See Marcus Cook

Marcus Samuelsson lets his food do the talking.

Marcus Samuelsson, the celebrated chef of Manhattan's Aquavit and Riingo, isn't much of an interview. The man ought to be fascinating, what with his mix of influences (Ethiopian-born, Swedish-raised, New York resident), but he seems to focus on dry subjects like pure flavors. No matter; Samuelsson lets his food do the talking. C-House, set to open in late April, is his first venture into intriguing seafood such as chili-crusted fluke with artichoke and tomato. Samuelsson is obsessed with freshness. and, really, what more needs to be said? Put his takes on fried soft-shell crabs and a lobster BLT into a clean space by Brazilian design legend Arthur Casas, throw in a raw bar and a rooftop lounge, and that's all we need to know. Affinia Hotel, 166 E. Superior St.; 312-523-0923. 

Photograph: Evan Kafka

This article appears in the May 2008 issue of Chicago Magazine.

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