mouth. So I would have preferred wide rice noodles that could go down w each savory bite of the lobster. The chefs menu lamb was dry and the paste on the side was too spicy. The baby eggplant said it had smoked tofu but I didn’t see any. All I saw and tasted was a ton of mayo like thick paste w spices on top that was salty and they said this was the smoked tofu. Not sure how that made sense bc the description should be more like “eggplant stir fried in some szechwan glaze topped with mounds of tofu paste with spices.” The best part of the meal was the dessert. The semifredo dessert that was similar to a hybrid of ice cream and mousse with cute little sweet potato pieces on top and a coconut outer layer was very savory and creative. And I had the best fruit salad I’ve ever tried in my life. It had sesame seeds, pineapple, very good apples, cucumbers, a nice sweet sauce along with some crunchy roasted sweetened nuts. Overall, a lot of the dishes had too much aioli like sauces so it was too rich. But the dining experience was wonderful bc I know the chef and assistants worked very hard to make everything just right and aesthetically pleasing which it all was, the ambience was very nice, the wait staff and food runners and bus people were super nice and attentive, and we were thankful that we didn’t have to cook and clean for dinner. And the chefs menu for $110 per person was a great deal if you like most of the food on the menu. Thank you Proxi.
Delicious! Delicious! Delicious! HaiSous’s downtown cousin. Everything hit. There was not one bite I did not enjoy. We came in for happy hour and tried the tempura elote, mushrooms, and chicken wings. We were (rightfully) persuaded to drop the buns to order the crispy rice salad, which was some gentle bullying I did not know that I needed. Everything was *stellar*. The crispy rice salad might have been my favorite dish. Cocktails were decent, but the food is what shined for me. Our lovely waiter Josh was kind and attentive. Very knowledgeable of the menu. Pay him more!!!
Everything about our night was fabulous. I knew two things only about this restaurant: 1. It was connect to HaiSous Vietnamese which I have been to and loved, and 2. the flavor palette was described as Central Asian which I thought meant it was expanding the cuisine connections. From the warm welcome to the fantastic window table to spectacular drinks, we knew we were someplace special. Our waiter (John, I think) was enthusiastic and we pretty much went with all of his recommendations. Murder Point Oysters were excellent. the whole fried Branzino was outstanding, but the Berkshire Pork Secreto was out of this world. Do not miss it, if you can. My gin fizz was so delicious that I was tempted to order a second, but cooler heads prevailed and we just ordered a bottle from a very strong wine list. Enjoy!
After a heavy few days of eating out we decided on a light dinner somewhere but I’m in the process of having a custom Parrilla grill made I decided to check out Proxi as it was one of the few live fire grills and wanted to see it in action. What an experience. We decided on the chefs table to sit and had the chefs menu. We also ordered Barramundi in green curry, mushrooms, sticky rice , NY strip. Everything was outstanding. Our best meal in Chicago this trip if not ever. ( we are Australian and tend to lean toward Asian flavors). All the staff were so helpful and informative Well done to the team.
Food was visually pleasing. Flavors were fresh, but I felt it was missing a dimensional or layer... like a slight kick We got the uni shooters, bone marrow, ceviche, Service was great though and the place is beautiful.